Grape varieties of Alsace

Pinot Noir.

Elegant and delicate

The only red wine from Alsace.

Pinot Noir is the only grape variety in Alsace that produces red wines. It is known for producing both light, fruity wines and full-bodied, robust wines. It is also used to make rosé Alsace Cremants.

THE PINOT NOIR

Silky fruit and tannins.

Pinot Noir bunches are small to medium-sized and relatively loose, meaning that the berries are fairly airy.

Wines made from Alsace Pinot Noir have a ruby to garnet red colour, which can vary depending on the ripeness of the grapes and the winemaking methods used. Typical aromas and flavours include notes of red cherry, raspberry, strawberry and sometimes black fruit. There are also hints of violet, sweet spices and light earthy notes.

These wines often have a silky texture on the palate with soft tannins. They are generally considered elegant and easy to drink.

History and origin

A symbol of Alsace.

Pinot Noir first appeared in Alsace in the Middle Ages, coming from Burgundy. It was often mentioned in the region, particularly in the abbeys and wine tithes collected by the Church.

Over the centuries, Pinot Noir has undergone periods of limited development in Alsace. It was often planted in warmer parts of the region to reach optimum ripeness because of its susceptibility to frost.

The end of the 19th century was marked by the phylloxera crisis, which ravaged the vineyards of Alsace, including the Pinot Noir vines After the vineyards were rebuilt, Pinot Noir was replanted, but it never regained the same popularity as the white varieties in the region.

In recent decades, the Pinot Noir grape in Alsace has enjoyed a revival, particularly in the production of light, fruity red wines.

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Food & wine pairing

What to eat with Pinot Noir

Alsace Pinot Noir is a versatile wine that can be adapted to a wide range of dishes. Its lightness, fruity flavours and delicacy make it an excellent choice for a variety of dishes, from poultry and red meat to Alsatian dishes, charcuterie and cheeses.

It can also be a surprising accompaniment to lighter dishes, such as grilled fish, especially light-fleshed fish like trout or salmon.