Alsace is a region in the far north-east of France that, thanks to its climatic, natural and soil conditions, is characterised by soils of different types: gravelly, sandy, limestone, granitic, clay, marly, slate and volcanic. It is no coincidence that Alsatian wines are among the most appreciated in the world. Thanks to the presence of the Vosges Mountains to the west, which create a natural barrier, it is protected from frost and rain, while the Rhine provides the right amount of humidity, facilitating the growth of botrytis cinerea. The wine-growing area is divided into two parts: Bas-Rhin and Haut-Rhin with no less than 15.2 thousand hectares, totally dedicated to the cultivation of white grapes with a small percentage reserved for red wines. Alsace boasts three appellations of controlled origin (AOC): Alsace, reserved for single-varietal wines, Alsace Grand Cru and Crémant d'Alsace, a sparkling wine made from pinot blanc grapes. The Alsace Grands Crus were introduced in the 1970s and today indicate those Alsatian wines made from noble grape varieties: Alsatian Gewürztraminer, Muscat d'Alsace, Pinot Gris and Riesling Alsace. xtraWine offers a wide variety of Alsatian wines that are distinguished by their soft, sometimes decisive structure, offering bottles from the best vintages of 2015 and 2016 with great persistence and complexity due to a higher concentration of noble moulds or natural substances. The Alsace wines proposed by xtraWine all belong to important wineries such as Domaine Muré, Domaine Marcel Deiss, Domaine Gruss & Fils and Mittnacht. Alsatian wines are ideal to accompany meat dishes, fish, shellfish, desserts and even cheeses.
Alsace: The best Alsatian wines on offer
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Alsace
Alsace
| Country name | France |
| History | The geographical position of the region to the north-east of France has led to frequent wars and border conflicts. The first to conquer the area were the Romans, then came the barbarians who in turn were beaten by the Franks. In the mid-1300s the region was under the dominion of feudal dukes and powerful bishops of Strasbourg and, a century later, the whole area was invaded by armagnachi. In 1633, during the Thirty Years War, even the Swedes raged in the area. In the last one hundred and thirty years, the region has changed nationality four times: after the war between the French and the Prussians, in 1871, it passed to Germany and then, after the First World War, became French again. In 1940 Hitler's troops occupied the region, but with the peace of 1945, Alsace returned to France. |
| Perc white grape | 1 |
| Soil and climate | Thanks to its position on the eastern slopes of the Vogesernes, Alsace is protected from the rains, the mists and the cold merchandise of the Atlantic. The cold winds from the north-east are held back by the Black Forest with its wooded peaks. This creates a climatic niche, characterized by scarce rains and a lot of sun, especially considering that it is one of the most northern wine districts of France. |
| Typical dishes | The Alsatian specialties must be tasted inside the Winstub, precursors of wine bars and taverns. Do not forget, however, the aperitif, usually made from a beer accompanied by the inseparable bretzel. In Mulhouse, take a seat at one of the wooden tables with red checkered tablecloths of the Winstub Zum Sauwadala and order the queen of the menu: the choucroute. This typical cabbage dish, different types of sausage (including that of Strasbourg), smoked lard and potatoes is celebrated every year in the many Alsatian countries; It is perfect combined with a glass of Riesling. The foie gras was born right here. At the entrance to Kayserberg, the chef at Le Chambard Olivier Nasti proposes to pair it with the traditional pain d'épices. Those who prefer a more familiar cuisine should try the flammekueche, a delicious tarte flambée with various fillings in the two Flamme & Co restaurants, in Kayserberg and in Strasbourg. Then take the Route de la carpe frite in the Sundgau area, where the carp is served with salad and fries. |
| Typical products | The wines of Alsace are generally made with a single vine and with strong varietal character. Riesling is considered by the winemakers themselves as the "king" of the vines. Gewűrztraminer is the vine that many associate with Alsace and has become the ambassador of the district with its broad, warm and spicy flavor (gewűrtz means spice in German) that completes the relatively low acidity. The aroma is intensely aromatic with notes of spice and musk. Tokay.Pinot Grigio is a vine that has arrived in Alsace on tortuous roads. Tokay-pinot grigio wines are often robust, full but also soft. In Alsace there are two varieties of Muscat: Muscat à Petits Grains and Muscat Ottonel and the wines are often made with the two grape varieties in grapes. Pinot Bianco is a quite productive vine that has not managed the same status as the four vines described above, but it is a vine with a long tradition in Alsace. |
