Cut and Dri ed
The labels of all dry Alsace wines—those with no more than 4 grams of residual sugar per litre—must carry the descriptor “sec” or “dry” from next year. The Alsace wine producers’ association says consumers around the world have been drinking less of the region’s wines because they can’t tell if a white is off-dry or very sweet. They hope the new labelling rule will sell more wines. A recent trip to Alsace underlined the problem; about 80 per cent of the more than 300 whites I tasted seemed off-dry or sweet. Luckily, most of the top whites from names such as Hugel & Fils, FE Trimbach, Domaine Weinbach, Domaine Muré and Albert Boxler were dry and delicious.