Alsace Grapes

Question 1

Riesling (White)

Answer 1

Budding: Late (protects against spring frost)

Ripening: Late (needs long growing season)

Disease: Resistant to downy mildew; fairly resistant to powdery mildew and botrytis bunch rot

Uniqueness: Cold-hardy; prefers sunny, well-drained sites

Flavor Profile: Lemon, grapefruit, peach, stony/steely character

Structure: Medium alcohol, medium to full body, high acidity​

Question 2

Gewurztraminer (White)

Answer 2

Budding: Early (risk from spring frost)

Ripening: Early ripening but picked late for aroma development and avoid unripe tannins

Disease: Vulnerable to powdery mildew, grey rot, grapevine moth; suffers from coulure, chlorosis and desiccation of the stems

Uniqueness: Highly aromatic, spicy; vigorous, needs careful canopy management

Flavor Profile: Lychee, rose, peach/apricot, spice

Structure: Medium to high alcohol, medium to full body, low to medium acidity

Question 3

Pinot Gris (White)

Answer 3

Budding: Early (risk from spring frost)

Ripening: Early

Disease: Susceptible to botrytis bunch rot, downy mildew

Uniqueness: High sugar accumulation; picking date crucial for style

Flavor Profile: Peach, apple; rich oily texture; develops honeyed, smoky notes with age

Structure: Medium acidity, full body, medium to high alcohol​

Question 4

Muscat (Muscat Blanc à Petit Grains and Muscat Ottonel) (White)

Answer 4

Budding: Early (Muscat Ottonel ripens earliest)

Ripening: Early

Disease: Sensitive to fungal diseases

Uniqueness: Grown in small quantities; very aromatic (Muscat Ottonel is easier to ripen but less intense)

Flavor Profile: Grapey, floral (orange blossom, elderflower)

Structure: Light to medium body, medium acidity​

Question 5

Pinot Blanc / Auxerrois (White)

Answer 5

Budding: Early (Auxerrois ripens earlier than Pinot Blanc)

Ripening: Early to mid

Disease: Relatively hardy, but low aromatics (Auxerrois = lower acidity)

Uniqueness: Used mainly for Crémant d’Alsace and still wines; often blended

Flavor Profile: Apple, peach (low intensity)

Structure: Medium acidity, medium alcohol​

Question 6

Sylvaner (White)

Answer 6

Budding: Early

Ripening: Early

Disease: Declining plantings; older vines remain

Uniqueness: Historically less prestigious, but gaining good value reputation

Flavor Profile: Delicate floral and green fruit notes

Structure: Light to medium body, refreshing acidity​

Question 7

Pinot Noir (Red/Rosé)

Answer 7

Budding: Early (risk of frost)

Ripening: Early to mid

Disease: Susceptible to powdery mildew, grey rot

Uniqueness: Only permitted red grape in Alsace; increasingly serious styles (oak ageing common for premium examples)

Flavor Profile: Cherry, redcurrant, raspberry; sometimes smoky or earthy notes

Structure: Light to medium body, medium acidity, soft to medium tannins​

Question 8

Grand Cru Varieties

Answer 8

1. Riesling
2. Gewurztraminer
3. Pinot Gris
4. Muscat (Petit Grains & Ottonel)

(Sylvaner allowed in Zotzenberg GC.)

Question 9

Key Grapes for Vendange Tardive

Answer 9

1. Riesling (most commonly dry or off-dry)
2. Gewurztraminer, Pinot Gris, Muscat (sweeter styles)

Question 10

Sélection de Grains Nobles (SGN)

Answer 10

1. Riesling
2. Gewurztraminer
3. Pinot Gris
4. Muscat

(Riesling SGN is rare and extremely fine; Pinot Gris and Gewurztraminer SGNs are richer, unctuous styles.)