All wines from Alsace and the Jura are 15% off today! Scroll down to learn more – or head straight to the sale!
Most Alsatian wines are lean and steely, with bright acidity and intense minerality – the idea being that they won’t weigh you down while you’re enjoying Alsace’s rich cuisine.
Wines from Alsace generally do not undergo malolactic fermentation, and this helps give them their steely character. “Malo,” as it is known among wine geeks, is the conversion of malic acid into lactic acid. These two compounds have very different impressions on the palate: basically, it’s the difference between biting into a green apple and taking a gulp of milk.
A prominent feature of wines that have undergone malolactic fermentation is “butteriness” – not a bad thing in itself, but also not the best texture for washing down a mouthful of foie gras (a common indulgence in Alsace). For this reason, Alsatian wines tend to have refreshing acidity, without a trace of that buttery richness.
The grapes used most often in Alsatian winemaking, naturally, lend themselves to vinification without malolactic fermentation. The region is home to a few limited plantings of Pinot Noir, but the vast majority of wines produced in Alsace are white. Riesling gets most of the attention, though there are delicious expressions of Gewurztraminer, Pinot Gris, Pinot Blanc, Sylvaner, and Muscat there as well.
So, that’s Alsace in a nutshell. For a quick and compelling introduction to the Jura, visit our blog, where our very own Omari recently wrote about some of his favorite Jura wines:
Whether you’re in the mood for a clean, well-mineraled wine from Alsace or a rare Jura masterpiece, you can find it at today’s sale!