The gustatory enjoyment produced by wine is closely related to the expression of the particular grape through its terroir. This is particularly true for the wines of Alsace, which bear witness to the concept.

A vineyard blessed with fertile soil, where the soil composition is among the most diversified in France. A soil that defines all the aromatic complexity of the grape varieties of Alsace. Bordering Germany, the vineyard is protected from ocean-related influences by the Vosges massif. The rather dry climate, with little rain and a good amount of sunshine, is well adapted to the life cycle of the vine. These are conditions that favour organic agriculture.

Besides its unique terroir, Alsace is primarily recognized for its great whites, quite often made into single-grape wines. Here there are 51 grands crus of divided plots, each offering a very small yield, closely equivalent to those authorized in Bourgogne. Four varieties of grape are authorized: the riesling, the gewurztraminer, the pinot gris and the muscat.

Following a period when most wines were high in residual sugar, the trend now is to drier wines with more tension.

This riesling from Trimbach is a good example. With 4.3g/l of sugar, the wine is perfectly balanced. Pedigreed, straight and tense with notes of candied lemons and a mouth-watering mineral quality. Plays well with shellfish, a nice lemony trout or to refresh the palate before dining.

With the pinot gris, it’s a completely different taste range. In contrast with the riesling, the texture is much more ample. An enveloping palate with notes of spiced honey. The finish features a slightly smoky side that elevates the whole. Pairs well with mushroom risotto.

Lastly, I wanted to mention two estates in biodynamic cultivation, from which the wines are always delicious: Ostertag, a small, 15-hectare estate, and Barmès-Buecher. A pure, vibrant expression of terroir wine.

Enjoy your tastings…. Cheers!