White grape variety
Auxerrois
An Alsatian and Luxembourgish white often blended with Pinot Blanc and sold under its name.
What is Auxerrois?
Auxerrois is rounder and lower in acid than Pinot Blanc, and in Alsace the two are commonly blended and labelled simply as Pinot Blanc.
A Pinot × Gouais Blanc crossing, and therefore a sibling of Chardonnay.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 792 under the prime name AUXERROIS, with berry skin colour blanc and country of origin france, and the pedigree "HEUNISCH WEISS X PINOT". Checked 2026-08-17.
- Malbec — Malbec is also called Auxerrois in Cahors. The two are entirely unrelated — a name collision, not a relationship.
What it tastes like
This is the envelope across every expression of Auxerrois, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | medium | Some variation | |
| Alcohol | medium | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | low | Consistent | |
| Perceived freshness | medium | Some variation | |
| Texture | medium-plus | Some variation |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
- Alsace — France
If you like Auxerrois, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Treixadura
The structural profile is close across body, acidity and tannin.
Expect it to be leaner and more cutting.
Altesse
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fresher and more acidic, and more savoury.
Chasselas
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more neutral and subtle, and more savoury.
Similar but lighter
Something like this, but lighter?
Colombard
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fresher and more acidic, and fresher.
Müller-Thurgau
The structural profile is close across body, acidity and tannin.
Expect it to be sweeter, and more floral.
Parellada
The structural profile is close across body, acidity and tannin.
Expect it to be more floral, and fresher and more acidic.
Similar but lower in alcohol
Something like this, but less alcoholic?
Colombard
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be fresher and more acidic, and fresher.
Hunter Valley Semillon
They occupy similar territory for weight and structure.
Expect it to be fresher and more acidic, and fresher.
Parellada
The structural profile is close across body, acidity and tannin.
Expect it to be more floral, and fresher and more acidic.
Similar but fuller
Something like this, but richer?
Marsanne
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more oaky, and more savoury.
Alsace Pinot Gris
They occupy similar territory for weight and structure, and both come from the same country.
Expect it to be sweeter, and spicier.
Grenache Blanc
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more savoury, and softer and rounder.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Trout
Works because low tannin avoids the metallic interaction with fish.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Halibut
Works because low tannin avoids the metallic interaction with fish.
White fish
Works because low tannin avoids the metallic interaction with fish.
Cod
Works because low tannin avoids the metallic interaction with fish.
How to serve it
Temperature
10–13°C
50–55°F · Lightly chilled
About 45 minutes to an hour in the fridge from room temperature, or take it out of the fridge about an hour before serving.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Universal wine glass
A medium tulip-shaped glass handles almost everything well. If you own one set of glasses, this is the set to own — the difference between a good universal glass and a grape-specific one is far smaller than the difference between a good glass and a bad one.
Ageing
Wines made from this grape are generally at their best within a few years.
Grown in Alsace and Luxembourg, often blended into Pinot Blanc without being named. Lower in acidity than Pinot Blanc and made for early drinking. Note that "Auxerrois" is also a Cahors synonym for Malbec, which is a different variety entirely.
Family tree
Established by DNA analysis. Ampelography alone could not have found these relationships.
Parents
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof