Alsace & Lorraine Flashcards
True / False: all Alsace Grand Cru must be hand-harvested.
True
Alsace Grand Cru AOP wines must be bottled in the traditional ______ bottle.
Vin du Rhin / Flûte d’Alsace
What vine training system(s) is allowed for Alsace Grand Cru?
Single or Double Guyot
Name the 1 Alsace Grand Cru AOP that allows varietal Sylvaner.
Zotzenberg AOP
- 36.45 ha
- Located in Bas-Rhin
- Also produces Riesling, Gewurztraminer, and Pinot Gris
Which Alsace Grand Cru AOP allows Chasselas, Pinot Blanc, and Pinot Noir in blends?
Altenberg de Bergheim AOP
- max. 10% combined Chasselas, Muscat à Petits Grains, Muscat Ottonel, Pinot Noir, and Pinot Blanc
- Chasselas, Muscat à Petits Grains, Muscat Ottonel, Pinot Noir, and Pinot Blanc must have been planted prior to 2005
True / False: Alsace Grand Cru wines must be vintage dated.
True
VT and SGN Alsace Grand Cru wines require an additional ______ years aging.
1 year
What are the main soil types of Alsace Grand Cru vineyard sites?
Marl, Limestone, Sandstone, Granite
Others include: Clay, Volcanic, Gneiss, Scree, Shale, Loess, and Gypsum
What is Grés de Vosges?
A pink sandstone found in Alsace.
Over 2/3 Alsace’s Grand Cru vineyards are located in (Bas/Haut)-Rhin.
Haut-Rhin
Name the grapes permitted in Crémant d’Alsace.
Blanc: Riesling, Pinot Blanc, Pinot Noir, Pinot Gris, Auxerrois, and / or Chardonnay
Rosé: Pinot Noir
What method is used to produce Crémant d’Alsace?
Traditional Method
How long must Crémant d’Asalce spend on the lees prior to dégorgement?
9 months
*12 months total aging, including at least 9 months on the lees, is required from the 2012 vintage on)
How is rosé Crémant d’Alsace produced?
Maceration or Saignée method
At only 3 ha, ______, is the smallest Alsace Grand Cru.
Kanzelberg
At 80 ha, ______, is the largest Alsace Grand Cru.
Schlossberg
Côte de Toul AOP rouge is made from ______.
100% Pinot Noir
Côte de Toul AOP blanc is made from ______.
Auxerrois and Aubin
What grapes are used in the production of Moselle AOP wines?
Auxerrois, Müller-Thurgau, Pinot Gris, Pinot Blanc, Riesling, Gewurztraminer, Pinot Noir, Gamay
What main river will you find in the Moselle AOP?
Moselle River
Trimbach
Winery Location: Ribeauvillé
Vineyard Holdings: Clos Sainte Hune, Grand Cru Geisberg, Grand Cru Osterberg, Grand Cru Schlossberg
Vinification:
- Fermentation in stainless steel
- Except VT and SGN, all wines are fermented dry, and malolactic fermentation is avoided
Zind-Humbrecht
Winery Location: Turckheim
- Earned organic certification in 1998
- Earned biodynamic certification in 2002
Vineyard Holdings: Grand Cru Rangen de Thann, Grand Cru Goldert, Grand Cru Hengst, Grand Cru Brand, Rotenberg, Clos Häuserer, Herrenweg, Clos Jebsal, Heimbourg, Clos Windsbuhl
Vinification:
- Olivier Humbrecht practices “hands off” winemaking
- Fermentation from indigenous yeasts can last several months
- Malolactic fermentation is not stopped if it occurs
- Wines are aged at least 6 months on the less in old oak barrels
Domaine Weinbach
Winery Location: Kientzheim
*Biodynamic conversion started in 1998 and was completed in all vineyards by 2005
Vineyard Holdings: Grand Cru Schlossberg, Grand Cru Furtsentum, Grand Cru Mambourg, Grand Cru Marckrain, Altenbourg, Clos des Capucins
Vinification:
- Pressed as whole clusters
- Fermentation with indigenous yeasts
- Fermentation and aging in large foudres
Albert Boxler
Winery Location: Niedermorschwihr
*The domaine farms organically, but is not certified
Vineyard Holdings: Grand Cru Sommerberg, Grand Cru Brand
Vinification:
- Fermentation with indigenous yeasts
- Fermentation in foudres (except Gewürz, VT, and SGN – these are fermented in stainless)
Domaine Ostertag
Winery Location: Epfig
- André Ostertag began biodynamic conversion of the vineyards in 1997
- André is known for the unofficial categories he created for his wines: vins de fruit (expresses fruity typicity), vins de Pierre (expresses their specific terroir), vins de temps (affected by time and weather)
Vineyard Holdings: Grand Cru Muenchberg, Clos Mathis
Vinification:
- Pressed as whole clusters
- Spontaneous fermentation with indigenous yeasts
- Aged on the lees
- Oak is sourced exclusively from the Voges Mountains
Marcel Deiss
Winery Location: Bergheim
Vineyard Holdings: Grand Cru Mambourg, Grand Cru Altenberg de Bergheim, Grand Cru Schoenenbourg
Vinification:
- Fermentation with indigenous yeasts
- Aging in foudres
Hugel et Fils
Winery Location: Riquewihr
*The domaine does not use the grand cru designation, instead they have three tiers, varietal base wines, “tradition” (middle tier), “jubilée” (top tier)
Vineyard Holdings: Grand Cru Sporen, Grand Cru Schoenenbourg
Vinification:
-Long, slow fermentation in temperature-controlled barrel or tank
Domaines Schlumberger
Winery Location: Guebwiller
*Release their wines under three categories: “Les Princes Abbés” (AOC range), “Les Grands Crus” (Pinot Gris & Gewürztraminer only), and “Les Cuvées de Collection” (late-harvest and SGN)
Vineyard Holdings: Grand Cru Kitterlé, Grand Cru Kessler, Grand Cru Saering, Grand Cru Spiegel
Vinification:
- Pressed as whole cluster
- Fermented in temperature-controlled oak
- Aged on the lees up to 9 months
- Aged in stainless steel or 12-18 months
Albert Mann
Winery Location: Wettolsheim
- Certified organic since 2000
- Certified biodynamic since 2010
Vineyard Holdings: Grand Cru Hengst, Grand Cru Schlossberg, Grand Cru Furstentum, Grand Cru Steingrubler, Clos de la Faille
Vinification:
- Pressed in whole clusters
- Fermentation with indigenous yeasts
- Lees aging
- Biodynamic practices
Lucien Albrecht
Winery Location: Orschwir
*Organic farming
Vineyard Holdings: Grand Cru Pfingstberg
Viticulture/Vinification:
- Green harvesting
- Temperature-controlled fermentation
- 6 months lees aging with weekly bâtonnage
Domaine Josmeyer
Winery Location: Wintzenheim
*Switched to organic and biodynamic viticulture in 2000, receiving certification for both in 2004
Vineyard Holdings: Grand Cru Hengst, Grand Cru Brand
Vinification:
- Fermentation in temperature-controlled stainless steel with indigenous yeasts
- Aged on the lees in foudres
Meyer-Fonné
Winery Location: Katzenthal
*Félix Meyer has become interested in organic viticulture, now working without synthetic fertilizers, pesticides, or herbicides
Vineyard Holdings: Grand Cru Kaefferkopf, Grand Cru Sporen, Grand Cru Wineck-Schlossberg, Grand Cru Schoenenbourg
Vinification:
- Temperature-controlled fermentation in stainless or oak with indigenous yeasts
- Aged on fine less in old foudres
- “Classic” bottled in mid-May
- lieu-dit and grand cru bottled in September
Barmès-Beucher
Winery Location: Wettolsheim
*Certified biodynamic since 1998
Vineyard Holdings: Grand Cru Pfersigberg, Grand Cru Steingrubler, Grand Cru Hengst, Rosenberg, Leimenthal, Pfleck, Clos Sand, Herrenweg
Vinification:
- Fermentation with indigenous yeasts
- Biodynamic practices
Paul Blanck et Fils
Winery Location: Kientzheim
Vineyard Holdings: Grand Cru Schlossberg, Grand Cru Furstentum, Grand Cru Mambourg, Grand Cru Sommerberg, Grand Cru Wineck-Schlossberg
Vinification:
- Fermentation with indigenous yeasts
- Lees aging in oak for 1 year
