Okserua

Okserua (Auxerrois) is a white grape variety with a perplexing set of synonyms.

True okserua – called Pinot oxera or okserua Blanc is widely spoken in Alsace and is found in many more wines than people think.

In Cahors okserua – synonymous with the Malbec grape. And okserua Gris, for some strange reason – a synonym for Pinot Gris.

The origin of the Alsatian okserua remains unclear. His writing coincides with the city of Osera in Chablis, but is pronounced differently. However, Alsace can be considered the birthplace of this variety, especially in the Northern part of the region, where the cooler climate helps this low-acid variety to keep a good freshness.

Okserua widely used in crémant of Alsace, commonly blended with Pinot Blanc.

In General, the relationship okserua with Pinot Blanc is unique: the first can be used in varietal wine from Pinot Blanc without any instructions. In fact, the regulations of the AOC of Alsace allows for 100% okserua to sell with the label of Pinot Blanc!

Wine from okserua thicker and less fresh than Pinot Blanc, but these varieties beautifully complement each other. The most traditional of their Union can be considered Alsatian blend Edelzwicker (Edelzwicker) is a wine that okserua plays a leading role, but its content is not specified.

If to keep in check the yield, then okserua you can get a good wine with a bright citrus bouquet, often with a rich musky aroma. With aging, this wine takes on a honey tone and is noticeably thickened in color.

Not very good samples can be grassy and lethargic, unbalanced and bland. This variety is not forgiving at the winery: without proper skill the wine turns out… not at all.

It is made in dry or semi-dry version, but oxera rarely get comparable in depth and sweetness with Alsatian Pinot Gris.

Outside of France the variety is grown in Germany, Austria, Italy and Luxembourg. Minor planting is in North America and South Africa.

Source: portal WineSearcher