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History
P. 2-3
The Alsace wine region, a history of success
Geography
P. 4
Alsace, an extraordinary garden
Tourismus
P. 5-6
The Alsace Wine Route
Wines
P. 7-8
Portrait of the 7 Alsace varieties
P. 9
Three Appellations d'Origine Contrôlées
P. 10
AOC Alsace
P. 11-12
Crémant d'Alsace : a recognized tradition
P. 13-15
Alsace Grand Cru Wines
P. 16-17
The terms
"Vendanges tardives" and "Sélection de grains nobles"
Table
P. 18-21
Alsace wines with food
Market
History
The Alsace wine region, a history of success
Although wine may not have been invented in Alsace, there is no doubt that it has been enjoyed here ever since the earliest of days.
The first traces of the vine
Though only distantly related to present-day varieties, the grapevine existed in the geographical region that was to become the Rhine valley long before the appearance of man. Fossilized leaves of Vitis found in the region of Constance provide formal proof of this.
Later periods of glacial activity destroyed many species of vegetation, but it seems that lambrusques, or wild vines, still commonly found in forests along the Rhine even a century ago, are descended from isolated patches of Vitis vines that survived the climatic rigours of the time. The fruit of the vine was appreciated by the Prehistoric population, as can be seen from the heaps of grape pips discovered during the excavation of lake settlements.
However, although the fruit of the vine has been used in the region since time immemorial, the evolution from simply gathering the wild grapes to the actual cultivation of the vine only took place after the Roman conquest. From the earliest days of the present era, vestiges indicate the growing importance of viticulture : heaps of grape pips, fragments of wooden casks, then gradually vine motifs beginning to be used to decorate pottery or in bas-relief carvings. As early as 2nd century AD, records mention the transport of wine along the Moselle and Rhine rivers, and prove how soon the commerce of wine began.
The vineyards resist invasion
Germanic invasion in the 5th century brought viticulture into temporary decline, but surviving documents show how quickly the vineyards regained even greater importance under the rule of the Merovingians and Carolingians, thanks to the foundation of numerous dioceses, abbeys and convents at that time.
The golden age (the late Middle Ages and the Renaissance)
In his survey of the history of viticulture in Alsace, Canon Barth reveals that documents dating from before 900AD mention more than 160 winegrowing localities. The great importance of the Rhine vineyards can be judged from one of the articles in the Treaty of Verdun in 843AD, which divided up the Empire that had been created by Charlemagne. This expansion continued without interruption until it reached its zenith during the 16th century.
The numerous houses in the Renaissance style that can still be admired throughout the region bear witness to the prosperity of that period, when large quantities of Alsace wines were exported throughout Europe.
At that same time, many different regulations came into force concerning the grape varieties (amongst which mention is already made of Traminer, Muscat, Riesling and others), their cultivation and their vinification, as well as extremely lucrative taxation to the benefit of the municipalities, the monasteries and the nobility.
Calamities (various wars and phylloxera)
The Thirty Years'War, a period of devastation by rampaging armies, pillage, famine and pestilence, had devastating consequences not only for viticulture but for all the other economic activities of the region. With the return of peace, the cultivation of the vine gradually began to regain its former importance, but the expansion of the vineyards was mainly due to the planting of inferior vine varieties, in the direction of the plain, to the detriment of the hillsides.
A royal Edict of 1731 attempted to remedy this situation, but without much success. This tendency worsened after the Revolution, and from 23,000 hectares in 1808, the total vineyard area had reached 30 000 by 1828. A period of overproduction ensued, wich was often fatal for the vineyards on the hillsides. This was aggravated by the total absence of exports and a fall in domestic consumption of wine in favour of beer. Furthermore, diseases and phylloxera, and an uncomfortable political situation between 1870 and 1918, added to the difficulties.
From 1902, the vineyard area shrank gradually, until it reached 9,500 hectares in 1948, of which 7,500 hectares were Appellation Alsace.
Renewal after the First World War
After the liberation in 1918, two economic tendencies strongly opposed each other. On the one hand were those who advocated the production of quality wines from traditional, noble grapes, whilst others were convinced that the only solution was to produce large quantities of cheap wines from hybrid and direct-production grapes. The choice of quality over quantity prevailed. As most of the land subsequently taken out of vine production was on the plain, so the best vineyards on the hillsides of the traditional winegrowing localities were left intact.
The present day : consecration of
the AOC
The evolution of the Alsace region to the production of quality wines was consecrated in 1962 when it was awarded AOC Alsace status by the INAO. Other appellations soon followed that of AOC Alsace : AOC Alsace Grand Cru in 1975 and AOC Crémant d'Alsace in 1976. The most representative of the professional associations (the association of winegrowers (AVA), the association of producer-merchants (GPNVA), the federation of winegrowing co-operatives (FCVA) and the union of independent winegrowers (SYNVIRA), are all united to form the Conseil Interprofessionnel des Vins d'Alsace (CIVA), in order to ensure the continued development of the winegrowing region of Alsace and the ever-growing reputation of the wines of Alsace.
Geography
Alsace, an extraordinary garden
Lining the eastern flank of the foothills of the Vosges, the vineyards of Alsace enjoy maximum sunshine all day long. Facing mainly south or south-east, they benefit from the autumnal "Indian summer" which ensures that grapes ripen slowly to full maturity.
A privileged climate
Protected from oceanic influences by the natural barrier of the Vosges, the Alsace vineyards have practically the lowest rainfall in France (450 to 500 mm of precipitation per year).
Hot summers, followed by sunny autumns and quite severe winters are characteristics of a semi-continental climate.
This privileged climate favourises the slow, extended ripening of the grapes, and gives wines with elegant aromas of great finesse.
A mosaic of exceptional soils
The diversity of vineyard soils in Alsace has no equivalent anywhere in France. Soils of clay, limestone, marl, granite, gneiss, schist, and even of volcanic origin are intermingled for one easy-to-understand reason : about 50 million years ago both the Vosges and the Black forest (in Germany) were a single massif, and when it collapsed the Rhine plain was formed.
As the Alsace vineyards are situated along the fault line between the remaining massif of the Vosges and the plain, it is logical that their soil is a mosaic of the collapsed ancient upper layers.
For the same reason, all 51 geographic locations that have been granted the status of Alsace Grand Cru vary in size, some being extremely small, as each one possesses its own homogenous geological characteristics.
The Alsace Wine Route : 170 joyful kilometres
Without a doubt, the most pragmatic and enjoyable way to assimilate the technical details given above is to follow the Wine Route which, together with the city of Strasbourg, is the foremost tourist attraction of Alsace. The superb sights to be seen and the magical atmosphere that prevails all along the way, give an added dimension to the understanding of the wines of Alsace and the people who produce them.
The Alsace Wine Route
The Alsace Wine Route runs along the foothills of the Vosges, up hill and down dale, for more than 170 km.
At first sight, this Route is simply as pretty as a picture postcard. Serried ranks of vines, historic walled villages, ancient half-timbered houses, romanesque and gothic churches, Renaissance wells, the proud ruins of Medieval castles, attractive, traditional inns and cool, inviting wine cellars, all combine to make a charming and unforgettable itinerary.
However, its real secrets are revealed only to those inquisitive visitors who take the time to go off the beaten track. Between the two gateways at Thann and at Marlenheim, it takes time to discover the soul of the Wine Route, to meet the winegrowers, to taste their wines, to stroll through Medieval villages until, far from the crowds, high above, amidst the vines that line the vineyard trails, the visitor can admire the views that are reserved only for the "happy wanderer". At every stop, the culinary genius of Alsace becomes more apparent, and makes it easy to understand why, with the complicity of its wines, this is one of the most gourmet regions of France. Every one of its 170 kilometres gives the visitor an opportunity to enter into the spirit of this wonderful region, where life is considered as a form of art.
The Wine Route winds its way along 170 kilometres through the main vineyard area, but also includes an isolated sector around Wissembourg in the extreme north of Alsace.
April in Ammerschwihr, 1st May in Molsheim, Ascension Day in Guebwiller, July in Barr or in Ribeauvillé, the week of the 15th August in Colmar, the harvest wine festivals in October... Everywhere are festivals of wine, of winegrowing and wine fairs, which all keep traditions alive and celebrate the wines of Alsace.
DISCOVER THE HIDDEN ALSACE The vineyard trails
Alsace off the beaten track : for a brief moment, leave the charm of the Wine Route and explore one of the 19 vineyard trails that lead into the heart of the vineyards and enable the visitor to discover the hidden, vibrant face of Alsace.
Lined with numerous informative signposts, each vineyard trail describes the work of the winegrower, the art of making Alsace wine, and the differences between each grape variety.
During a walk lasting two hours at the very most, each vineyard trail shows the diversity, colours and flavours of Alsace, to enable the visitor to understand the personality of its winegrowers - which is confirmed by tasting their wines !
38 wine trails wind their way through the heart of the vineyards and picturesque villages, at Wuenheim, Soultzmatt, Westhalten, Rouffach, Pfaffenheim, Gueberschwihr, Hattstatt, Orschwihr, Eguisheim, Turckheim, Sigolsheim, Kientzheim, Bennwihr / Mittelwihr / Beblenheim / Zellenberg / Riquewihr / Hunawihr (sentier intercommunal), Bergheim, Chatenois, Scherwiller, Blienschwiller, Dambach-la-Ville, Epfig, Mittelbergheim, Barr, Heiligenstein, Bernardsviller, Obernai, Rosheim, Dorlisheim, Molsheim, Traenheim, Bergbieten, Wolxheim, Ergersheim, Dahlenheim, Westhoffen, Wangen, Marlenheim.
THE DISCOVERY OF AN ANCIENT ART
The Museum of the Vineyard and Wines of Alsace
At the heart of the vineyard area, and only a few kilometres from Colmar, the famous Château de Kientzheim, seat of the Confrérie St. Etienne and former home of Baron Lazare de Schwendi, houses the Museum of the Vineyard and Wines of Alsace.
From a fascinating re-creation of a "Winegrower's Cellar" down the centuries, the magnificent surroundings serve to highlight the beauty of the various exhibits : barrels, casks and vats from the earliest of times to the present day, next to harvest carts and an antique vertical wine press.
This Museum does not just bear witness to the history of the vineyards and wines of Alsace, it is a vibrant tribute to the generations of winegrowers who have forged the reputation and unique personality of the wines of Alsace.
The Maison des Vins d'Alsace, Colmar
As the information centre for the vineyards and wines of Alsace, the reception area of the Maison des Vins d'Alsace proposes an inter-active map of the vineyard region, activities concerning wine/food matches, inter-active games - dioramas etc...
Regular tasting sessions are held here either as an introduction to the wines of Alsace or in greater detail, both for the public and for professionals.
Adress : 12 avenue de la Foire aux Vins - Colmar (next to the exhibition centre, just at the northern exit from Colmar).
www.vinsalsace.com – civa@civa.fr DISCOVER ALSACE
AT ITS MOST VIBRANT The vintage in Alsace
In Alsace, the wine harvest usually takes place from late September to late October, the dates varying each year according to the evolution of the ripeness of the grapes. At this time of year, due to the pressure of harvest work, it is not always possible to visit some wine cellars, and so it is recommended to make appointments in advance.
During the vintage, when nature yields its most noble harvest, the autumn sunlight bathes the region in its warm glow, enhancing both the sumptuous colours of the season and the joyful exuberance of the grape-pickers.
Portrait of the 7 Alsace varieties
Contrary to other French wine regions, the wines of Alsace are not named after the villages or vineyards from which they come, but after the grape variety from which each is made. Alsace wines are made from seven grape varieties : Sylvaner, Pinot blanc, Riesling, Muscat d'Alsace, Pinot gris, Gewurztraminer and Pinot noir. All must, by law, be bottled in the region of production, in the traditional, slender Alsace "flûte" bottle.
Sylvaner
Agreeably refreshing, lightly floral and discreetly fruity, it is often fresh and lively.
Pinot blanc
Well-rounded yet delicate, it combines freshness and softness to represent the happy medium in the range of Alsace wines. The Auxerrois variety, from the same family, is more often than not sold under the same name.
Riesling
Regarded as one of the finest white wine varieties of the world, Riesling is widely considered as achieving its greatest success in Alsace.
Vivacious, refined and crystal clear, its bouquet is delicately fruity, with floral or sometimes mineral hints. It combines finesse, elegance and character.
At first lively on the palate, it later reveals its fine balance and long aftertaste.
It is a gastronomic wine par excellence. Muscat d'Alsace
This unique wine is dry (contrary to Muscats from southern regions), intensely grapey and aromatic, revealing the full flavour of the fruit.
Pinot gris
Powerful and opulent, with a deep colour, it is rich and well-structured, with a long finish. Its bouquet is very complex, fruity and sometimes slightly smoky. Thanks to its character, it can often advantageously replace a red wine (with white meat, game...).
Gewurztraminer
Probably the best-known of all Alsace wines, and noted for its exceptionally aromatic character, the Gewurztraminer is very expressive. It has a deep colour and complex aroma of fruit (quince, grapefruit, lychee), flowers (acacia, rose) and spices (cinnamon, clove, pepper).
Rich, round and well-structured, sometimes slightly sweet, it is a charming wine that can often age well.
Pinot noir
The only red grape variety in Alsace, it produces red or rosé wines, wich are characteristically fruity with hints of cherry. When vinified as a red wine, it can be aged in oak casks, which reinforces its structure and complexity.
Klevener
Mention must also be made of a much more rare grape variety, the Klevener de Heiligenstein. Produced from the Savagnin Rose variety (a non-aromatic form of the ancient Traminer), the Klevener was first planted at Heiligenstein (near Barr) in the early XVIIIth century. Now grown only in Heiligenstein and its immediate vicinity, it is a wine that is greatly appreciated. Round and well-balanced, its less-aromatic character makes it ideal to accompany a meal.
Three Appellations d'Origine Contrôlées
All Alsace wines enjoy one of 3 Appellations d'Origine Contrôlées (AOC) :
)Alsace,
Defined in 1962, this currently represents 74% of total production.
)Alsace Grand Cru (always followed by the name of one of the 51 vineyards that have been delimited within this Appellation).
Defined in 1975, these 51 delimited named vineyards represent 4% of total production. )Crémant d'Alsace(sparkling wine made by the traditional method).
Defined in 1976, this represents 22% of total production.
The special Alsace bottle
All Alsace wines (except Crémant d’Alsace) are always sold in their typical “flute” bottle and, by law since 1972, must be bottled in the region of production.
Decree of 20 May 1955 relating to the « Rhine Wine » type bottle.
Decree of 13 May 1959 concerning the use of the « Rhine Wine » type bottle.
Decree of 30 June 1971 concerning AOC Alsace or « Alsace » wines, article D.
The wines
AOC Alsace
AOC ALSACE The status of AOC Alsace was awarded following long discussions on a national level. French AOCs were set up by means of a preliminary decree in 1935. However, negotiations with the INAO, the certifying body, were interrupted due to the annexation of Alsace by Germany during the Second World War.
At the end of the war in 1945, a regulation drafted by the Alsace Winegrowers Association defined the Alsace AOCs. This ruling served as a basis for the INAO definition of AOC in our region, but it was only in 1962, 17 years later, that the official decree was finally published and Alsace wines could enter the great family of French AOC wines.
If the name of a grape variety appears on the label of an AOC Alsace wine, it is made from 100 % of that grape variety. If no grape variety is named, then the wine is made from a blend of several white wine varieties, and so it is either called "Edelzwicker" or by a brand name. In 2008, the maximum authorised annual yield per hectare for white Appellation Alsace Contrôlée wines was 80 hectolitres per hectare without PLC (= Plafond Limite de Classement, a reserve calculated annually by the INAO), and 75 hectolitres per hectare without PLC for Pinot Noir wines (60 hectolitres per hectare for “red” Pinot Noir wines). The annual production limit is supplemented by an individual limit for each white wine grape variety, which replaces the former limit applying to the combined total of all grape varieties that was generally used in Alsace.
The minimum ripeness levels currently in force, expressed in degrees of potential alcohol, are 9,5° for Sylvaner, Muscat and Edelzwicker, 10° for Riesling, Pinot blanc and Pinot Noir, and 11° for Pinot Gris, Gewurztraminer and Klevener de Heiligenstein.
Before going on sale, all AOC Alsace wines must be submitted to a approval tasting panel under the control of INAO.
Alsace wines (except Crémant d’Alsace) are always sold in their typical “flute” bottle and, by law since 1972, must be bottled in the region of production.
AOC Alsace wines represent 74% of the total production, of which 92% are white wines.
•Regulation No. 45-2675 of 2 November 1945 concerning the definition of Alsace Appellations d’Origine, modified by law No. 70-8 of 2 January 1970, decree No. 71-554 of 30 June 1971 and the decree of 4 September 1974.
Crémant d'Alsace : a recognized tradition
The unique character and impeccable quality of Crémant d'Alsace has made it a considerable success, not just in Alsace itself but throughout France and in neighbouring countries. Today, Crémant d'Alsace is the market leader in at-home sales of AOC sparkling wines in France.
One century of history, and AOC status since 1976.
At the end of the last century, several companies in Alsace, established both in the vineyard area and in the cities of Strasbourg and Mulhouse, produced sparkling wines using the Champagne method. This tradition, somewhat in decline during the first half of the 20th century, was maintained until AOC Crémant d'Alsace status was awared by the decree of 24th August 1976. This decree gives Alsace wine producers the new framework necessary for the production of quality sparkling wines, with requirements that are comparable to those imposed on Champagne producers themselves.
Today, over 500 producers belong to the Syndicat des Producteurs de Crémant d'Alsace (Crémant d'Alsace Producers' Union).
A harmonious blend of grape
Crémant d'Alsace owes its elegance and originality to the unique character of the grape varieties of Alsace, allied to the natural advantages enjoyed by its vineyards : a dry and sunny climate, slopes that face the rising sun, and special geological characteristics.
Grapes for the production of Crémant d'Alsace are generally picked first, at the very start of the harvest, when they offer for vinification their optimum balance harmony.
Crémant d'Alsace wines are made from the following varieties :
y Most Blanc de Blanc Crémants come from the Pinot blanc, which makes them soft and delicate.
y Riesling gives the Crémants a more lively fruit character, full of elegance and nobility.
y Pinot gris makes Crémants rich and round, while Chardonnay brings style and lightness.
y Pinot noir is the only variety to produce Crémant d'Alsace rosé or, more rarely, a Blanc de Noir full of charm and finesse.
Production requirements (decree of 24/08/1976 modified by the decree of 20/02/2002)
y Wines destined for Crémant d'Alsace production can only be made from white or red grapes grown within the region of production of Alsace wines.
y The starting date for the AOC Crémant d'Alsace harvest is fixed by the Regional Experts Comittee for Alsace Wines, and is generally a few days before the harvest date for AOC Alsace still wines.
y Before the harvest, winegrowers are obliged to declare to their town hall which vineyards are intended for the production of Crémant d'Alsace.
y Each batch of grapes must be sufficiently ripe, with a minimum natural sugar content of 145 grams of sugar per litre, that is the equivalent of 8.5° potential alcohol.
y The maximum authorized annual yield for AOC Crémant d'alsace in 2008 was 80hl/ha without PLC ((= Plafond Limite de Classement, a reserve calculated annually by the INAO).
y 150 kg of grapes must be pressed to obtain 100 litres of juice destined for the production of Crémant d'Alsace, with compulsorily separation of the "rebêche", which must be at least 2% of the original volume entitled to the appellation.
y Grapes must be harvested manually and transported in containers holding less than 100 kgs, and put whole into the press.
y The equipment used to receive and crush the grapes must be specially inspected and approved by the INAO.
y Archimedes screws and chains must be removed from presses. y A register of pressing must be kept.
y Crémant d'Alsace must undergo a secondary fermentation in bottle, which must take place exclusively in Alsace. The wine cannot be bottled before 1st January following the harvest. The length of bottle ageing on the lees cannot be less than 9 months.
y Before sale, all wines destined for AOC Crémant d'Alsace are subject to the analysis and tasting tests required by law for this appellation. Evolution of
production and sales
From less than 1 million bottles in 1979, the annual production of Crémant d'Alsace has grown spectacularly since 1980, to meet increasing demand not only in France but also on export markets. Actually, production of Crémant d'Alsace represented 33 million bottles , which is 22 % of all Alsace wines.
The surge in demand for Crémant d'Alsace explains its increasingly important share of Alsace wine production. Sales have multiplied by 14 in 26 years, up from 2.2 million bottles in 1982 to 30 million bottles today.
Belgium 2,13 million bottles
Germany 1,66 million bottles
Denmark 370 000 bottles USA 296 000 bottles Sweden 182 000 bottles Switzerland 123 000 bottles Nederland 103 000 bottles Italia 67 000 bottles Decree of 26 August 1976 Decree of 20 February 2002
Alsace Grand Cru Wines
While Alsace wines are traditionally known by their familiar grape names : Sylvaner, Pinot Blanc, Riesling, Muscat d'Alsace, Pinot Gris, Gewurztraminer and Pinot Noir, the Appellation Alsace Grand Cru gives an added dimension, "terroir", the unique influence of the vineyard itself on the wine.
Fifty-one sites have been delimited according to strict criteria of geology and micro-climate, to make up the mosaic of Alsace Grand cru vineyards.
These exceptional vineyards vary in size from 3 to 80 hectares, each having its own specific character and personality, according to its geology, aspect and slope. With an annual average of more than 45 000 hl, Alsace Grand Cru wines represent only 4 % of total Alsace wine production.
Appreciating Alsace Grand Cru wines
In order to taste Alsace Grand Cru wines under optimum conditions, it is best to follow a few simple hints on storage and serving :
Although Alsace Grand Cru wines are agreeable to enjoy when they are young, they will gain from being kept for much longer (5 to 10 years, or even more in the finest vintages), preferably in a dark, well ventilated cellar with a constant temperature (10°-15°C / 50°-60°F). The bottles should be stored on their sides so that the wine is in permanent contact with the cork.
Alsace Grand Cru wines should be served cold but not chilled (at about 8°C / 45°F), in a slender, long-stemmed clear crystal glass. These are gastronomic wines par excellence, and an Alsace Grand Cru wine can accompany every course on the menu.
Muscat d'Alsace is an ideal apéritif, Riesling Grand Cru is the perfect partner for all seafood, fish and shellfish, Pinot Gris is perfect with white meats, game and foie gras, while Gewurztraminer is unrivalled with exotic and Asian food, cheese and dessert.
Background to Alsace Grand Cru wines
Experts appointed by the INAO (Institut National des Appellations d’Origine des vins et eaux de vie) have delimited a total of 51 individual production sites, which are protected by means of very strict regulations.
To be entitled to AOC (Appellation d’Origine Contrôlée) Alsace Grand Cru status, as defined by the decree of 24 January 2001, a wine must come from grapes picked by hand in one of the strictly defined sites within the limits of the Alsace wine region of production.
A winegrower wishing to produce AOC Alsace Grand Cru wine must declare before 1 March each year, exactly which vineyards and grape varieties are destined for such wines.
Beyond fixing the rules of production, the decree of 24 January 2001 reinforces the role of each winegrowers union in the management of each Grand Cru site (plantation policy, specific starting date for the vintage, possibility of imposing a higher minimum ripeness level for each site and grape variety, fixing the annual PLC for each site…).
Only four grape varieties are authorised for AOC Alsace Grand Cru : Riesling, Gewurztraminer, Pinot Gris and Muscat d’Alsace.
However, the decree of 21 March 2005 authorises the use of the Sylvaner variety for AOC Alsace Grand Cru Zotzenberg and in the blended wines of AOC Altenberg de Bergheim.
The decree of 12 January 2007 also authorises blended wines for AOC Alsace Grand Cru Kaefferkopf.
To be entitled to AOC Alsace Grand Cru status, wines must exceed the minimum natural potential alcohol level defined by decree for each grape variety and for each site :
AOC Alsace Grand Cru Riesling and Muscat 11° AOC Alsace Grand Cru Gewurztraminer and Pinot Gris 12,5° AOC Alsace Grand Cru Zotzenberg Sylvaner 11° AOC Alsace Grand Cru Altenberg de Bergheim Pinot Gris and Gewurztraminer
14° AOC Alsace Grand Cru Altenberg de Bergheim Riesling, 12° AOC Alsace Grand Cru Altenberg de Bergheim blend 14° AOC Alsace Grand Cru Kaefferkopf Pinot Gris and Gewurztraminer 12,5° AOC Alsace Grand Cru Kaefferkopf Riesling 11° AOC Alsace Grand Cru Kaefferkopf blend 12°
Every vine planted since 1 September 2000 must be cultivated according to new regulations concerning the density of plantation, distance between rows, and height of vegetation. Vineyards must be planted with a minimum density of 4500 vines per hectare. Grapes must be picked by hand.
In addition, new regulations concerning pruning now apply to all vineyards, concerning the distance between the horizontal wires and the number of buds authorised per vine depending on variety. All vineyards must be pruned to a maximum of from 8 to 10 buds per m2 according to the grape variety.
The maximum authorised yield is 55hl/ha, plus from 0 to 20% of PLC, but the maximum yield of 66hl/ha must never be exceeded.
It is compulsory for the label of all AOC Grand Cru wines to mention, besides its AOC Alsace Grand Cru status, the named vineyard (terroir) and the vintage year. In general it will also state the name of the grape variety, except for blended wines (Kaefferkopf and Altenberg de Bergheim).
Decree of 24 January 2001 concerning AOC « Alsace Grand Cru ».
Decree of 21 March 2005 concerning AOC « Alsace Grand Cru ».
The Grands Crus of Alsace
Named vineyard (village) Principal geological soil type(s)
51 Named vineyards
defined
Altenberg de Bergbieten Marl-limestone-gypsum Altenberg de Bergheim Marl-limestone
Altenberg de Wolxheim Marl-limestone
Brand (Turckheim) Granite
Bruderthal (Molsheim) Marl-limestone Eichberg (Eguisheim) Marl-limestone Engelberg (Dahlenheim and Scharrachbergheim) Marl-limestone Florimont (Ingersheim and Katzenthal) Marl-limestone Frankstein (Dambach-la-ville) Granite
Froehn (Zellenberg) Clay-marl
Furstentum (Kientzheim and Sigolsheim) Limestone
Geisberg (Ribeauvillé) Marl-limestone-sandstone Gloeckelberg (Rodern and Saint-Hippolyte) Marl-limestone
Goldert (Gueberschwihr) Marl-limestone Hatschbourg (Hattstatt and Voegtlinshoffen) Marl-limestone & loess Hengst (Wintzenheim) Marl-limestone-sandstone Kaefferkopf (Ammerschwihr) Granite and
limestone-sandstone
Kanzlerberg (Bergheim) Argilo-marneux-gypseux
Kastelberg (Andlau) Shale
Kessler (Guebwiller) Sablo-argileux
Kirchberg de Barr Marno-calcaire
Kirchberg de Ribeauvillé Marl-limestone-sandstone Kitterlé (Guebwiller) Sandstone-volcanic Mambourg (Sigolsheim) Marl-limestone Mandelberg (Mittelwihr et Beblenheim) Marl-limestone Marckrain (Bennwihr et Sigolsheim) Marl-limestone
Moenchberg (Andlau et Eichhoffen) Marl-limestone with scree Muenchberg (Nothalten) Stony-sandstone-volcanic Ollwiller (Wuenheim) Sandy-Clay
Osterberg (Ribeauvillé) Marl
Pfersigberg (Eguisheim and Wettolsheim) Limestone-sandstone Pfingstberg (Orschwihr) Marl-limestone-sandstone Praelatenberg (Kintzheim) Granito-gneiss
Rangen (Thann and Vieux-Thann) Volcanic
Rosacker (Hunawihr) Dolomitic limestone Saering (Guebwiller) Marl-limestone-sandstone Schlossberg (Kientzheim) Granitic
Schoenenbourg (Riquewihr and Zellenberg Marno-sableux-gypsum Sommerberg (Niedermorschwihr and Katzenthal Granitic
Sonnenglanz (Beblenheim) Marl-limestone Spiegel (Bergholtz and Guebwiller) Marl-sandstone
Sporen (Riquewihr) Stony-clay-marl
Steinert (Pfaffenheim and Westhalten) Limestone
Steingrubler (Wettolsheim) Marl-limestone-sandstone Steinklotz (Marlenheim) Limestone
Vorbourg (Rouffach and Westhalten) Limestone-sandstone Wiebelsberg (Andlau) Sandy-sandstone Wineck-Schlossberg (Katzenthal and
Ammerschwihr)
Granitic Winzenberg (Blienschwiller) Granitic
Zinnkoepflé (Soultzmatt and Westhalten) Limestone-sandstone Zotzenberg (Mittelbergheim) Marl-limestone
The wines
The terms
"Vendanges tardives" and "Sélection de grains nobles"
Either of these two terms may be used on labels of wines of AOC Alsace or Alsace Grand Cru. They designate exceptional wines produced according to some of the strictest criteria of any AOC wine in France.
The quintessence of "terroir"
The semicontinental climate of the Alsace wine region, with its very low rainfall and remarkable sunshine during the autumn period, makes it eminently suitable for the production of over-ripe grapes and to the development of noble rot (botrytis cinerea). In the very finest vintages, long after the normal harvest is over, Gewurztraminer, Pinot gris, Riesling and Muscat grapes are carefully hand-picked when they have reached maximum opulence.
Vendanges tardives and Sélection de grains nobles wines come from grapes with extremely high levels of natural sugar (the minimum levels are, together with those required for vin de paille in the Jura, the highest of all french AOC wines) and are wines of exceptional class.
The difficulty and unpredictability of their production and vinification, added to their necessarily high cost, meant that for the past decades only a handful of Alsace producers specialized in such wines.
It is fitting that the considerable effort made by these pioneers was rewarded by the official recognization of vendanges tardives and sélection de grains nobles wines by ministerial decree on 1st march 1984.
Vendanges Tardives They are produced from late-picked grapes of the Gewurztraminer, Pinot gris, Riesling or Muscat varieties, generally several weeks after the official harvest. The identity of each grape variety and its aromatic character are enhanced by the phenomenon of concentration and by the development of noble rot.
Sélection de Grains
Nobles They are produced by successive selective pickings of grapes affected by noble rot (botrytis cinerea). The character of the grape variety is often more discreet, due to the sheer concentration of expression and to botrytis cinerea. The full, intense aroma, full body, mellow character and long finish make these wines true masterpieces.
production de grains nobles", wines of AOC "Alsace" and "Alsace Grand Cru" must meet the following very strict criteria of production :
•
they must come from grapes picked by hand, not by machine•
they must come from one single grape variety and be declared and sold under the name of that grape variety,•
they must indicate their vintage year,•
they must come from one of the authorized grape varieties (Gewurztraminer, Pinot gris, Riesling or Muscat) with a minimum natural ripeness level as shown in the table below,•
they must not have been chaptalized,•
their harvest must have been declared in advance to the local I.N.A.O. office (Institut National des Appellations d'Origine Contrôlée des vins et eaux-de-vie),•
they must have been presented for and successfully passed the analytical and blind tasting examinations required for each specific mention.MENTION "VENDANGES TARDIVES"
sugar g/l potential alcohol degree ° Decree Vintage 2008** Decree Vintage 2008** Gewurztraminer ... 243 257 14°4 15°3 Pinot gris ... 243 257 14°4 15°3 Riesling ... 220 235 13°1 14°0 Muscat d'Alsace ... 220 235 13°1 14°0
MENTION "SELECTION DE GRAINS NOBLES"
sugar g/l potential alcohol degree ° Decree Vintage 2008** Decree Vintage 2008** Gewurztraminer ... 279 306 16°6 18°2 Pinot gris ... 279 306 16°6 18°2 Riesling ... 256 276 15°2 16°4 Muscat d'Alsace ... 256 276 15°2 16°4 * coefficient 16,83 g/l
** In order to reinforce the specific quality of these products, minimum ripeness levels were increased from the 2001 vintage onwards (within the framework of the annual modifications adopted by the National Committee of the INAO). The Decree itself will be formally updated at a later date.
Reference to the text of law relating to Alsace Vendanges tardives and Sélection de grains nobles wines :
* The decree of 1st March 1984 relating to wines of both AOC "Alsace" and "Alsace Grand Cru" (concerning the 2 mentions "Vendanges tardives" and "Sélection de grains nobles"), whose article was modified by the decree of 2nd December 1999 (article 1, clause 1).
The Food
Alsace wines with food
The great diversity of Alsace wines makes them ideal partners for an incredible variety of cooking styles.
All Alsace wines, AOC, Alsace Grand Cru and Crémant d'Alsace, are just as perfectly suited to gastronomic occasions as they are to simple everyday meals and informal get-togethers. They are perfect matches to even the most exotic kinds of cuisine, from poultry to shellfish to foie gras to game to cheese and even as an apéritif… A wide variety of international tastes that we invite you to discover.
SERVING AND STORING ALSACE WINES
Serving Alsace wines should be served between 8 and 10°C. Overchilled, their delicate aromas can not be fully expressed. Warmer, they appear heavier and lack their attractive natural freshness. It is best to use clear glasses, with a tall stem (to avoid being warmed by the hand) and a tapered bowl, which concentrates the aroma. Crémant d'Alsace should be served in tall flûte glasses (better than flat, saucer-shaped ones) at between 5 to 7°C.
Storing Ideal conditions for the conservation of Alsace wines are a cool cellar with a stable temperature (10 to 15°C), neither too dry nor too damp, with the bottles laid on their sides. Though they can be enjoyed young, at from 6 months to 5 years after the harvest, the finest vintages (like 1983, 1985, 1988, 1989, 1997), and Grand Cru, Vendanges Tardives and Sélections de Grains Nobles wines, will all benefit from longer ageing.
WHITE ALSACE WINE MATCHES
Sylvaner Classic matches : Light, crisp and refreshing, Sylvaner goes well with shellfish, oysters and mussels, with snails and grilled fish, as well as with charcuterie and cold meats.
Unusual matches : Sylvaner will lighten rich, hearty country dishes,
and especially fondues. It is difficult to associate wine with vinaigrette, but Sylvaner's liveliness and crisp, flinty tang make it a fine partner for salads and crudités.
Pinot blanc Classic matches : Soft and delicate, Pinot Blanc is a subtle foil to fish, poultry and white meats.
Unusual matches : Pinot Blanc is delicious with all egg-based dishes
: baked egg, omelette, quiche. It is also a nice match for mild cheeses (crème de Gruyère, carré frais…).
Riesling Classic matches : Noble and distinguished, Riesling is the ideal dry white wine for all great occasions, partnering the most refined, delicate gastronomic dishes : fish, white meats and poultry in not-too-spicy cream and white wine sauces.
Unusual matches : Riesling is also perfect with exotic dishes, like
those with citrus, lemon and grapefruit flavours, as well as raw fish (sushi). Its fine acidity and mineral character will enhance the flavour of dry goats' cheese too.
Pinot gris Classic matches : Its opulently long, rich, sometimes smoky taste and velvety fullness makes Pinot Gris a perfect partner for flavourful dishes like foie gras, white meats, poultry in sauce and even game birds.
Unusual matches : Pinot Gris, with a powerful character and
autumnal hints (mushrooms, moss, fallen leaves) perfectly matches full-flavoured foods like sweetbreads, calves' liver and kidneys, and is ideal with all mushroom-based dishes.
Gewurztraminer Classic matches : Richly aromatic, Gewurztraminer matches all strongly-flavoured cheeses, like Munster, Maroilles, Livarot, blue cheeses etc. The aromatic character of both cheese and wine are mutually complementary, with the wine adding a firm structure and spicy flavours. Gewurztraminer is also perfect with all desserts that are not too sweet.
Unusual matches : Gewurztraminer's aroma is an explosion of fruit,
flowers and spices. This makes it particularly suited to the exotic perfumes of Asian, Indian and Moroccan cuisine. The daring alliance between Gewurztraminer and the trio of ingredients so dear to Mediterranean tradition : tomato, anchovy and olive oil, is another revelation !
Gewurztraminer vendanges tardives
The sweeter the dessert, the more it calls for a late-picked Vendanges Tardives or even a Sélection de Grains Nobles wine. But both wines can also be savoured luxuriously on their own.
Muscat d’Alsace
Classic matches : Not to be confused with the sweet Muscats of the
Mediterranean, dry Alsace Muscat is a wonderful apéritif, thanks to its freshness and unique fruit aroma (like biting a fresh Muscat grape).
Unusual matches : Muscat is naturally suited to all vegetable and
vegetarian dishes, whether raw or steamed. Thanks to its slight acidity, it is an ideal wine to serve with asparagus.
Crémant d'Alsace
Classic matches : Crémant d'Alsace wines are ideal partners for all
celebrations. They match the finest dishes : caviar, canapés, fish and white meats, and enliven cocktail parties and informal get-togethers.
RED ALSACE WINE MATCHES
Pinot noir Classic matches : The Pinot Noir develops characteristically lingering red fruit aromas (notably cherry). Depending on its style of vinification (as a rosé, a light red wine or an oak-aged red wine) it will partner a wide range of dishes, from charcuterie to red meats.
Unusual matches : Enjoy it with a gratin of soft fruit.
Crémant rosé Made from the Pinot Noir grape, which gives its characteristic fruitiness, it is recommended with charcuterie and cold meats.
ALSACE WINES MATCH EVERY MENU
Apéritif
•
Canapés, savouries, sausage rolls, quiches, cheese straws, pizza, prunes in bacon9 Crémant d’Alsace, Muscat
d’Alsace, Gewurztraminer
Cold starters
•
Classic salads, charcuterie, eggs•
Crustaceans, shellfish, seafood•
Fish terrine, raw fish (sushi)•
Spicy salads (Asia, Mexico, Morocco, India)Foie gras
9 Sylvaner, Pinot blanc,
Pinot noir
9 Sylvaner, Riesling, Pinot blanc
9 Riesling, Sylvaner
9 Gewurztraminer
9 Pinot gris, Gewurztraminer (also
Vendanges tardives) and Crémant d'Alsace
Warm starters
•
Quiches, pies, soufflés•
Snails Asparagus9 Sylvaner, Pinot blanc
9 Sylvaner
9 Pinot blanc, Muscat d’Alsace
Fish
•
Grilled, cooked in butter or in cream sauce•
Cooked with spices or strongly-flavoured ingredients9 Riesling, Pinot blanc, Crémant
d'Alsace
9 Pinot gris,
•
Poultry in sauce•
Roast pork or veal•
Rabbit•
Duck•
Exotic recipes (spicy, full-flavoured or sweet-and-sour dishes)9 Riesling, Pinot gris
9 Pinot blanc, Pinot gris
9 Pinot gris
9 Pinot gris, Pinot noir
9 Gewurztraminer
Offal
•
Calves' or chicken liver•
Kidneys•
Tripe in white wine sauce9 Pinot blanc, Pinot gris
9 Pinot gris, Pinot noir
9 Riesling
Red meat
•
Pinot Noir (especially when vinified as a red wine)Game
•
Pinot Gris or Pinot Noir (according to the recipe)Cheese Fresh and young, mild
cheeses : Pinot Blanc Dry goat's cheese Cheese fondues
Soft cheeses, matured ripe cheeses (Munster, Pont l'Evêque, Maroilles), blue cheeses
Hard and other cheeses
9 Pinot blanc
9 Riesling
9 Sylvaner
9 Gewurztraminer
9 Pinot noir
Dessert Pastries, tarts, creams, mousses : Gewurztraminer
9 Gewurztraminer, (and also as
Vendanges Tardives)
To relax after the meal Vendanges tardives and Sélections de grains nobles
Outside the context of the meal
Receptions and informal
get-togethers
9 Crémant d’Alsace, Muscat
d’Alsace, Gewurztraminer,
Vendanges tardives and Sélections de grains nobles
The vineyard area
Alsace wines in a few key figures
Production characteristics
15 535 hectares of vineyards produce an average harvest of 1,15 million hectolitres of AOC Alsace wine per year, that is over 150 million bottles. Alsace wines represent :
z 40 % of total agricultural turnover in the Alsace region (above 60 % of its crop production)
z 18 % of total French production of still white AOC wines.
Evolution of production for all AOC Alsace (Alsace, Grand Cru, Crémant) 15 082 15 230 15 305 15 298 15 448 15 535 14 800 14 900 15 000 15 100 15 200 15 300 15 400 15 500 15 600 2003 2004 2005 2006 2007 2008 HE CT A RE S
SURFACES AREA IN PRODUCTION
1 004 078 1 263 56 4 1 154 892 1 081 690 1 151 749 1 13 1 443 0 200 000 400 000 600 000 800 000 1 000 000 1 200 000 1 400 000 H ECTO LITRES
Evolution of production area by grape variety for all AOC Alsace (Alsace, Grand Cru, Crémant) between 1969 and 2008
Total area in production 9 441 ha
1969
MU 3,6% PG 4,1% SY 27,3% PB 11,0% RI 12,7% GW 20,6% PN 2,1% Mél. 8,0% CH 10,6%Total area in production 15 535 ha
CH 0,6% SY 8,9% PB 21,2% RI 21,7% PG 15,2% MU 2,3% GW PN 9,6% Mél. 0,6% autres (CHD+KH) 1,3%
2008
18,6%The area planted with Sylvaner has declined considerably over the past decades, having been replaced notably by Pinot blanc and Pinot Gris. During the same period, the area planted with Riesling has risen significantly.
CH Chasselas CHD Chardonnay GW Gewurztraminer KH Klevener de Heiligenstein MEL mélange MU Muscat d’Alsace PB Pinot Blanc PG Pinot Gris PN Pinot Noir RI Riesling SY Sylvaner
Evolution of AOC Alsace production by appellation (Alsace, Grand Cru, Crémant in hectolitres) 82 2 97 3 1 003 183 839 602 824 806 872 766 837 696 40 473 45 435 41 557 32 942 43 2 78 44 9 72 140 632 214 946 273 733 223 942 235 705 248 775 0 200 000 400 000 600 000 800 000 1 000 000 1 200 000 2003 2004 2005 2006 2007 2008 HECT OLI T RE S
AOC Alsace AOC Alsace Grand Cru AOC Crémant d'Alsace
Alsace wine professionals
There are 4;930 winegrowers in Alsace, of whom 1.840 farm more than 2 hectares, covering almost 90 % of the total vineyard area.
Only about 960 operators sell their wine in bottles, and of these some 210 account for more or less 90 % of the total volume. In 2008, sales were split as follows :
9 individual winegrowers : ... about 20 % of Alsace wine sales 9 co-operative wine cellars : ... about 37 % of Alsace wine sales 9 producer-merchants : ... about 43 % of Alsace wine sales Turnover and sales Alsace wines generate a turnover of some 500 million euros in their region of
production (that is, 40 % of agricultural turnover in Alsace region).
About 25 % of total sales are exported, almost 38 million bottles for 2008, principally to the Belgium, Netherlands, Germany, Denmark, USA, Canada, Sweden and in Great Britain. Alsace wines are sold in over one hundred countries.
Alsace wines (all appellations) on the home and export markets 0 100 000 200 000 300 000 400 000 500 000 600 000 700 000 800 000 900 000 1 000 000 1 100 000 1 200 000 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 HEC T OL IT RES
Evolution of exports of AOC Alsace wines during the past 20 years (excluding Crémant) 1- By hectolitres 0 50 000 100 000 150 000 200 000 250 000 300 000 350 000 19 78 19 79 19 80 19 81 19 82 19 83 19 84 19 85 19 86 19 87 19 88 19 89 19 90 19 91 19 92 19 93 19 94 19 95 19 96 19 97 19 98 19 99 20 00 20 01 20 02 20 03 20 04 20 05 20 06 20 07 20 08 Hectolitres
The decrease of sales observed from 1990 on are mainly due to the German market, but is balanced after 1993 by the development of the other major markets.
2- By value (K€) 0 10 000 20 000 30 000 40 000 50 000 60 000 70 000 80 000 90 000 100 000 110 000 120 000 130 000 197 8 197 9 198 0 198 1 198 2 198 3 198 4 198 5 198 6 198 7 198 8 198 9 199 0 199 1 199 2 199 3 199 4 199 5 199 6 199 7 199 8 199 9 200 0 200 1 200 2 200 3 200 4 200 5 200 6 200 7 200 8 milliers d'euros
(excluding Crémant) to the 10 major markets
The fall in volume on the German market is mainly due to declining sales of Edelzwicker.
At the same time, the Benelux union, the Netherlands and Denmark have become fast-developing strategic markets (all Francophile countries with a large proportion of white wine drinkers and high purchasing power).
2- By value
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