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Alsace wines, whether dry or sweet, deserve particular attention when it comes to storage and serving in order to fully reveal their potential. In the cellar, they appreciate a stable temperature of around 12°C, away from light and vibrations, with bottles stored on their sides to keep the cork moist. Dry wines such as Sylvaner or Pinot Blanc are best enjoyed within 3 to 5 years of the harvest, while Grands Crus Rieslings and Vendanges Tardives can improve over 10 to 20 years. At the time of serving, dry whites should be served between 8 and 10°C, in a sufficiently wide white wine glass to allow the aromas to express themselves. The more opulent Gewurztraminers and Pinot Gris benefit from being served slightly warmer, around 10 to 12°C, so as not to suppress their complex aromas.
How should Alsace wine be stored and served in the best possible conditions?
