Alsace wines and grape varieties

Alsace wines are made from seven grape varieties:

• Pinot Blanc
• Riesling
• Pinot Gris
• Gewurztraminer
• Sylvaner
• Muscat d'Alsace
• Pinot Noir

These are featured on the labels of the bottles, the wines generally being made 100% from the named single grape variety.

The ideal serving temperature for still Alsace wines is 8-10°C, whereas Crémant d'Alsace, the sparkling wine of the region, is best served at 5-7°C

Wines from Alsace stand out as they are bottled in flute shaped bottles, the "flûte d'Alsace"

Alsace wines do not generally need extensive ageing to release their full aromas; six months to five years is enough in most cases, although the finest wines may benefit from longer ageing

The wines from Alsace are excellent served with Asian cuisine, as they really complement spicy, hot and sweet/sour flavours

Tips for serving Alsace wines

Alsace wines should be served chilled but not iced.

The ideal serving temperature is 8-10°C for Alsace and Alsace Grand Cru wines, and 5-7°C for Crémant d'Alsace.

The flavour, elegance and bouquet of Alsace wines can best be appreciated if they are served in a long-stemmed tulip glass, or a tall, slim crystal flute for Crémant d'Alsace.

Their aroma will be better appreciated if the glass is not filled to the brim.

Key categories

AC Alsace: Made mostly from single grape varieties and named after the grape from which they are made, or occasionally made from a well-balanced blend of grape varieties from the region

AC Alsace Grand Cru: Made from grapes grown to particularly strict standards, both in terms of yield and quality, within fifty-one specially designated vineyards

AC Crémant d'Alsace: The sparkling wine of the Alsace region is made mainly from Pinot Blanc, but also from Pinot Gris, Pinot Noir, Riesling and Chardonnay.

Vendanges Tardives/Sélection de Grains Nobles: Late-harvest/botrytised sweet wines, with intense, complex aromas, powerful structure and a long finish