Alsace is located in between the Vosges Mountains and the Rhine River. The mountains protect the region from ocean influences like rain and wind, making Alsace one of the driest in France. The climate is continental with warm dry summers and cold winters. In between the mountain and the river is the Alsatian Wine Route, one of the most famous and oldest in France.
Alsace blends the best of France and Germany into one unique wine region. It is a picturesque region with rolling hills and charming villages of colorful timber homes that remind you of scenes from Hansel and Gretel. Along the wine route, you find many beautiful vineyards and restaurants. The wine and gastronomy of Alsace is a wonderful fusion of French and Germanic influences.
The geology and soils of Alsace are one of the most diverse in the world. There are 13 distinct soil types from 8 mother rocks, allowing winemakers the opportunity to pick the type of grape that is best suited for its soil type. This results in wines that are complex and concentrated. Often times as I sip Alsatian wines, I feel as if I am drinking rocks(and I mean that in the most positive way), as the minerality of the soil types is very prominent in the wines. The wines are a clear expression of their terroir and a clear expression of their soils.
Alsace is a darling among wine professionals and is one of my favorite regions to explore and discover wines of terroir. Alsace wines are perfect year-round, whether for a special occasion or a casual night. They are versatile and food-friendly and don’t require aging, though some grand cru wines could use some time in the bottle. Grab your slender tall bottle of Alsace wine and celebrate Alsace Rocks this June and all year-long.
Domaine Paul Blanck
Domaine Paul Blanck has a long and rich history in Alsace that dates back to the 17th century. They produce a diverse range of wines and are especially known for their prestigious wines from the esteemed district of Haut-Rhin in the charming village of Kinetzheim. The wines are terroir-driven and highly expressive of the region. 420 years later Frédéric and Philippe Blanck make affordable and terroir-driven wines from this prestigious Domaine.
The vineyards are farmed in the cleanest way possible in order to fully express the characteristics of the vineyards. One of my favorite wines from their portfolio is the single vineyard (lieux-dits)from Rosenbourg.
Domaine Paul Blanck ROSENBOURG RIESLING Alsace 2017 (SRP $35)
Rosenbourg is located on the outskirts of the commune of Riquewihr. The vineyards are oriented towards the rising sun. Limestone, silica and silt are mixed together and produce robust wines with a smoky note specific to this locality. Fermentation occurs spontaneously with native yeast in stainless-steel vats. The wine is matured on its lees in large barrels for 9 months, adding richness and gentle oxidation. The wine is then bottled and aged for 1 or 2 years, which adds a bit of fat to the wine.
Low alcohol levels are one of the reasons I admire Alsace wines. This Rosenbourg Riesling is 12.5% ABV and is dry, rich and full of incredible texture. The terroir shines through in this single-vineyard Rosenbourg Riesling. There is mouth-watering acidity along with a smoky note that comes from the granite and clay soils. The wine is sharp with stony/flinty minerality. There are gentle notes of lemon sorbet, green apples, flowers and herbs. I especially loved the savory quality of the wine.
This is a gastronomic wine that pairs beautifully with summer fare. Pair it with white fish, lobster and shellfish served with delicate herbs. I recommend this Riesling with my favorite summer shrimp dish, Shrimp with Tarragon Butter Cream. It is a simple, light and easy summer recipe and it pairs so incredibly well with the Blanck Rosenbourg Riesling.
Shrimp With Tarragon Butter Cream (Cream is Optional)
- 2 tbsp butter
- 1 garlic clove
- 4 tbsp onion, chopped
- 30-35 medium-sized shrimp
- 1/2 tsp fresh tarragon
- salt, to taste
- black pepper, to taste
- 1/4 cup dry white wine
- A touch of half & half (optional)
1. Saute butter, garlic and onions.
2. Add shrimp and cook for 5 minutes.
3. Add salt, pepper and tarragon. Simmer till the liquids evaporate
4. Finally a touch of half & half, which is optional if you want to keep it on the lighter side
5. Serve with rice or a light summer salad, along with Domaine Paul Blanck ROSENBOURG Riesling.
Grab your slender tall bottle of Alsace wine and celebrate Alsace with the French #Winophiles. I am hosting this month and we have a wonderful group that has put together incredible wines, recipes and travel information on Alsace. Be sure to check out the links below.
You can also join the party and the conversation on Twitter this Saturday, July 17 at 11 a.m. Eastern time to chat about incredible Alsace. You can find us on Twitter #winophiles.
- 3 Riesling from Alsace by Wine Predator
- All About the Wines of Alsace by Vino Travels
- Alsace Wine and Cold Poached Salmon with Sauce Verte (Green Mayonnaise) by Our Good Life
- Alsace Wines’ Heart and Soul – Land Sustainability, Family Tradition and Food Compatibility by Chinese Food and Wine Pairings
- Alsace Wines Shine with Summer’s Bounty Risotto by Food Wine Click!
- Blending Innovation and Tradition with Wines of Alsace by L’Occasion
- Butternut Squash Chickpea Curry with Wine from Alsace by Cooking Chat
- Domaines Schlumberger 2018 Pinot Blanc: A Delectable Grape Mutation + Criques de Pommes de Terre by Culinary Adventures with Camilla
- Five Winemaking women of Alsace by My Full Wine Glass
- Once Upon a Wine in Alsace by Wining With Mel
- Shrimp Louis Sandwiches paired with an Alsace Pinot Blanc by A Day in the Life on the Farm
- Summer Food Pairings with Alsace Wines by Always Ravenous
- Wines of Alsace Bring the Wow Every Time by What’s in that Bottle?
- Women of Alsace – conversations with 4 Women on their family wineries in Alsace by Crushed Grape Chronicles
- Zind Humbrecht Pinot Blanc with a Leek & Bacon Tart by Somm’s Table
- Paul Blanck Rosenbourg Riesling and Summer Shrimp by Syrah Queen