No Lux for Luxembourg

Clos Des Rochers Auxerrois

You’ve heard of the major wine regions in France. You might have seen those little splashes of color spilled onto the map, making the country appear as if it were once a blank canvas. Sure, there’s more than a couple waterways adding to the palette, but nothing so artistically perverse as you would see from a post-modern artistic genius. Call it art, call it geography, but the idea is to indicate exactly where these places are, so as not to confuse the information-seekers. But even for those who know a little about regional wines and their exact locations, a few of us may be a little stymied about some of the more unpopular areas. They’re not difficult to find, and not always easy to place, but there’s great juice flowing out of that one niche you have probably never seen. 

However, this post has nothing to do with France. You might have been unexpectedly hoping for another topic, so here’s your chance to embark on something a little onerous this time around. It has to do with Luxembourg, which is one of the most aptly forgotten viticultural landscapes that the wine world has left to personal interpretation. Yet, most people do not even know anything about it, regardless of wine, or it’s geographical employ. Well, for a crackerjack lesson, the country borders Belgium, France and Germany, stood in neutrality through the World Wars, and currently accepts the Euro as legal tender. Easy enough right? But the real cinch is that they’ve been making wine for the longest time, and the results may surprise you. 

For all immediacy, Auxerrois (*Aww-Zur-Rah*) is not a household name and due to a lack of permeation in the Americas, the grape has not seen too much publicity. Most would cringe at having to pronounce the varietal’s namesake, and do not bother in doing so, but you have the relief of knowing that Pinot Blanc is a little easier on the lips. Yes, the two major players are here, and they’ve been making a stir of changes since their arrival. However, the remnant fact appears to be that people would like either-or if they simply understood their circumstance. 

The Pinot Blanc

The mapping of the Lux wineshed, appears to have taken on the coalescence of Germanic and French-style practices and philosophy over the years and the final products tend to represent just that. The Auxerrois is by all estimation, similar to that of a dry Riesling, with a range of savory elements and a brisk, almost mineral-driven expectancy with macerated apricots to follow...See: “Clos De Rochers.” You might guess that Pinot Blanc is somewhat of a force elsewhere, and you’re right, but the idea with this one, is to implore buyers to see that it’s just as soft, just as bright comparatively, to Alsace’s claim for creating some of the best whites from this grape. Think of it as “P.B.” without the “J” and you’ve got something there. It’s nutty, smooth, sometimes creamy, and if you like, could represent itself amicably with the common apple. Confused? Don’t be, because it’s all about the “oohs!” and veritable “Ah’s!” that one could exclaim if they knew how quenching these table wines can be. For example, See again: “Clos De Rochers.”

Luxembourg has been pressured to make their exports a little more available as of late, but new products are making headway. Not only does the country suspend two seemingly unpopular varietals, but they owe to us, in tandem, wine made from the more popularized Riesling, Gewurztraminer and Pinot Gris varietals. My guess, is that if locals want to make good on an attempt to provide thirsty Americans with a valuable experience, then they can deliver wines with more affordability than some higher-priced staples from Germany, or France. 

What I see, is a country without a trade chip, basically, a caricature of a good gambler in need of confidence. I do not know if Luxembourg will beat out a phantom competitor like Switzerland in the slow outpouring of success, but at this point, they should. I’m not brow-beating them in accusation, but we’ve already made it clear that we need more good juice. Granted, more people should be endeared by such a delicacy, but we’re not. Most of us tend to revel in the old maelstrom of Chardonnays and white Pinot, so it’s our fault too. I have to act like a classic parent in the matter, and say to all of our fellow wine drinking brethren: “Well, too bad you’re not interested, because, you know...your missing-out buddy!” Ugh! what’s the point though, right? I know you’ve heard the underdog story ad-nauseam, so I’m not pushing this critique of good wine any further.

 That is, if you want me to be some kind of hero. 

Brian Maniotis

Wine Warehouse

Visit us @: westchesterwine.com