Alsace
by Brenda Francis
Alsace has either been a part of France or a part of Germany on and off for generations. This sliver of land, a mere twelve miles from the Rhine River, considers itself neither French, nor German; it is Alsatian. They fly their own flag, offer their own cuisine, and have their own style of wine.
     While they use the classic green flute bottle used by German wine makers, they create a wine that is known for being bone dry with higher alcohol levels. This is the only French appellation where riesling rules. Like Germany, Alsace is known for its white wines and shares many grape varieties with the Rhineland.
     Along with riesling, gewürztraminer, pinot gris (Tokay d'Alsace), pinot blanc, and muscat are stars in Alsace. Alsatians list the grape name on the label, rather than the village, a contravention from the legislated labeling practices in the rest of France.
     Because of its mild weather and ample sun, Alsatian winemakers have the luxury of fermenting their wines complete dry. The grapes grown in this region are known for being lush and exotic. Even though they are dry, they are still opulent and fragrant.
     This region offers incredible values for collectors and those who seek a better bottle of wine. Grand Cru versions are relatively inexpensive, running in the $20-$40 price range. Many bottles of riesling with Grand Cru status can be cellared for a decade or more. Riesling is one of the only white grapes with this type of longevity, although other Grand Cru Alsatians can be cellared for shorter periods.
     Similar to German wines, Alsatian wines are perfect for spicy cuisine. Thai, Vietnamese, Indian, and Mexican dishes shine when paired with a white wine from Alsace. Take out from a favorite Asian restaurant and a chilled bottle of Alsatian wine can be a scrumptious, synergistic combination.