CH5 Alsace

Question 1

Describe the location of Alsace and implications

Answer 1

NE France
N latitude results in long growing season
East of Vosges Mountains so protected from a lot of rain

Question 2

Describe the climate of Alsace

Answer 2

Warm, sunny, and unusually dry climate due to protection from the Vosges Mountains to the W
Inland location = continental climate w/ cold winters and sunny summers
Westerly winds carry rain clouds, but most falls on W side of Vosges
Only around 600mm rain/year, less than half other side of mtns
Summer drought can be an issue
Drying influence of the Föhn wind — warm wind that both raises temps and reduces fungal disease
Marked diurnal temp difference, especially on higher sites, helping retain acidity in grapes

Question 3

What style of wines are typical of Alsace?

Answer 3

Mainly white (90%)
Overwhelmingly single grape varieties
Mainly un-oaked

Question 4

How did Alsace’s history of being passed between GER and FR affect the wine style?

Answer 4

The GER influence can be seen in the importantce of single variety wines made from aromatic varieties (Riesling, Gewürztraminer, Muscat), alongside less aromatic varieties such as Pinot Gris
When the region returned to FR control after WWII in 1945, the region adopted the AOC system

Question 5

What was Alsace known for in the early 20th century? How has that changed?

Answer 5

Alsace was a source of inexpensive wine made from grapes grown on flatter land
After returning to FR control and going on the FR AOC system, the hillside slopes that had a reputation for high quality in the past, but had been neglected when the demand was for inexpensive wines, were replanted since the 1960s
In the last decade, the area planted for still wines had reduced slightly while the area planted for Crémant d’Alsace has grown

Question 6

What is the annual rainfall in Alsace?
When does it typically rain?
What implications?

Answer 6

Only ~600mm/yr rain
Drought can be an issue; irrigation NOT permitted for AOC wine
Rain is spread throughout year — wettest in summer (Aug) and driest normally during harvest (Sept & Oct)
So, issues are more likely at flowering, fruit-set; less @ harvest

Question 7

What wind has an influence in Alsace?

Answer 7

The Föhn, a warm wind that both raises temps and reduces the incidence of fungal diseases

Question 8

Where are the best vineyards in Alsace typically located?

Answer 8

In the foothills of the Vosges
Often at 200-250m altitude, and some up to 450m
Tend to face SE or SW for max sunlight interception
Vineyards on the hillsides have lower fertility, better draining soils promoting slower growth and better quality fruit

Question 9

Where are the lesser quality vineyards of Alsace typically located? Why are they considered lesser? What result? What is this best suited to?

Answer 9

The plain between the foothills and the Rhine river
Vineyards on the plain are on deeper, more fertile soils, promoting more vegetative growth (more suited to higher yielding grape growing for high volume)

Question 10

How do Alsace growers describe the terroir of the area?

Answer 10

Alsace soils are very varied so they call it a “mosaic of terroirs”
Broadly, the vineyards on the plain are on deeper, more fertile soils, promoting more vegetative growth (more suited to higher yielding grape growing for high volume)
Vineyards on the hillsides have lower fertility, better draining soils promoting slower growth and better quality fruit

Question 11

What are the grape varieties associated with Alsace?

Answer 11

Riesling: Noble, #1 grown
Pinot Gris: Noble, #4 grown
Gewurztraminer: Noble, #3 grown
Muscat: Noble
Pinot Blanc / Auxerrois: #2 grown, either can be labeled as PB
Pinot Noir (only red), #5 grown
Sylvaner, #6 grown

Question 12

What are the “noble” grapes of Alsace?
What implications?

Answer 12

4 Noble varieties: Riesling, Pinot Gris, Gewurztraminer, Muscat
They are the only varieties permitted in grand cru wines
They are the only varieties allowed in regulated wine styles such as Vendange Tardive and Sélection de Grains Nobles

Question 13

Describe Riesling grapes in Alsace
Budding & ripening
Yields
Disease resistance

Answer 13

Relatively cold-hardy (so suitable for cold winters)
Buds late (some protection from spring frost)
Mid- to late-ripening (needs good site w/ full exposure and a long growing season)
Can produce good quality at relatively high yields (e.g. 70 hL/ha)
Good disease resistance (downy mildew, fairly resistant to Powdery mildew and botrytis bunch rot)

Question 14

Describe Riesling wines in Alsace

Answer 14

Typically M to pronounced aromas & flavors
Un-oaked
High acidity
Good to outstanding; mid- to premium (a few super premium) price
Typically dry (either no RS, or too low to detect)
M to F body
M alcohol
Citrus (lemon, grapefruit), stone fruit (peach), pronounced stony/steely character

Question 15

Describe Gewurztraminer grapes in Alsace
Budding & ripening + implications
Vigor
Disease susceptibility

Answer 15

Early budding (prone to frost)
Early ripening (avoid autumn rain)
Rapidly accumulates sugars; in Alsace, it is picked late to achieve fully ripe skins to maximize the aromas and avoid unripe tannins
Vigourous, —> needs careful pruning and canopy management
Only moderately productive due to coulure
Can suffer from chlorosis and from desiccation of the stems
In Alsace, vulnerable to powdery mildew, grapevine moth and grey rot (Virus-free clones have been produced by research)

Question 16

Describe Gewurztraminer wines in Alsace

Answer 16

M lemon in color (the ripe grapes themselves are light pink)
Pronounced aromas of lychee, peach/apricot, rose and spice
M to high alcohol
M to full body
Low acidity
In Alsace, made in a range of styles from dry through sweet
Good to outstanding; mid- to premium-priced

Question 17

Describe Pinot Blanc and Auxxerrois wines in Alsace

Answer 17

The still wines in Alsace typically have
Low intensity of aromas
Apple and peach
M acidity
M alcohol
Mainly Acceptable to Good quality, w/ a few VG; inexpensive to mid-priced
Auxxerrois, which can be labelled as PB, is early ripening, low aromatic variety producing low acidity wines
The wines are most frequently used in blends or in Crémant d’Alsace

Question 18

Describe the Pinot Blanc grape in Alsace
Budding, ripening—> implications
Style (s)
Susceptible

Answer 18

Early budding —> vulnerable to spring frosts
Early ripening
Since much is used for Crémant d’Alsace, it is picked early.
This helps wineries handle the full range of Alsace varieties by allowing them to spread out the harvest and reception of grapes at the winery
Prone to fungal disease

Question 19

Describe Pinot Gris grape in Alsace
Budding & ripening
Yields
Susceptibilities
Sugar accumulation

Answer 19

Early budding —> prone to spring frosts
Early ripening —> avoids autumn rains
Produces moderate yields
Susceptible to botrytis bunch rot and downy mildew
Can accumulate high sugar levels, leading to high alcohol levels

Question 20

Describe Pinot Gris wines in Alsace

Answer 20

Medium intensity aromas of peach & apple
Full body
M acidity
Best examples are rich & oily in texture
Have capacity to age and develop honeyed and smoky notes
Made in a full range of styles from dry to sweet
There has been a shift toward drier styles, with alcohol 12.5-13.5% rather than off-dry 13.5%
Range from Good to Outstanding; mid-priced to premium price

Question 21

Describe how Alsace Pinot Noir wines have changed over the years

Answer 21

historically, rather thin and lean
But, warming climate, learning from other regions (Burgundy, GER), and local demand have resulted in rising quality w/ both un-oaked and oaked wines

Question 22

Name significant producers of Alsace Pinot Noir

Answer 22

• Domaine Muré and Domaine Albert Mann

Question 23

Are Sylvaner wines widely made in Alsace? Why/why not?
What quality level? Value?

Answer 23

Majority come from older vines (40yr +) because PG and PB are easier to grow so less interest in growing here
Good value wines of VG quality

Question 24

Describe Muscat grapes in Alsace

Answer 24

Both Muscat Blanc à Petit Grains and Muscat Ottonel are grown here
Generally tiny amounts grown
MBaPG has intense aromas, is tolerant of dry weather, and is susceptible to powdery mildew, botrytis bunch rots and mites
Ottonel ripens earlier of the 2, making it attractive to avoid autumn rains

Question 25

How are vines typically trained in Alsace?

Answer 25

Most common = single or double Guyot, as req’d by AOC regs
The fruit zone is typically trained higher than other regions at 1-1.2M above the ground to reduce frost risk, especially in the valley plain, and humidity due to regular rains (even if low total rain)
Canopies are also higher — up to 1.9M above ground — to maximize exposure to the sun
This means spacing between rows of vines has to be wider to avoid shading

Question 26

What are the typical planting densities in Alsace?

Answer 26

Typically 4,440-4,800 vines/ha
Less dense planting on Valley floor and denser on slopes

Question 27

What are the main pests & diseases in Alsace?

Answer 27

Powdery & downy mildew
Grape vine moth
Esca
Warm sunny climate reduces incidence of fungal diseases

Question 28

What % of vineyards in Alsace are certified organic? How does this compare to the rest of France?

Answer 28

Alsace = 15% certified organic
France = just under 10% cert organic

Question 29

When is harvest in Alsace?

Answer 29

Alsace has a long harvest period, typically from early Sept to late Oct,
This is due to range of styles being made (sparkling, dry still, late-picked and botrytis-affected) and diversity of sites (altitude, exposition)

Question 30

What can add to the costs of Alsace wines

Answer 30

Vineyards on steep slopes have to be hand picked
AOC regs require grand cru wines to be picked by hand

Question 31

How are Alsace grapes picked?

Answer 31

Vineyards on gentle slopes or the plain can be picked by machine, reducing costs for inexpensive to mid-priced wines
Vineyards on steep slopes have to be hand picked
AOC regs require grand cru wines to be picked by hand

Question 32

What is typical of winemaking in Alsace

Answer 32

Most are made from single varieties
Aim is typically to preserve primary fruit character
Pre-ferment skin contact or simply keeping the pressed grapes for longer in the press is practiced by some producers to extract flavor and add texture
Cool ferment temps are used for Muscat, Riesling and Sylvaner
Mid-range temps are more likely for Gewurztraminer
Inert ferment vessels —> no add’l flavors desired (large old oak or SS)
Smaller, high quality producers prefer ambient yeasts
Generally MLF/C avoided
Very little new oak used (keeps costs low)
Typically aged in large neutral containers on fine lees (for freshness) but w/o lees stirring to retain primary flavors

Question 33

What temps are common for Gewurztraminer fermentation? Why?

Answer 33

Mid-range temps are more likely for Gewurztraminer
G has pronounced aromas, not affected by slightly higher ferment temps, and has high sugar levels
A slightly higher temp is desirable to ensure that the yeast can ferment effectively to high alcohol levels
Low ferment temps are avoided as its characteristic banana aroma is not desired

Question 34

How are ideal fermentation temperatures achieved in Alsace?

Answer 34

Many cellars are naturally cool enough to achieve low temps
However, temp control is now typically installed

Question 35

Are Alsace wines typically dry or sweet?

Answer 35

Historically there has been little consistency about fermenting to full dryness versus leaving small or larger amounts of RS
Buyers have had to know the style of individual producers
An increasing # of producers now indicate sweetness on the back label
As of 2021, the region agreed to a standard approach to labeling the sweetness of the wines

Question 36

Is Chaptalization used in Alsace?

Answer 36

Alsace AOC allows it w/in EU rules
As a northerly region, it is used, especially in cool years

Question 37

What are the max yields in Alsace?
General level for noble grapes
Implications
Commune level R&W
Grand Cru

Answer 37

Ranges from 80 hL/ha for Pinot Gris and Gewurztraminer
To 90 hL/ha for Riesling
To 100 hL/ha for Pinot Blanc (can lead to some wines w/ low flavor concentration)
For wines labeled with a Commune or lieu-dit, the max is reduced to 72 and 68 hL/ha respectively for whites
Reds = 60 hL/ha
Grand cru = 55 hL/ha, or in some cases 50 hL/ha (e.g. Rangen)

Question 38

Name a few well-known Grand Cru of Alsace

Answer 38

Rangen
Geisberg
Schoenenbourg

Question 39

When was Alsace grand cru established?

Answer 39

• It was established in 1975

Question 40

What type of wine can be produced as Alsace grand cru?

Answer 40

Generally, it is single variety wines from one of the so-called “noble” varieties: Riesling, Muscat, Pinot Gris, Gewurztraminer
Additionally, 3 vineyards are allowed to produce either blends (e.g. Altenberg de Bergheim) or Sylvaner as grand cru

Question 41

How has Alsace grand cru evolved?

Answer 41

There has been considerable debate about whether the delimitation of some grand cru vineyards was overly generous and whether permitted yields are too high, w/ some producers choosing not to use the category
However, more recently, key producers such as Trimbach or Huge who initially rejected the labelling as grand cru have started to use the category
Since 2011, each of the 51 grand cru vineyards has become an individual grand cru
This will allow individual grand crus to vary their rules (lower max yield, introduce new variety, etc)

Question 42

What appellations can append Vendange tardive or Sélecction de grains nobles to the label?

Answer 42

Alsace AOC
Alsace grand cru AOC

Question 43

What is required to be labeled as Vendange tardive or Sélecction de grains nobles?

Answer 43

Must be solely from one of the 4 noble.varieties (Riesling, PG, Muscat, Gewurz)
High minimum sugar level (= to 14-15% potential alcohol if fermented to dryness)
Muscat or Riesling: VT 235 g/L, SdGN 276 g/L
PG or Gewurz: VT 257 g/L, SdGN 306 g/L
Vendange tardive does not have to have botrytis affected grapes nor does it have to be made sweet
Sélection de grains nobles must be made from botrytis-affected grapes AND be made sweet

Question 44

What is the average vineyard holding in Alsace?
Implications?

Answer 44

Average is low at under 3.5 ha
Result is that many growers sell to co-ops (such as Bestheim) or larger wineries Over 40% of sales is by co-ops that have a reputation for high quality wines

Question 45

What % of Alsace wine is sold in France? Why?

Answer 45

Around 75% of Alsace wine is sold in France
The wines have a strong reputation for being suitable for gastronomy

Question 46

What are the top export markets for Alsace?

Answer 46

The rest of the EU (especially Belgium, GER, Netherlands)
Followed by N. America

Question 47

How is Alsace wine typically packaged?
What pros/ cons?

Answer 47

All AOC Alsace wine must be sold in the typical tall thin “flute” bottle
No bag-in-box is allowed
This gives Alsace a clear brand ID (pro)
The shape of the bottle can lead to confusion w/ GER wines (con)

Question 48

What is notable about the number of wines that domains in Alsace produce?

Answer 48

Many produce many or even all of the available still styles — dry , off-dry, Vendange Tardive and Sélection de Grains Nobles — from 4 or more varieties and with up to four quality levels
This means that 20-35 bottling for a medium to larger size domaine is normal
Significant producers of this sort include: Hugel, Trimback, and Zind-Humbrecht
Equally, the top co-ops offer a large range: Cave de Turckheim offers 50 bottling from 7 varieties