TFM_Alsace Riesling
Vin De France

Alsace Riesling

Located in eastern France, on the border with Germany and Switzerland, this designation bears the name of a white grape variety. Typical of the Rhine Valley, it produces mostly dry wines, including a handful of “Grands Crus,” along with semi-dry and sweet wines. Prized for their elegance, these delicious wines are wonderfully aromatic and age rather well. 

Great East
Production area :
Great East

What you need to know

Although Riesling has been grown at least since Roman times, this grape variety was first cultivated in Alsace in the 15th century. And in very small quantities. It only really took off in the late 19th century. In fact, it now accounts for some 25% of Alsace wine production! The secret of its success? A generally dry and fairly continental climate particularly well suited to this grape variety. Its grapes also adapt to very different terroirs, expressing them to perfection, from granite settings to clay-limestone soils. The result? White wines with an impressive aromatic palette. 


Look A pale yellow color with bright green glints.
Smell A young Alsace Riesling exudes the floral aromas of white flowers and lime blossom. As it ages, it develops more mineral notes.
Taste Fresh, lively and even ample wines when carefully crafted.

Editor's note

« France is not the only country to grow Riesling wines! This grape variety also thrives in Germany. In fact, in 843, following the break-up of the Carolingian empire, Louis the German had it planted along the Rhine. At the time, it was sensitive to blossom drop, a natural phenomenon caused by poor pollination. This gradually led it to be called Riesling, from the German word riesen, meaning “to flow.” »

How to use


From two to ten years, or fifteen for “Grands Crus”! 


Both lively and ample, the Alsace Riesling has a talent for taking comfort dishes to new heights. A great wine to share! 

Pair with

Favorites include fish terrine, poached trout, John Dory with sorrel, coq au riesling, hare stew, gratin dauphinois, walnut cake, and many more.  

Traditional shallots
Traditional shallots
See Recipe