This is not a post about Flying Trout or TERO Estates, but rather about the Alsatian wine region of France in which I am currently eating and drinking and loving. Alsace has exchanged hands between Germany and France 5 times since 1870 and it shows. Luckily the architecture has for the most part remained in place. Alsace has 51 of France’s Grand Crus (the most recent one being admitted in 2007- Kaefferkopf and a wine that we tasted today).
The main wines of Alsace are Riesling, Gewurztraminer, Pinot Gris, Muscat and Pinot Blanc. They are yummy white wines known for their diesel, spice, peach, florals, honey and potential for ageing in many cases.
The offical “Wine Route of Alsace” is the most amazing drive I’ve ever been on in my whole life.
Food in Alsace is very German for France and consists of a lot of pork, sauerkraut, fois gras and thin pizza-like substances topped with all of the aforementioned ingredients.
Alsace, more than anything, is known for its Riesling which is in constant competition with the German Mosel, Rheingau and Nahe regions. German wines tend to be steely and more mineral while the Alsatian wines tend to be more fruity, full bodied. I like the Alsatian Riesling while my husband likes the German Mosel ones. Which is why we have both Germany and France. Ashley