Auxerrois
A gentle, round Alsace white related to Pinot Blanc and Chardonnay. Northern Michigan has some of the most notable American plantings, and it also turns up in Oregon.
Auxerrois (oh-sehr-WAH) is a white grape from Alsace, Lorraine and Luxembourg. It's a sibling of Chardonnay and a close relative of Pinot Blanc, and in Alsace it's often blended with Pinot Blanc. In the U.S. it's a niche grape, but northern Michigan has some of the country's most notable plantings, and it also turns up in Oregon.
What It Tastes Like
Auxerrois is softer and rounder than most cool-climate whites. Expect pear, yellow apple, melon and a touch of honey, with gentle acidity and a slightly creamy texture. It's the white to choose if you find Riesling or Sauvignon Blanc too tart.
Where It Grows
On Michigan's Leelanau Peninsula and Old Mission Peninsula, Auxerrois ripens reliably in short, cool seasons. It's bottled on its own and used in blends and sparkling wines. Small plantings also exist in Oregon's Willamette Valley and in a few other cool-climate regions.
What to Look For
- Dry or off-dry Auxerrois on Michigan tasting menus.
- Sparkling wines, where it adds roundness.
- White blends with Pinot Blanc or Pinot Gris.
Worth Knowing
In France's Cahors region, Auxerrois is also a local name for Malbec, an entirely different red grape. On an American label, Auxerrois almost always means the white.
Where to Find Auxerrois
Wine regions on American Winery Guide where Auxerrois is grown or poured: