Alsace

Question 1

Haut-Rhin versus Bas-Rhin

Answer 1

Haut-Rhin “Upper Rhine”
- located in the south, vineyards located at higher altitude and many on slopes
- 33 of 51 Grand cru sites located in Haut Rhin

Bas-Rhin “Lower Rhine”
- located in the North, vineyards are located on flatter terrain.

Question 2

Important Grand Crus of Alsace

Answer 2

1. Schlossberg
2. Brand
3. Goldert
4. Hengst

Question 3

Profile of Trimbach

Answer 3

-Currently, brothers Bernard and Hubert Trimbach run Maison Trimbach; Bernard’s sons Pierre (winemaker) and Jean (sales) mark the twelfth generation to work at the estate.
- Trimbach is known for its “purist” vision, producing dry wines that are labeled by proprietary names rather than grand cru designation.
-Grapes are hand harvested as late as possible in order to achieve maximum ripeness, then pressed in a pneumatic press.
- fermentation in temperature-controlled stainless steel tanks for two to three weeks.
- All wines—with the exception of VT and SGN bottlings—are vinified to completely dry with no residual sugar, and malolactic fermentation is avoided.
- The wines age in bottle for at least one year and up to five years prior to release, depending on cuvée.

Question 4

Profile of Domaine Weinbach

Answer 4

• Family estate dating back to 1898, run by the Faller family.
• biodynamic farming since 2005.
• winemaking is focused on hand picked grapes, minimal intervention and aging in old oak foudres.

Question 5

Profile of Zind Humbrecht

Answer 5

• organically and biodynamically farmed since 2007
• run by the Humbrecht family since 1959
  -Humbrecht is known as a staunch advocate for biodynamic farming and non-interventionist winemaking practices.
  -“hands off” winemaking with very slow fermentations (sometimes lasting several months) from indigenous yeasts. Malolactic fermentation is not stopped if it occurs. Wines age at least six months on their lees in old oak barrels. Wines are bottled one to two years after harvest.

Question 6

Profile of Marcel Deiss

Answer 6

• Run by the Deiss family since 1947 after Marcel Deiss returned home from WW2.
• family practices biodynamic farming across their 27 hectares spread over nine communes.
  -Jean-Michel Deiss (Marcel’s son) is a staunch advocate of “complantation”, or the blending of grapes from one site, as opposed to the more common Alsatian practice of single-variety winemaking and labeling.
  -Deiss categorizes his wines using three basic classifications: Vins de Fruit (single variety wines), Vins de Terroir (field blends) and Vins de Temps (late-harvest wines).

Question 7

Profile of Hugel et Fils

Answer 7

• operated by the Hugel family for over 200 years
  -known for its pioneering role in the INAO’s 1984 recognition of Vendange Tardive and Sélection des Grains Nobles wines.
• today they produce wine from their own vineyards as well as operate as a négociant business, sourcing grapes under contract with growers. The domaine chooses not to use the grand cru designation because the number of vineyards has been expanded to what they feel include less-favored sites. Instead, they produce wines in three tiers of quality: Varietal wines occupy the base tier, “Tradition” the middle, and “Grossi Laüe” the top-quality tier.
  -Grapes are hand-harvested and sorted at the winery, must is decanted before a long, slow fermentation in temperature-controlled barrels or tanks. T- - After bottling, it is cellared for at least two years on average.

Question 8

Profile of Pierre Sparr

Answer 8

• run under the Spare family since 1680. Entire area and vineyards destroyed in WW2, Pierre Sparr rebuilt domaine and re-established its reputation.
• The winery focuses on sustainable quality, often referred to as a “pure expression of Alsace”.
  -estate specializes in terroir-driven Riesling, Pinot Blanc, and Gewurztraminer.

Question 9

Name classic food pairings that go with Alsatian wines.

Answer 9

• Choucroute (slow cooked meats and sauerkraut)
• Flammkuchen (tarte flambée)
• Baeckeoffe (casserole of meat, onions and potatoes)
• Rich, smoky cured meats such as bacon and sausages