Alsace is one of the great, under-appreciated treasures of the wine world. This pretty enclave of fairytale villages in the lee of the forested Vosges Mountains offers a wide range of varietally labelled wines, of which the aromatic whites are still, despite global warming, much more successful than the light reds. For much of its history, Alsace was Elsass and part of Germany. The local surnames and tall green tapered bottles reflect this, along with the dominance of Riesling and the fragrant nature of many of the wines. But unlike in Germany, traditional winemaking philosophy in Alsace was to ferment all of the grape sugar into alcohol, resulting in dry, full-bodied wines (quite different in structure from Germany's lighter, sweeter counterparts)
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