Region Guide
Alsace
Alsace sits in northeastern France, sheltered by the Vosges Mountains from Atlantic rain. This gives the region long, dry autumns and intense sunlight on the eastern slopes. The result: bone-dry, full-bodied white wines that punch above their weight class in flavor and alcohol.
Unlike the rest of France, Alsace labels wines by grape variety, not place. You'll see Riesling, Gewürztraminer, Pinot Gris on the label. The wines are aromatic and mineral, nothing like the sweet German Rieslings across the Rhine. Age them and they develop petrol and honey notes that deepen for decades.
Key Grapes
Riesling dominates and defines the region. It's dry, citrusy, steely, nothing like Alsatian Gewürztraminer, which is lychee-and-rose-petal perfumed with soft acidity. Pinot Gris splits the difference: spicy, tropical, full-bodied. Muscat rounds out the mix for botrytis sweet wines. Alsace's complex soils mean the same grape tastes different in different vineyard sites. That's the point.
What to Buy
Start with Riesling under $20 from the Alsace AOC appellation. Willm, Trimbach, and Zind-Humbrecht deliver quality at that price. Jump to Alsace Grand Cru for vineyard-specific bottlings and age-worthy wines ($25-$50). Late-harvest and botrytis wines cost more but are far cheaper than equivalent Sauternes. Avoid Pinot Blanc unless you find it at $12 or less.
Food Pairings
Alsace wines are the secret weapon for tough pairings. Riesling cuts through fat and acid equally well. Gewürztraminer cools spice. Pinot Gris sits in between, flexible enough for roasted meats and rich sauces without dominating.
- •Riesling with shellfish, charcuterie, Asian noodle dishes, sushi
- •Gewürztraminer with Thai curry, Indian spice, foie gras, strongly flavored cheeses
- •Pinot Gris with pork, autumn vegetables, wild mushroom risotto, lighter cream sauces
Sommelier's Take
Alsace is the most food-friendly white wine region on earth and costs half what equivalent Burgundy does. Buy it without hesitation.