The seven faces of Alsace wines :

Seven varieties of grape are cultivated and entitled to the "Appelation d'Origine Controlee" label : sylvaner, pinot blanc, riesling, gewurztraminer, muscat, tokay pinot gris and pinot noir.


    In Alsace, contrary to most other French wine regions, most wines are made from a single variety of grape and are named after that variety.

    In accordance with regulation, they are bottled in the long, slender and elegent Alsace bottle, except for the Cremant of Alsace, a sparkling wine made according to the "Methode Champenoise".
     In addition, since 1972, they must by law be be bottled in the region of production, which is an guarantee of origin.

SYLVANER : A light wine, fresh and fruity. Delightful with sea-food, fish and charcuterie.

PINOT BLANC : A well-balanced, subtle yet lively wine. Can be served wherever white wine is called for.
RIESLING : Alsace wine "par excellence", full of character, with a delicate bouquet and an exquisite fruitiness. It compliments the finest food and is superb with fish, shell-fish, sea-food and, of course, choucroute (sauerkraut).

MUSCAT : A dry wine with a distinctive bouquet. It's a delicious aperitif and an incomparable wine for parties and receptions. Excellent with asparagus.
TOKAY PINOT GRIS : A heady, rich and full-bodied wine. It enhances all rich foods, particularly foie gras and juicy roast meats. It can also be drunk as aperitif.
GEWURZTRAMINER : Elegant, full-bodied and well-balanced, it's a wine with a highly elegant bouquet, which has an appealing taste and smell (roses). "Gewurzt" means spice : with its lingering spicy aftertaste, Gewurztraminer lives up to its name. Very good at aperitif or for dessert.

PINOT NOIR : A dry red or rosé wine, with a delicious fruitiness and elegant bouquet. It can be aged in wood barrels, which add tannin and an aroma of vanilla to the wine. It can be drink with strong cheese (like the Munster, near Colmar), red meat or with charcuterie.