Gewurztraminer Hans Schaeffer

Alsace is the land of storks and half-timbered houses, beer and sauerkraut. This is the image that all those who have never been there have too often. But anyone lucky enough to know knows that Alsace is not limited to these clichés. It is a region where life is good. The Alsatians, very attached to traditions, know how to welcome and share their love of the land 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 that they are marketed mainly under the name of the grape variety from which they come: Riesling, Sylvaner, Gewurztraminer, etc. Paul Brunet

Character of wines paired with dishes
Alsace produces small quantities of red and rosé wines based on Pinot Noir (these wines therefore produce the same grape variety as the red wines of Borugogne). But this region is best known for its white wines, which offer a complete range, from dry, light and fruity wines to great sweet wines, full-bodied and at the same time heady.

Sylvaner
Sylvaner, a light, fresh and fruity wine. with an onion tart, appetizers, seafood, cold starters, fried fish, ... but also to quench your thirst.

Muscat
Muscat as an aperitif, but also with asparagus. Unlike many other muscats, Alsace muscat is a dry wine, deliciously bouquet.

Pinot Blanc
Pinot Blanc or Klevner, a dry and supple wine, with fish meunière, poultry, etc.

Riesling
Riesling, dry and racy, considered by the Alsatians as the "wine of the king of Alsace" with shellfish and fish. Unless they are served with a sauce that is too high, it is also used with Alsatian sauerkraut.

Pinot Gris
Pinot Gris Tokay, opulent and full-bodied, the most intoxicating of Alsatian wines, with white meat, poultry, small game, Backeofe (also known in Alsace as sauerkraut), especially if this wine was used for the marinade. Dry, it is a very advantageous substitute for vodka on caviar. A great Tokay Pinot Gris VT or SGN is the ideal accompaniment for foie gras

Gewurztraminer
Gewurztraminer is full-bodied, robust, dry or mellow depending on the origin and year, always aromatic, on foie gras, poached poultry, kugelhopf, but also munster. Gewurzhaminer: "hop over there, try to see once".

Pinot Noir
Pinot noir, once widely cultivated in Alsace, completes the range. It can be served with cold cuts, grilled meat, roast poultry, small game, etc. It allows you to have a meal without leaving the Alsatian vineyard.

Crémant d'Alsace
Crémant d'Alsace is an excellent aperitif. It is also served at receptions. It can accompany an entire meal provided that you choose the dishes according to the wine and "play on the structure and dosage of the wines (crus, demi-secs, etc.).