The 6 Grapes That Define Alsatian Wine

Alsace is a land of precision and poetry—where German structure meets French soul, and where the wines, like the people, are shaped by both discipline and exuberance. 

This sliver of northeastern France is wedged between the Rhine River and the Vosges Mountains, a geographical blessing that creates one of the driest wine regions in the country. 

Long, sun-drenched growing seasons allow grapes to ripen fully while still retaining their hallmark acidity.

The soils are a patchwork quilt—with limestone, granite, quartz, schist, clay and volcanic deposits—each lending its own quiet signature to the wines. 

But the grapes are the real storytellers of Alsace. Unlike most of France, where blends dominate, Alsace focuses on single-varietal expressions, each grape telling a unique tale. Here’s a look at the six grapes that define Alsace and what makes them essential to understanding the region’s wines.

Riesling

The undisputed king of Alsace, Riesling thrives in the region’s varied soils and cool climate, producing wines of remarkable precision and longevity. 

Unlike the sweeter styles associated with Germany, Alsatian Riesling is almost always dry, with prominent acidity, pronounced minerality and a backbone of citrus, orchard and stone fruit flavors. It often develops petrol-like aromas as it ages, adding complexity to its bright profile. 

Riesling is also the grape of choice for Alsace’s Grand Cru vineyards, where the terroir elevates it to a level of structured intensity that can age for decades. This grape’s ability to express the nuances of its growing site makes it a benchmark for understanding the region’s terroir-driven philosophy.

Gewurztraminer

Bold, opulent and unmistakable, Gewurztraminer is Alsace’s most flamboyant grape. Its name derives from the German word for spice and for good reason—its profile includes ginger, cinnamon and clove, alongside an explosion of lychee and rose petal, often with a rich, oily texture that sets it apart from leaner whites. 

While Gewurztraminer is typically lower in acidity than Riesling, it compensates with its sheer intensity and weight on the palate. Often made in an off-dry or slightly sweet style, it pairs beautifully with spicy foods. Some of the most celebrated Gewurztraminers hail from Grand Cru vineyards, where the combination of low yields and optimal terroir results in deeply concentrated, long-lived wines.

Pinot Gris

Once known as Tokay d’Alsace, Pinot Gris is one of the region’s most versatile grapes. It produces wines that range from bone-dry to lusciously sweet. Expect flavors of ripe pear, honey, and dried apricot, often complemented by smoky, earthy undertones. 

Unlike the light, fresh style of Italian Pinot Grigio, Alsace Pinot Gris has a fuller body and more pronounced structure, sometimes veering into a velvety, almost creamy texture. In recent years, Alsatian Pinot Gris has been made in the skin-fermented style, resulting in copper-hued wines that drink like light reds, perfect for game or poultry. 

Pinot Gris also plays a key role in the region’s sweet late-harvest wines, known as Vendanges Tardives and Sélection de Grains Nobles, where botrytis (noble rot) concentrates sugars and flavors for an intensely aromatic and decadent experience.