Wine and food pairing tips
Food and Wine Pairing
  Alsace Wines  
Alsace Riesling wine


It is often described as dry, distinguished, delicately fruity, with an elegant bouquet and sometimes mineral or floral notes. After 3 or more years of maturing the wine reaches the right balance, with a more sophisticated bouquet evolving on petrol notes.

Tips: An ideal gastronomy wine, it provides a perfect match with fish, shellfish, white meat and sauerkraut. Riesling is also often used to make sauces which accompany trout or chicken.
Serve chilled (8-10 degrees C) but not iced.
Alsace Gewurztraminer wine


Well-known for its exceptional aromatic character, the wines have a rich bouquet of roses, lychee and spices, with a powerful and rounded structure. They can benefit from some bottle-ageing despite a relatively low acidity.

Tips: Gewurztraminer makes for a perfect aperitif, and an irreplaceable partner for all exotic cuisine, strong cheeses such as Munster, or with dessert.
Serve chilled (8-10 degrees C) but not iced.
Alsace Pinot Gris wine

Pinot Gris

Rich and flavorful, the wines are nicely structured with a certain roundness. They show a smoky and honey-like character, often retaining some residual sugar.

Tips: The wines are well adapted to spicy meat dishes or game.
Serve chilled (8-10 degrees C) but not iced.
Alsace Sylvaner wine


Produces simple dry wines, mostly used for blending. They are remarkably fresh, light and discreetly fruity.

Tips: A pleasant thirst-quenching, and sometimes lively wine, it pairs well with seafood, cold meats, quiche and salads.
Serve chilled (8-10 degrees C) but not iced.
Alsace Muscat wine


A very aromatic dry wine, quite different from the sweet Muscats of the Mediterranean. The wine retains the primary aromas of the original Muscat grape.

Tips: It is a fruity and refreshing wine which serves as a perfect aperitif. It is also particularly recommended with asparagus.
Serve chilled (8-10 degrees C) but not iced.
Alsace Pinot Noir wine

Pinot Noir

The source of Alsace's only rosé or red wines, it displays a typically fruity, cherry-like bouquet. When vinified as a red wine, it can be matured in oak barrels, bringing it more structure and aromatic complexity.

Tips: It offers a light, flexible compromise for fish-and-meat menus, while a perfect match for cold cuts and red meats.
Alsace sweet wine

Sweet Wines

Vendanges tardives: (Late Harvest) sweet or semi-sweet wine.
Tips: Such wines make an elegant partner for certain exotic dishes, foie gras and desserts that are not overly sweet.

Selection de grains nobles: Wines made from grapes affected by the noble rot, they are rich and concentrated sweet dessert wines, which are rare and expensive.
Tips: They can be served with dessert, or on their own.

Pinot Blanc grapce, Alsace cremant wine

Crémant d'Alsace

Made from Pinot Blanc grapes, these sparkling wines are light-bodied, somewhat fruity, delicate, and youthful. Depending on the producers, they can vary in intensity, through the different blends and aging regimens.

Tips: They can be served as an aperitif or on their own.
The ideal serving temperature is 5-7 degrees C.
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