Wines from Alsace are refreshing, slightly sweet

When dealing with the Arizona summer heat, a nice, refreshing chilled white wine often "hits the spot." The deliciously dry and slightly sweet wines from Alsace, France, are a delightful pleasure that can hit the heat dead on. More than 90 percent of wines coming out of this northeastern region in France are white wines that are as full-flavored as they are full-bodied.

Wine producers in the Alsace region have a principle that all wines should be pure in their natural fruit flavors. They believe wines should reflect the grape variety and the ground they are grown in. The diverse soil includes sand, granite, clay and volcanic soil, providing many different characteristics in the grapes. Only aged oak barrels are used so that they do not interfere with the true flavors of the wines.

Reisling and gewürztrminer wines from Alsace are among the best white wines in France. Other notable wines are pinot gris, pinot blanc, muscat, and their sparkling wine, crémant d'Alsace. The only red wine produced in the region is pinot noir.

The most prestigious grape in Alsace is riesling. These wines are vastly different than the sweet rieslings found in the U.S. and Germany. Alsace rieslings are sweet while at the same time they are complex and dry with full ripe, fruity flavors and aromas of peach, rose, melon and minerals.

For some people, gewürztrminer wines are hit or miss as to whether it is a wine for them. These wines have aromas of grapefruit, rose and peach.

Other wines worth sampling are the more full-bodied pinot gris and pinot blanc wines from Alsace. Pinot gris wines have wonderful aromas of dried fruits, wood and spice. Pinot blanc wines are refreshing wines with aromas of peach, peer and flowers.

Blending wines is a common practice in wine making, however, it is rarely seen in Alsace. This is one region where it is important to them to stay true to the grape varietal so if the label says it's a riesling, then it will be 100 percent riesling.

Alsace wines are wonderful wines to explore, especially right now when we are tired of baking in the never-ending summer heat. They are fantastic to drink by the pool or on a patio, with an accompanying cheese like goat, blue or parmesan cheese, or along with light foods such as shrimp and chicken.

Bon Appétit!

If want a more hands-on experience, come join me at La Vigne French Bistro & Wine Bar, 4921 E. Ray Road, Tuesday nights at 7 p.m. where we sample five wines paired with hors d'ouerves. Coming up: Chablis (Aug. 26), Alsace (Sept. 2) and Champagne (Sept. 9). Please call (480) 785-4791 for reservations. Cost is $35 per person. For more information, visit www.LaVigneBistro.com.

Lisa VanSickle is owner and executive chef at La Vigne French Bistro & Wine Bar. She is a resident of Ahwatukee Foothills.

Tarte Flambée:

Dough (either bread or pizza dough will work)

2 tablespoons oil

1 medium onion (3 oz.) finely chopped

1 cup Crème Fraîche

½ teaspoon salt

¼ teaspoon pepper

4 pinches nutmeg

3 oz bacon, cut into matchsticks

Instructions:

Heat oil and sauté onions until clear.  Set aside to cool. 

Fry bacon until lightly browned.  Remove and drain thoroughly.

Heat oven to 450 degrees.  Combine the Crème Fraîche, salt, pepper and nutmeg.  Add the cooled onion.

Oil a baking sheet.  Roll dough into desired size and shape.  Place dough on baking sheet.  Spread the onion mixture over the dough, leaving a small raised rim all the way around, then dot with the bacon.

Bake for 20 minutes, or until the tart is lightly browned.