Definition: Luxembourg Moselle

The first vines were planted in the Luxembourg Moselle region two thousand years ago. We know how important the Moselle vineyards became in the 4th century, when Trier, very close to the border of the Grand Duchy, became an imperial residence and one of the four capitals of the Roman Empire. However, these wines are little known worldwide. There are 1,320 hectares under cultivation, producing around 150,000 hectolitres per year. Despite its turbulent history, the Luxembourg Moselle vineyard now produces wines of great character and structure. Viticulture is taken seriously in this country, which has a Ministry of Agriculture and Viticulture. These highly appreciated wines are the result of fertile, well-tilled soil, ideal orientation and the dedication of winegrowers who are constantly striving to produce quality wines. Luxembourg's vineyards fully deserve their place among the most renowned appellations. The Moselle, which has been canalised since 1964, stretches for 42 km between Schengen and Wasserbillig. With elevations ranging from 142 to 129 metres above sea level, it forms a natural border between Luxembourg and Germany. Luxembourg's vineyards, one of the northernmost in the world, are cultivated on the slopes of a broad valley, varying in width from 300 to 400 metres, and produce high-quality wines. Most of the vines are located between 150 and 250 metres above sea level. The soils of Luxembourg's vineyards belong to the Triassic geological formation. They are divided into two distinct parts, each "transferring" the characteristics of its soil to the various wines produced.

In the canton of Remich, Keuper marl is the most common soil type. Here, the valley is quite wide and the gently sloping, rounded hills produce wines that are as mellow and harmonious as the landscape. In the canton of Grevenmacher, slow erosion of the limestone rock has created a narrower valley with steep dolomitic slopes that produce racy, elegant wines.

Due to its nobility, vine cultivation has many climatic requirements, particularly in terms of temperature, rainfall and sunshine. Thanks to its geographical location, the geological composition of its soil and its position in a temperate climate zone, which is both maritime and continental, the Moselle valley is ideally suited to this type of cultivation. Winters are moderate and summer temperatures are rarely too high. Average temperature variations are minimal, creating excellent conditions for the production of quality wines. It should also be noted that average rainfall is around 725 mm. The growing season for vines generally begins in mid-April, with flowering occurring in late June and ripening beginning in mid-August. The temperature in spring plays an important role, influencing the start of vegetation and flowering. Dry, warm weather is ideal for the formation of the grapes in July. Balanced temperatures in summer and autumn, as well as warmth in August and September, bode well for a good vintage. During the harvest, from late September to late October, sunny and dry weather rewards the winegrower's wishes. Due to the northern latitude (49°N), production is almost exclusively white grape varieties. 35% comes from the Ricaner (Müller-Thurgau) grape variety. Elbling, a typical Luxembourg grape variety, accounts for 11% of the vineyard area, producing a light and refreshing wine. Among the most sought-after wines are those made from Auxerrois, Riesling, Chardonnay, Pinot Blanc and Pinot Gris. Cooperatives account for more than two-thirds of the wine-growing area. Remich is home to a research centre and the official wine-growing organisation.

The reputation of Luxembourg wines is matched only by that of Luxembourg cuisine. Luxembourg's culinary arts have become an institution. Riesling, the "king of wines" from the Luxembourg Moselle. It is a wine of class and pedigree. Its fruitiness and beautiful length on the palate make it the ideal partner for those who want to pair it with "trout in Riesling" or "zander fillet with pasta", "leek whites" or "chicken fricassee in Riesling". It is the preferred companion for "hot fish", whether from the sea, lake or river. Imperial with "smoked ham", "ham in a crust" and "Luxembourg-style sauerkraut", it is divine with "Luxembourg-style crayfish". Pinot Gris: beneath its apparent mellowness, it asserts a finely spiced robustness that never fails to seduce. Some recommend it with foie gras. When it comes to fish, choose it with a combination of eel and pike in a creamy sauce. With "young guinea fowl with truffle aroma and melt-in-the-mouth potatoes", "duck aiguillettes with turnips", "duck breast with raspberry vinegar" or a piece of red meat, it will leave you and your guests wanting more. Pinot blanc, with its delicate freshness, brings out the subtleties of a variety of "hors d'oeuvres" or "charcuterie selections". It is also the perfect accompaniment to many fish dishes, such as sea bass supreme with lettuce greens, trout fillet puff pastry, or salmon with sorrel. It is also a pleasant accompaniment to "snails in a shell with herb sauce", "grandmother's veal blanquette" or "veal medallions with asparagus". Auxerrois is a convincingly sweet wine with typical finesse and bouquet. You can achieve perfect gourmet pairings by combining it with, for example, a "warm liver salad", a "small vegetable galette" or "fresh goat's cheese". Auxerrois will surprise you and make you appreciate "pork chops with sautéed apples and baby cabbage" or "scallops with crayfish coulis" even more. Pinot Noir, a grape variety from nearby Burgundy, is used to make this increasingly popular rosé wine. Subtle and fresh, its appeal is evident from the moment the bottle is presented. A "medallion of veal sweetbreads braised in Pinot Noir" or "osso buco" are perfect examples. It creates sublime gourmet harmonies with a "leg of lamb with flageolet beans" or a "rabbit stew with prunes". With red meat, it's a feast – enjoy it with a "grilled rib of beef on the bone". Gewurztraminer, with its robust and elegant character, is a full-bodied wine that everyone can identify with. Its subtle, intimately blended spicy flavours make it a wine worthy of exceptional moments. Long considered a "dessert wine", it pairs perfectly with "fermented cheeses". It is sensational with "foie gras" or a "slice of toast with Munster cheese", and goes well with a "raisin and walnut biscuit", unless you prefer to choose it with the "dessert trolley". Rivaner is a fruitier wine with a pleasant bouquet. It will not disappoint at any time of the day. It is a convivial wine, very suitable for aperitifs. During a meal, it can be relied upon to go with everything. Elbling: the driest wine with balanced acidity, it has always been the "everyday wine" for many Luxembourgers. It is popular and goes well with fried fish and many charcuterie specialities. Pinot Noir, a fruity and fresh wine. A harmonious balance of Burgundy varieties, it is a typically Luxembourgish quality wine with a lot of flavour.