ALSACE

Question 1

ALSACE-IN GENERAL

Answer 1

• COOL TO MODERATE CONTINENTAL CLIMATE
• VOSGES MOUNTAINS SHELTER VINS FROM WESTERLY, RAIN BEARING WINDS & LACK OF CLOUDS=SUNNY SUMMERS & DRY AUTUMNS
• THESE COND. ENSURE THAT: GRAPES CAN ACHIEVE H LEVELS OF SUGAR RIPENESS/ DRIEST YRS DROUGHT CAN BE AN ISSUE
• BEST VINS: STEEPEST SLOPES W/ EAST & SOUTH-EAST ASPECT
• NORTHERLY PART OF THE VIN. AREA: COOLEST CLIMATE & LEAST PROTECTION FROM VOSGES
• LESSER VINS: LIE ON PLAIN BETWEEN THE VOSGES MOUNT. & THE RHINE=GRAPES ARE OFTEN USE FOR THE PROD. OF CREMANT D’ALSACE (LOCAL SPARKLING W.)
• ALSACE: DRAMATIC GEOLOGICAL HISTORY=THERE IS A GREAT VAR. OF SOILS IN VINS THAT LIE ON THE FOOTHILLS OF VOSGES
• INF. OF GEOLOGY ON WINE PROD. IS MORE CLEAR HERE THAN IN MANY REGS.
• THIS GEOLOGICAL COMPLEXITY IS A KEY FACTOR THAT CONTRIBUTES TO VAR. OF STYLES OF WINES PROD.

Question 2

ALSACE-GRAPE GROWING PRACTISES

Answer 2

ON THE SLOPES:

• VINES ARE TRAINED LOW TO BENEFIT FROM RADIATED HEAT & ROWS ARE ORIENTED TO MAXIMISE THE VINE’S EXPOSURE TO SUN/
• HARVESTING IS DONE BY HAND

ON THE PLAIN:

• VINES ARE TRAINED HIGH TO MINIMISE THE RISK OF SPRING FROSTS.
• ORGANIC & BIODYNAMIC VITICULTURE: WIDELY PRACTISED IN ALSACE=DUE TO LOW DISEASE PRESSURE IN SUNNY, DRY CONDITIONS
• MANY GROWERS FACE A KEY LOGISTICAL CHALLANGE AT HARVEST TIME BECAUSE:
• THEY HAVE A NUMB. OF SMALL PLOTS OF VINES, PLANTED W/ DIFFERENT VAR.
• BECAUSE THEY RIPEN AT DIFFERENT TIMES, VINTAGE MAY BE SPREAD OVER QUITE LONG PERIOD=STARTS TOWARD THE MIDDLE OF SEPTEMBER, MAY LAST UNTIL THE END OF NOVEMBER OR EVEN BEGINNING OF DECEMBER FOR SGN & VT WINES.

Question 3

ALSACE-WINEMAKING STYLES

Answer 3

• MOST IMP. VAR: RIESLING, GEWURZTRAMINER, PINOT GRIS, MUSCAT, OFTEN TERMED “NOBLE” VAR. / ONLY GRAPES THAT CAN BE USED FOR: VT, SGN, GRAND CRU
• VAST MAJ. ALSATIAN WINES: SINGLE VAR
• BLENDED WINES ARE INEXPENSIVE & MADE FROM J THAT WASN’T SELECTED FOR VAR. W=LABELLED AS EDELZWICKER OR GENTIL OR CARRY PROD. BRAND NAME
• VERY RARE INDEED! VERY HQ W FROM GRAND CRU VINS. MAY BE.
• MOST OF ALSACE’S GR VAR. ARE AROMATIC & THEREFORE =W.M IS FOCUSED ON:
• RETAINING THE AROMAS & FLAV OF THE GRAPES
• TRAD. PROD. : FERMENT THEIR WINES IN LARGE OLD OAK BARRELS (OFTEN MORE THAN 100 YRS OLD)=INSIDE OF THESE THERE IS A THICK TARTRATE DEPOSIT PREVENTS THE WOOD FROM HAVING ANY INF. ON WINE
• IN MODERN CELLARS:STAINLESS STEEL VATS FACILITATING THE CONTROL OF TEMP. AT THE TIME OF FERM.
• MLF: NORMALLY NOT ENCOURAGED (IT WOULD MASK UP THE PURE FRUIT FLAV.)/ SOME PROD. ALLOW IT TO OCCUR
• BOTTLING USUALLY TAKES PLACE IN THE SPRING FOLLOWING VINTAGE (WHEN YOUNG & FRESH)
• MOST W READY TO DRINK/ MANY ARE CAPABLE OF FURTHER EVOLUTION IN BOTTLE
• EXCEPTION OF VT & SGN STYLES, THE BEST W HAVE TRAD. BEEN: DRY
• RECENT YRS, PART. AT GRAND CRU LEVEL HAVE BEEN MADE W/ MORE & MORE NOTICABLE SWEETNESS
• THIS PRESENT A PROB:BECAUSE THERE IS NO OFFICIAL LABELLING SCHEME TO INDICATE THE LEVEL OF SWEETNESS=CONSUMERS HAVE NO INDICATION ON BOTTLE TO TELL WHETHER IS SWEET OR DRY
• VT WINES: CAN VARY IN STYLE EVEN MORE: DRY TO MED SWEET (AGAIN THERE IS NO OFFICIAL REQ. TO INDICATE THE LEVEL OF SWEETNESS)
• SGN WINES: ARE ALWAYS SWEET/ ALTHOUGH THE EXTEND OF THE NOBLE ROT WILL VARY FROM W TO W
• KNOWING THE HOUSE STYLE OF PRODUCER CAN THEREFORE BE VERY IMP.