Gewurztraminer - Don't Say It, Just Drink it

Of all the world's great wine grapes, Gewurztraminer may be the least understood. Perhaps it's the fact that it's not the easiest word to pronounce (geh-voortz-tra-meen-er). Or maybe it's the fact that there are various styles, some quite dry, many others lightly or even moderately sweet. Regardless, it's one of the most unique varieties planted anywhere, and the wines produced from it are highly appealing.

The grapes themselves are easy to recognize as they ripen, as they are a deep pink. So too, the aromas of Gewurztraminer are highly distinctive, with aromas ranging from lychee and grapefruit to yellow roses and even lanolin. You don't find perfumes such as these in other varieties, and indeed, along with the Muscat (Moscato) grape, Gewurztraminer is quite easy to recognize by just smelling the wine in a glass.

There are two primary regions where Gewurztraminer excels: Alsace, in far northeastern France, and Alto Adige (also known as Südtirol) in northeastern Italy; here the wine is spelled Gewürztraminer. What these two territories have in common is a cool climate, which helps emphasize the grape's charming perfumes in the finished wines. Generally speaking however, the versions from Alsace tend to be more intense on the palate with perhaps one-half or one percent higher alcohol (13.5% or 14%) than those from Alto Adige; the examples from Alsace are also slightly sweeter, although that varies from producer to producer. (The name of the grape comes from the German word gewurz, meaning "spicy" and the town of Tramin in Alto Adige, hence Gewurztraminer is the "spicy one from Tramin.")

One of the great exponents of Gewurztraminer is Domaine Weinbach in the town of Kayersberg in Alsace. The Faller family, led by Catherine Faller, manages this estate, producing as many as four different offerings of this variety per year. Her son Eddy Leiber-Faller discusses what makes Geuwrztraminer so important in Alsace. "Gewurztraminer is certainly one of the most beautiful expressions of Alsace, and Alsace is in turn the place in the world where this variety gives its best results." He does note that it is a challenging variety to work with; "it needs to be farmed with controlled yields on strong terroirs in order to weather the varietal features with depth and minerality."

Faller also notes that most versions of this wine in Alsace have a bit of residual sugar. "Winemaking is tricky as well, as one can be tempted to produce a bone dry Gewurztraminer, but high alcohol enhances the natural bitterness of the variety and makes it very unpleasant. So the best Gewurztraminer often carry a bit of residual sugar, which needs to be balanced with high acid. Hence again the importance of adequate soils, ideally limestone ones." The Domaine Weinbach "Cuvée Laurence" Gewurztraminer from the 2017 vintage is typical not only for its light sweetness (about 4% residual sugar that is balanced with very good acidity), but also for its heavenly perfumes and ideal ripeness; this is a textbook example of this wine.

One final thing to note about Geuwrztraminer is its adaptability at the dinner table. Given its exotic perfumes and flavors on the palate, it is not a wine many consumers think of for dinner, and admittedly, you would not combine a Gewurztraminer with filet mignon or pasta with a marinara sauce. Yet there are some particular cuisines that are perfect with the wine, especially Indian and Thai - think spice in both the food and the wine - as well as Asian/fusion cuisine. I love taking a bottle to a Thai BYOB restaurant near my home to enjoy the wine with chicken or pork with ginger - it's a great wine/food pairing! Duck breast with an apricot sauce works beautifully, and at Thanksgiving when many of us in America are enjoying turkey, Gewurztraminer is the preferred choice. So while the common belief is that Gewurztraminer may not be an ideal pairing for certain cuisines, there are actually a lot of comfort foods that pair beautifully with the wine; give them a try for an inspired - and delicious - gastronomic treat.

Here are notes on recommended examples of Gewurztraminer I have tasted lately:

Alsace

Domaine Weinbach “Cuvée Laurence” 2017 - Exquisite aromas of pink roses, lychee and orange blossom. Medium-full with very good concentration. Superb varietal character, off-dry, excellent persistence. Absolutely delicious! Great texture and mouthfeel – rich mid-palate. Ultra clean and ultra fresh. Good acidity, and ideal harmony. So well done! Enjoy over the next 5 years – if you can wait! Outstanding

Zind-Humbrecht Grand Cru Hengst 2016  - Textbook aromas of lychee, orange rose and honey. Full-bodied, this has tremendous weight on the palate and a lengthy finish with distinct spice notes (ginger), good acidity, and a light note of sweetness. This is so appealing now, but greater complexities will emerge with time, with peak drinking in 7-10 years. Superb

Gustave Lorentz Reserve 2015 - Aromas of lanolin, Anjou pear and grapefruit. Medium-bodied, this has excellent varietla character, distinct yellow spice notes (tumeric, ginger) on the palate and in the finish and is dry with good acidity. As is typical for this producer, this is a more subdued and lighter style of Gewurztraminer; this 2015 is one of the best I have tasted from Lorentz in several years. Pair with Indian or Asian cuisine. Enjoy over the next 2 years. Excellent

Emile Beyer "Tradition" 2017 - Delicate aromas of lychee, yellow rose and orange blossom. Medium-bodied, this has good varietal character and a dry, lightly bitter finish. This needs food - pair with Thai cuisine. 2-3 years. Very Good

Chateau D’Orschwihr "Rollenberg" 2015 - Deep yellow with golden hues. Rich aromas of yellow roses, guava and marzipan. Medium-full, this is ripe and oily with impressive richness on the palate. This has notable varietal character, but the finish is short and overall the wine does not live up to the aromatics. Still, a nice wine with good complexity and balance. Enjoy over the next 2-3 years. Very Good

Schlumberger Grand Cru Keller 2014  - Ripe apricot, honey, lychee and yellow rose aromas. Rich and quite ripe, this is a bit sweet in the finish without proper balancing acidity. Lush and full-throttle, pair this with blue cheese or foie gras. 3-5 years for peak. Very Good

Trimbach "Cuvée des Seigneurs de Ribeaupierre" 2012 - Intense aromas of yellow rose, lychee, apricot and honey. Medium-full, this has excellent depth of fruit and is ripe and lush; the lengthy finish has good balancing acidity and pleasant spicy, nutty notes. Excellent freshness and tremendous complexity. Enjoy over the next 7-10 years, perhaps longer. Superb

Trimbach Gewurztraminer Vendanges Tardives 2014 - Bright, light yellow with a golden hue. Exotic aromas of beeswax, honey, apricot and lychee. Medium-full, this is moderately sweet and has excellent persistence and complexity, along with great varietal character and a lengthy finish. This should drink well for another 10-12 years, perhaps longer. Superb

(Read full article via Forbes)

9 Rieslings for People Who Think They Hate Riesling

Whether you think of Riesling as overly sweet or aggressively acidic, the German-born white wine has a lot of misconceptions to overcome. Yes, there are plenty of unbalanced Rieslings out there, but there are also terroir-driven bottles being thoughtfully made worldwide, from France and Germany to Australia and the U.S.

Ready to rethink Riesling? We gathered a panel of loyalists and detractors to find bottles with widespread appeal. Here are nine Rieslings for people who have sworn off the stuff.

2016 JOSMEYER RIESLING LE KOTTABE, ALSACE, FRANCE

Can something smell sweet? The nose on this Riesling from France’s Alsace region makes a strong argument for it, inviting comparisons to everything from Funfetti Betty Crocker cakes to Italian meringue. The medium-bodied palate combines acid up front with a balanced finish. It’s an approachable wine with considerable value for money. Average price: $25.

2014 DOMAINES SCHLUMBERGER RIESLING SAERING, ALSACE GRAND CRU, FRANCE

Our hands-down favorite, this rich, nuanced wine has “a lot of dimensions to it.” A well-priced Grand Cru from France’s Alsace region, it encapsulates what is great about Riesling with none of the pratfalls. Its honeyed nose is followed by green, flinty flavors and impressive structure. (“It tastes… majestic,” one taster commented.) It would be a fantastic aperitif wine, but could also stand up to heartier fare, like shellfish or summer soups. Average price: $29.

(Read full article via VinePair)

9 Alsace red wines worth a tasty try

Delicious, reasonably priced red wines typically do not spring to mind when considering France’s lovely wine growing region of Alsace. Yet with over 10% of production now coming from red-skinned Pinot Noir grapes, opportunities to snag terrific Alsace red wines arise readily especially with online sales and shipping.

The renewed focus on red wines represents a return to traditions says 14th-generation winegrower Christian Beyer of Domaine Emile Beyer in the Alsace village of Eguisheim.

“In Medieval times, Alsace made as much red as white wine, so we’ve had a tradition with Pinot Noir for over 400 years,” he notes. “We have everything Pinot Noir needs — a relatively cool climate, plenty of limestone soils and more and more older vines.”

Many contemporary Alsace wine growers develop their appreciation and savoir-faire for red wine production from working and sharing information with growers from other regions.

“My generation has many experiences outside Alsace in Burgundy, Bordeaux and elsewhere, and this makes a big difference,” says Beyer who studied winegrowing in Burgundy, Pinot Noir’s spiritual home. “Today more winegrowers have big ambitions to produce great Alsace red wines.”

Winegrower André Ostertag also studied in Burgundy before returning home to manage Domaine Ostertag which his father, Adolph, created in 1966. André adds another perspective.

“The temptation is to try to copy the style of red Burgundies, but this is a beginner’s temptation. After a while you learn that you have to discover your own wine by understanding the essence of what’s going on in your own soils and terroir,” Ostertag notes. “Making Pinot Noir is more than a question of just style and what you want to do. The question of who you are is just as important. Because you make the wine you are.”

Enjoy the following served slightly chilled for thirst-quenching refreshment:

The 2017 Emile Beyer, Pinot Noir “Tradition,” Alsace, France (Available from The House of Glunz Chicago Wine Merchants; on sale: $18.99) comes from grapes fermented and aged in stainless steel tanks to capture fresh red raspberry and black cherry fruitiness. Bright acidity and supple, soft tannins add just enough backbone for fine balance. Serve with cured meats and cheese plates over the summer. Highly Recommended. 

The 2016 Domaine Mittnacht Frères, “Le Rouge Est Mis” Pinot Noir, Alsace (Available in Pennsylvania under Luxury Code 74296; $24.99) comes from a small family-owned domaine practicing organic and biodynamic viticulture without synthetic chemicals. Fermentation and bottling occur with minimal interventions. The resulting wine delivers a dark ruby color with ripe black cherry and cassis fruit aromas. Delicious, pure red fruit flavors balance with startlingly fresh acidity and a soft, fruity finish. Pair the wine with grilled steaks. Highly Recommended. 

The 2015 Domaine Marcel Deiss, Alsace Rouge, Alsace (Available from Central Wine Merchants, Flemington, N.J.; $17.98) comes from father Jean-Michel Deiss and son Mathieu using estate Pinot Noir grapes grown biodynamically in limestone and volcanic soils. Fermentation occurred naturally followed by bottling with little intervention. The resulting wine’s distinct, enthralling personality offers pure, ripe red fruit and earthy notes. Delicious, juicy red fruit unfolds in the glass with velvety concentration and superb freshness. This wine has confidence in its identity and, more importantly, it’s a sheer pleasure to drink. Highly Recommended. 

The 2016 Laurent Barth, Pinot Noir “S05 P164,” Alsace (Available from Chambers Street Wines; $31.99). According to the informative website Back in Alsace, the pinot grapes for this red wine come primarily from favorable locations in the Marckrain Grand Cru vineyard. The winemaker follows organic grape growing and practices minimal intervention in the cellar to produce a “natural” red wine of tremendous purity, personality and pleasure. In the glass, the wine offers ripe dark red fruit aromas and peppery notes opening to easy drinking “raw” fruitiness, fresh minerality and fine tannins. Recommended. 

The 2016 F.E. Trimbach, Pinot Noir Réserve, Alsace (Available in Pennsylvania under Luxury Code 77684; $22.99) comes from both estate grown grapes and fruit purchased from 120 growers in and around the Trimbach family’s home village of Ribeauvillé. To capture fruitiness and freshness, winemaker Pierre Trimbach used stainless steel tanks to ferment the grapes and to age the wine briefly before bottling. The wine offers straightforward red fruit with a touch of earthiness, modest concentration and precise acidity. A tasty glass of wine. Recommended.

The following limited production Alsace Pinot Noirs currently have only sporadic U.S. distribution, but all are Highly Recommended for tasting when the opportunity may arise:

• 2016 Catherine Riss, “Empreinte” Pinot Noir, Alsace

• 2016 Florian et Mathlide Beck-Hartweg, Pinot Noir “F,” Alsace

• 2017 Pierre Frick, Strangenberg Pinot Noir “Pur Vin,” Alsace

• 2016 Domaine Rietsch, “Stierkopf” Pinot Noir, Alsace

The Ultimate Alternative to Champagne Is Versatile, Affordable, and Increasingly Available

If you live in France and like sparkling wine, you can stop reading here because you’re already drinking all the Crémant d’Alsace. Seventy-five percent of annual production, to be precise, never leaves the country.

If you’re anyone else, this is a story about the ultimate alternative to Champagne. Read, find, consume, you’re welcome.

The first thing you need to know about Crémant d’Alsace is that the Champagne comparison is not merely about the existence of bubbles. Crémant d’Alsace is made the same way as Champagne. There are eight designated crémant appellations in France.

Like Champagne, Alsatian Crémants are made in the traditional, or classic, method. Secondary fermentation occurs inside the bottle in which its sold, plus aging on the lees, riddling, disgorging. In other words, if you like the creamy yeastiness that characterizes quality Champagne, crémants are for you.

Crémants are made like Champagne in method but not necessarily materials, meaning ingredients, meaning grapes. Crémant d’Alsace can be single-varietal or blends, and can be made from Auxerrois, Chardonnay, Pinot Blanc, Pinot Gris, Pinot Noir, and Riesling. Crémant d’Alsace Rosé is 100 percent Pinot Noir.

These wines also require manual harvesting and gentle pressing. “Pressurage doux” extracts the best juice, Thierry Fritsch of the Alsace Wine Counsel, says. (And you thought the traditional method was laborious.)

Another ingredient that differentiates Crémant d’Alsace from Champagne is terroir. Alsace and Champagne are in the same region, the Grand Est. It was created in 2016 when Alsace, Champagne-Ardenne, and Lorraine merged as part of a country-wide initiative.

Fritsch notes Colmar, one of the region’s major cities, is among the driest in France. And, he says, the northern climate is particularly suitable for the production of the primary grape varieties used in making Crémant: Riesling, Pinot Noir, and Pinot Blanc.

“To the west of the region is the protective border formed by the Vosges Mountains and to the east is the Rhine River, Germany, and the Black Forest,” Jennifer Wagoner, sommelier and wine director at Sepia, an American restaurant in Chicago, says. The region “has been shaped by war and a blending of cultures, but also by a mosaic of soil types that produce expressive whites and structured, elegant Pinot Noirs, many of which are used in the production of Crémant.”

Wagoner, who has been tasting, buying, and selling wine for 13 years, traveled to Alsace last June and fell in love with the local wines all over again. “Alsace itself is a gorgeous region with plenty of sunshine and producers who are making some stellar sparkling,” she says. “It’s a small region, 75 miles long and 3 miles wide, where you have the perfect blend of ripeness along with the mineral freshness that you want in bubbles.”

She adds: “The care that is put into the farming and the passion and history of the wineries is special. It comes through in the wines. They are very conscious of the environment and many producers embrace organic and/or biodynamics. The vineyards are truly alive.”

These factors are important to Philippe Sauriat too. He’s head sommelier and wine director at Gabriel Kreuther, a French-American-Alsatian restaurant in New York City with a casual lounge (tarte flambee!), and formal dining room.

“Crémant d’Alsace is often an interesting blend of grapes you wouldn’t find in other sparkling wines. This makes the flavor more special,” Sauriat says. “I also enjoy the direction of the farming practices of the region which allows for more experimentation from its producers.”

To this native Burgundian, the Alsatian soil variety (he called it a “mosaic,” too, for the record) is reflected in the varying styles of sparkling emerging from the region. “The style of this region is not singular due to so many producers with varying individual practices and styles,” Sauriat says. “A lot of exciting, unusual blends are much more common than you would think!”

Currently there are three Crémants d’Alsace on Gabriel Kreuther’s 1,865-SKU bottle list. Plus, says Sauriat, “We always have a Crémant d’Alsace by the glass that we change every season because we feel it’s important to offer different producers and styles of Crémant.”

At Sepia, where there are 475 wines to choose from, there are currently three Crémants d’Alsace by the bottle and one by the glass. “We currently have an Alsace feature that showcases the region’s wines and they have been very well received by our guests,” says Wagoner. She also manages the 30-bottle list at sister restaurant Proxi where Crémant d’Alsace is offered by the glass and is the featured fizz for Saturday and Sunday brunch.

“Many wine lists may have a Crémant or two by the bottle and possibly by the glass, but not necessarily from Alsace. I find a unique value in this region and a connection with the people and the land,” says Wagoner, adding, “These wines are highly versatile and are becoming more available in both restaurants and in retail.”

Wagoner likes Crémant d’Alsace in a simple white wine glass (more U-shaped than red) and Sauriat takes it a step further by specifying a Riesling glass as the ideal. Though only about a quarter of bottles produced leave France, both sommeliers note the growing availability of Crémants d’Alsace in the U.S., and recommend checking in with your local wine shop to source and order.

“Crémant d’Alsace is delicious and something that you can afford to enjoy on a regular basis,” says Wagoner. “It’s also nice to know that you are supporting a group of producers that are genuinely good people from a part of the world that is, in my humble opinion, quite magical.”

6 BOTTLES OF CRÉMANT D’ALSACE TO TRY

Wagoner and Sauriat share some of their favorite bottles available in the U.S. The first three are Wagoner’s picks, the last three are from Sauriat.

Camille Braun Crémant d’Alsace Brut NV (Pinot Blanc/Auxerrois)

Jean-Baptiste Adam Crémant d’Alsace Brut Rose (Pinot Noir)

Albert Boxler Crémant d’Alsace Brut (Pinot Blanc/Auxerrois/Pinot Noir)

Domaine Zusslin Crémant d’Alsace

Domaine Mittnacht Crémant d’Alsace

Domaine Rieffel Crémant d’Alsace

10 BEST ALSACE WINES FROM A GREAT BIG TASTING IN COLMAR

If you don’t know the wines of Alsace, I suggest that you check them out, especially now that it is the height of summer.

Alsace specializes in Riesling, Pinot Gris, Gewürztraminer and Pinot Noir, its lone red wine. There is also a wide-open range of sparkling wines made in the same traditional method as Champagne known as Cremant d’Alsace. They are exciting, full, delicate, complex, and one-third the price of Champagne.

Truthfully, these wines work at the table any time of year, but the heat of summer is a great time to rediscover them. It is usually now I find myself in a wine rut: nothing seems exciting because its hot and most of the rosé I’ve been sampling sucks.

So if you are hatching a midsummer night’s scheme to revitalize your wine rack, buy some wines from Alsace: they will liven up your summer. (And I have suggestions below).

I was invited to Alsace this month to attend their semi-annual trade event called Millésimes d’Alsace. The four-day event gives sommeliers, importers and journalists the chance to sample wines from 100 of the area’s producers and then tour Grand Cru vineyards and visit wineries for the duration. It’s a sly ploy to make us fall in love with Alsace and its wine.

And you know what? It worked.

The headline event of Millésimes d’Alsace is the trade tasting, located in the Colmar Expo Center. It’s speed-dating for wine professionals, except each winemaker faces numerous suitors at once and you have to squeeze your questions in over the din. It’s not the best way to conduct an interview, but it affords tasters the chance to really see the dramatic differences within the region.

Right now, there is an on-going battle over sweetness in Alsace. The wines used to be dry, then 20 years ago they gradually became more sweet. Now, a new generation of winemakers seems determined to restore order and revert back to dryness. The clash of styles is fascinating to experience.

To me, these were the 10 standout wines (with two pairs of wines lumped together because they were part of vertical tastings):

• 2015 Barmès-Buecher Grand Cru Steingrübler Riesling (★★★★★)
• 2015 Barmès-Buecher Grand Cru Hengst Gewürztraminer (★★★★★)
• 2013 & 1988 Léon Beyer Comtes d’Eguisheim Pferzigberg Riesling (★★★★★)
• 2016 Zind-Humbrecht “Clos Ste Urbain” Grand Cru Rangen de Thain Riesling (★★★★★)
• 2016 Zind-Humbrecht Grand Cru Brand Riesling (★★★★★)
• 2014 & 2008 Josmeyer Grand Cru Hengst “Samain” Riesling (★★★★★)
• 2014 Josmeyer Grand Cru Brand Pinot Gris (★★★★★)
• 2015 Marcel Deiss Burlenberg (★★★★ 3/4)
• 2011 Muré Clos Saint-Landelin Pinot Noir (★★★★ 3/4)
• 2011 Gustav Lorentz Altenberg de Bergheim Gewürztraminer (★★★★ 3/4)

And here’s why you should care about them.

If you don’t know the wines of Alsace, I suggest that you check them out, especially now that it is the height of summer.

Alsace specializes in Riesling, Pinot Gris, Gewürztraminer and Pinot Noir, its lone red wine. There is also a wide-open range of sparkling wines made in the same traditional method as Champagne known as Cremant d’Alsace. They are exciting, full, delicate, complex, and one-third the price of Champagne.

Truthfully, these wines work at the table any time of year, but the heat of summer is a great time to rediscover them. It is usually now I find myself in a wine rut: nothing seems exciting because its hot and most of the rosé I’ve been sampling sucks.

So if you are hatching a midsummer night’s scheme to revitalize your wine rack, buy some wines from Alsace: they will liven up your summer. (And I have suggestions below).

The vineyards near Wintzenheim, one of many idyllic Alsace towns. ©Kevin Day/Opening a Bottle

I was invited to Alsace this month to attend their semi-annual trade event called Millésimes d’Alsace. The four-day event gives sommeliers, importers and journalists the chance to sample wines from 100 of the area’s producers and then tour Grand Cru vineyards and visit wineries for the duration. It’s a sly ploy to make us fall in love with Alsace and its wine.

And you know what? It worked.

The headline event of Millésimes d’Alsace is the trade tasting, located in the Colmar Expo Center. It’s speed-dating for wine professionals, except each winemaker faces numerous suitors at once and you have to squeeze your questions in over the din. It’s not the best way to conduct an interview, but it affords tasters the chance to really see the dramatic differences within the region.

Right now, there is an on-going battle over sweetness in Alsace. The wines used to be dry, then 20 years ago they gradually became more sweet. Now, a new generation of winemakers seems determined to restore order and revert back to dryness. The clash of styles is fascinating to experience.

To me, these were the 10 standout wines (with two pairs of wines lumped together because they were part of vertical tastings):

• 2015 Barmès-Buecher Grand Cru Steingrübler Riesling (★★★★★)
• 2015 Barmès-Buecher Grand Cru Hengst Gewürztraminer (★★★★★)
• 2013 & 1988 Léon Beyer Comtes d’Eguisheim Pferzigberg Riesling (★★★★★)
• 2016 Zind-Humbrecht “Clos Ste Urbain” Grand Cru Rangen de Thain Riesling (★★★★★)
• 2016 Zind-Humbrecht Grand Cru Brand Riesling (★★★★★)
• 2014 & 2008 Josmeyer Grand Cru Hengst “Samain” Riesling (★★★★★)
• 2014 Josmeyer Grand Cru Brand Pinot Gris (★★★★★)
• 2015 Marcel Deiss Burlenberg (★★★★ 3/4)
• 2011 Muré Clos Saint-Landelin Pinot Noir (★★★★ 3/4)
• 2011 Gustav Lorentz Altenberg de Bergheim Gewürztraminer (★★★★ 3/4)

And here’s why you should care about them.

The Standout Winemaker: Barmès-Buecher

Sophie and Maxime Barmés of Barmés-Buecher. ©Kevin Day/Opening a Bottle

The 2015 Barmés-Buecher Grand Cru Steingrübler Riesling. ©Kevin Day/Opening a Bottle

The wines I sampled from Barmès-Buecher were each like a Cracker Jack box: there was a little prize hidden within. It began with a stunner, the 2015 Lieu-Dit Clos Sand Riesling (★★★★ 3/4) , which was decked in earthy aromas as well as apricot and flint. Things got even more interesting. The 2015 Grand Cru Steingrübler Riesling(★★★★★) was subtle and meaty on the palate, and triggered an out-of-nowhere aroma memory of willows along a river bank back home in Colorado. Their two offerings from the Grand Cru Hengst — a 2015 Riesling (★★★★★) and a 2015 Gewürztraminer (★★★★★) — were sensationally strange and mysterious. I have had paté maybe twice in my life, yet the Riesling made me suddenly crave it. The Gewürztraminer smelled like roses mixed with seashells and slightly sour (yet appealing) tropical fruit.

During the entire tasting, the brother-and-sister team of Maxime and Sophie Barmès stood behind their table pouring for a swirling storm of curious tasters, but smiling confidently. They know how good their wines are.

Why Should You Care? Riesling can be one of the most surprising wines in the world, but it rarely is. Every one of the Riesling I sampled from Barmès-Buecher’s was flat-out astonishing.

If Barmés-Buecher represents the New School of Alsace Wines — fresh, crisp, full of terroir-driven surprises, biodynamic — than Léon Beyerrepresents the Old School. But not one-generation-removed in terms of style: two.

During my time with Marc Beyer, he grumbled about how Alsace’s winemakers had gotten carried away with sweetness levels in their wines over the last decade. In that sense, the next generation is restoring order by following their grandparent’s generation, which these wines nicely represent in style. (Léon Beyer has also long resisted the practice of designating Grand Cru sites — something the new generation embraces).

How Léon Beyer does this is by aging the domaine’s wines for ridiculously long periods before release. Their Riesling typically doesn’t see the marketplace for seven years. Their Gewürztraminer may be held back for up to 10 years.

The wines are an invigorating mix of fruity, minty and earthy tones. Each sip of the 2013 Comtes d’Eguisheim Pferzigberg Riesling (★★★★★) comes in waves, recalling pear, marigold, candy and oranges, with a noticeably rounder texture because of extended aging on the lees. The 2011 vintage seemed more concentrated and longer on the finish, and then Marc’s eyes twinkled a bit and he reached under the table. “I can tell you like it, so here, try some of this.” It was a bottle of the same wine from 1988. It was like seeing a landscape in springtime glory, then immediately fast-forwarding to its autumn colors. The vivid fruit and flowers were now like black truffles and blue flowers on the nose, the roundness shifting into something oddly buttery and smooth.

Every now and then, you come upon a crazy producer like this. It takes fearlessness and quite a bit of stubbornness to embrace such a risky approach to selling your wine. But when you see the story arch so clearly — as I did at Léon Beyer’s table — you can’t help but tip your cap to what they’re doing.

Why Should You Care? Because white wine can improve with age as long as the right elements — acidity, structure, and yes, tannin and some residual sugar — are all in balance. 

Trimbach and Hugel are the two biggest names in Alsace, but nipping on their heels — and probably surpassing them in the eyes of many — is Domaine Zind Humbrecht. Overseen by France’s first Master of Wine, Olivier Humbrecht, the domaine has long been a regional leader in biodynamic viticulture, as well as informing consumers about sweetness in their wines by creating a 1-to-5 scale and publishing it on the label (whether anyone knows about this is another matter). Earlier this year, I was introduced to Domaine Zind Humbrecht via their bottle of Grand Cru Brand Riesling, and that bottle alone convinced me to stop by and see Olivier first before the crowds showed up.

He is a highly engaging man to talk to, especially about his process. On chilling the must: “It is like the vikings dipping a new baby in the cold water. You want to see which ones (yeast cells) are strong enough to survive because they will contribute the most.” And on Alsace’s climate and soil: “Alsace can produce anything, and that can be a problem.”

His flight of Riesling was impeccable. I may prefer the adventurous spirit of Barmès-Buecher a little more, but Zind Humbrecht’s precision is impressive, particularly on two wines: the 2016″Clos Ste Urbain” Grand Cru Rangen de Thain Riesling (★★★★★) and the 2016 Grand Cru Brand Riesling (★★★★★). Part of what makes them so impressive — beyond the vineyard sites and careful, meticulous work done to nurture the vines — is the small amount of malolactic fermentation that the wines undergo, which is uncommon among Riesling (from my experience). The process encourages bacteria in the grape must to convert tart-tasting malic acid into creamy-tasting lactic acid. The result is a white wine with a sublime texture.

Why Should You Care? Zind-Humbrecht is one of Alsace’s best distributed winemakers in the United States, but they are also among the region’s most expensive producers. However, the demand for their wines is justified. If you love Riesling, you need to have a Zind Humbrecht sometime.

Invariably in such a setting, a few winemakers would slip through my grasp. I tasted the wines of Albert Boxler and Ostertag — two of the most highly regarded domaines in Alsace — and while I could appreciate their delicacy and craft, I missed the fireworks. I’m sure a second tasting would produce wholly different impressions.

But if there was a winemaker I’d like to return to and better grasp, it was Josmeyer, which is run by sisters Céline and Isabelle Meyer. Something was going on with each sip of their wine, but I wasn’t able to fully interpret it. That’s because their wines are simultaneously friendly yet complex, which makes them a bit elusive. I found myself torn between analyzing them and just saying “to hell with it” and savoring them. But you know what? That’s the sign of a wine you can keep coming back to.

Both the 2014 and 2008 Grand Cru Hengst “Samain” Riesling (★★★★★) shifted from one sensation to the next. I wrote down “moves in mysterious ways” (and then promptly had that song in my head for the rest of the day). The aromas did not want to be pinned down. They were limey and waxy one moment, creamy and apply the next. The 2008 even brought to mind a faint bit of butterscotch. But on the palate, their lusciousness was so amiable and kind, I gave up on the aroma wheel in my head.

The lights-out winner of the tasting was the 2014 Grand Cru Brand Pinot Gris (★★★★★). (Can I just say: “holy smokes, this vineyard! It keeps doing this.”) For a grape that is so often maligned in public these days for its predictability, this Pinot Gris was complex and a welcome surprise. Instead of the usual lemons and lunchbox apples, it presented sumptuous and concentrated aromas reminiscent of fresh apricots, orange blossom and honeycomb. In my notes, I failed to find words for the texture, so I wrote “texture, texture, texture.” It was a wine that rendered me into a complete doofus.

Why Should You Care? I’ve long maintained that the best Riesling wines play sleight-of-hand magical tricks with the palate. They conjure sweet things without sticking to the sides of your mouth with excess sugar. Winemaker Isabelle Josmeyer underscores this notion nicely with her Riesling, then she seems to say “watch me do the same thing with Pinot Gris."

Three Other Standouts to Know

2015 DOMAINE MARCEL DEISS BURLENBERG

This winemaker resides on their own street in Alsace. That’s because the winery focuses on field blends as their way to express each individual vineyard. Think of it this way: whatever grows within a designated plot ends up in the wine. They are picked together, fermented together, bottled together. If you have red and white grapes in that plot, so be it. Throw them in there. It’s the hunter’s stew of wines.

Marcel Deiss does a superb job handling these grapes: the acidity and sugar levels and the textures are all pretty spot on. And while a field blend is an intriguing notion, it does produce some oddball aromas and flavors that I struggled to embrace (e.g. “why am I getting honey, sap, button mushrooms and hickory smoke on this?”).

However, the Burlenberg (★★★★ 3/4) — a Pinot Noir-focused wine with its white cousins Pinot Gris and Pinot Blanc blended in — popped with its incredible spiciness and smokiness, as well as a cherry-watermelon fruit tone that felt very appropriate for a summer picnic.

Why Should You Care? If anything, the 2015 Burlenberg reminded me of the wines from Etna in Sicily, which perhaps isn’t a surprise since both the Burlenberg vineyard and Etna share the same kind of volcanic soils. So there’s that headscratcher …

2011 MURÉ CLOS SAINT-LANDELIN PINOT NOIR

Pinot Noir will claim more and more of Alsace’s wine future. Many winemakers have noted that the warming climate in the area has allowed them to do things with Pinot Noir that — a generation ago — would have been inconceivable. The 2011 Muré Clos Saint-Landelin Pinot Noir (★★★★★) embodies this future well. The comparisons to Burgundy are unavoidable. It’s a lean, elegant, precise Pinot Noir with all the scales balanced between fruitiness, acidity and tannin. Shades of black tea and black pepper came through over a beautiful layer of red stone fruit.

Why Should You Care? Have you seen how much the latest vintage of Burgundy costs?

2011 GUSTAV LORENTZ ALTENBERG DE BERGHEIM GEWÜRZTRAMINER

Last but not least, we have one of my least favorite grapes. Oh, Gewürztraminer. You are the pop song on Spotify that makes me scramble for the “next” button.

Unless, perhaps, you have some residual sugar. And here is where Alsace had me twisted in knots, both at the trade show, and later winery visits. I just don’t know what to think about Gewürztraminer anymore, but I certainly can’t hate it anymore. Not when it is as delicious as this Grand Cru wine from Gustav Lorentz (★★★★ 3/4), which was akin to sinking your teeth into a juicy peach while standing in a rose garden. The grapes in the Altenberg de Bergheim vineyard regularly develop botrytis late in the season, which intensifies the sweetness of the fruit and lends a unique character of beeswax to the flavor profile.

Other samples of Gewürztraminer from the trip seemed to align with the notion that I prefer this grape sweet, which runs counter to my personal tastes in Riesling and Pinot Gris (and other things such as chocolate, coffee and barbecue sauce … you know: important things).

Georges Lorentz has a theory on why Gewürztraminer works better when its sweet: “The nose of Gewürztraminer is naturally sweet. You can’t change that. So when it is dry, something is confusing.”

Sounds like a delicious debate.

Why Should You Care? Don’t fear the sweetness (at least not in Gewürz).

Note: This article was made possible because of a media trip organized by CIVA and Wines of Alsace USA which brought me to Colmar with all expenses paid. The editorial direction and opinions expressed in this piece are solely at my own discretion.

4 Reasons Why Alsace Rocks

Alsace (say it with us: ah-ZAHS) is a predominantly white wine region in the Rhine River Valley in northeastern France, with Germany and Switzerland for neighbors. Throughout this 10-mile-wide, 80-mile-long strip you’ll find aromatic whites at the ready, including the fab five: your dry Riesling, spicy Gewurztraminer, the always easy-to-drink Pinot Blanc, earthy Pinot Gris, and elegant, sparkling Crémant d’Alsace.

What makes this cool-continental region of France so special is the terroir. It’s home to some of the most diverse soil in the country and the world — and it’s the second driest, thanks to protection from the Vosges Mountains to the west. Alsace also has the highest percentage of certified organic and biodynamic producers in France, so you know you’re only getting the good stuff, and the region has a long history of small, family-owned wineries, many of which date to the 1600 and 1700s.

The best part? You don’t have to spend a fortune to get a high-quality bottle, even if prestigious Grands Crus are calling your name. With plenty of sunshine and stunning views, plus 26 Michelin-starred restaurants in the area, and utterly inclusive hospitality, Alsace is the place to go.

REIGN OF TERROIR

The diversity of Alsace’s wines is a result of the area’s 13 distinct soil typescomprised of a blend of mineral-rich granite, limestone, schist, and sandstone. With each and every bottle, producers say that you can truly “taste the essence of Alsace.”

The combination of a dry climate with plenty of sunshine means the grapes take their time maturing, which gives these wines unmatched freshness and minerality, as well as complex aromas and flavors.

VILLAGE PEOPLE

Behind every great bottle of wine coming out of Alsace is a passionate team of winemakers who respect the land. Many houses have been at it for centuries.

You won’t find any two bottles that are exactly the same here: Each vineyard has its own style, its own specialty, and its own personality. But what you will find all across the valley are wines that are not only high-quality, but also a great value.

PLANET OF THE GRAPES

White grape varieties are the name of the game in Alsace, cornering 90 percent of the market. Aromatic and balanced, these world-class wines are known for their acidity and structure, and tend to go hand-in-hand with France’s other favorite indulgence: food. Whether the evening calls for something light or full-bodied, there’s a bottle for every meal and every dish on the menu, from foie gras to tarte flambee.

Gewurztraminer

Gewurztraminer is not for the faint of heart. This wine evokes everything from exotic fruits such as pineapple and mango, to flowers to spices such as gingerbread, peppermint, and pepper. If that’s not enough for you, honey aromas give it an incomparable richness that make this full-bodied and well-structured wine perfect for pairing with cheeses from throughout the region.

Riesling

Everything from lemon, grapefruit, peach, and pear aromas to stewed fruits, flowers, and spices sets Alsatian Rieslings apart from the pack. Unparalleled in freshness and opulence and exceptionally well-balanced, this wine is elegant and dry and pairs well with everything from charcuterie to seafood, making it the perfect bottle to bring to a dinner party.

Pinot Blanc

Fruit-packed and easy to drink, Pinot Blanc is dry and supple. Pale yellow in color, with a touch of green, this medium-bodied, medium-acidity wine carries aromas of peaches, pears, and apples. It’s the bottle you want to open to kick off the night, perfect for consuming with everything from poultry to flat-bread pizzas.

Crémant d’Alsace

What would any great wine region be without a few bubbles? From extra bruts to juicy rosés, you don’t need to be celebrating something special to crack open a bottle of this elegant and mineral-driven wine. Often pale gold or salmon colored, brut Crémants can have notes of citrus, while rosés offer red berries.

GREAT ADAPTATIONS

If there’s one thing to take away from the region of Alsace — other than a case or two of wine — it’s nuance. Winemakers here embrace the diversity of their region’s legendary terroir, and encourage you to do the same. As individual as each winery may be, all share a common goal: to create unique, enjoyable wines that showcase the true nature of the region’s grapes.

That means that no matter your palate or your price range, there’s a bottle for you. Whether you’re new to Alsace or back for more of what you love, the region promises a one-of-a-kind experience packed with good people, great food, and some of the best wines around.

Wines of Alsace Rocks New York City with Month-Long Campaign in June

NEW YORK, May 30, 2018 /PRNewswire/ -- In June, the northeastern French region of Alsace is bringing its diverse wines and soils to an equally diverse city: New York. Titled "Alsace Rocks," this month-long campaign will showcase Alsace's wine styles, terroirs and passionate winemakers through complimentary tastings, restaurant offerings, pop-ups, digital partnerships, social media programs and media relations. The newly-launched Alsace Rocks website details all events and activations, and the campaign will culminate in a trade tasting featuring over 150 wines and two masterclasses on June 25th. 

Situated between the Vosges Mountains and the Rhine River, Alsace's signature is its aromatic white wines: dry Riesling, earthy Pinot Gris, refreshing Pinot Blanc, spicy Gewurztraminer are the main varieties, though elegant Pinot Noir serves as the region's sole red grape. The wines run the gamut in style, from easy-drinking and affordable AOC Alsace wines and complex Grand Cru bottlings, to traditional method Cremant d'Alsace bubblies and luscious late harvest wines.

On top of this, Alsace is home to one of the most diverse terroirs in the world with 13 distinct soil types. This gives winemakers the ability to match grape variety with soil, creating combinations that are truly unique and specific to an individual vineyard plot.

"No other wine producing region on earth offers the spectrum of flavor and breadth of terroir that Alsace does," remarks Master Sommelier and Alsace Ambassador Joshua Nadel, who is currently the Beverage Director at NoHo Hospitality Group in New York. "Numerous, unique noble varieties are grown, yielding wines which are accessible in youth and which age for decades in bottle. Wine styles are correspondingly diverse; sparkling vs. still, dry vs. off-dry vs. sweet." 

"Moreover, the wines continue to be incredibly affordable, buoyed by the current generation of growers committed to natural and sustainable farming," Nadel continues. "The ability to pair food with the wines of Alsace is unequaled by any region around the world."

Wines of Alsace created a fresh look—featuring different soil types in the shape of the quintessential flute d'Alsace bottle—specifically for the program. In coming years, Alsace Rocks will travel to other key markets for Alsace wines and produce a similarly compelling campaign. 

From June 1st to 30th, the Alsace Rocks campaign will feature: 

• Complimentary Wine Tastings: Starting Friday, June 1st, free tastings—led by wine educator and Alsace Ambassador Beth von Benz—will be held at dozens of New York City's top wine shops. A full list of the tastings can be found here. 
• Restaurant Offerings: Select restaurants around the city will be offering a taste of Alsace at incredible prices. Special menus include regional specialities such as tarte flambee with a glass of Cremant d'Alsace and by-the-glass regional flights. A full list of offerings can be found here, and new specials will be added regularly. 
• Pop-Ups: Rub shoulders with Alsace winemakers and representatives at two pop-ups, open to the public: 
  • Alsatian Invasion: Cremant d'Alsace Take-Over at Air's on Monday, June 25th from 5-7 pm: Get bubbly with 8 different Cremant d'Alsace sparkling wines representing a range of styles for $35, including snacks and an Alsace Rocks tote. Tickets can be purchased through Eventbrite. 
  • Alsace: Outta This Earth at Compagnie des Vins Surnaturels on Tuesday, June 26th from 6-9 pm: Get your hands dirty with a range of terroir-focused wines, paired with a variety of snacks, for the price of $30. Tickets can be purchased through Eventbrite and include an Alsace Rocks tote. 
• Walk-Around Tasting and Masterclasses: Trade and media will be invited to a walk-around tasting featuring over 150 Alsace wines from all varieties and styles, and Alsace producers will man a soil station to showcase terroir's impact on the bottlings. Two masterclasses—one on the ageability of Alsace wines and a second on terroir's affect on Riesling specifically—will be co-hosted by Conseil Interprofessionnel des Vins d'Alsace Head Oenologist and Chief Educator Thierry Fritsch and Master Sommelier Joshua Nadel. 
• Digital partnerships, social media programs and media relations to support all events and activations 

For more information, please visit www.AlsaceRocks.com and follow Wines of Alsace on Instagram, Facebook and Twitter.

Explore the wines of Alsace with GuildSomm

Learn more about Alsace's wines, styles and culture in this video produced by GuildSomm.