Summary: As with all wine regions, there is a list of producers with whom every wine student should be familiar to understand the diversity and complexity of the wines produced. In Alsace the list is long: some names are familiar, like Zind-Humbrecht, Weinbach, Deiss, Lon Beyer, Hugel, Trimbach, Klipfel, Gustave Lorentz , JB Adam, Kuentz-Bas, Arthur Metz, and Schlumberger. Others are known in only small circles, such as Patrick Meyer, Christian Binner, and

Summary:  Gewurztraminer is a well-known grape variety that has a high potential for aromatic intensity, diversities of style, different expressions of terroir and a good potential for aging.  Often described as being too powerful, too rich or too sweet, consumers and sommeliers need to challenge themselves, get out of their comfort zone and embrace the uniqueness of Gewurztraminer. Eric will take us on an exploration of

Summary:  Do you prefer Rieslings that are floral or fruity? Or do you appreciate an Old World style of Riesling with a petrol character?Regardless of your preference, the characteristics of the wines you enjoy come from the vineyard. Climate, site, and vineyard management practices directly impact the production of specific flavors and aromas in wine grapes. In this session you will learn how the unique Riesling qualities you value are produced in the vineyard and

Summary:  Get a thorough view of Alsatian Riesling from an expert on Alsace! This grape variety with the highest reputation in Alsace can produce wines with an incredibly wide range of styles, from dry to sweet. This session will also explore the mineral dimensions of all Alsace terroirs. Learn about the supposedly famous and typical petrol aromas, about what is a truly dry Riesling, and discover how a famous producer's Riesling style may be better explained by its distinctive

Presenter: Thierry Fritsch Thierry Fritsch, the head oenologist and chief wine educator of the Conseil Interprofessionnel des Vins d’Alsace (CIVA), the regional wine regulatory and promotional body of the Alsace wine region. Born and raised in Alsace, Thierry is an agricultural engineer and oenologist, and has an MBA from the Business School of Lyon. Prior to joining the CIVA in 1997, he worked as Chef de Cave for Pierre Sparr and Josmeyer in Alsace. Study