Alsace Complantation 2022

The Riesling is the flagship of the German wine industry. It grows from north to south in all growing areas. It is also comfortable in the neighbouring Alsace region and in Austria. Its specialty is being vinified to a variety of degrees of sweetness, from bone-dry wines to ice wine. Moreover, thanks to its spirited acidity, it ages better than many reds. The typical Riesling smells of citrus, peach and apricot, shows hints of flint, and with maturity develops an idiosyncratic petrol note. It reflects its terroir like hardly any other white variety. Thus, it often gets fuller and more aromatic in Austria than in Germany. In Alsace, in turn, it has a particular mineral taste. Riesling is a wonderful culinary companion. It fits well not only with fish and shellfish, but also takes the heaviness from hearty meals. And with a fine sweetness and acidity balance, it works wonders for Asian cuisine.

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No other variety expresses its terroir as precisely as Pinot noir. It is a sensitive, fragile grape. But when it succeeds, it gives the world some of its very greatest wine plants. It especially excels in Burgundy, where it has been cultivated for at least 700 years. Even in the middle ages, it was considered so precious that it was kept separate from other grapes so as to not diminish its value. The finest examples are delicate and fragrant with aromas of cherries and red berries. With maturity, notes of forest floor, leather and truffles enter as well. An irresistible fruity sweetness still shines through, even after several decades. The Pinot noir does well in cool locations: in Switzerland and in Germany, where it is known as Blauburgunder and Spätburgunder respectively; in Alsace and in South Tyrol, in Oregon, New Zealand and Tasmania. Not least, it yields fantastic champagnes. It is a wonderful culinary companion. With its soft tannins and charming bouquet, it meshes with everything, from Güggeli and cheeses to fried fish.

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Pinot gris is, like the Pinot blanc, a colour mutation of Pinot noir. All three have the same genetic profile. On occasion, red, grey, pink and white, berries can be observed on the same vine stock. Some are even striped! The best Pinot grises introduce themselves opulently with ripe peach and apricot aromas, slightly woody notes and a bit of smoke. These characteristics are presented, for example, in examples from Alsace, Grauburgunders from Germany, or the representatives from Valais, where the grapes are erroneously referred to as Malvoisie. In Italy, Pinot grigio from South Tyrol and Friuli win out. Wines from this variety are great culinary companions. They get along superbly with autumnal dishes such as risotto with mushrooms or chestnuts.

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The Pinot blanc has the same genetic fingerprint as Pinot gris and Pinot noir. They only differ in colour. The mutation from red to white was noted over a century ago in Burgundy. Suddenly, berries of differing colorations were hanging on the same stock. The bouquet of the Pinot blanc is fresh and floral with notes of citrus, apple, pear and apricot. In Alsace, it yields fragrant sparkling wines; it also enters into some champagnes. Vintners in Germany and Austria produce an abundance of Pinot blanc with a good deal of substance, blending and backbone. Representatives from Switzerland demonstrate a similar profile. There, the Pinot blanc grows mainly in Valais, Vaud and in Grisons.

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Over 200 varieties have “Muscat” in their names, and many are completely unrelated. What they share is a fragrance of fresh grapes. Muscat owes its name to the intense aroma. It derives from the word “musk”, and appears in documents dating from 1230. The most common representative of the Muscat line is the white Muscat blanc à petits grains. In Italy, it is known as Moscato Bianco, and in Germany and Styria as Gelber Muskateller. In Switzerland it is called Muscat du Valais. Researchers largely agree that it originated in Greece, and from there found its way via Italy to southern France. When crafted with expert hands, it turns out fresh, floral and spicy with a slightly tart note. Pressing it into high quality wines is not very easy. Sweet forms have greater renown, such as Muscat de Rivesaltes and Muscat de Beaumes-de-Venise from southern France or Muscat from the Greek island of Samos.

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