A.O.C./A.O.P.
The Alsace Grand Cru appellation covers 51 named vineyard sites spread across 47 communes of the Alsace wine region, on the foothills of the Vosges mountains between Marlenheim in the north and Thann in the south. Depending on the site, plots range from 3 to 80 hectares; together, the Grands Crus account for about 4% of total Alsace wine production. The soils show great geological diversity: granite, gneiss, schist and Vosges sandstone on the upper slopes, limestone, marl and loess lower down, each named site having its own combination. The climate is semi-continental, sheltered from oceanic influences by the Vosges massif, and ranks among the driest of French wine regions, with good sunshine exposure. Only four grape varieties, considered noble, are authorized in this appellation: riesling, gewurztraminer, pinot gris and muscat, each vinified as a single variety. Unlike the regional Alsace appellation, which allows a wider range of grape varieties, Alsace Grand Cru restricts production to these four varieties alone, grown on precisely delimited named sites.
Grape varieties: Vins blancs : gewurztraminer
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Under the Alsace Grand Cru appellation, gewurztraminer produces white wines ranging from dry to off-dry and sweet depending on winemaking choices, with the sugar level indicated on the label. Their color is pale to deep gold. The nose is intense and instantly recognizable: rose, lychee, exotic fruit such as mango and pineapple, and sweet spices like ginger. With age, these wines develop notes of honey, candied fruit and gingerbread. On the palate they are full-bodied, rich, almost unctuous, carried by often high alcohol and moderate acidity. Grand Cru wines show good aging potential, keeping well for eight to ten years or more. They pair with spiced Asian cuisine, assertive cheeses such as munster, and foie gras, whose richness they balance with their own depth.
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