The Wines of Alsace with Jill Mott

Approximately 90% of wines produced in Alsace are white. Most wines are actually fermented dry instead of popular belief that they are sweet. Being bottled in a characteristic flûte doesn’t help this stigma.

Crémant d’Alsace = tradition (Champagne) method sparkler made from likely a mélange of grapes but usually based off of Auxerrois, Pinot Blanc, or Chardonnay. A great and usually less expensive sit in for Champagne. Besides white, you can find rare Crémant d’Alsace rosés made from Pinot Noir.

Whites = usually fermented dry and can come in the form of blends or single varietal, noble varietals like Riesling (again, usually NOT sweet!), Pinot Gris, Muscat (also usually dry or off-dry), and Gewürztraminer. You’ll also find single varietal wines like Sylvaner available (at Henry & Son!).

Rosé and red = This is a very small percentage of production in Alsace. Always dry, always made from Pinot Noir in a lean, bracing, energetic style.

Binner*

Ostertag*

Albert Boxler*

Domaine Weinbach*