The 2020 grape harvest will soon be finished across the country. This year, the harvest was very early and abundant. What about the late harvests?
What are late harvests?
Late harvests, or "Spätlese" in German, have existed for centuries. As the name suggests, these are harvests carried out late; that is, when the grapes are allowed to ripen beyond their usual maturity threshold, for several weeks after the end date of the traditional harvest.
Why do we do late harvests?
The overripening of grape berries leads to a much higher concentration of sugar. This is a deliberate choice by winemakers to produce exceptional wines with a distinctive character. There are two overripening techniques: passerillage and noble rot. The first technique refers to the thinning of the skin surrounding the grape berries. The second refers to an infection caused by a specific fungus that penetrates the berry. Both techniques allow the production of sweet and luscious wines with a unique taste. Among the best known are Montbazillac in the Southwest and Côteaux du Layon in the Loire Valley.
Where are they practiced?
Very few wines carry the "late harvest" label. Indeed, harvesting overripened grapes alone is not enough to obtain the late harvest mention on the label. This designation is 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 allowed (the addition of sugar to the must to increase the final alcohol content after alcoholic fermentation).
- The grapes must be harvested by hand.
- The must must have a minimum sugar content of 220 to 243 grams per liter in Alsace depending on the grape varieties. That is 13 to 14.4% potential alcohol by volume.
- For Jurançon, it requires 281 grams per liter of must, or 17% potential alcohol by volume. For Gaillac, it is 289 grams per liter.
In Alsace, late harvest appellations can only come from Pinot Gris, Gewurztraminer, Muscat, and Riesling. Jurançon vines must be spaced at least 1.3 meters apart with rows no wider than 2.8 meters. Additionally, late harvests must take place at least 5 weeks after the end date of the classic 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 can take place in the middle of winter (in December or even January). The grape berries are then frozen, and the removal of tiny ice crystals during pressing increases the sugar concentration in the must. This is called ice wine. This technique is practiced in France but also in Germany, Austria, and Canada.
Gastronomy and late harvests?
To accompany these unique and powerful late harvest wines, you need dishes that are equally rich in flavor. The best example is foie gras. It pairs perfectly with fig compote and gingerbread. As a main course, these wines go very well with white meats or spicy dishes, especially those with curry.
If you prefer seafood, no worries—these wines are perfect with a fillet of white fish or lobster served with citrus. For cheese, opt for varieties like Roquefort or Gorgonzola, which pair wonderfully with our late harvest wines. Finally, for desserts, 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).
