|
Alsace is a wine region in the far north-east of France that stands out from other French wine-producing areas because of its Franco-Germanic character. This is the result of the region having switched between German and French sovereignty several times – a history which is clear not only in Alsatian architecture and culture, but also in its wines.
The Alsace region lies between the Vosges mountain range to the west and the French border with Germany to the east, marked by the Rhine river. It is 115 miles (185km) long and 25 miles (40km) wide. The key viticultural areas here are all located on the lower hillsides of the Vosges, on slopes with east and south-easterly aspects. The spine of mountains is at its most dense in the southern half of Alsace, where it peaks at more than 4600ft (1400m). The presence of the mountains plays a vital role in defining the region's terroir; they not only provide protection from the prevailing westerly winds, but also cast a rain shadow over the area, contributing to the low rainfall of its continental climate. The glacial formation of the mountains has also led to significant variation within the region's soils. These vary from sandstone, granite and volcanic rock types in the foothills, to clay-rich limestone and marlstone on the alluvial plains below.
Alsace is the only French wine region to grow significant quantities of Riesling and Gewurztraminer – a pointer to its history as a territory of Germany. Pinot Gris, a variety marginalized in other French regions as a blending component, is another of the region's emerging specialties. Sylvaner and Muscat are also traditional Alsace grape varieties, as are Chasselas and Auxerrois. The latter pair are most often used in Edelzwicker blends – another nod towards Alsace's German heritage.
Alsace wine is produced under three key appellations: Alsace and Alsace Grand Cru for still white wines, and Cremant d'Alsace for sparkling wines. Almost all wine produced in this region fits into one of these three designations.
White varietal wines make up 90% of production here, from the varieties stated above. Key variations in wine styles are marked by their residual sugar levels, which cover the entire sweetness spectrum from bone dry to sweet. In 1983, the official terms Vendanges Tardives and Selection de Grains Nobles were introduced to define and categorize sweet Alsace wines. They remained unique to the region for some time, but are now used in other French appellations such as Jurancon and Coteaux du Layon.
Pinot Noir is also used to make dry red wines in Alsace. They are lighter and more rustic than those produced in Burgundy, 140 miles (225km) to the south-west. As a result of climate change, the warmer summers here have led to an emerging style of slightly richer Pinot Noir; it is often subject to oak-ageing for added complexity and structure.
Dotted along the length of the region are 51 sites marked out as being of particular distinction. They have been classified and delimited in several stages since 1975, and although Grand Cru does not have the prestige in Alsace that it holds in Burgundy, the region's finest wine comes from these sites. These are the Alsace Grand Cru vineyards.
| 
