|Riesling Hans Schaeffer:
Alsace is the country of storks and half-timbered houses, beer and sauerkraut. This is the image that all those who have never been to do so too often. But anyone who has the chance to know it knows that Alsace is not limited to these clichés. It's a good place to live. The Alsatians, very attached to the traditions, know how to welcome and share their love of the soil and their art of living, and the table holds an important place. Here, gastronomy has become an institution, certainly because of the diversity and richness of local productions. Among them, wine occupies a special place. One of the particularities of Alsace wines is to be marketed mainly under the name of grape variety they come from: Riesling, Sylvaner, Gewurztraminer, etc. Paul Brunet
Character of the wines paired with dishes
Alsace produces small quantities of red and rosé wines made from Pinot Noir (these wines therefore produce the same grape variety as the Borugogne red wines). But this region is best known for its white wines, which offer a full range, ranging from dry, light and fruity wines to great wines that are mellow, full-bodied and at the same time heady.
Sylvaner, a light, fresh and fruity wine. with onion pie, appetizers, seafood, cold starters, fried fish, ... but also to quench your thirst.
Muscat as an aperitif, but also asparagus. Unlike many other muscats, the muscatel of Alsace is a dry wine, deliciously bouquet.
Pinot Blanc or Klevner, dry and supple wine, on the milling fish, poultry, etc.
Riesling, dry and racy, considered by Alsatians as the "wine of the king of Alsace" with crustaceans and fish ,. Unless they are served with a sauce too high, it is also used with Alsatian sauerkraut.
The Tokay Pinot Gris, opulent and full-bodied, the most intoxicating of Alsatian wines, on white meat, poultry, small game, Backeofe (also known in Alsace as sauerkraut), especially if this wine was used for the marinade. Dry, it very advantageously replaces vodka on caviar.A large Tokay Pinot Gris VT or SGN is the ideal accompaniment for foie gras
Gewurztraminer is full-bodied, robust, dry or fluffy depending on the origin and year, always aromatic, on foie gras, poached poultry, kugelhopf, but also munster. Gewurzhaminer: "hop there, try to see once".
The Pinot Noir, once very cultivated in Alsace, completes the range. It can be served on charcuterie, grilled meat, roast poultry, small game, etc. It allows you to have a meal without leaving the Alsatian vineyard.
The Crémant d'Alsace
Crémant d'Alsace is an excellent aperitif. It is also served at receptions. It can accompany a whole meal if you choose the dishes according to the wine and "play on the structure and dosage of wines (raw, semi-dry ...).