Classical combinations : Being light, thirst-quenching and full of freshness, the Sylvaner will accompany oysters, mussels and other shellfish, snails, grilled fish and cold meats.
Unusual combinations : The Sylvaner will lighten heavy rustic-style meals, for example meals based on melted cheese. Wine is difficult to serve with vinaigrette, but the Sylvaner works wonders with salads, bringing to them its own vivaciousness and fine nuances of vegetables.
Classical combinations : Being tender and delicate, the Pinot Blanc will harmonise subtly with fish, white meats and poultry.
Unusual combinations : Pinot Blanc will also work well with egg dishes, such as dishes using boiled eggs, omelette or quiche. It is also a treat with mild cheeses (crème de gruyère, carré frais,…)
Classical combinations : Riesling is a noble thoroughbred, a wine capable of some of the greatest gastronomic combinations, with the most refined and delicate dishes : fish, white meats and poultry cooked with hints of spice, with sauced based on cream or white wine.
Unusual combinations : Riesling is also a wine which will complement exotic dishes, such as dishes with nuances of lemon, grapefruit or other citrus fruits, or dishes of raw fish (sushi). Its fine acidity and mineral flavours also bring out the tastes in goats cheeses.
Classical combinations : Opulent, long on the palette and sometimes slightly smoked, the Pinot Gris brings all its fullness to the most flavoursome of dishes, such as foie gras, white meats, poultry in sauce in sauce and even fowl.
Unusual combinations : The power and autumnal nuances of the Pinot gris (with suggestions of mushrooms, moss and undergrowth), go together well with the intense flavours of veal sweetbreads, calf liver, kidneys, and with all dishes based on mushrooms.
Classical combinations : Richly aromatic, Gewurztraminer is the wine to bring to full-bodied cheeses such as Munster, Maroilles, Livarot, and veined cheeses
The complex aromas of the cheeses and the Gewurztraminer enrich each other. The wine brings to them its robust body and hints of spices.
Gewurztraminer is the wine to drink with all desserts low in sugar.
Unusual combinations : Gewurztraminer is an aromatic explosion of fruit, flowers and spices, and so it goes hand in hand with the highlighted flavours of Asian, Indian and Moroccan cuisine. Something to try out is its combination with the three beloved ingredients of Mediterranean food : tomatoes, anchovies and olive oil.
GEWURZTRAMINER LATE HARVEST WINES "VENDANGES TARDIVES"
The sweeter dessert, the better it will be with a "Vendange Tardive" wine, or even a "Sélection de Grains Nobles". In any case, this wine is one which will stand up for itself on its own.
Classical combinations : The Alsace Muscat, a dry wine not to be confused with the sweet Muscats of the South of France, make a marvellous aperitif, thanks to its freshness and inimitable fruitiness (it offers aromas of fresh grapes).
Unusual combinations : Muscat's natural characteristics bring out the best in light food based on cooked or raw vegetables, such as steamed vegetable dishes and vegetarian dishes.
Its delicate bitterness makes it perfect to accompany asparagus.
Classical combinations : The Crémants d'Alsace wines are the natural choice for parties, and will combine well with the finest dishes such as caviar, canapés, fish and white meats. Of course they should also be taken as an aperitif.
Unusual combinations : With desserts, orto set aff a dish of fresh fruits.