AU
New Zealand
Alsace - A brief introduction to the region
In preparation for week 2 of our Online Tour De France we are briefly exploring Alsace.
On the eastern edge of France, in a valley along the Rhine River which makes up the border with Germany, lies Alsace. Its history of being the prize in a tug-of-war between France and Germany is reflected in its wines, the heroes being dry Riesling, Pinot Gris and aromatic Gewurztraminer.
The region of Alsace refined its classification system in 2011, there are 53 Appellation d'Origine Protégée (AOP’s) of Alsace.
Alsace AOP
Alsace AOP makes up about 74% (2015) of the region’s wine production and it is nearly all white wine.
Grand Crus
Just 4% (2015) of the region’s wine production is dedicated to the 51 unique Grand Cru AOP’s.
Food Pairings
Be it Gris, Gewurztraminer or Riesling, Alsacian wine is all about aromas. Floral and peachy smells fly out of the glass. Because of Riesling’s balance of fruit weight and acidity, it makes the perfect accompaniment to spicy food. Indian and Asian spices are a perfect match with Riesling.
TRIMBACH RIESLING 2015
‘Dry, fresh, elegant and well structured, it has a developed nose showing lemon and lime, with mineral tones. The palate has nice ripe fruit. White peach, quince, grapefruit and lemon with lovely acidity in the finish, which is dry, clean and lingering.’
Thai food is a welcome addition to the mix, tropical fruit flavours with acidity and sweetness and spice.
