 Alsace is the winegrowing area east of the Vosges mountains in France, and the best vineyards lie on the foothills of these mountains. They provide a special micro-climate, since they shield the vineyards from the rain traveling from the west (the “rain shadow” of the mountain). The warm wind called the Fohn also helps advance the growth of the vine in the spring.
The geology of the region is highly varied due to the upheaval of the formation of the Vosges. Granite, gneiss, schist, quarts, clay, sandstone, and volcanic rock are all found in the region. The lower slopes tend to have the highest proportion of calcium in the soil (from limestone) and good drainage due to a good percentage of rocks in the soil.
 Because of this advantage, Alsace is one of the sunniest areas of France, and although it is close to Germany and the wine styles show a strong Germanic influence, the climate is warmer and sunnier than that of Germany. The wines, as a result, are more full-bodied and riper.
 The grape blend is also similar to that found in Germany. In Alsace, all of the grapes are noted on the label, except Edelzwicker, which is a blend of different grapes. The four grapes authorized for planting in grand cru sites and as vendage tardive or selection des grains nobles are Riesling, Pinot Gris, Gewurztraminer, and Muscat.
Riesling in Alsace gives a wine that is relatively full-bodied and high in alcohol, with pronounced steely and mineral notes. Pinot Gris also tends to produce a much more full-bodied wine in Alsace than in other areas, such as Italy or Oregon. Sometimes called Tokay Pinot Gris, it is often used to accompany meat dishes in Alsatian cooking. Gewurztraminer is usually full bodied with low acidity and an explosive nose, with notes of rosewater and litchis. Muscat is not very widely grown, but when seen produces a dry, steely wine with a fresh grapey aroma and crisp acidity that is the antithesis of Muscat produced in hotter climates.
Other grapes include Pinot Blanc and Auxerrois, which are sometimes confused and tend to give wine that is light bodied, crisp and aromatically rather neutral; Sylvaner, which in spite of its low status can produce a crisp and refreshing wine with good extract and a leafy green aroma. Pinot Noir is increasing popular. Sometimes light and tart (almost more like a rosé), styles are evolving and more full-bodied, Burgundian styles are developing. Finally, there is Chasselas, which is a neutral, early-ripening variety that is now being phased out.
Many of the less noble grape varieties are blended together, either as Edelzwicker or as sparkling Cremant, which represents a significant proportion of the area’s production.
 The classic wine style is crisp and clean, with most fermentation being done in stainless and little or no MLF. One variable of style is that of residual sugar. It seems anecdotally that sugar levels have been climbing up in recent years. Certain producers, such as Hugel and Zind-Humbrect have always had a relatively sweet house style, while others such as Domaine Weinbach and Domaine Marcel Deiss produce a mix of dry and sweet wine. There is no standard indication of sweetness on the label.
Late harvest wines called vendage tardive (VT) are mostly done in a sweet style, although there are dry styles produced as well. An even richer style called "sélection des grains nobles" or SGN often also contains some botrytis-affected grapes as well. SGN are almost always very sweet dessert wines. Wines of these two categories are produced when conditions allow, although the tendency lately has been to produce them every year. Vin de paille, where the grapes are dried on straw mats prior to fermentation, is a traditional Alsatian style that lacks official recognition in France.
 The grands crus of Alsace were delimited in a process that began in the early 1960s and continues to this day. The first official delimitation was in 1983 (25 crus) with another 23 recognized in 1985, and another three in 1990. The most recent modifications of Alsace GC status were released in 2001.
Although these crus are defined by the INAO, this designation is not universally used, even when authorized, by all producers. The reason for this is that many do not agree with these divisions because they are overly inclusive. In the words of Tom Stevenson in his Wines of Alsace, “…they created too many of them, and far too quickly.” Some producers, such as Hugel and Beyer do not use the grand cru designation.
Others rely on proprietary names that are more well-known in the market than the recently created Alsace grands crus. This is the case with the Trimbach Clos Ste. Hune, for example, which is technically part of the Rosacker grand cru.
The Bas Rhin is the northernmost section of Alsace. Notable sites include Kirchberg de Barr, Kastelberg, and Wiebelsberg. Many of the finest vineyards are located in the center of the region - outside of Bergheim, the Altenberg vineyard produces concentrated Gewurztraminer and Riesling; Osterberg GC near Ribeauville is another top site, as is Rosacker near Hunawihr, and Windsbuhl (also near Hunawihr) has been made famous by Zind-Humbrecht. Outside of Riquewihr, the Schoenenbourg vineyard is known for Riesling, and Kayserberg has been put on the map by Domaine Weinbach. South of Colmar the top sites include Hengst, near Wintzenheim, Eguisheim, Pfaffenheim, and Rangen near Thann (where Zind-Humbrecht’s Clos St. Urbain Riesling is produced).
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Wine Regions of the World
