The wine of Alsace reflects the ambivalent situation of a border province. A traveller at the time of the French revolution found it incredible that this land, so clearly intended by nature to be part of Germany, was actually annexed to France. Alsace makes Germanic wines the French way. The tone is set by the climate, the soil and the choice of grape varieties: all comparable with the vineyards of slightly farther north, slightly farther down the Rhine valley, which are in Germany. What differs is the interpretation put on these things – because today German and Alastian wine growers hold opposite points of view of what they want their wine to do and be. In a nutshell the Germans look for sweetness, the Alsatians for strength. Instead of grape sugar lingering delicately in the wine, the grower likes a dry, firm, clean flavour. The French ferment every ounce of the sugar which the long dry summers of the Alsace give, concentrating  the essences of his highly perfumed German style grapes into a sometimes astonishingly spicy fragrance.

Famous wines of the region :-

The Clos Ste-Hune of Trimbach is famous for its Reisling.Hugel’s Sporen for its Gewurztraminer.Blanck’s Schlossberg for its Reisling.Clos des Amandiers for its Muscat.Clos St-Urbain for its Reisling. Clos Gaensbronnel for Gewurztraminer.Ferme de BollenbergChateau d’Issembourg.

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