Alsace

Alsace is one of the French regions where the link between grape variety and terroir is most directly apparent. Riesling, Pinot Gris, Gewurztraminer, Sylvaner, Muscat or Pinot Noir each offer a different entry point, but the best wines go beyond the simple varietal aroma: they speak of sandstone, limestone, granite, marl, exposure and ripeness.

A great Alsatian wine must combine aromatics and structure. Riesling can be crisp, lemony, almost stony; Pinot Gris gains interest when it remains dry, full-bodied but taut; Gewurztraminer requires precision to avoid heaviness; Crémants, when well-made, offer a very fine alternative to more conventional sparkling wines.

For Vignerons de Nature, this region makes sense when it retains its freshness and gastronomic vocation. The selected wines must be able to accompany spicy cuisine, smoked fish, vegetables, cheeses, and textured dishes, with a clear, unadorned expression and an energy that makes you want to come back for more.