Alsace Riesling
In the region of Alsace, in northeastern France, several white varieties excel in the local soils; it is Riesling, however, that is considered by most producers and critics to be the finest. Versions here are bone-dry (with the exception of the highly limited vendanges tardives examples) and are treated in numerous fashions in the cellar, as lighter examples are aged solely in steel tanks, while more full-bodied offerings are often matured for a short period (4-8 months) in larger wooden casks, primarily barrels that are not new.

Alsatian Rieslings rival the finest examples from Germany and are often quite powerful with intense aromas of melon, lime, peach, apricot and even hints of petrol. There are also delicate spice notes (ginger, clove) that are characteristic of these wines. The Rieslings from the oldest vineyards planted on limestone soil (the best of these vineyards are designated as Grand Cru) result in wines that can age for 10-25 years.

Pair Alsatian Riesling with such foods as shellfish and most seafood, sushi/sashimi, pork, game birds and Asian, Thai or fusion cuisine. (Wine/Grapes)