The Alsace region is in the eastern part of France, on the border with Germany, it is a small region, covering only 8,000 square kilometers. The climate is continental, with cold winters and hot summers, and the soil is rich in minerals, which gives the wines made here their distinctive taste.
Alsace has been producing wine for over 2,000 years. The Romans were the first to plant vines here, and the Alsace wine industry flourished during the Middle Ages. By the 16th century, the region was known for its high-quality wines, which were exported all over Europe. During the 19th and 20th centuries, Alsace was annexed by Germany twice, this had a devastating effect on the wine industry, as many vineyards were destroyed and Alsace wines were no longer exported. It was not until the end of the Second World War that the Alsace wine industry began to recover.
Today, Alsace is best known for its white wines, which are made from grape varieties such as Riesling, Gewürztraminer and Pinot Blanc. The region also produces red and rosé wines, but these are less common.
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"Hi l am Wim, sommelier, and wine enthusiast just like you! My fellow sommeliers understand the importance of serving wine at the correct temperature. They know that if wine is too warm, it will lose its flavors and complexities, and if wine is served too cold, it will numb your taste buds. A few world renown sommeliers and myself will explain this further, and share some interesting (taste) case studies."