Auxerrois
A supple northern French white grape, often blended with Pinot Blanc in Alsace. Its rounded texture contrasts with Riesling’s sharper acidity.
Aromatic palette
apple · pear · peach · white flowers
Read the structure.
What could you confuse it with?
Pinot Blanc can look similar; Auxerrois often brings more breadth and less acidity. The white grape is distinct from Malbec, also locally called Auxerrois in Cahors.
Origins & family
Origin
Associated with north-eastern France; its development was promoted in Moselle and later Alsace.
Family
A natural Pinot × Gouais Blanc crossing, alongside Chardonnay, Gamay and Aligoté.
In the vineyard
Early ripening suits northern vineyards and limestone sites. Powdery mildew and grey rot are important risks.
Growing season
Early ripening suits northern vineyards and limestone sites.
Vineyard sensitivities
Susceptible to powdery mildew, downy mildew and grey rot.
Regional expressions
Alsace
Frequently partnered with Pinot Blanc; varietal examples are rounded and gently fruity.
Medium body, softer acidity.
At the tableOffer with quiche or chicken in a light cream sauce.
Explore AlsaceCellar & service
Winemaking & development
Still Alsace blends and Crémant use its body and soft acidity; lees ageing can add breadth.
Service & ageing
Serve around 9–11°C in a white-wine glass.
Pairing logic
Quiche, poultry and mild creamy dishes suit its rounded palate.