Alsace and its Vineyard
History
During the year 58 B.C., the Romans occupied the left bank of the Rhine
River and planted vines for the first time in the region. During the
middle Ages, Alsace wine, our “Vins d’Aussey” was very famous. They
were widely exported towards northern Europe on the Rhine River.
War and disease greatly affected the vines from 1870 to 1918, when
Germany opted for a production policy of quantity over quality, but
since that time every effort has been made toward producing wines of
class. The vineyards gradually recovered from their destruction and
were officially recognized by the I.N.A.O in 1962.
Alsace wine road
Only 67 towns of the great valley of Alsace are included on the "Alsace Wine Road".
Ammerschwihr in juny
The Alsace brand has the particularity of classifying most of its wines by grape varieties.
Sylvaner: lively, fresh and light bodied, with discreet fruit, it is remarkably refreshing.
More information on this grape variety
 Some believe that this grape variety was selected from savage vines
located close to the Danube River. However, its inability to handle
frost during cold winters weakens this assumption, despite the obvious
etymological relation between Sylvaner and Transylvania.
It is historically proven that the Cistercian monk Alberich Degen
imported this grape variety to Alsace in 1665. Modern viticulture began
with Sylvaner, and this is why Sylvaner was cultivated with controlled
yield much before any of the other grapes. Today, Sylvaner has
gradually replaced the Chasselas in Alsace.
Fresh, light bodied, and lively, this wine is incredibly refreshing. Very digestable, it is elegant, robust and frank.
Sylvaner and its best culinary matches
Sylvaner can be easily paired with a wide variety of meals. Like the
Pinot Blanc, it can be enjoyed with salads and deli meats, but also
with fish (sardines, mackerel, cod, whiting…) and shellfish (oysters,
mussels). It also accompanies many Alsatian dishes, such as Baeckeofe,
Choucroute, or Tarte flambées.
Pinot Blanc: delicate, fresh and supple, it has aromas of white fruits and flowers.
More information on this grape variety
 Pinot Blanc is an old mutation of the Pinot Family, and more precisely a decoloration of the Pinot Noir
originally planted in many circumstances. In Bourgogne, its region of
origin, Pinot Blanc was grown along side of Chardonnay. Imported in
Alsace since the 16th century, it was replaced by Chardonnay in
Bourgogne when the AOC rules were established in 1937. Today, the great
majority of Pinot Blanc grown in France is cultivated in Alsace, where
it has become one of the most widely planted grape varieties.
With its beautiful yellow dress, fresh, supple and tender, Pinot
Blanc is fruity (lemon and apple) and floral (iris and violet).
Slightly mineral, it has a nice structure and a well-balanced
freshness. The bouquet also releases delicate aromas of butter and
nuts.
Pinot Blanc and its best culinary matches
Pinot Blanc can be enjoyed as an appetizer with deli meats and salads.
It also makes a wonderful companion for many seafood dishes, including
shellfish, oysters, mussels, scallops, crab, salmon, sardines, and
tuna. As a main course, our Pinot Blanc matches perfectly with roasted
poultry or pork filet mignon with a cream sauce. It is also enjoyed
with exotic dishes such as sushi, spring rolls, Chinese fondue,
taboulés, and tapas. Lastly, Pinot Blanc is often paired with many
cheeses such as Cantal, Savarin, Gouda, and raclettes.
Riesling: dry and elegant, its bouquet is often floral and mineral.
More information on this grape variety
 Riesling is considered the 1st of the seven Alsatian grape varieties.
In fact, it was cited in an important botanic treaty, the “Kreterbuch”,
published in 1551 by Bock. Born in the Rhine Valley, Riesling is also
called “Rhine Grape” (“Edle Gewurztraube” in the Alsatian language).
Many wine experts consider Riesling to be the greatest of all white
wines!
Very aromatic, fresh and dry, its pale robe expresses grapefruit,
lime, pineapple, and apple, along with a nice touch of acidity
providing much vivacity. As it ages, it will develop honey and quince
aromas. Depending on the soil structure on which it grows, it can
develop mineral aromas (silex), or orange flavors, and will gain much
complexity when cellared.
Riesling and its best culinary pairings
Riesling is a great match for salads, sausage, and seafoods such as
shellfish, oysters, mussels, calamari, and crabs… but also pairs with
warm or cold goat cheese, caviar, sushi, fondue, frog legs, snails, and
Choucroute.
Muscat of Alsace : very aromatic, grapy, expressing fresh fruit flavors.
More information on this grape variety
This old Greek grape variety has been cultivated since antique times in
most Mediterranean wine regions. Muscat is actually the blend of two
grape varieties: Alsace Muscat, white with small bunches, the
oldest of the two, characterized by a powerful bouquet which gives the
impression of biting straight into the berry; and the Muscat d’Ottonel, coming from the hybridization of Muscat d’Alsace and Chasselas.
This dry wine, very aromatic and musky, accentuates the beautiful flavors of white grapes.
Muscat and its best culinary matches
Muscat d’Alsace can be enjoyed as an aperitif, with cold meats or
vegetables, but also with salmon, fish pâtés, or river fish. It will
make a perfect companion for asparagus and kugelhopf.
Pinot Gris: round and rich, it is characterized by slightly smokey aromas.
More information on this grape variety
According to the legend, this grape variety was exported from France to
Hungary in 1375. Two centuries later, in 1565, the Baron Lazare of
Schewndi, General of the Austrian Imperial Army, took over the city of
Tokay in Hungary after defeating the Turks. He discovered marvelous
wines and brought back Pinot Gris plants to Alsace. Simply referred to
as Toak until the 1970’s, it became Tokay Pinot Gris following an
agreement between France and Hungary, wherein, Hungary had to give up
the “Medoc” name. The word Tokay was completely dropped on January 1st
2007, and it became Pinot Gris.
With an intense yellow robe, Pinot Gris is round, strong and
powerful, expressing fruit flavors of peach and cherry, with flower
aromas such as violet acacia (when young). When cellared, it will
develop apricot and honey flavors. Flavors of nuts, smoke, and fresh
butter are also characteristic of Pinot Gris.
Pinot Gris and its best culinary pairings
Pinot Gris can be enjoyed as an aperitif, but also with stuffed
poultry, veal and pork scallops, liver, or with a traditional
Baeckeofe. It will deliciously compliment exotic dishes such as spring
rolls, laquored duck, and curry pork… It also makes a perfect companion
for cheeses such as Cantal, Comté, Gouda, or Saint Nectaire. With
desserts, Pinot Gris matches pies, mousse, and cream.
Pinot Noir: the only red grape variety in Alsace, it expresses mature cherry aromas.
More information on this grape variety
 The only red wine in Alsace, this grape variety comes from the savage vines of Western Europe, probably selected and cultivated during the Roman Empire. Its
purple tinted robe brings out liquorice aromas. The palate expresses
profound fruit aromas of blackberry, cherry, strawberry, grenadine,
raspberry, and currant, which marry the flavors of violets and
truffles. Light, supple, with a nice acidity, Pinot Noir has a definite
feminine side to it.
Pinot Noir and its best culinary pairings
Pinot Noir accompanies vegetables and meats, but also exotic dishes
such as taboulés, couscous, and lamb tajine. Wild game (Pheasant,
partridge, quail, hind, wild boar…), and sea food (stuffed crabs,
salmon, grilled sardines, fish kebabs, saffron or curry monkfish…) add
to the variety of foods that complement this wine. Finally, it will
enhance the taste of many cheeses (Camembert, Brie, Comté, Beaufort,
Roquefort…).
Gewurztraminer: strong and intense bouquet of fruits, spices, and flowers.
More information on this grape variety
 Gewurztraminer
is unique in origin, combining both German Gewürz (spicy) and Savagnin
Rose (Traminer). Tramine was formerly known as a city of the
Austro-Hungarian Empire, but is now Italian. After its introduction in
Alsace in 1870, the Traminer has adapted to the climate in a unique
way, becoming spicier, and gradually replacing the old Traminer with
the Gewurztraminer.
Gewurztraminer and its best culinary pairings
Gewurztraminer is ideal for the aperitif, with foie gras, pastries,
and exotic fruits (pineapple, mango…), but can also be associated with
spicy cuisine, such as chicken tajine with lemon and green olive, and
strong cheeses (Blue cheese, and Munster…).
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