Unlike many wines in France whose names reflect the particular region from which they come, such as Burgundy and Bordeaux, wines from the Alsace region proudly bear the name of the grape variety from which they are made.
The wide range of grape varieties used to make Cave de Cléebourg wines give the wines a diversity of aromas and flavors that can be found in no other region of France.
Introduced into the Alsace in the 1700s, the late maturing sylvaner produces light, fresh, fruit-forward wines that pair well with almost any seafood.
Originally from ancient Greece, Muscat vines have been planted in the Alsace region since the early 1500s. The variety produces dry wines with a distinctive spice and floral character. Muscat is often used as a light aperitif wine or as a partner to soft cheeses, light green vegetables or fresh fruit.
Introduced in Alsace in the 1400s, this late ripening white produces refined wines with a delicate bouquet and exquisite fruit-forward structure. Dry when young, Cave de Cléebourg Rieslings improve with age and develop a soft and lemony aroma. Riesling pairs well with crab, mussels, lighter-fleshed fish and cream based sauces.
A particularly aromatic variety of the Traminer grape was the source of the Gewurztraminer grape that appeared in the 1800s.
Now a well respected varietal itself, the full-bodied Gewurztraminer has its own characteristic bouquet which fills the nose and mouth with flavor.
This wine works well with spicy Asian dishes, desserts, strong cheeses or alone as an aperitif.
A specialty of the Cléebourg Region, the Auxerrois grape, a lower yielding cousin of the more prolific Pinot Blanc grape, produces an intensely fruit-forward wine that goes well with almost any dish.
Brought in from the Burgundy region of France, this noble red grape produces a fine rosé wine with a hint of acidity and an agreeable fruit-forward flavor that is both pleasant and original. This wine goes well with white or red meat and is an excellent stand-alone wine for summer enjoyment.
First appearing in the area in the 1700s and probably the most complex of all the Alsatian wine varietals, this grape is particularly well adapted to the soils of the Cléebourg area.
The Pinot Gris grape produces a heady, full bodied wine with a rich bouquet.
It goes well with dark meats, foie gras and wild game.
A sparkling wine that carries its own official AOC designation, “Crémant d’Alsace” is the result of a rigorous selection of only the finest grapes. This exceptional fruit is used to create a sparkling wine made using production methods as strict as those used in the Champagne region of France.