Alsace

Alsace's wine history is marked by a blend of cultural influences, with its viticulture shaped by both French and Germanic traditions. The region's vineyards date back to Roman times, but it was during the Middle Ages that monastic communities and local farmers began cultivating the steep, slate-soiled hillsides. This early development laid the groundwork for a wine culture that would come to emphasise the unique expression of terroir, particularly in the production of white wines.

Over time, Alsace established itself as a distinct wine-producing region, characterised by its single-varietal wines and strict appellation rules under the Alsace AOC and Alsace Grand Cru systems. Notable sub-regions include specific vineyard areas around esteemed village names such as Riquewihr, Kaysersberg, and Eguisheim, where the combination of microclimate and soil contributes to the distinctive profiles of Riesling, Gewürztraminer, Pinot Gris, and Muscat. These appellations have helped define the region’s identity and support the reputation of its wines.

Today, modern producers in Alsace continue to honour traditional methods while embracing contemporary techniques to enhance quality and expression. Esteemed names like Trimbach, Zind-Humbrecht, and Hugel & Fils have maintained the region’s commitment to producing wines that clearly reflect their origin. This careful balance of historical legacy and modern innovation has cemented Alsace's role as a significant and respected wine-producing region in the global market.