The Auxerrois
Grape
Auxerrois is a white grape variety primarily found in Alsace, France, often blended with Pinot Blanc to create fuller, rounder wines. It contributes floral and fruit flavors, such as apple and pear, with moderate acidity, and is used in both still and sparkling wine production. Auxerrois is valued for its ability to produce wines with a gentle, approachable character and a smooth finish.
Auxerrois
Grape History
Auxerrois is a white wine grape variety that has a rich history dating back to the 16th century. It was first cultivated in the Alsace region of France, particularly in the commune of Chitry-les-Mines, near the town of Auxerre, from which it gets its name. While its exact origins are somewhat obscure, it is believed to be a sibling of the Pinot Blanc grape variety.
Interesting Facts:
1. Auxerrois is often confused with Pinot Blanc due to their similar characteristics, but the two grapes are genetically distinct.
2. The grape is also grown in Luxembourg and Germany, where it is known as "Pinot Auxerrois."
3. Auxerrois is known for producing full-bodied, aromatic white wines that are rich in flavors of orchard fruits, floral notes, and sometimes a hint of spice.
4. It is often used in blends, particularly in the production of sparkling Crémant d'Alsace wines.
Where it is Grown:
Auxerrois is primarily grown in the Alsace region of France, where it is used to produce still and sparkling wines. It is also cultivated in Luxembourg and Germany, particularly in the Mosel region, where it is known as "Pinot Auxerrois."
Wines it Goes in:
Auxerrois is commonly used in the production of varietal wines in Alsace, where it showcases its distinctive characteristics. It is also an important component in the blend of Crémant d'Alsace wines, which are traditional sparkling wines made in the Alsace region.
Projected Future:
The future of Auxerrois is bright, as it continues to gain recognition for its quality and versatility in winemaking. With its ability to produce a range of styles from crisp and dry to rich and aromatic, it is likely to become increasingly popular among wine enthusiasts. As consumer interest in unique and lesser-known grape varieties grows, Auxerrois has the potential to become a sought-after wine both in its varietal form and as a blending component. Additionally, the rise of organic and biodynamic winemaking practices in Alsace and other regions where Auxerrois is cultivated could further enhance the reputation of wines made from this grape variety.
Overall, Auxerrois is a grape with a long and esteemed history, and its future looks promising as it continues to captivate wine lovers with its distinct flavors and versatility in winemaking.
Introduction
Hello, my name is Franklin Laurel - Welcome!
I started drinking wine in 1992 when I was in my early twenties and recently married. Like many other young Southern Californians, it started out with White Zinfandel. As we were a couple of young DINKs just beginning life together, and on a budget, our go-to-wine was Sutter Home White Zinfandel, which tasted a lot like wine coolers and probably cost at the time $2.49. If we really were going to splurge, we would step it up and buy Beringer White Zinfandel for $2.99. Those were the days....
After a little time, we decided to get fancy. We stepped up our game and bought some wonderful 2-Buck Chuck from Trader Joe's. The Charles Shaw (Trader Joe's Exclusive Label) wine, also known as 2-Buck-Chuck extended our pallet into Reds for only $1.99 a bottle. Over the years we continued to grow in our understanding of wine (finally ran into some good wine) and we slowly kept buying better and better bottles.
Our first wine club purchase was from Kenwood's Vineyards, in Kenwood, California located in Sonoma Valley, right next to the famous Napa Valley. I began to learn about tobacco leather, and earthiness, and lots of other strange terminology when tasting their signature Zinfandels (of the red variety). So that is how it all began.
Fast forward a couple decades, and we have been members of five different wine clubs, and now have a passion for California's red wines. My favorite by far is Cabernet Sauvignon, while my wife fancies a good Syrah, Malbec, or Merlot - but she also loves the smell of a wine barrel room, which is all about the notes of Cabernet Sauvignon.
As I come across great wine resources and useful information that I find in planning my own wine trips, I will share here for anyone that might stumble across my humble website.
Cheers! - Franklin Laurel