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LearningWine Country

Vin d’Alsace

by Dan Ma 19/12/2019
written by Dan Ma 19/12/2019

One of France’s newest wine regions, the Alsace was granted AOC status only in 1962, due to its rich in geopolitical history. The region borders on Germany along the Rhine River, and changed hands between Germany and France several times over the past few centuries.

Because of this, the locals are proud to call themselves “Alsatians”, a mélange of German and French culture, staunchly unwavering no matter which side of the changing border they end up on over the years. And it shows on their winemaking too, taking possibly the best of viticultural and winemaking practices from both countries.

Vineyard in Alsace overlooking Bergheim
This vineyard overlooks the beautiful town of Bergheim, and on a rare treat like today, you can see all the way to the Swiss Alps!

Alsace wines are commonly made (with exceptions of course) from four “noble” varieties, Pinot Gris, Güwerztraminer, Muscat and most famous of all, Riesling. About 10% are reds made almost entirely with Pinot Noir. And of course Crémant d’Alsace, the (much better value) traditional method sparkling made similarly to it’s more glamorous neighbour to the west. It’s also one of the very few regions in France which labels their wines with the varietals.

Tasting at the Dopff au Moulin cellar door in Riquewihr
Here we are tasting wines from Dopff au Moulin, one of oldest wineries still family owned. Founded in 1574 in Riquewhir, they own vines in one of the more famous Grand Crus, Schoenenbourg, in the heart of the Alsace.

The terrior allows their wines to be delicate, mineral and crisp, which makes for both an excellent Crémant, and a lovely balanced “grains nobles” (sumptuously sweet made from shrivelled botrytised grapes) Güwerztraminer. Many of these have great potential for aging due to the acidity.

Bonus fact: These slender Alsatian “flutes” were used for centuries (even mandated by law), designed to fit most efficiently in crates on river barges which was the main mode for export. As it was relatively gentle cruise, it didn’t need the reinforced bottom or “punt” used on rougher journeys from Burgundy or Bordeaux. As it became more popular, the shape became synonymous with Riesling and the like, and was adopted around the world.

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Dan Ma

A British/Australian who loves wine and wandering, delving deeper into how wine is made and the people who enjoy it. MSc in Oenology and Viticulture and WSET 3 certified, focusing in consumer insight, sensory and sparkling wine production.

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Dan Ma

A British/Australian who loves wine and wandering, delving deeper into how wine is made and the people who enjoy it.

 

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