Don't be confused by the fact that the Auxerrois was already mentioned in the 13th century. Over the centuries, several varieties in France have been called Auxerrois, white wine varieties such as Chardonnay or Pinot Blanc as well as the red wine variety Malbec. It was first documented as an actual white wine variety in 1816 on the Moselle, where it no longer exists today. Today, the main growing area for Auxerrois is Alsace, with 2,300 hectares, but where it almost never appears as a single variety on the label, but is usually processed into the famous “Edelzwicker” cuvée or found its way into the Pinot d'Alsace together with the Pinot Blanc. It is also a permitted component of the sparkling wine Crémant d'Alsace. It probably developed as a descendant of the Pinot and Gouais Blanc varieties and is therefore related to the Gamay Noir, Aligoté and Chardonnay grape varieties, which explains why the latter wine was called Auxerrois in Burgundy. The Auxerrois ripens early and has a medium-long acid structure, which also recommends it for cool locations. Unfortunately, it is susceptible to a whole range of diseases, from powdery mildew and downy mildew to sour rot and sourworm infestation. Alsace has by far the largest vineyard area, but there are still a few hectares in Luxembourg, Germany and Canada.
This grape variety is also known by the name of:
Aukseroa blanc, Aucerot, Auxerrois blanc, Auxerrois blanc de Laquenexy, Auxerrois de Laquenexy, Auxerrois gris, Auzerrois blanc, Blanc de Kienzheim, Ericey de la montée, Ochserohr, Pinot Auxerrois, Okseroa, Weißer Auxerrois
