Auxerrois* is a green grape from France.

Auxerrois is a high yielding variety that needs green harvesting in order to produce grapes of a reasonable quality level.

Aromas are typically rich in citrus with ripe fruit, and acidity is high. The wines commonly also can be recognised from their oily texture.

Auxerrois can be found as a dry varietal wine. More commonly it is however used as a blending partner together to Pinot Blanc as the two varieties complement each other. Blended, they are produced both as dry wines and as the sparkling Cremant d’Alsace.

Given the fact that a varietal Auxerrois easily displays a cabbage like flavour, it could be a good idea to for the blends. Actually, Pinot Blanc wines almost always are blends of Pinot Blanc and Auxerrois, combining the freshness of Pinot Blanc with the spicy, full-bodied character of Auxerrois.

Food pairing
A dry Auxerrois/ Pinot Blanc blend will pair excellently with various kinds of iglht dishes, from salmon to chicken. Serve the wine at 10-12°C/ 50-54°F.

A Cremant d’Alsace is typically something you enjoy as an aperitif at 6-8°C/43-46°F.

If you instead want to enjoy it with various kinds of cheese, the wine is best served at 8-10°C/46-50°F.

Where is it grown?
Auxerrois is a grape that slowly is increasing in popularity among winefarmers.

In France, the planted area has increased with twenty percent in ten years. In 2010, there were 2.365 ha/5,844 ac, placing it as the thirty-eight most planted variety in France.

In Germany, there are plantings in both Baden and Pfalz, although the total acreage is a mere 190 ha/470 ac.

About the same acreage, 183 ha/452 ac, is planted in Luxembourg, placing Auxerrois as the third most planted grape.

Furthermore, there are small plantings in British Colombia and Ontario in Canada. In the United Kingdom, reported acreage is so small (9 ha/22 ac) that it gives the impression of the variety being uprooted.

The name Auxerrois does not have anything to do with the French city Auxerre. It is instead thought to be refer to the region Alsace-Lorraine in east to north east of France, where the variety is recognised as having originated.

*The name Auxerrois is also used as synonym for three other grapes (the French varieties Chardonnay Blanc, Cot, and Pinot Blanc). They have, however, no connections to the grape presented here.