After the Thirty Years' War and many other scourges that devastated the plantations, it was only in the middle of the 20th century that the Alsatian vine was going to recover. The winegrowers of the region were then interested in the notion of Appellation d'Origine Contrôlée. From 1945 onwards, a demand for quality appeared with the limitation of the production area and strict rules of production.

The Alsace appellation was decided in 1962 (the last of the great French wine regions), followed by the AOC Alsace Grand Cru in 1975 and the AOC Crémant d'Alsace in 1976.

The other French vineyards prefer to designate their wines by their terroir, while Alsace appellation wines are defined by their grape variety. 7 grape varieties are found here: Pinot Blanc, Pinot gris, Sylvaner, Muscat, Gewurztraminer, Riesling and finally Pinot Noir. The label on which the indication AOC Alsace usually appears also indicates the name of the grape variety.

The wines of the Alsace appellation are always bottled in the Alsace flute, which is particularly typical and recognisable among all the wines. This step must be carried out in the region of production.

Served chilled, but not iced, they are perfect as an aperitif (Crément d'Alsace), as well as with poultry (Riesling d'Alsace) or red meat (Pinot Noir) or foie gras (Pinot Gris d'Alsace) and finally with cheeses such as goat's cheese (Riesling) or camembert (Crémant d'Alsace).