GOGO July –

 

The Grapes of Alsace

A long cool growing season and an average rainfall that is one of the lowest in France nurture a narrow vineyard strip that runs north-south along the contours of the Vosges mountains.  There are a variety of soil types in Alsatian vineyards, and farmers pride themselves on growing grapes that allow that terroir to shine through.  Ninety percent of wines from Alsace are white.

Riesling: light-bodied, and almost invariably bone dry, floral, crisp acidity, pure fruit, minerally with a long finish.

Gewurztraminer: rich weight, usually dry to off dry, low acidity, spicy, floral, flavors of lychee fruit and peach.

Pinot Blanc: reliable ripener, produces clean, dry, fruity whites.   

Pinot Gris: plush-bodied style, and often off-dry; shows notes of peach, apricot, and smoke.  This is the same grape that Italy calls Pinot Grigio, though the wine made from it is very different in style.

Muscat: Alsatian Muscat is always dry with a fresh, floral aroma; young, crisp, and fruity.

Residual Sugar

The sweetness in some of these whites was not added to the wine.  The sugar in the wine is the sugar that was originally in the grape juice.  In the fermentation process, yeast converts sugar into alcohol.  In a dry wine, all of the sugar molecules are fermented into alcohol.  But if the fermentation process is stopped along the way, you get a wine with a bit of residual sugar (and a lower alcohol level). Yum!

Foods to Accompany these Wines

Alsatian wines are astoundingly versatile.  Despite being light and delicate, they really stand up to assertive foods such as onions and sausage (frequently found in Alsatian cuisine).  What’s more, these whites are subtle enough not to overpower the delicate flavors of sushi…  And they always make a great aperitif!

  Past Grapes of the Month
-January 2010
-February 2010
-March 2010
-April 2010
-May 2010