The grape harvest will soon be over throughout the country. This year, the harvest was very early and abundant. What about the late harvest?
What is a late harvest?
Late harvests, or "Spätlese" in German, have existed for centuries. As their name suggests, these are harvests carried out late; that is, when the grapes are left to ripen beyond their maturity threshold for several weeks after the traditional harvest period has ended.
Why produce late-harvest wines?
Overripening the grapes leads to a much higher concentration of sugar. This reflects winemakers' desire to produce exceptional wines with a distinctive character. There are two overripening techniques: raisining and noble rot. The first technique refers to the thinning of the skin surrounding the grapes. The second refers to an infection caused by a specific fungus that penetrates the grape. These two techniques make it possible to produce sweet and dessert wines with a unique taste. Among the best known are Monbazillac in southwestern France and Coteaux du Layon in the Loire Valley.
Where are they produced?
Very few wines carry the designation "late harvest." Indeed, harvesting overripe grapes is not enough to qualify for the late-harvest designation on the label. It is a designation reserved for exceptional wines with a higher production cost. The price reflects the delicate and often unpredictable nature of producing and vinifying these wines. There are other, stricter conditions:
- No chaptalization is permitted (adding sugar to the must to increase the wine's final alcohol level after alcoholic fermentation).
- The grapes must be harvested by hand.
- The must must contain a minimum sugar level of 220 to 243 grams per liter in Alsace, depending on the grape variety. This corresponds to 13 to 14.4% potential alcohol by volume.
- For Jurançon, the must must contain 281 grams per liter, corresponding to 17% potential alcohol by volume. For Gaillac, the figure is 289 grams per liter.
In Alsace, late-harvest appellations may only be made from Pinot Gris, Gewürztraminer, Muscat, and Riesling. Jurançon vines must be spaced at least 1.30 meters apart, with rows no more than 2.80 meters apart. In addition, the late harvest must take place at least 5 weeks after the end of the traditional harvest for the rest of the AOC. Finally, for the Gaillac AOC, the grape varieties used must be Len de l'Elh and Ondenc.
Ice wine
If the harvest is particularly late, it may take place in the middle of winter (in December or even January). The grapes are then frozen, and removing the tiny pieces of ice makes it possible to increase the sugar content of the must during pressing. This is known as ice wine. This technique is used in France as well as in Germany, Austria, and Canada.
Gastronomy and late harvests?
To accompany these unique and powerful late-harvest wines, equally rich and flavorful dishes are needed. Foie gras is the perfect example. It is ideal with fig compote and gingerbread. As a main course, these wines pair perfectly with white meats or spicy dishes, particularly those made with curry.
If you prefer seafood, don't worry: these wines are perfect with a fillet of white fish or lobster accompanied by citrus fruits. For cheese, Roquefort- or Gorgonzola-style cheeses are the preferred choice, as they pair perfectly with our late-harvest wines. Finally, for dessert, serve them with exotic fruit desserts. They can also be served with Alsatian desserts such as bettlemann (clafoutis) or beerawecka (pear and dried-fruit bread).
