Alsace Flashcards

Question

Besides the noble varieties, what are the allowed varieties in Alsace AOP?

Answer 1

Pinot Blanc (Klevner) Chasselas (Gutedel) Sylvaner Pinot Noir

Answer 2

Pinot Blanc which is often blended with Auxerrois

Answer 3

Provides rain shadow effect for Alsace, ensuring a dry sunny climate.

Answer 4

Semi continental with little rainfall. | Generous sunshine ensures grapes ripen with more regularity than Loire or Bugundy

Answer 5

The Alsace wine made from the Savagnin Rose grape.

Answer 6

Selection de Grains Nobles

Answer 7

1962, last major French winemaking region to do so

Answer 8

Haut- Rhin Bas- Rhin

Answer 9

The Haut- Rhin- 2/3 of the Grand Crus are located there

Answer 10

``` From Alsace AOP or Alsace Grand Cru AOP single varietal. Emphasis varietal character. May show Botrytis. Passerillage is used. Can be dry. ```

Answer 11

Yes, from Pinot Noir

Answer 12

Riesling, Gewürztraminer, Muscat, Pinot Gris

Answer 13

Zotzenberg

Answer 14

Muscat Blanc/ Rose a Petits Grains and Muscat Ottonel

Answer 15

Rich and high in alcohol. Similar in color to Gewürztraminer but less aromatic Luscious and full of fresh/ dried fruits and a smoky/ honey character

Answer 16

Pungent, aromatic, spicy nose, reminiscent of lychees, roses and cashews. Low in acidity and high in alcohol.

Answer 17

Stainless steel or tartrate encrusted casks used to retain varietal character. 100% named varietal on label. Bottles in region in Alsace flute.

Answer 18

Best vineyard in Haut- Rhin, on east facing foothills of Vosges Mountains. Majority of vineyards are small holdings, co- ops and merchants important.

Answer 19

Varied. Slopes contain granitic, limestone, sandstone, clay loam and even volcanic. Plains- alluvial

Answer 20

Cool, sunny, dry continental. | Protected from rain and wind from the west by the Vosges Mountains, giving long, dry autumns

Answer 21

The Alsace wine area

Answer 22

Gentil is found in Alsace. | Blend of 2 or more grape varieties but must contain a minimum of 50% Riesling, Gewurz, Pinot Gris or Muscat

Answer 23

Zolzenberg

Answer 24

The various mesoclimates, with different sun exposures, ripen grapes at different times. The style of wine being crafted (dessert versus dry) impacts the harvest date. The difference grape varieties all ripen at different times.

Answer 25

Auxerrois Blanc

Answer 26

Gentil, Edelzwicker and Crement d' Alsace

Answer 27

Brut Sec Demi- sec

Answer 28

Flute bottles Teutonic Phonics Varietal Labelling Cultivation of Riesling

Answer 29

Chardonnay

Answer 30

Savagnin Rose

Answer 31

Alsace AOC Alsace Grand Cru AOC Cremant d' Alsace AOC

Answer 32

Grand Cru vineyards of Alsace Limestone Northernmost

Answer 33

Chaptalization, due to global warming, which is resulting in riper grapes with higher sugar levels.

Answer 34

Continental

Answer 35

Vosges Mountains

Answer 36

Riesling, Pinot Gris, Muscat, Gewürztraminer

Answer 37

Pinot Gris

Answer 38

Cremant d' Alsace

Answer 39

Vendanges Tardives | Selections de Grains Nobles

Answer 40

The Renaissance

Answer 41

False. Riesling is permitted, it is Gewürztraminer that is prohibited.

Answer 42

Muscat a petit grains | Muscat Ottonel

Answer 43

Gewürztraminer

Answer 44

Was a province of the Germanic Holy Empire. France developed into a centralized national state in the 15th and 16th centuries, a position which brought them into direct conflict with the Spanish Hapsburg house, a branch of Europe’s most powerful dynasty. The French-Hapsburg rivalry catapulted the Thirty Years’ War (1618-1648) in Europe from a localized German religious dispute into a general European war for political dominance. In 1639, French armies seized a majority of the region of Alsace to prevent it from falling into the hands of the Spanish Hapsburgs. The Treaty of Westphalia concluded the war in 1648 and cemented France’s ownership of Alsace until Germany claimed the territory with Lorraine at the conclusion of the Franco-Prussian War in 1871. Alsace-Lorraine enjoyed an extremely brief period of total independence as the abdication of Germany’s Kaiser Wilhelm brought the end of World War I, but French troops quickly moved on Alsace-Lorraine and its capitol, Strasbourg, and re-incorporated the region into the country within a month. Despite a short occupation by Nazi Germany in the early 1940s, Alsace remains French.

Answer 45

160 Alsatian villages were growing the vine by 1000, this peaked in the 16th century. The brutal Thirty Years’ War demolished winegrowing in the region and the political instability of the following 300 years repressed the resurgence of the vine. French control following World War I reasserted viticulture in Alsace, many of the region’s current vineyards date to 1945 and after. 1945= divergence in French and German winemaking styles; German wines = sweet, whereas Alsace = dryness for a more powerful and food-friendly wine. In 1962, Alsace finally achieved AOC status—the last major French winemaking region to do so.

Answer 46

into two départements, Haut-Rhin and Bas- Rhin. This division provides a useful convention for quality of wine: generally the premier wines originate in the Haut-Rhin, and over two-thirds of Alsace’s Grand Cru vineyards are located in the département.

Answer 47

the remainder of France by the Vosges Mountains in the west. The mountains provide a “rain shadow” effect; Alsace is one of France’s driest and sunniest climates.

Answer 48

The vineyards of Alsace exist in a thin strand along the lower slopes and foothills of the Vosges, and the exact aspect and location of each vineyard is of importance in this semi-continental climate. The better vineyards enjoy southern, southeastern, or warm eastern exposures to maximize sunlight. However, despite its northerly location, Alsatian vines typically ripen with greater regularity than those in the Loire or northern Burgundy, due to the sheer number of sunlight hours in the summertime.

Answer 49

The land is a geologic mosaic; granite, limestone, schist, clay, gravel, chalk, loess, and the local pink sandstone—grés de Vosges—can be found throughout the region. Although it varies from village to village, the steeper mountain slopes are composed of schist, granite and volcanic sediment. The lower slopes sit on a limestone base, and the plain at the base of the mountains consists of richer alluvial clay and gravel soils. Reflection on soil type is critical in consideration of the appropriate grape variety.

Answer 50

and 90% of AOP wine is white. As of 2008, this figure represents 18% of France’s total AOP still white wine production.

Answer 51

the four “noble” grapes of Alsace—Riesling, Pinot Gris, Muscat (either Muscat Blanc à Petits Grains, Muscat Rosé à Petits Grains or Muscat Ottonel), and Gewurztraminer—occupy the premier sites and are, with minor exceptions, the only grapes planted in the region’s grand cru vineyards.

Answer 52

With the exception of Pinot Blanc, which is often blended with the similar but not synonymous Auxerrois, all varietally labeled Alsace AOP wines must contain 100% of the printed grape. Even if bottled as a single variety, Auxerrois may be accorded the title of “Pinot Blanc” on the label. White wines simply labeled "Pinot," on the other hand, may contain any proportion of related varieties—Pinot Noir, Pinot Blanc, Pinot Gris, and Auxerrois.

Answer 53

dry, more powerful, and higher in alcohol than their German cousins. They are amongst the longest- lived dry whites in the world, due to a pronounced acidity and minerality. With sweetness creeping steadily upward in recent years, Alsatian AOP law mandates, from 2008 forward, that standard Riesling wines must be dry in style.

Answer 54

is perhaps Alsace’s quintessential wine: the grape here achieves its fullest, richest expression, with spicy-smoky qualities and a frame of good acidity.

Answer 55

Muscat shows fragrant floral and grapy notes whereas Gewurztraminer tends toward perfumed, sweet spices and tropical fruit. Both are lower in acidity, but Gewurztraminer is higher in alcohol and more likely to be off-dry. New oak is usually not a factor in the vinification of these varieties, although many producers use large neutral casks for fermentation and aging.

Answer 56

Another pink variant of Traminer—known as Savagnin in the Jura—retains a few plantings around the commune of Heiligenstein in the Bas-Rhin; his Savagnin Rose, or Klevener de Heiligenstein, is less intensely aromatic than Gewurztraminer but higher in acidity. 5 communes may bottle this wine varietally under the existing Alsace AOP: Heiligenstein itself, Bourgheim, Gertwiller, Goxwiller, and Obernai.

Answer 57

(“noble mixture”) usually indicates its own inverse: an inexpensive blended wine. Alsace AOP wines labeled Edelzwicker do not need to be vintage-dated, nor are they even legally obligated to contain more than one grape. In practice they are blends, however, and do not need to indicate any percentages or grapes on the label. "Gentil" is a superior designation for blends, requiring a minimum of 50% noble grapes. Any other Alsace AOP grape may compose the remainder, and the base wines must be vinified separately. Finally, some producers advocate field blends as the best approach for serious wines. In this case, the grapes are typically vinified together and produced under a vineyard name. Marcel Deiss is one of the staunchest advocates of using this approach as a means of emphasizing Alsatian terroir.

Answer 58

although this is no longer required by law. The grands crus Altenberg de Bergheim and Kaefferkopf may blend according to certain prescribed proportions. In addition, Zotzenberg is a historical site for Sylvaner, and as such the grape is permitted in Grand Cru AOP varietal wines from the vineyard. Hand-harvesting is mandatory for all grand cru wines. Minimum sugar levels at harvest are higher than those for Alsace AOP, and yields are more restricted. The minimum potential alcohol is 11% for Riesling and Muscat and 12.5% for Pinot Gris and Gewurztraminer, although certain vineyards mandate higher amounts. In 2011, the number of actual Alsace Grand Cru AOPs was increased from one to 51 as each vineyard received its own appellation and cahier des charges, pivoting from the Chablis model to that of the Côte d'Or. This shift may ease further restrictions or expansions of the grape varieties, yields, and techniques allowed for each grand cru.

Answer 59

Some producers choose not to utilize grand cru labeling as the politics of vineyard selection may have, they feel, outweighed the specificity of site. Trimbach has traditionally released their Riesling Clos-Ste-Hune as Alsace AOP without any mention of the large Rosacker Grand Cru on the label. (However, the venerable house released its first vintage of Geisberg Grand Cru with the 2009.) The house of Hugel likewise chooses not to promote admissible wines as Alsace Grand Cru AOP.

Answer 60

These two terms imply sweetness and may be printed on either Alsace AOP or Alsace Grand Cru AOP labels, provided the wines contain a single, noble variety and pass a blind tasting panel. Grapes destined for Sélection de Grains Nobles are generally picked in tries, and suppress varietal character in return for the complexities of botrytis. Vendanges Tardives, on the other hand, may show botrytis character but emphasizes varietal purity. Quality VT wines usually originate from vines in a state of passerillage. VT and SGN wines are not obligated by statute to be sweet; in practice SGN wines are always dessert-like but VT wines may vary in actual sugar, and can be quite dry. Grapes for both wines must be hand-harvested at specific, unenriched minimum sugar levels: Vendanges Tardives requires a minimum of 235 grams per liter for Muscat and Riesling, and 257 grams per liter for Pinot Gris and Gewurztraminer. Sélection de Grains Nobles requires 276 grams per liter for Muscat and Riesling and 306 grams per liter for Pinot Gris and Gewurztraminer. At 306 grams per liter, these wines are amongst the highest minimum must weights in France.

Answer 61

Red variety permitted for Alsace AOP wines.

Answer 62

although Pinot Blanc is the workhorse for these sparkling wines. Crémant d’Alsace is the only appellation in the region to allow Chardonnay; Riesling, Pinot Gris and Auxerrois are also authorized. Sparkling wine production has developed into a profitable and expansive pursuit for Alsatian houses, commanding nearly a quarter-share of the appellation’s output.

Answer 63

In the Côtes de Toul AOP, light red wines are produced from Pinot Noir and white wines contain Auxerrois and Aubin. Rosé wines, made in a pale vin gris style, include a high proportion of Gamay and Pinot Noir. The small Moselle AOP, upgraded from VDQS in 2011, produces red, white, and rosé wines, principally from Auxerrois and Pinot Noir. As the Moselle River flows north from France, it forms the border between Luxemburg and Germany. As its waters pass Trier, the river carves through the sheer slopes of one of Germany's greatest regions for the Riesling grape: the Mosel Valley.

Answer 64

One of the best-known and oldest wine producers in Alsace, having been established in 1639. The family business is run today by the 12th and 13th generations. The Hugels, based in Riquewihr, make fine wines from their own 30 ha/74 acres of vineyard around the village planted mainly with Riesling and Gewurztraminer, together with a little Pinot Gris and Pinot Noir. Their Tradition range can be excitingly full and the Jubilee range masterful. The Hugel family also pioneered the resurrection of Alsace’s late-harvest wines and were instrumental in drawing up the rigorous requirements for these vendange tardive and sélection de grains nobles wines. They are arch exponents of these styles themselves, and produce them, and the Jubilee range, exclusively from their own alsace grand cru vineyards. The Hugel family, of which six family members worked in the Riquewihr wine business in the mid 2000s, have long been champions of maximizing quality in Alsace’s finest wines, and are vociferous opponents of the Alsace Grand Cru appellation, which they feel is no guarantee of quality. The Hugels buy in grapes, never wine, for their basic generic range of wines from about 100 ha/250 120 ha/300 acres of vineyard under contract from more than 300 growers. Marc Hugel is in charge of winemaking.

Answer 65

Family-run wine producer based at Ribeauvillé in alsace. The company was established in 1626. Its wines are characterized by very fine fruit and high acidity. Riesling constitutes half of production and even its most basic offering can stand many years’ bottle ageing. Two of its most famous bottlings are Rieslings: the very fine, rare, and long-lived Clos Ste-Hune (in fact from the Alsace Grand Cru Rosacker) and Cuvée Frédéric Émile, named after the 19th century Trimbach who expanded the business to become an important merchant house as well as vine-grower. The family owns 45 ha of vineyards in eight different villages around Ribeauvillé, famous for the diversity of its soils. Recent additions have included 2 ha in the Grand Cru Schlossberg and holdings in Geisberg and Kirchberg rented from the local convent.

Answer 66

Has switched back and forwards from German to French rule. Alsace was a part of Germany until WW1. During thistle produced bulk wine of bad quality. This changed when Alsace went back to french rule. 1925 Banning hybrid vines and AC legislation took place in 1962, with bottling in the area of production using the traditional Alsace flute bottle made law in 1972. Grower/ producers own more than 50% of v/yards. Co- ops about 2/3s and negotiants own less than 5% but they buy large quantities of the remaining growers. 5000 growers, 3100 farm less than 2 hectares. V/ yard land is divided into small parcels and most growers do not rely solely on grape growing/ winemaking for their income. 25% is exported, principal export markets in defending order are: Belgium/ Luxembourg, Netherlands, Germany, Denmark, USA. Wine from growers accounts for 23% of sales, co-operatives 37% and negotiants 40%.

Answer 67

Two ACs for still wine. Simplicity can cause problems when growers want to distinguish between qualities of different labels produced. Often find Cuvee Speciale or Reserve Personnelle on the label, which have no legal status.

Answer 68

80% of total production. Grape variety will appear on label (apart from a small number of blends), if variety is stated the wine must be produced exclusively from that variety. Maximum yields are 80hl/ha for white and 75hl/ha for Pinot Noir

Answer 69

Individual vineyards producing the finest wines. Name of vineyard and grape appear on label. 51 Vineyards qualify for Grand Cru status. Produced from Riesling, Muscat, Gewurztaminer or Pinot Gris. 100% single varietals. Exceptions are the blends (Kaefferkopf, Attenberg de Berheim only) and Sylvaner (Zotzenberg only). Maximum yields lower than Alsace AC and grapes must be hand pruned. New plantings in Grand Cru areas must exceed 4500 vines per hectare and be pruned between 8-19 buds per m2. Syndicate Viticole for each Grand Cru area control the chaptalisation, grape varieties, harvest date, PLC levels, etc

Answer 70

Late Harvest made from the four noble varieties, must be 100% single varietals. Grapes must have potential alcohol o 14% for Riesling and Muscat and 15.3% for Pinot Gris and Gewürztraminer. Chaptalisation is forbidden. Finished wine will have some level of residual sugar.

Answer 71

Selection de Grains Nobles (SGN). Selection of Nobly Rotted Grapes, also from the four noble varieties, must be 100% single varietals. Sweet wine produced in outstanding vintages. Must have some level of Botrytis and potential alcohol of 16.4% for Riesling and Muscat and 18.2% for Pinot Gris and Gewürztraminer.

Answer 72

Situated in Eastern France on the border with Germany, next to the river Rhine, separated by the Vosges mountain chain from the rest of France.

Answer 73

Driest area in France, Vosges Mountains range protects from the prevailing westerly, rain bearing wind. 1800+ sunshine hours, hot summers and long dry autumns make for near perfect vine growing conditions. Occasional summer storms with hail. Cold winters allow for vine rest. Occasional extreme winter temperatures cause vine death. A warm mescolimate close to Colmar gives a daily temperature of 1 degree higher than Alsace average.

Answer 74

- Plantings on slopes of varying steepness with a soil depth of 50cm to 6m - Calcareous- depending on amount of clay present fertility will vary. Soil is dry and pebbly. Found between Ribeauville and Rouffach - Calcareous Sandstone- less clay, better drainage but less fertile - Clay/ Marl- small pebbles on heavy almost impermeable soil, rich in fertilising elements. - Calcareous/ marl- poor, deep soils rich in calcium, best suited to the vine

Answer 75

Base of lowest slopes, where drainage is good, water available and certain sunshine. Large soil variations here, care needed with rootstock choice to suit soil

Answer 76

Grape variety is dominant feature of the front label. 100% of named grape must be in the wine. Riesling, Gewurztraimer, Pinot Gris and Muscat considered 'noble' varieties, suitable for production of Grand Cru, Vendage Tardive and Selection de Grains Nobles wines. Wine making reflects the character of the grape. Drier and fuller bodied than equivalent German wines. Pinot Gris and Gewurztainer often with some residual sugar. Suitable vines and rootstock have been identified for each commune. Analysis of soil for organic, phosphoric and potassium content is used to define Grand Cru sites. Range of varieties with different flowering and ripening times planted to spread the risk.

Answer 77

Finest Alsace variety. Produces fine strong fruit character, full nose and high acidity. Typical alcohol of 11.5- 12.5%. Hardy grape, late ripening, suitable for late harvest. Granite and Schist most suitable soil types. 25% of all plantings in Alsace are Riesling. Best vineyards found around the towns of Wolxheim, Dambach- la- ville and Scherwiler, good vineyards found around Ammerschwir, Hunawihr, Husseren- les Chateau, Kayersberg, Orschwihr, Ribeauville, Thann and Riquewihr.

Answer 78

Gewurz is German for spice. Aromatic, spicy notes of lychees, rose water, full palate with some sweetness. Skin of grape has a light pink tinge giving a hint of colour. Low acidity and high alcohol common. Planted on deep marl soils in the Voges foothills and accounts for a fifth of Alsace plantings. Best wines found around Barr, also Bergheim, Eguisheim, Kayersberg, Kientzheim, Turckheim and Pfaffenheim.

Answer 79

Was known as Tokay d' Alsace, now objected by EU because Pinot Gris has never been used in the production of Hungarian Tokaji. Wine produced is rich and alcoholic, less aromatic nose but luscious and full of flavour on the palate, with balancing acidity. Also used for production of Cremant d' Alsace. Variable yield and prone to difficulties with fruit set, grows best on deep soils rich in clay and fine particles or volcanic rock. Best wines produced near Obernal and extreme north at Cleebourg. Good wines made around Babenheim, Kientzheim, Mittelwhir and Guebwiler.

Answer 80

Area under decreasing rapidly due to susceptibility to rot, only 3% of total vineyard area. Muscat Blanc a Petits Grains produces better quality but Muscat Ottonel widely planted as more reliable. Wine produced is dry with a distinctive grape nose and musky palate. Likes sandy or calcareous soils and good wines grown in Gueberschwhir, Mittelwihr, Katzenthal and Wetteolsheim.

Answer 81

Early ripening grape suited to light, fertile soils. Accounts for 1/5 of vineyard plantings and is increasing as it is used for sparkling and still wines. Authorised for a very small number of VT, SGN and Grand Cru.

Answer 82

Once widely planted now found mainly in the Bas- Rhin producing high yielding, low alcohol (10.5- 11.5%) neutral wine on deep sandy, or chalky soils. Grows best in Barr, Mittelbergheim, Epfig and Dambach- la- ville.

Answer 83

about 10% of plantings and increasing as local market seeks something other than white. Two still styles, fruity rose or barrel aged with body and colour. Also used for Cremant Rose and Blanc De Noir. Not required to be bottled in the traditional flutes. Planted on sandy and calcareous soils similar to Burgundy, producing high (75 hl/ ha) yields. Three quality wines are Rouge d' Ottrott and Rouge de Marlenheim for the Bas- Rhin and Rouge de Rodern from Haut- Rhin.

Answer 84

No new planting allowed as Alsace authorities want to phase it out. Used for blending fro Edelzwicker and neutral light wines. Tolerant to a range of soils and climates.

Answer 85

Small vineyard holdings, most under 3 hectares mostly selling to the co-operative cellars or merchants. Long vintage period due to number of varieties planted. Vines are densely planted and trained fairly high on trellises that follow the contour of the land to maximise sun exposure. Steep vineyards will be terraced and very densely planted on the plains mechanical harvesting can occur. Double guyot is the most common pruning system.

Answer 86

Aim to keep and express the primary aromatic fruit character. Pneumatic press with whole bunches for gentle pressing increasingly common. To further reduce skin contact pressing does not last longer than 3 hours. Third press cycle vinified and sold separately. Chaptalisation occurs frequently. Wine is fermented in very old oak tanks and fermentation is often stopped with some residual sugar. Quality wine spends a maturation period on its lees before bottling in May to August following harvest.

Answer 87

Situated in Eastern Europe on the border with Germany, next to the river Rhine, separated by the Vosges mountain chain from the rest of France.

Answer 88

Driest area in France, Vosges mountain range protects from the prevailing westerly, rain bearing wind. 1800+ sunshine hours, hot summer and long dry Autumns make for near perfect vine growing conditions. Occasional summer storms with hail. Cold winters allow for vine death. A warm mesoclimate close to Colmar gives a daily temperature of 1 degree higher than Alsace average.

Answer 89

Best vineyards situated on east facing slopes, lesser vineyards on plains. 140 kms long, 4 kms wide stretch of vineyards with two departments, Haut- Rhin in the South and Bas Rhin in North.

Answer 90

- Alluvial granite and gneiss- around Selestat and a like from Ribeauvillecto Turckheim - Schist, Quartz and Clay- less permeable than granite, found to the north at Andlau - Sedimentary volcanos- combination of mineral rich sandstone, schist and volcanic rock. Thinly spread in the narrower river valleys such as Guebwiller and Thann - Sandstone- sandy, light and permeable but very poor in Mineral Content

Answer 91

Means literally ‘late harvest’ and in France is restricted to alsace, where strict regulations cover its production, even if too many producers are meeting only the bare minima. Although all Alsace Vendange Tardive wines are made from ripe grapes, and without the aid of chaptalization, the wines themselves vary considerably in how sweet they are, with some of them tasting rich but almost bone dry. Labels give no clue as to how sweet these wines taste, making food and wine matching particularly difficult. sélection de grains nobles is Alsace’s even riper category.

Answer 92

Historically much-disputed region now on the eastern border of France, producing a unique style of largely varietal wine, about 90% of which is white. For much of its existence it has been the western German region Elsass. Because of its location it has been the subject of many a territorial dispute between France and Germany. Now separated from Germany by the river rhine, and from the rest of France by the Vosges mountains, the language and culture of Alsace owe much to both origins, but are at the same time unique. Many families speak Alsacien, a dialect peculiar to the region, quite different from either French or German. Of all the regions of France, this is the one in which it is still easiest to find villages outwardly much as they were in the Middle Ages, with traditional half-timbered houses and extant fortifications. The hilltops of the lower Vosges are dotted with ruined castles and fortresses, witnesses to past invasions. Of more than 4,000 grape growers, about 950 bottle wine but more than 60% of total production is sold by one of the 20 biggest négociants and co-operatives. Even the large companies are usually family owned, however. One of the unique aspects of Alsace is that even the smallest producers regularly bottle at least six to eight different wines each year, while the larger producers may extend to a range of 20 to 30 different bottlings. All Alsace wines are, by law, bottled in the region of production in tall bottles called flutes (which some think may hinder sales because they are hardly the height of fashion).

Answer 93

For details of the earlier history of the region, see german history. Annexed by France in the 17th century, Alsace was reclaimed, with part of Lorraine, by the new German empire in 1871. The vineyards were used to produce cheap blending wines. After the twin crises of oïdium (powdery mildew) and phylloxera, hybrids to give large, trouble-free crops were planted on the flat, easily accessible land on the plains. The finer, steeper, hillside sites, formerly revered, were largely abandoned. Following the First World War, when Alsace returned to French rule, up to a third of these better sites were replanted with the vinifera varieties. A setback occurred with the Second World War, when export was impossible, and the area was once again overrun by Germany. Replanting of the better sites gathered momentum in the 1960s and 1970s, when Alsace once again started to build up export markets.

Answer 94

Alsace lies between latitudes 47.5 degrees and 49 degrees north of the equator, giving a long, cool growing season. It is important for the vineyards to make the most of the sun’s rays, and so most of the best vineyards are on south, south west, or south east facing slopes, sheltered from the wind by the Vosges. Average annual rainfall is one of the lowest in France, due to the influence of the Vosges mountains: 500 mm/19 in in Colmar, varying considerably according to site. Most vineyards are at an elevation of between 175 m and 550 m (1,804 ft) in the Munster Valley, above which level much of the mountainside is covered with pine forests. Autumn humidity allows for the production of late-picked vendange tardive—and sélection de grains nobles—wines in good vintages. The narrow vineyard strip runs from north to south, along the lower contours of the Vosges Mountains (see map under germany), and spans the two French départements of Haut-Rhin and Bas-Rhin. The majority of large producers are based in the more southerly Haut-Rhin département, which is generally associated with better quality, especially for Alsace’s characteristic Gewurztraminer (spelt Gewürztraminer in Germany) and Pinot Gris, producing fatter, more powerful wines towards the south of the region. In the Bas-Rhin, individual vineyard sites become even more important to ensure full ripeness. There are at least 20 major soil formations within the Alsace wine region, covering several eras. Higher, steeper slopes of the Vosges have thin topsoil, with subsoils of weathered gneiss, granite, sandstone, schist, and volcanic sediments. The gentler lower slopes, derived from the Rhine delta bed, have deeper topsoils, over subsoils of clay, marl, limestone, and sandstone. One of the most important subsoils is the pink grès de Vosges, Vosges sandstone, which was used extensively in the construction of churches and cathedrals, and which is much in evidence in Strasbourg. The plains at the foot of the Vosges are of alluvial soils, eroded from the Vosges, and are rich and fertile, generally more suited to the production of crops other than vines. Winters can be very cold, spring is generally mild, and the summer is warm and sometimes very dry, with heavy hail and thunderstorms possible in summer and autumn. In some vintages summer drought can be a problem, and younger vines planted in the drier, sandy soils can suffer, whereas vineyards on the water-retentive clay soils have an advantage. As a general rule, the heavier clay and marl soils give a wine with broader flavours, more body and weight, while a lighter limestone or sandy soil gives more elegance and finesse. Flint, schist, shale, and slate soils tend to give wines with a characteristic oily, minerally aroma reminiscent of petrol and sometimes described as ‘gunflint’, especially those made from the Riesling grape.

Answer 95

Alsace lies between latitudes 47.5 degrees and 49 degrees north of the equator, giving a long, cool growing season. It is important for the vineyards to make the most of the sun’s rays, and so most of the best vineyards are on south, south west, or south east facing slopes, sheltered from the wind by the Vosges. Average annual rainfall is one of the lowest in France, due to the influence of the Vosges mountains: 500 mm/19 in in Colmar, varying considerably according to site. Most vineyards are at an elevation of between 175 m and 550 m (1,804 ft) in the Munster Valley, above which level much of the mountainside is covered with pine forests. Autumn humidity allows for the production of late-picked vendange tardive—and sélection de grains nobles—wines in good vintages. The narrow vineyard strip runs from north to south, along the lower contours of the Vosges Mountains (see map under germany), and spans the two French départements of Haut-Rhin and Bas-Rhin. The majority of large producers are based in the more southerly Haut-Rhin département, which is generally associated with better quality, especially for Alsace’s characteristic Gewurztraminer (spelt Gewürztraminer in Germany) and Pinot Gris, producing fatter, more powerful wines towards the south of the region. In the Bas-Rhin, individual vineyard sites become even more important to ensure full ripeness. There are at least 20 major soil formations within the Alsace wine region, covering several eras. Higher, steeper slopes of the Vosges have thin topsoil, with subsoils of weathered gneiss, granite, sandstone, schist, and volcanic sediments. The gentler lower slopes, derived from the Rhine delta bed, have deeper topsoils, over subsoils of clay, marl, limestone, and sandstone. One of the most important subsoils is the pink grès de Vosges, Vosges sandstone, which was used extensively in the construction of churches and cathedrals, and which is much in evidence in Strasbourg. The plains at the foot of the Vosges are of alluvial soils, eroded from the Vosges, and are rich and fertile, generally more suited to the production of crops other than vines. Winters can be very cold, spring is generally mild, and the summer is warm and sometimes very dry, with heavy hail and thunderstorms possible in summer and autumn. In some vintages summer drought can be a problem, and younger vines planted in the drier, sandy soils can suffer, whereas vineyards on the water-retentive clay soils have an advantage. As a general rule, the heavier clay and marl soils give a wine with broader flavours, more body and weight, while a lighter limestone or sandy soil gives more elegance and finesse. Flint, schist, shale, and slate soils tend to give wines with a characteristic oily, minerally aroma reminiscent of petrol and sometimes described as ‘gunflint’, especially those made from the Riesling grape.

Answer 96

At the beginning of the 20th century, the many varieties planted in Alsace were divided into ‘noble’ and others. The number has been rationalized over the years, and now the region produces eight major varietal wines: riesling, Gewurztraminer (gewürztraminer), pinot gris, pinot noir, pinot blanc, muscat, chasselas, and sylvaner. Chasselas is generally used for blending, and only a handful of producers still bottle it as a varietal. auxerrois is also planted, and is usually blended with and labelled as Pinot Blanc, although it does sometimes feature on a label. There has also been some interest in planting the ubiquitous chardonnay, forbidden by law, but tolerated when labelled as Pinot Blanc, or used in the sparkling wine crémant d’Alsace. Most growers, wherever in the region they are based, plant all of the above varieties. As some varieties fetch higher prices, and some are much more fussy about vineyard site, each grower must make an economic as well as a practical decision when deciding what to plant where. Pinot Blanc and Auxerrois are among the first to ripen, and are viticulturally easy to please. The later ripening Riesling and Sylvaner need to be planted on a sheltered site, and are much more demanding. Muscat and Gewurztraminer are the most unreliable producers; unsettled weather at flowering time can seriously shrink the crop, so the site should be sheltered. Riesling was (just) the most widely planted variety in 2012, accounting for nearly 22% of the area under vine. Plantations are steadily increasing, mainly in place of Sylvaner, which has been losing ground, and by 2012 accounted for only 7.5% of the area planted, with higher proportions in the Bas-Rhin than the Haut-Rhin. Pinot Blanc and the more common Auxerrois have also been on the increase, accounting for another 21% between them. Gewurztraminer is grown on almost as much land but usually represents a smaller percentage of the production, which can fluctuate alarmingly. Its average yield is the smallest of all the varieties. The largest plantations of Gewurztraminer are in the Haut-Rhin. Pinot Gris has become increasingly popular and accounted for more than 15% of plantings by 2012. Pinot Noir has also increased its share as the only red varietal of Alsace (though Pinot Gris and Gewurztraminer are definitely pink-skinned varieties). It represented almost 10% of the total vineyard area in 2012. The area planted with muscat d’alsace and muscat ottonel together represented barely 2% of vineyard area. The total area devoted to Chasselas and Chardonnay, together with the small amounts of other old varieties had fallen to 2.4% by 2012.

Answer 97

Considered by growers to be the finest variety, Alsace Riesling is almost invariably bone dry. Young Riesling can display floral aromas, although it is sometimes fairly neutral. With age it takes on complex, gunflint, mineral aromas, with crisp steely acidity and very pure fruit flavours. It is one of the most difficult varieties for beginners, but one of the most rewarding wines for connoisseurs.

Answer 98

Usually dry to off-dry, but its low acidity, combined with high alcohol and glycerol, often give an impression of sweetness. Gewurztraminer has a distinctive aroma and flavour, with hints of lychees and grapefruit. The naturally high sugar levels of Gewurztraminer make it ideal for late-harvest sweet wines, and this is the most frequent varietal found as Vendange Tardive. Poorly made examples can be blowsy, flat, over-alcoholic, sometimes oily. Gewurztraminer from the southern end of Alsace, around Eguisheim southwards, tends to have quite a different character, and is generally more aromatic as well as richer in weight.

Answer 99

Once known as Tokay-Pinot Gris or Tokay d’Alsace, Pinot Gris has been the only permitted name on labels since 2007 according to an agreement between Hungary and the eu. Pinot Gris was for long underrated in Alsace. It combines some of the spicy flavours of Gewurztraminer with the firm backbone of acidity found in Riesling, giving a wine that ages particularly well. Young Pinot Gris is reminiscent of peaches and apricot, with a hint of smoke, developing biscuity, buttery flavours with age. It can be particularly successful in a Vendange Tardive style.

Answer 100

Two varieties of Muscat are found in Alsace: muscat blanc à petits grains, known as Muscat d’Alsace, and Muscat Ottonel. Most wines are a blend of the two. Alsace Muscat is always dry, and has a fresh grapey aroma and flavour. The taste should be reminiscent of biting into a fresh grape, with young, crisp fruitiness. Muscat is low in alcohol, and quite low in acidity. Because of its sensitivity to poor weather at flowering, yields can vary considerably from year to year.

Answer 101

Sylvaner is difficult to grow, needs a good site and a warm vintage, yet fetches comparatively little money. Good Sylvaner has a slightly bitter, slightly perfumed aroma and flavour, with very firm acidity. It has moderate alcohol, and is at its best when it is young and fresh.

Answer 102

Also labelled Clevner or Klevner, Pinot Blanc is the workhorse of Alsace. As well as forming the base wine for Crémant d’Alsace, Pinot Blanc can produce very good, clean, dry white that is not particularly aromatic but has good acidity, with moderate alcohol.

Answer 103

This variety is rarely mentioned on the label, although it may form the total or the majority of many wines labelled as Pinot Blanc, Klevner, or Clevner. A wine from pure Auxerrois is spicy, soft, and quite broad, with low acidity and good alcohol. It is occasionally vinified successfully in oak.

Answer 104

This variety’s name is also seldom seen on the label. It is usually used for Edelzwicker, although the few growers who bottle Chasselas as a varietal can produce a very pretty, quite lightweight wine, dry with soft grapey fruit, low acidity, and light alcohol.

Answer 105

Literally, this is German for ‘noble mixture’. A blend of more than one variety can be labelled as Edelzwicker or, more occasionally, as Gentil. It can also be given a general name, such as ‘Fruits de Mer’. Edelzwicker is generally one of the cheapest wines in the range. Chasselas, Pinot Blanc, and Auxerrois are common ingredients.

Answer 106

The only red varietal of Alsace has been deepening in flavour and colour thanks to climate change. Good oak-matured wines have increasingly resulted from warmer vintages.

Answer 107

As in Germany, winemakers measure the sugar content of the grapes, or must weight, in degrees oechsle. chaptalization, always outlawed for late-harvest wines (see below) and, since 2011, for AOC Alsace Grand Cru, is now relatively rare, even for AOC Alsace, thanks to climate change. Indigenous yeasts are generally sufficient, and few winemakers add yeast cultures, except in an abnormally wet vintage. acidification is not practised. The number of different varieties, all to be vinified separately, can present a logistical problem. Small operations with one press (usually a bladder press, which gives cleaner juice) will organize picking to allow each variety sufficient time in the press before the next variety is picked. Most winemakers deliberately prevent malolactic fermentation in white wines by keeping them cool and lightly sulfured, preferring to keep the fresh grape aromas—although some cuvées manage to complete malolactic fermentation, often by accident. Although initially making such wines softer, more vinous, and less floral, it does not seem to have altered the quality or keeping ability of the wines, so an increasing number of reputable cellars are allowing malolactic fermentation to take place. Pinot Noir needs to go through malolactic to soften and stabilize the wine, and is therefore often kept in an isolated part of the cellar to prevent cross-contamination from lactic acid bacteria. Because over 90% of the wine is white, and because winemakers are emphasizing the primary grape flavours, most wine is vinified and stored in inert containers, and new wood is seldom used. Traditional cellars have large oval wood casks, many over 100 years of age, literally built into the cellar. Traditionally the same cask will be used each year for the same varietal. The build-up of tartrates forms a glass-like lining to the cask, and there is no likelihood of oak flavours masking the wine’s character. If a cask has to be replaced, the new cask will be well washed out to remove as much as possible of the oak flavour, and will be used for Edelzwicker until all oak flavours have disappeared. A few growers are experimenting with barrel maturation, most widely for Pinot Noir, but also occasionally with Pinot Blanc, Pinot Gris, Auxerrois, and even Sylvaner. The cellars are generally quite cold by the time fermentation is taking place, so many cellars have no cooling system. Growers have found that the bouquet and ageing potential can be enhanced by fermenting Riesling, Sylvaner, and Muscat at between 14 and 16 °C (61 °F), while Gewurztraminer will take a warmer temperature, of up to 21 °C (70 °F). Most wines are bottled within a year of the vintage to retain freshness. Alsace wines are in principle fermented dry. Around the turn of the century some of these supposedly dry wines had perceptible residual sugar that was difficult to predict from the label, but wines have in general become drier—and some producers have introduced sweetness codes on labels. Supposedly the only Alsace wines with significant residual sugar are the late-harvest wines described below.

Answer 108

Late-picked wines have always been produced in Alsace in small quantities in outstanding vintages. To be labelled as Vendange Tardive, a term to which Alsace producers claim exclusive rights in France, a wine must come from a single vintage, from one of the four permitted varieties Riesling, Muscat, Gewurztraminer, or Pinot Gris. The wine must not be enriched in any way, and the minimum sugar concentration at harvest must be 220 g/l (95 °Oechsle) for Riesling or Muscat, and 243 g/l (105 °Oechsle) for Gewurztraminer or Pinot Gris. Picking must take place after a certain date, determined annually by the authorities, who must be informed beforehand of the grower’s intention to pick a Vendange Tardive wine, and may inspect the vineyard at the time of picking to check the sugar concentration and quantity produced. The wine must also undergo an analysis and tasting after bottling, before the label is granted. Vendange Tardive wines do not have to be botrytis-affected. The most common varietal for Vendange Tardive wines is Gewurztraminer, which can easily attain very high sugar levels. Muscat is the rarest of all, and is only possible in occasional vintages. Vendange Tardive wine is not necessarily sweet, and may vary from bone dry to medium sweet. Quality varies as widely as sweetness levels.

Answer 109

SGN is a further refinement of Vendange Tardive, where the grapes have reached even higher sugar levels. Wines labelled as Sélection de Grains Nobles, however, nearly always contain a proportion of grapes affected by botrytis, or noble rot, picked by hand, generally involving several passages through the vineyard. The same four varieties are permitted, with minimum sugar levels of 256 g/l (110 °Oechsle) for Riesling and Muscat, and 279 g/l (120 °Oechsle) for Gewurztraminer and Pinot Gris. The same legislation as for Vendange Tardive governs production (see above). Sélection de Grains Nobles wine is always sweet, although there is a variation in richness and quality, depending on the grape and the grower.

Answer 110

Alsace was awarded aoc status in 1962, with the one regional appellation Alsace, or Vin d’Alsace. In 2011 a further two appellations were introduced which may complement the general AOC Alsace

Answer 111

This denomination is stricter than the regional appellation, and specifies grape variety, vine density, pruning, vine training, ripeness levels (must weights), and yields. The following 11 communes, or inter-communal entities, may be mentioned on the label, alongside ‘AOC Alsace’: Blienschwiller, Saint-Hippolyte, Côtes de Barr, Scherwiller, Côte de Rouffach, Vallée Noble, klevener de heiligenstein, Val Saint-Grégoire, Ottrott, Wolxheim, and Rodern.

Answer 112

These are wines which express combinations of varietal and certain terroirs and have stricter requirements than the AOC communales. Wines from these lieux-dits express a number of nuances: primary fruit characters of individual grape varieties are blended with terroir-derived minerality.

Answer 113

The appellation Alsace Grand Cru was first defined as a single, if sometimes controversial, appellation in 1975 when Schlossberg was the prototype. The wine had to come from a single named vineyard site, or lieu-dit, a single vintage, and (initially) be made from just one of four permitted varieties, Riesling, Muscat, Gewurztraminer, or Pinot Gris. By 1983 there were 26 lieux-dits, then 50 by 1992. Varietal exceptions have been allowed such as the blend allowed, under pressure from Deiss, in Altenberg de Bergheim, and the estimable Sylvaner of Zotzenberg. In 2007 Kaefferkopf became the 51st lieu-dit to be awarded AOC Alsace Grand Cru status and blends based on a majority of Gewurztraminer were permitted in addition to the four varietals. Four years later the umbrella Alsace Grand Cru AOC was divided into 51 individual AOC Alsace Grands Crus appellations, which affords each lieu-dit AOP-level guarantees of quality. The wines from these vineyard sites make up only 4% of Alsace’s total production but the precise boundary of each grand cru is the subject of much debate, and some of the négociants in particular have eschewed the appellation in favour of their superior brands. Beyer’s Riesling Cuvée Particulière is from the Grand Cru Pfersigberg while Trimbach’s Clos Ste-Hune, grown in a parcel within the Rosacker Grand Cru but without the words grand cru on the label, is a prime and hugely respected example. But some of the nominated grand cru sites are of only moderate quality. Some named vineyards cover an unreasonably large area, often extending over a number of hillsides, including a number of soils and aspects, some greatly superior to others. While single-vineyard wines are an excellent way forward for quality wine production, much depends on the attitude of the grower, as well as on the quality of the vineyard site. The best sites and growers have undoubtedly benefited from the grand cru appellation, but many growers and co-operatives are producing wines of average quality, cashing in on the grand cru name.

Answer 114

The appellation Crémant d’Alsace was created in 1976 and amended in 2011, formalizing the sparkling wines that had long been made in the region. By 2013 Crémant d’Alsace represented 24% of all AOC wines made in Alsace. Pinot Blanc is by the far the most significant ingredient, although some Riesling and Chardonnay is also used, and Pinot Noir is the only variety allowed for Crémant d’Alsace rosé. As with the late-harvest wines, growers have to identify before the start of harvest which parcels of vines are destined for Crémant d’Alsace production.

Answer 115

17th: Annexed by France. 1871: back into new German empire. Production of cheap blending wines. Late 19th/early 20th: Phylloxera+oidium crisis -> hillside sites abandoned when replanting • 1918: replanting of hillside sites under French rule 1939-45: export impossible under German rule 1960-70s: acceleration of replanting of betters sites thanks to export

Answer 116

* Cool continental climate w longer summers (i.e. long cool growing season) * Key influence of Les Vosges -> sunny & dry growing season vs. cold winters * Colmar: 500mm rainfall, #2 driest after Perpignan * 3 different areas: 1. Northern slopes – Bas Rhin – wetter, less protection from Vosges 2. Southern slopes – Haut Rhin – driest, great protection from Vosges (most of the Grand Crus) 3. Plaine d’Alsace throughout – lesser vineyards • Best sites: east-southeast facing slopes (with longer sunshine); vineyards up to 420m hi

Answer 117

* Black forest & Vosges used to be one 50m years ago. * A diverse & rich terroir with 20 major soil formations: - Higher, steeper slopes of Vosges: granitic, schist, sandstone & volcanic sediments - Gentle lower slopes: clay, marl, limestone & sandstone - La plaine d’Alsace: alluvial soils, eroded from les Vosges. Rich & fertile so less appropriate.

Answer 118

Cépages Nobles (Grand cru, SGN, VT): Riesling, Pinot Gris, Gewurtzraminer, Muscat

Answer 119

1. Riesling (25% of plantings) ‐ Planted in Alsace since 15th century ‐ Expressive grape; hi quality potential; hardy & versatile; ageing potential ‐ Alsace: most planted; terroir; fuller, drier & more mineral vs. German Rieslings ‐ SGN&VT ‐ Bone dry, floral aromas, develops complex gunflint, mineral while retaining fruit flavours w age ‐ Best in Wolxheim, Dambach la ville & Scherwiller 2. Gewurtzraminer (19%) ‐ Signature grape of Alsace ‐ Off dry, full bodied & oily texture; v aromatic ‐ SGN VT ‐ Dry to off-dry, lo acidity, hi alcohol w spicy aromas ‐ Best around Barr (Bas Rhin); richer and more aromatic in Southern Alsace ``` 3. Pinot Gris (15%) ‐ Fomerly Tokay (until 06) ‐ Aromatics of gewürztraminer with acidity of Riesling ‐ Also suitable for SGN & VT ‐ Best in North ``` 4. Muscat (0.5%) ‐ Muscat blanc a petits grains & Muscat Ottonel ‐ Aromatic & grapey; dry, lo alcohol & lo acidity ‐ SGN/VT but rare 5. Pinot Blanc/Auxerrois/Klevner (21%) ‐ Dry light non aromatic; table wine usually ‐ Mainly for Crémant 6. Sylvaner (8.6%) ‐ Difficult to grow; slightly bitter w very firm acidity; med alcohol; drink young; best in hot vintages

Answer 120

Pinot Noir - Lighter style vs. Burgundy

Answer 121

- 16,000ha across 119 wine growing communes - Slopes – vines can be trained low as benefit from sunshine + sun oriented - Plain – trained high to minimise spring frost - Double Guyot system - Organic & biodynamic viticulture since 70s – 100 producers now cultivate this way e.g. Zind-Humbrecht

Answer 122

Aim to keep primary fruit character of the grapes + tradition: ‐ Pneumatic press with whole bunches for gentle pressing ‐ Limited skin contact (

Answer 123

• 4.800 growers overall • Sales split: A. Producteur-négociants 43% B. Wine cooperatives: 37% C. Individual winegrowers: 20%

Answer 124

* 150million bottles/year for 1⁄2 billion€ * Alsace: 18% of French AC white wine • Key producers: o Schlumberger - Established in 1810; 140ha w 70ha Grand Crus e.g. Kitterlé – largest Alsace Grand Crus producer - Lutte raisonnée since ’03; some vineyards biodynamic since 06. o Hugel - Established in 1639; now in 13 generation; based in Riquewihr - Owns 25ha (half in GC sites) but also operates as négociant buying grapes to produce additional wines - 110k cs/year, mainly hi end wines; 80% of wines exported - Does not use the Grand Cru designation despite most of the wines come from these o Trimbach - Established in 1626, based in Ribeauvillé; 9,000btls/year - Famous for hi end Riesling w fine fruit & hi acidity (e.g. Clos St Hune) - Produces but also operates as négociant buying grapes to produce additional wines - Does not use the Grand Cru designation despite most of the wines come from these oOther producers: René Muré; Beyer; Zind-Humbrecht

Answer 125

1- AlsaceAC–all grapes–70% since62 ‐ 100hl/ha permitted yield (highest) ‐ Traditionally varietal though some blends (e.g. Edelzwicker) ‐ Flute bottles mandatory; IF varietal -> 100% variety 2- Alsace Grand Cru AC x51 since 75 ‐ From well defined areas & only from 4 noble varieties as 100% single varietal ‐ Stricter winemaking rules around yields, picking (by hand only) & vinification 3- Crémant d’Alsace AC–22%-since 76 ‐ Pinot Gris, Pinot Gris, Pinot Noir, Riesling, Chardonnay ‐ 500+ producers specialised in it; just under 1m btls/year ‐ Main export Belgium & Germany Vendanges tardives ‐ Only from 4 noble varieties as 100% varietal; single vintage; picking after certain date ‐ Potential alcohol of 14% (Riesling+Muscat); 15.3% (PG; Gew) w chaptalisation forbidden SGN ‐ Only from 4 noble varieties as 100% single varietal ‐ Only outstanding vintages ‐ Potential alcohol 16.4% (Riesling & Muscat); 18.2% (PG; Gew) w some level of Botrytis

Answer 126

Riesling: A dry style of Riesling that is quite refreshing as it is haunting with its sometimes smoky aromas. All 51 Grand Cru vineyards specialize in this grape. Pinot Gris: A sweeter style of Pinot Gris that explodes with apricots, limes, and honeyed richness. Gewürztraminer: One of the most aromatic wines on the planet with notes of rose water, lychee, and perfume. Wines are richer in style, taste just off-dry (although most are dry) and are best enjoyed within a year or two of release. Sparkling Alsace: Crémant d’Alsace is made in 2 styles, a white made with mostly Pinot Gris and Pinot Blanc which gives it a sweetish apricot kick and a rosé style made with 100% Pinot Noir that offers raspberry and cherry notes with creamy bubble finesse.

Answer 127

Much easier than recent vintages. Warm, dry weather throughout June and July resulted in lower acid levels than usual. Pinot Noir was particularly successful. Healthy harvest conditions allowed many producers to make late-harvested sweet wines. Overall, yield was small for the third year in a row.

Answer 128

Cool temperatures throughout August made 2014 a high-acid vintage for Alsace, which bodes especially well for Crémant. Late-harvested whites were not a strong suit, but dry whites exhibit good typicality, albeit in a relatively restrained way.

Answer 129

A stop-start growing season produced a very small crop which, but for harvest rains, would have been perfectly formed. Those that brought in grapes early fared the best.

Answer 130

2012 went well for the Alsatians. Volumes were roughly average, and quality was very pleasing, thanks to a warm, steady August and a cool, dry September that kept vineyards disease-free. The Crémants, Pinots Noir and Gris, and Gewurztraminers are all especially successful.

Answer 131

Good quality in an early-maturing, drinkable style - but not so impressive as 2010 or the superior 2009s.

Answer 132

Lower yields than 2009, by about 20% overall. Quality is heterogenous thanks to some chaotic weather patterns, meaning that selectivity is the key to finding the best wines.

Answer 133

This year produced some of the most consistently healthy grapes ever in Alsace, translating into exemplary varietal character throughout the region

Answer 134

Challenging weather conditions looked ominous for Alsace this year, but the wines have turned out to enjoy good concentration with balancing high acidity. Quality is not as high as the 2007 vintage. The Crémants are amongst the best.

Answer 135

Very good vintage, even earlier than 2003, with extremely healthy, ripe grapes.

Answer 136

Firm wines slightly lacking flesh.

Answer 137

Pure, expressive, well balanced wines with good ripeness.

Answer 138

Challenging vintage with quite a bit of rain.

Answer 139

Very difficult in view of the high temperatures. Acidity levels were so low that growers were, for once, allowed to add acid, though few of them really got the hang of it. Early maturing wines.

Answer 140

Fine weather at flowering followed an exceptionally cold winter so crop-thinning was necessary for high quality. The summer was much better than in most of France but rain in early October threatened the health of some grapes.

Answer 141

Flowering was extended by low temperatures. Late autumn warmth made up somewhat for a coolish summer and wet September, which robbed the region of a great vintage but there are some excellent wines drinking well now.

Answer 142

An exceptional vintage in every sense with a very early flowering and a very favourable growing season. A little rot of all sorts developed at the end of August and rains in October were sometimes heavy but good quantities of excellent wines, including late harvest styles, were produced.

Answer 143

Rain plagued the growing season and brought rot and mildew. Fine weather began in mid August and continued for a month so that careful vignerons looked forward to good quality but hopes were dashed by yet more rain.

Answer 144

Early harvest of very ripe grapes with some botrytis.

Answer 145

Some really excellent wines. Early harvest of very ripe grapes plus some outstanding sweet, later picked wines.

Answer 146

Solid but not desperately exciting wines.

Answer 147

Varied year in which those who picked low-yielding vineyards well after the rains made great Rieslings, some very ripe. Rot threatened everyday wines. Slightly reduced crop.

Answer 148

September rain, but impressive wines from those brave enough to pick late.

Answer 149

A good year: ripe wines of weight and intensity.

Answer 150

Better than most French regions: ripe, soft and forward.

Answer 151

A difficult year, rain hit the harvest and the wines are light and acidic.

Answer 152

A third wonderful year of classic, powerful, long-lived wines; the best still going strong

Answer 153

Massive sugar levels produced a blockbuster vintage with many still thrilling botrytis-affected bottles.

Answer 154

Superb and intensely flavoured with the balance to last.

Answer 155

Beautiful and elegant, these have gained complexity with age.

Answer 156

Ribeauvillé

Answer 157

Currently, brothers Bernard and Hubert Trimbach run Maison Trimbach; Bernard’s sons Pierre (winemaker) and Jean (sales) mark the twelfth generation to work at the estate. Trimbach is known for its “purist” vision, producing dry wines that are labeled by proprietary names rather than grand cru designation. The classic examples of this are their Clos Sainte Hune and Cuvée Frédéric Emile Rieslings, which pre-date the 1983 AOC Grand Cru designation.

Answer 158

27 ha Clos Sainte Hune: historical 1.67-ha monopole within the Grand Cru Rosacker, owned by the Trimbach family for over 200 years; average vines are 50 years old; soil is limestone Grand Cru Geisberg: 0.65 ha Grand Cru Osterberg: 4 ha

Answer 159

85,000 cases

Answer 160

``` Riesling “Clos Sainte Hune”: average of 650 cases produced per year Riesling “Cuvée Frédéric Emile”: blend of Geisberg and Osterberg Grand Crus, named for Frédéric Emile, who is known for providing a new guarantee of quality and authenticity for Trimbach in 1898 Riesling “Cuvée Frédéric Emile” VT Riesling “Cuvée Frédéric Emile” SGN Pinot Gris VT Pinot Gris SGN Gewurztraminer VT Gewurztraminer SGN ```

Answer 161

Grapes are hand harvested as late as possible in order to achieve maximum ripeness, then pressed in a pneumatic press. The juice runs into the cellar by gravity and clarifies naturally prior to fermentation, which takes place in temperature-controlled stainless steel tanks for two to three weeks. All wines—with the exception of VT and SGN bottlings—are vinified to completely dry with no residual sugar, and malolactic fermentation is avoided. Wines are fined, filtered and bottled early. The wines age in bottle for at least one year and up to five years prior to release, depending on cuvée.

Answer 162

The Humbrecht family has been winegrowing in Alsace since 1620, but the present-day winery was formed when Leonard Humbrecht married Genevieve Zind in 1959. During the 1960s and 70s, Leonard expanded their vineyard holdings, including the acquisition of Clos Saint Urbain. Their son Olivier Humbrecht, MW, has managed the domaine since 1989 and helped his family build a new winery and cellar in 1992. The domaine has been organically and biodynamically farmed since 1997, earning organic certification in 1998 and biodynamic certification in 2002. Humbrecht is known as a staunch advocate for biodynamic farming and non-interventionist winemaking practices.

Answer 163

Grand Cru Rangen de Thann: acquired in 1977, including the steep, south-facing 5.5-ha Clos Saint Urbain on sedimentary volcanic soil; planted to 2.7 ha Pinot Gris, 2.3 ha Riesling, 0.5 ha Gewürztraminer Grand Cru Goldert: 0.9 ha, east-facing on a gentle slope; planted to Gewurztraminer and Muscat; soil is oolitic, calcareous Grand Cru Hengst: 1.4 ha on a south- to southeast-facing slope; planted to Gewurztraminer; one parcel will be planted to Riesling in 2014; soil is marl and calcareous Grand Cru Brand: 2.4 ha acquired in 1978; planted to Riesling Rotenberg: 1.7 ha on a west- to northwest-facing steep slope; planted to 0.5 ha of Pinot Blanc and Auxerrois, 1.2 ha Pinot Gris; soil is calcareous Clos Häuserer: 1.2 ha on a very gentle slope; acquired in 1973; planted to Riesling; soil is calcareous marl Herrenweg: 11.5 ha on the valley floor, acquired in 1973; planted to Riesling, Gewurztraminer, Pinot Blanc, Muscat, Auxerrois, Pinot Gris; soil is gravelly Clos Jebsal: 1.3 ha on a very steep, south-facing slope; acquired and planted in 1983; soil is grey marl and gypsum Heimbourg: 4 ha located in Turckheim and acquired in 1983; planted to Gewurztraminer and subsequently pulled out in 2012, then planted to Riesling Clos Windsbuhl: 5.5 ha on a southeast-facing slope in Hunawihr; acquired in 1987; planted to Pinot Gris, Gewurztraminer, Riesling, Chardonnay and Auxerrois; soil is Muschelkalk

Answer 164

14,000 cases

Answer 165

``` Riesling Grand Cru Rangen Clos Saint Urbain Riesling Grand Cru Brand Riesling Grand Cru Brand VT Riesling Clos Häuserer Riesling Clos Windsbuhl Riesling Clos Windsbuhl VT Muscat Grand Cru Goldert Muscat Herrenweg Gewurztraminer Turkheim Gewurztraminer Grand Cru Rangen Clos Saint Urbain Gewurztraminer Grand Cru Goldert Gewurztraminer Herrenweg de Turckheim VT Gewurztraminer Grand Cru Hengst VT Pinot Gris Grand Cru Rangen Clos Saint Urbain Pinot Gris Clos Jebsal VT Pinot Gris Clos Jebsal SGN ```

Answer 166

Riesling Grand Cru Rangen Clos Saint Urbain in 1978

Answer 167

Olivier Humbrecht practices “hands off” winemaking with very slow fermentations (sometimes lasting several months) from indigenous yeasts. Malolactic fermentation is not stopped if it occurs. Wines age at least six months on their lees in old oak barrels. Wines are bottled one to two years after harvest.

Answer 168

Kientzheim

Answer 169

The Faller brothers formally established Domaine Weinbach in 1898 after acquiring the property. The brothers left the estate to Théo (son and nephew), who, after passing away in 1979, left the domaine to his widow Colette and daughters Catherine and Laurence. These two have run the domaine ever since. Catherine serves as marketing director and Laurence as winemaker, and the estate’s wines are all produced from their own vineyards, including a selection of special cuvées named after family members. Biodynamic conversion began in 1998 and was completed in all vineyards by 2005.

Answer 170

28 ha Grand Cru Schlossberg: planted to Riesling; acid siliceous soils made of coarse sand Grand Cru Furstentum: planted to Gewurztraminer; soil is brown calcareous sandstone Grand Cru Mambourg: planted to Gewurztraminer; soil is limestone and magnesium Grand Cru Marckrain: planted to Gewurztraminer; soil is limestone marl Altenbourg: planted to Pinot Gris and Gewurztraminer; soil is limestone, clay and sand Clos des Capucins: historical monopole of the domaine, named for the Capucin monks who originally established the property in 1612; planted to Riesling, Pinot Gris, Pinot Blanc, Pinot Noir, Sylvaner, Muscat and Gewurztraminer; soil is sandy silt on granite pebbles

Answer 171

12,000 cases

Answer 172

Riesling Schlossberg Cuvée Sainte Catherine Riesling Schlossberg Cuvée Sainte Catherine “L’Inédit!”: first produced in 1998; made from specific plots of botrytized Riesling; picked all at once (without tries) Gewurztraminer Grand Cru Mambourg Pinot Gris Altenbourg Quintessences de Grains Nobles: produced only in outstanding vintages (first made in 1983); made from selected botrytized berries; production averages 34 cases/year (375-ml bottles)

Answer 173

Grapes are hand-harvested and pressed as whole clusters in modern pnuematic presses. The must settles at cellar temperature and is fermented using indigenous yeasts. The wines ferment and age in large foudres for several months, depending on cuvée. Wines are filtered before bottling, beginning in April and finishing in July.

Answer 174

The Deiss family comes from a long line of winemakers in Bergheim, dating back to 1744. Domaine Marcel Deiss was established in 1947 after Marcel returned from WWII and, with the help of his son André, developed and grew his land holdings. André’s son Jean-Michel took over in 1973 and today manages the estate with his son Mathieu. The family practices biodynamic farming across their 27 hectares spread over nine communes. Jean-Michel is a staunch advocate of complantation, or the blending of grapes from one site, as opposed to the more common Alsatian practice of single-variety winemaking and labeling. He also played a large role in the 2005 INAO reform, which dropped the variety designation requirement for Alsace Grand Cru AOP wines (it is now optional) and which modified the Grand Cru Altenberg production laws to allow field blends. Deiss categorizes his wines using three basic classifications: Vins de Fruit (single variety wines), Vins de Terroir (field blends) and Vins de Temps (late-harvest wines).

Answer 175

27 ha Grand Cru Mambourg: planted to Pinot Noir, Pinot Blanc, Auxerrois, Pinot Gris; soil is magnesium on conglomerated limestone and marl Grand Cru Altenberg de Bergheim: mixed plantings of thirteen varieties: Riesling, Pinot Blanc, Pinot Noir, Muscat, Pinot Gris, Gewurztraminer, Sylvaner, Auxerrois, Chasselas, Pinot Beurot, Chasselas Rosé, Traminer and Muscat Ottonel (Riesling, Pinot Gris and Gewurztraminer dominate); soil is clay and rock limestone Grand Cru Schoenenbourg: planted to Riesling; soil is stony, marl-limestone and sandstone

Answer 176

10,000 cases

Answer 177

Grand Cru Mambourg Grand Cru Altenberg de Bergheim Grand Cru Schoenenbourg

Answer 178

Grand Cru Mambourg: 1998 Grand Cru Altenberg de Bergheim: 1994 (field blend) Grand Cru Schoenenbourg: unknown

Answer 179

Grapes are hand-harvested and pressed as whole clusters in a basket press. The must settles at cellar temperature and is fermented using indigenous yeasts. The wines ferment and age in large foudres for at least one year. Wines are filtered and bottled with minimal sulfur.

Answer 180

Haut- Rhin

Answer 181

Niedermorschwihr

Answer 182

In 1946, Albert Boxler was the first to bottle and commercialize his family’s wines under their own label, even though winemaking had taken place at the domaine for generations. Albert passed the estate down to his son, Jean-Marc, who retired in 1996 and passed it down again to his son Jean, the present winemaker. The Boxlers believe in maintaining a distinction between subplots within each Grand Cru holding, and they bottle two to four unique, terroir-specific lots of Riesling from each Grand Cru. Not all Grand Cru bottlings are produced every year. The domaine farms organically but is not certified.

Answer 183

13.8 ha Grand Cru Sommerberg: soil is granite; vines are 14-65 years old Grand Cru Brand: soil is granite; vines are 22-67 years old

Answer 184

5,200 cases

Answer 185

``` Riesling Grand Cru Brand “Kirchberg” Riesling Grand Cru Sommerberg “Dudenstein” Riesling Grand Cru Sommerberg “Eckberg” Riesling Grand Cru Sommerberg VT Riesling Grand Cru Sommerberg SGN Pinot Gris Grand Cru Sommerberg “Wiptal” Pinot Gris Grand Cru Sommerberg VT Pinot Gris Grand Cru Sommberberg SGN Gewurztraminer Grand Cru Brand VT ```

Answer 186

Grapes are hand-harvested and pressed, then cold-settled prior to fermentation with indigenous yeasts. All wines are fermented in foudres except for the Gewurztraminer bottlings and all Vendanges Tardives and Sélection de Grains Nobles wines, which ferment in stainless steel. The wines receive a small addition of sulfur prior to bottling.

Answer 187

A metamorphic rock with a distinct planar aspect due chiefly to the parallel alignment of some of its constituent minerals, best shown by mica and amphibole (see geology). It has developed a coarser grain-size than slate, having been subjected to greater burial temperatures and pressures, and as a result splits less cleanly. The transition between slate and schist is therefore gradual, and the distinction rather subjective. The rocks of priorat, for example, are described by some as slate and by others as schist. (To add to the confusion, the German word Schiefer is commonly used for both rocks, as is the French word schiste, which is also sometimes extended to include shale.) The planes in schist can have any orientation but are commonly close to vertical—ideal for vine roots to penetrate and for rainwater to percolate through. This is probably why in the douro, vineyards sited on schist perform better than those on the region’s massive, relatively impenetrable granite. Schist is also important in parts of the Languedoc, such as banyuls, faugères, and parts of st-chinian, corbières, and in new zealand’s Central Otago.

Answer 188

Describes the processes and products of volcanic eruptions. The solid volcanic products include recently deposited ash and rocks such as basalt and tuff, together with the soils derived from them. Such materials are very variable in composition, but all involve several silicate minerals (see geology) and are therefore rich in potential soil nutrients. Volcanic rocks are often relatively easily weathered so soils formed from them tend to be particularly fertile (unusually so for vineyards) and most are well drained. The various silicate minerals and the nutrients they yield are identical to those in non-volcanic rocks but anecdote and marketing often claim that vines grown on volcanic soils give something extra to wine. Mediteranean islands such as sicily and santorini are composed of volcanic rocks, as are parts of mainland Italy such as campania, soave in the Veneto, and Monte Vulture in basilicata. The tokaji of Hungary is produced from grapes grown on volcanic rocks, mainly andesite. Numerous vineyards in the states of idaho, washington, and oregon are underlain by volcanic materials, as are parts of the napa and sonoma valleys, California. In the Kaiserstuhl-Tuniberg region of baden in Germany, vines are grown in clays derived from volcanic rocks, while the Pfalz to the north is underlain by basalt, and there are numerous other examples around the world.

Answer 189

Refers to a particular type of mineral found in some rock types and in soil, and also a description of sediment or soil which is made up of particularly small particles. See soil texture and geology. Soils described as ‘clays’ have a high content of clay minerals, but may also contain fine particles of calcium carbonate (in soils formed on limestone) and quartz (in soils that have been weathering over a long period of time). Clay-sized particles interact with soil organic matter to form soil structure. Different clay minerals predispose to variations in the stability of a soil’s structure. For example, kaolinite clays tend to support stable structures whereas montmorillonite clays, which show marked swelling when wet and shrinkage on drying, may cause structural instability. Mica-type clay minerals can hold significant amounts of potassium cations within their structures, which can be slowly released on exchange with other cations in the soil water. Clay can be important in vineyard subsoils because of its water-holding capacity, as in parts of pomerol, for example.

Answer 190

The crumbly combination of limestone and clay which is often added to soils lacking limestone (see lime). Many of the finest wines of the côte d’or are from grapes grown on predominantly calcareous marl with some limestone. Whitish marl is found naturally to some extent in the vineyards of beaune and pommard. It assumes more importance in meursault, where it forms the best soil for grapes grown for white wines. There is pebbly marl in the jura region of France, and tavel in the southern rhône has soils which are predominantly Cretaceous marl. In the German region of rheinhessen, the soil is partly derived from marl.

Answer 191

A rock made of the mineral calcite (calcium carbonate); dolomitic limestone or dolomite is a mixture of calcium-magnesium carbonate. Limestone is calcaire in French. Common limestones differ from chalk (a soft form of limestone) in being hard and not readily penetrated by plant roots, except through cracks. Unless mineral material is brought in by wind or water, the depth of soil formed on limestone depends on the impurities (clay, silt, and sand) in the limestone because the dissolution of calcite produces only calcium and bicarbonate ions. Some limestone soils, such as the Mediterranean terra rossa, are red-brown in colour; these are moderately alkaline and have a good clay-loam texture and structure. Some limestone soils overlie substantial reservoirs of soil water, of high quality for irrigation. The longer roots of well-established vines may reach these reservoirs, if they are not too deep. Deep ripping to shatter the hard limestone may be carried out before planting, typically to 1 m (3 ft) depth, but any slabs of limestone brought to the surface may need to be removed. Limestone-derived soils are in general valued most highly in cool viticultural regions. The great wines of burgundy come from vines grown on the slopes of the côte d’or escarpment, where Jurassic limestone is the predominant rock but not the only type of limestone found there. The red limestone-derived terra rossa of Coonawarra in south australia similarly produces some of Australia’s best red wines from Cabernet Sauvignon and Shiraz, both vine varieties being close to the cool limit for their reliable ripening. In warm climates, however, such as in the south of France, and the Riverland of South Australia, limestone soils are not regarded as superior, or even necessarily as suitable for viticulture (see soil and wine quality).

Answer 192

Type of sediment which can be described as alluvial, giving rise to soils which are often fine grained and typically fertile consisting of mud, silt, sand, and sometimes gravel or stones deposited by flowing water on flood plains, in river beds, in deltas, and in estuaries, often from many different and distant sources. Alluvial soils are variable in texture, drainage, and age, and often such changes can be seen over a few metres. Where these soils are stony and sandy, they are highly valued for viticulture, as in the médoc region of France and Marlborough in new zealand. See entries prefixed soil.

Answer 193

The ultimate energy source of all life, and of wine itself. Through a process known as photosynthesis, part of its energy is used by grapevines to combine carbon dioxide from the air with water taken up from the soil, to form sugar in grapes. This is the building block for other plant products, as well as being the immediate source of energy for all of a plant’s biochemical processes, via its respiration back to carbon dioxide and water. In climatology, the traditional measurement of sunlight was as hours of bright sunlight but it is now generally measured in terms of total energy using electronic sensors. This is more pertinent in viticulture since photosynthesis of grapevine leaves is ‘light-saturated’ at around one-third full sunlight, although a canopy of leaves will photosynthesize at higher rates with increased sunlight. Photosynthesis is reduced at very low light levels in a shaded canopy. It is also reduced by high (> 35 °C) or low (< 15 °C) temperatures, and by water stress. Another important role of sunlight in viticulture is that of heating the vines and the soil. Grape berries for example may be heated up to 15 °C above air temperature for black berries exposed to bright sunlight in low wind conditions. Leaves are heated less when exposed to sunlight, as they are evaporatively cooled by the process of transpiration. Berry temperatures are of considerable importance in affecting the chemical make-up of the grapes. Similarly, leaf temperatures have important effects on photosynthesis and respiration and this also directly affects grape composition and wine quality. Soil temperature depends on the reflectivity to sunlight of the soil surface; thus dark soils absorb more sunlight and are warmer than white or light-coloured soils (see soil colour). The total amount of sunlight energy over all of the spectrum is important in heating vines and soils. The intensity of sunlight is not its only characteristic of importance to grapevines. Another is spectral quality or the proportion of sunlight at different wavelengths. This does not vary greatly from region to region, or under full sunlight versus cloud; but it does vary enormously within the vine canopy. The total spectrum of solar radiation comprises ultraviolet radiations, visible light, and infrared (heat) radiations, in order of increasing electromagnetic wavelengths. Visible light is in the wavelength range 400 to 760 nanometres (nm) (1 nm is a millionth of a millimetre). Within that range, in order of increasing wavelength, are the component colours of the visible light spectrum: violet, indigo, blue, green, yellow, orange, and red. Most of the wavelengths between 400 and 700 nm are absorbed by leaves, and are used to varying degrees for photosynthesis. Those absorbed and used most efficiently are in the blue and (especially) red parts of the spectrum, centred around 440 and 660 nm respectively. It is the partial reflection of the intermediate wavelengths, by the photosynthetically active pigment chlorophyll, that gives plant leaves their characteristic green colour. Thus shade light, as well as being much less intense than full sunlight, is still more impoverished of its photosynthetically useful wavelengths. If overall light intensity is reduced eight- or tenfold, that of red light around 660 nm can be reduced a hundredfold in deep canopy shade. Also important physiologically are the barely visible ‘far red’ wavelengths, between 700 and 760 nm. These and the adjacent infrared wavelengths are hardly absorbed at all, being either reflected or transmitted through the leaves. Canopy shade light is therefore relatively rich in them. The ratio of normal red to far red wavelengths (measured as 10-nm-width bands centred around 660 and 730 nm, and known as the R : FR ratio) is between 1.0 and 1.2 in the open, whereas in deep canopy shade it can be 0.1 or less. It is the R : FR ratio, rather than light intensity as such, that appears to govern many plant reactions to shading within the canopy, probably through the action of a wavelength-sensitive pigment known as phytochrome. A low R : FR ratio, characteristic of deep canopy shade, promotes rapid spindly stem growth (trying to reach the light); sparse leaves and light green colour; sparse lateral branching; and poor bud fruitfulness. Conversely, a high R : FR ratio, as in normal external light, promotes stocky growth, with strong lateral branching; deep green leaf colour; and good bud fruitfulness. Direct exposure of the bunches to such light also promotes the formation of anthocyanin pigments in the berry skins of red wine grape varieties, and appears to be associated with superior flavour and potential wine quality. The practice of leaf removal around the bunches is in part a response to this. The fact that such wavelength discrimination can still occur at quite low light intensities raises further interesting questions on which, at present, there is little direct information for grapevines. They include the effects of height, orientation, and distance between rows on the quality of the light reaching the lower canopy and bunches; also those of different soil colours, mulches, or cover crops on the intensity and spectral quality of light reflected back to the lower canopy and bunches. Smart reviews general aspects of light-quality effects on grapevine growth and fruit composition. He also deals comprehensively with sunlight relations in the context of vine canopy microclimate, canopy management, and wine quality.

Answer 194

Adjective and descriptive term for a wine named after the dominant grape variety from which it is made. The word is increasingly misused as a noun in place of vine variety. A varietal wine is distinct from a wine named after its own geographical provenance (as the great majority of European wines are), and a generic wine, one named after a supposed style, often haphazardly borrowed from European geography, such as ‘Chablis’ and ‘Burgundy’. Varietal wines are most closely associated with the new world, where they constitute the great majority of wines produced. The concept was nurtured by Maynard amerine at the University of California at davis in the wake of prohibition as a means of encouraging growers to plant worthy vine varieties. It was advocated with particular enthusiasm by Frank schoonmaker in the 1950s and 1960s, and was embraced during the california wine boom of the 1970s to distinguish the more ambitious wines, often made from Cabernet Sauvignon and, increasingly, Chardonnay, from the lack-lustre generics of old. Varietal labelling was also adopted, for a similar purpose, in australia, south africa, new zealand, and elsewhere. Originally, when the United States’ acreage of classic vine varieties was relatively limited, a varietal needed only 51% of that variety in the blend to be so labelled. In 1973, this requirement was increased to 75% (although some particularly strongly flavoured new york state vine varieties were exempted from this increased requirement; see foxy). Despite the emergence of the meritage category of superior blends, varietal wines continue to be viewed by many as California’s premier statement of quality. See also labelling information. The French inao authorities are hostile towards varietal labelling, understanding that they have nothing to gain and much to lose by entering into this commonwealth of nomenclature. Within France, varietal wines (typically igp) are called vins de cépage, and are widely regarded as of lower rank than aoc wines. In their 1990s attempts to reformulate the doc system and wine-quality categories, the Italian authorities were equally keen to emphasize their uniqueness, place, over grape variety whenever possible. Such attitudes are understandable and, in the long term, may pay dividends, but there is little doubt that an important factor in the success of many New World wines has been the ease with which consumers can grasp the concept of varietal labelling. In the 1980s, Chardonnay and Cabernet Sauvignon became the most recognizable names in the world of wine. Most varietal wines are based on a single vine variety but examples made up of a blend of two or even three different varieties have become increasingly common, especially when there is a shortage of certain popular varieties. Common varietal blends are Sémillon/Chardonnay (possibly stretched with some Colombard or Chenin Blanc) and Sauvignon/Sémillon among white wines and Cabernet/Merlot, Cabernet/Shiraz, Syrah/Merlot, and Grenache/Shiraz/Mourvèdre (gsm) among reds. It is usual to list the varieties on the label in declining order of importance in the blend. Changes introduced by the eu reforms of 2008 that allow variety and vintage to be indicated on the labels of wines without geographical indication are intended to help such European wines compete with varietal wines from the New World.

Answer 195

English name for the river known in German as the Rhein and French as the Rhin (where it lends its name to the two alsace départements Haut-Rhin and Bas-Rhin). See also switzerland and liechtenstein. ‘Rhine’ is frequently used as the name for German wines not from the mosel, and is used colloquially by Australians as an abbreviation for Rhine Riesling, their synonym for the riesling grape variety. The word Rhine has been incorporated into a host of names associated in the English-speaking world with white, usually medium dry, but not necessarily at all Germanic, wines.

Answer 196

Is an alsace oddity, a vine speciality of the village of Heiligenstein in the Bas-Rhin introduced in 1740 by its mayor Erhard Wantz, possibly from Chiavenna in the Italian alps. It is a locally adapted savagnin rose, occasionally known as Clevner de Heiligenstein, grown within five neighbouring communes of Heiligenstein to produce a dry wine, less scented than Gewurztraminer, with less alcohol and a little more acidity. In good vintages it can age well. In 2011 it was recognized as an appellation communale of Alsace.

Answer 197

Département: Haut-Rhin and Bas-Rhin Styles and Encépagement: - Varietal Wines: labeled by Grand Cru Vineyard and varietal (100% of the stated variety is required in the assemblage) - Riesling - Gewurztraminer - Pinot Gris - Muscat (Muscat Ottonel, Muscat Blanc à Petit Grains, and/or Muscat Rosé à Petits Grains) - Muscat Ottonel - Sylvaner (Zotzenberg Grand Cru only) - Muscat is not authorized for varietal wines from Zotzenberg, Altenberg de Bergheim, or Kaefferkopf. Blends: - Altenberg de Bergheim: 50-70% Riesling, 10-25% Pinot Gris, 10-25% Gewurztraminer, max. 10% combined Chasselas, Muscat, Pinot Noir, and Pinot Blanc - Kaefferkopf: 60-80% Gewurztraminer, 10-40% Riesling, max. 30% Pinot Gris, max. 10% Muscat - Altenberg de Bergheim and Kaefferkopf may also produce varietal Gewurztraminer, Pinot Gris, and Riesling. ``` Minimum Potential Alcohol: Riesling/Muscat/Sylvaner: 11% Pinot Gris/Gewurztraminer: 12.5% - Altenberg de Bergheim: Riesling: 12% Pinot Gris, Gewurztraminer: 14% Final Blend: 14% - Kaefferkopf: Riesling: 11% Pinot Gris, Gewurztraminer: 12.5% Final Blend: 12% ``` Minimum Must Weights: - Alsace Grand Cru: Riesling, Muscat, Sylvaner: 168 g/l Pinot Gris, Gewurztraminer: 193 g/l - Altenberg de Bergheim: Riesling: 185 g/l Pinot Gris, Gewurztraminer: 218 g/l - VT: Riesling, Muscat: 235 g/l (formerly 220 g/l) Pinot Gris, Gewurztraminer: 257 g/l (formerly 243 g/l) - SGN: Riesling, Muscat: 276 g/l (formerly 256 g/l) Pinot Gris, Gewurztraminer: 306 g/l (formerly 279 g/l) Harvest Method: Manual harvest is mandatory. Additional Requirements for Alsace Grand Cru Wines: - Intent to produce Grand Cru wine must be declared before March 1 of the harvest year - Must be vintage-dated Additional Requirements for VT and SGN Wines: See Alsace AOP - Élevage: Wines may not be released until June 1 of the year following the harvest (an additional year is required for VT and SGN wines) - Bottle Shape: Alsace Grand Cru AOP wines must be bottled in the traditional "Vin du Rhin"/"Flûte d'Alsace" bottle - Training System: Single or Double Guyot - Minimum Planting Density: Alsace Grand Cru: 4,500 vines per hectare (2 meters or less between rows) Altenberg de Bergheim: 5,500 vines per hectare Maximum Yield (Rendement de Base): 55 hl/ha AOC Established: 1975 Officially designated AOC in 1983

Answer 198

Département: Bas-Rhin Commune: Bergbieten Size: 29.07 ha (Source: Conseil Interprofessionnel des Vins d’Alsace) Styles and Encépagement: - Varietal Wines: 100% of the stated variety is required in the assemblage - Riesling - Gewurztraminer - Pinot Gris - Muscat (Muscat Ottonel, Muscat Blanc à Petit Grains, and/or Muscat Rosé à Petits Grains) - Muscat Ottonel Minimum Potential Alcohol: Riesling/Muscat: 11% Pinot Gris/Gewurztraminer: 12.5% Minimum Must Weights: Riesling, Muscat, Sylvaner: 168 g/l Pinot Gris, Gewurztraminer: 193 g/l VT: Riesling, Muscat: 235 g/l (formerly 220 g/l) Pinot Gris, Gewurztraminer: 257 g/l (formerly 243 g/l) SGN: Riesling, Muscat: 276 g/l (formerly 256 g/l) Pinot Gris, Gewurztraminer: 306 g/l (formerly 279 g/l) Harvest Method: Manual harvest is mandatory. Additional Requirements for Alsace Grand Cru Wines: - Intent to produce Grand Cru wine must be declared before March 1 of the harvest year - Must be vintage-dated Additional Requirements for VT and SGN Wines: See Alsace AOP Élevage: Wines may not be released until June 1 of the year following the harvest (an additional year is required for VT and SGN wines) Bottle Shape: Alsace Grand Cru AOP wines must be bottled in the traditional "Vin du Rhin"/"Flûte d'Alsace" bottle Training System: Single or Double Guyot Minimum Planting Density: 4,500 vines per hectare (2 meters or less between rows) Maximum Yield (Rendement de Base): 55 hl/ha Principal Soil Type: Marl-Limestone-Gypsum AOC Established: 2011 (last updated 2011)

Answer 199

Département: Haut-Rhin Commune: Rodern and Saint-Hippolyte Size: 23.40 ha (Source: Conseil Interprofessionnel des Vins d’Alsace) Styles and Encépagement: Varietal Wines: 100% of the stated variety is required for the assemblage. Riesling Gewurztraminer Pinot Gris Muscat (Muscat Ottonel, Muscat Blanc à Petits Grains and/or Muscat Rosé à Petits Grains) Muscat Ottonel Minimum Potential Alcohol: Riesling/Muscat: 11% Pinot Gris/Gewurztraminer: 12.5% Minimum Must Weight: Riesling/Muscat: 168 g/l (235 g/l for VT, 276 g/l for SGN) Pinot Gris/Gewurztraminer: 193 g/l (257 g/l for VT, 306 g/l for SGN) Harvest Method: Manual harvesting is mandatory. Additional Requirements: Intent to produce Grand Cru wine must be declared before March 1 of the harvest year. All Grand Cru wine must be vintage-dated. Alsace Grand Cru wines must be bottled in the traditional "Vin du Rhin" / "Flûte d'Alsace" bottle. For additional VT and SGN requirements, see Alsace AOP. Élevage: Wines may not be released until June 1 of the year following the harvest. VT and SGN wines require an additional year prior to release. Permitted Training System: Single or Double Guyot Minimum Planting Density: 4,500 vines per hectare (2 meters or less between rows) Maximum Yield (Rendement de Base): 55 hl/ha Principal Soil Type: Marl-Limestone AOC Established: 2011 (last updated 2011)

Answer 200

Département: Haut-Rhin Commune: Bergheim Size: 35.06 ha (Source: Conseil Interprofessionnel des Vins d’Alsace) Styles and Encépagement: Varietal Wines: 100% of the stated variety is required in the assemblage Riesling Gewurztraminer Pinot Gris Blends: 50-70% Riesling, 10-25% Pinot Gris, 10-25% Gewurztraminer, 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 Minimum Potential Alcohol: Riesling: 12% Pinot Gris, Gewurztraminer: 14% Final Blend: 14% Minimum Must Weight: Riesling: 185 g/l Pinot Gris, Gewurztraminer: 218 g/l VT: Riesling: 235 g/l (formerly 220 g/l) Pinot Gris, Gewurztraminer: 257 g/l (formerly 243 g/l) SGN: Riesling: 276 g/l (formerly 256 g/l) Pinot Gris, Gewurztraminer: 306 g/l (formerly 279 g/l) Harvest Method: Manual harvest is mandatory. Enrichment: Chaptalization is prohibited Irrigation: prohibited Additional Requirements for Alsace Grand Cru Wines: Intent to produce Grand Cru wine must be declared before March 1 of the harvest year Must be vintage-dated Additional Requirements for VT and SGN Wines: See Alsace AOP Élevage: Wines may not be released until June 1 of the year following the harvest (an additional year is required for VT and SGN wines) Bottle Shape: Alsace Grand Cru AOP wines must be bottled in the traditional "Vin du Rhin"/"Flûte d'Alsace" bottle Training System: Single or Double Guyot Minimum Planting Density: 5,500 vines per hectare Maximum Yield (Rendement de Base): 55 hl/ha Principal Soil Type: Marl/Limestone AOC Established: 2011 (last updated 2011)

Answer 201

- Cotes De Toul AOP - Moselle AOP - Cremant d'Alsace AOP - Alsace/ Vin d'Alsace AOP

Answer 202

1. Bilenschwiler 2. Cotes De Barr 3. Klevener De Heiligenstein 4. Scherwiler 5. Vallee Noble 6. Val Saint Gregoire 7. Wolxheim 8. Coteaux Du Haut Koenigsbourg

Answer 203

1. Ottrott 2. Orders 3. Saint- Hippolyte

Answer 204

Cote De Rouffach

Answer 205

Alsace Grand Cru Altenberg De Bergbieten AOP

Answer 206

Alsace Grand Cru Altenberg De Bergheim AOP

Answer 207

Alsace Grand Cru Altenberg De Wolxheim AOP

Answer 208

Alsace Grand Cru Brand AOP

Answer 209

Alsace Grand Cru Bruderthal AOP

Answer 210

Alsace Grand Cru Eichberg AOP

Answer 211

Alsace Grand Cru Engelberg AOP

Answer 212

Alsace Grand Cru Florimont AOP

Answer 213

Alsace Grand Cru Frankstein AOP

Answer 214

Alsace Grand Cru Froehn AOP

Answer 215

Alsace Grand Cru Furstentum

Answer 216

Alsace Grand Cru Geisberg AOP

Answer 217

Alsace Grand Cru Gloeckelberg AOP

Answer 218

Alsace Grand Cru Goldert AOP

Answer 219

Alsace Grand Cru Hatschbourg AOP

Answer 220

Alsace Grand Cru Hengst AOP

Answer 221

Alsace Grand Cru Kaefferkopf AOP

Answer 222

Alsace Grand Cru Kanzlerberg AOP

Answer 223

Alsace Grand Cru Kastelberg AOP

Answer 224

Alsace Grand Cru Kessler AOP

Answer 225

Alsace Grand Cru Kirchberg De Barr AOP

Answer 226

Alsace Grand Cru Kirchberg De Ribeauville AOP

Answer 227

Alsace Grand Cru Kitterle AOP

Answer 228

Alsace Grand Cru Mambourg AOP

Answer 229

Alsace Grand Cru Mandleberg AOP

Answer 230

Alsace Grand Cru Marckrain AOP

Answer 231

Alsace Grand Cru Moenchberg AOP

Answer 232

Alsace Grand Cru Muenchberg AOP

Answer 233

Alsace Grand Cru Ollwiller AOP

Answer 234

Alsace Grand Cru Osterberg AOP

Answer 235

Alsace Grand Cru Pfersigberg AOP

Answer 236

Alsace Grand Cru Pfingstberg AOP

Answer 237

Alsace Grand Cru Praelatenberg AOP

Answer 238

Alsace Grand Cru Rangen AOP

Answer 239

Alsace Grand Cru Rosacker AOP

Answer 240

Alsace Grand Cru Saering AOP

Answer 241

Alsace Grand Cru Schlossberg AOP

Answer 242

Alsace Grand Cru Schoenenbourg AOP

Answer 243

Alsace Grand Cru Sommerberg AOP

Answer 244

Alsace Grand Cru Sonnenglanz AOP

Answer 245

Alsace Grand Cru Spiegel AOP

Answer 246

Alsace Grand Cru Sporen AOP

Answer 247

Alsace Grand Cru Steinert AOP

Answer 248

Alsace Grand Cru Steingrubler AOP

Answer 249

Alsace Grand Cru Steinklotz AOP

Answer 250

Alsace Grand Cru Vorbourg AOP

Answer 251

Alsace Grand Cru Wiebelsberg AOP

Answer 252

Alsace Grand Cru Wineck- Schlossberg AOP

Answer 253

Alsace Grand Cru Winzenberg AOP

Answer 254

Alsace Grand Cru Zinnkoepfle AOP

Answer 255

Alsace Grand Cru Zotzenberg AOP

Answer 256

Since the 1600s

Answer 257

Schlossberg in 1975

Alsace Flashcards

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