Seventy miles long and two miles wide, Alsace is a beautiful, picturesque region situated along the border of France andGermany, nestled between the Voges Mountains and the Rhine River. These landmarks give Alsace an ideal climate for the white grapes that have become the mainstays of the region. Pinot Noir is also grown, with plantings of the grape increasing with consumer demand for red wine.

In the 19th and 20th centuries, Alsace underwent a territorial tug-of-war, bouncing from France to Germany and back to France again at the end of the first World War. While the French led the renaissance of fine wine production in the 20th century, Alsacians have integrated both French and German influences in their wine. Alsacian wines are mostly white, with Riesling,Pinot Gris and Gewurztraminer leading the plantings. Pinot Blanc, Muscat and Sylvaner are also popular varietals. The bottles are flute-shaped, like many German wines, and the type of grape is clearly placed on the wine's label – quite unlike the typical French practice of labeling wines by region.

Notable Facts

Alsace wines have four noble varieties: Riesling, Gewurztraminer, Pinot Gris and Muscat. These are the only varietals allowed in the 50 Alsacian Grand Cru wines. Pinot Blanc, while not noble, is key in making many of the Cremant d'Alsace (sparkling wines) and is found in many Alsace AC blends. Most of the wines from the region are dry – with steely acidity and round fruit flavors, typically more full bodied (aka, more alcohol) than their German counterparts. There are also sweet wines and, of course, sparkling.

Riesling
(REEZ-leeng)
The Riesling grape is happiest in a cooler climate, one that fosters its slow and steady ripening. Often assumed to be the producer of only sweet wines, Riesling is a fascinating grape of many faces. From bone dry to lusciously sweet, this variety is delicious at any sugar level with its intense aromas and steely acidity. Most popular in Germany and Alsace, the Riesling grape is grown on steep, sun-facing slopes of these cooler climates. It can be made in dry or sweet styles – Germany's qualification system for Rieslings is actually based on ripeness level and the grape is almost always bottled as a sole varietal in the country. In Alsace, Riesling can be blended, although typically not, and is most often made in a dry style.

Notable Facts 
Riesling has an extremely high level of acidity. That acidity is matched by the intensity of the grape's floral and fruit aromas. A number of descriptors are associated with Riesling due to its tendency to adopt the characteristics of where it is grown. Rieslings of the Mosel are distinctive because its flavors reflect the region's slate soils, while its partner in Alsace displays less soil character and more peach and apricot nuances due to the warmer climate. For dry styles of Riesling, look to Germany's Kabinett levels, Alsace, Washington State, Australia and New Zealand. For a slightly sweeter style, look to Germany's wines of the Spatlese and Auslese levels. If you can afford it, and want a true, decadent and sweet experience, look for the Beerenauslese and Trokenbeerenauslese styles. Hedonistic.

Summing it up
Successful Sites: 
Germany, Alsace, Austria, Australia, New Zealand, Washington State, California, New York State

Common Descriptors: 
steely, peach, mineral, floral, petrol, orange blossom, citrus

Maison Trimbach began in 1626 when Jean Trimbach settled in Riquewihr and established the family wine trade.

Jean-Frédéric Trimbach, born in 1811, was appointed Gourmet of Hunawihr, a position designed to protect the quality of wine exports. He transferred the Maison Trimbach business to Hunawihr, where he served as mayor for many years.

Jean-Frédéric and his son, Frédéric-Emile continued the family tradition, and Frédéric-Emile traveled extensively to promote the wines. In 1898 he received the Certificate of Highest Quality at the Brussels International Show. With Frédéric-Emile at the helm, Maison Trimbach began bottling its wines in Alsace rather than selling in bulk, providing a new guarantee of quality and authenticity. The contribution of Frédéric-Emile Trimbach was recognized when the family adopted his initials in the firm's official name: Maison F.E. Trimbach.

Today, the tradition of quality continues with the 11th and 12th generations of the Trimbach family. Hubert and his older brother Bernard, along with Bernard's sons, Pierre and Jean, have continued operations and currently produce approximately 80,000 cases of wines annually. Over one-third of their production is exported to the United States. While one of the smallest of the many producers in Alsace, they are nonetheless the largest, most widely recognized Alsace brand in the United States.