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FranceCurated by Michele Edington, Certified Sommelier
Alsace wine route villages (Riquewihr, Colmar) are common shore-excursion add-ons from Strasbourg. Christmas markets here are a major Nov-Dec draw.
Grapes
white: Riesling, Gewurztraminer, Pinot Gris, Pinot Blanc, Muscat, Sylvaner, Auxerrois, Chardonnay, Chasselas, Klevener de Heiligenstein / Savagnin Rose
red: Pinot Noir
Wines & pairings
Alsace Riesling
Starters
- Choucroute garnie or terrine — Riesling feels completely at home beside the pork, sausage, and sauerkraut flavors you find all over Alsace. Its bright acidity wakes everything up, while the citrus and mineral notes bring a fresh edge to every bite.
- Tarte flambée (flammekueche) — This is one of my favorite things to put beside a cold glass of Alsace Riesling. The smoky bacon, onions, and crème fraîche play beautifully with the wine’s citrusy freshness, making the whole pairing feel incredibly easy to keep eating.
- Munster cheese tart — Munster has so much personality, and Riesling is one of the best wines to pour beside it. The wine’s acidity and citrus lift work beautifully with the creamy cheese, while its mineral character keeps every bite feeling fresh.
Entrées
- Coq au Riesling — This pairing practically builds itself because Riesling is already part of the dish. The wine picks up the creamy sauce, herbs, and tender chicken while adding a bright citrusy freshness that makes everything taste even more layered.
- Trout from the Vosges Mountains — Fresh trout and Alsace Riesling are such a natural match. The wine’s lemon, green apple, and mineral character fit beautifully with the delicate fish, especially when it is served simply with butter, herbs, or almonds.
- Choucroute garnie — If I were ordering one classic Alsatian dish with Riesling, this would be high on the list. Sausage, pork, potatoes, and sauerkraut all love the wine’s bright acidity, citrus, and mineral edge, and the pairing tastes exactly like something you should be eating in Alsace.
- Baeckeoffe — If I were ordering one classic Alsatian dish with Riesling, this would be high on the list. Sausage, pork, potatoes, and sauerkraut all love the wine’s bright acidity, citrus, and mineral edge, and the pairing tastes exactly like something you should be eating in Alsace.
- Pork schnitzel with lemon — Riesling and schnitzel just make sense together. The lemon picks up the wine’s citrus notes, while the crisp breading and juicy pork are fantastic with Riesling’s acidity and mineral character. I’d happily order this combination for lunch with a very cold glass alongside it.
Desserts
- Apple tart (Tarte aux Pommes) — Apple and Riesling already share so many of the same flavors. A lightly sweet apple tart brings out the wine’s green apple, pear, citrus, and floral notes, especially when the dessert has plenty of fresh fruit and a buttery pastry crust.
- Kugelhopf — Kugelhopf is such a natural thing to eat with a glass of Alsace Riesling. The soft, buttery cake, subtle sweetness, raisins, and almonds bring out the wine’s fruit and floral side while its acidity keeps the whole pairing bright and lively.
- Pear tart — Pear tart brings out one of my favorite sides of Riesling. The ripe pear and buttery pastry echo the wine’s orchard fruit, while its citrus and floral notes give every bite a little more freshness and perfume.
- Alsatian fruit tart — A colorful Alsatian fruit tart is beautiful with Riesling, especially when it is filled with peaches, apricots, plums, apples, or pears. All that fresh fruit pulls forward the wine’s own orchard and stone-fruit flavors, while the acidity gives the pairing a really lively finish.
Alsace Gewurztraminer
Starters
- Munster Tart (Tarte au Munster) — Gewürztraminer and Munster have grown up together in Alsace. The wine wraps floral perfume, lychee, and warm spice around the cheese, softening its intensity while letting its earthy character linger.
- Foie Gras with Brioche — Rich foie gras calls for a wine with equal generosity. Gewürztraminer brings ripe orchard fruit, rose petals, and gentle spice that settle naturally beside every buttery bite.
- Onion Tart (Tarte à l'Oignon) — Golden onions and buttery pastry pull the wine toward its softer side. Every sip layers floral aromas over sweet caramelized onions, creating a pairing that feels effortless.
Entrées
- Choucroute Garnie — Smoked sausages, cured pork, and tangy sauerkraut have anchored Alsatian tables for generations. Gewürztraminer threads ripe fruit and exotic spice through every bite, giving each forkful a fresh burst of aroma.
- Roast Chicken with Morels and Cream — Cream sauces seem to collect every floral note hiding inside Gewürztraminer. Morels add an earthy depth while the wine lifts the richness with apricot, spice, and rose.
- Baeckeoffe — Hours of slow cooking bring beef, pork, lamb, potatoes, and onions together into one comforting casserole. Gewürztraminer fills every spoonful with layers of baking spice, ripe fruit, and fragrant flowers that linger long after the last bite.
Desserts
- Kugelhopf (Late Harvest Gewürztraminer) — Late Harvest Gewürztraminer carries enough sweetness to meet this traditional cake while echoing its raisins, almonds, and warm baking spices.
- Pear Tart (Vendange Tardive recommended) — Honeyed pear and buttery pastry naturally pull Gewürztraminer toward its richest expression. A Vendange Tardive bottling adds layers of ripe fruit and floral perfume that seem woven into the dessert itself.
- Pain d'Épices (Vendange Tardive or Sélection de Grains Nobles) — Honey, cinnamon, clove, and orange peel all find familiar company in Gewürztraminer. Choose a noticeably sweet bottle here so the wine carries the same warmth and richness as the cake.
Cremant d'Alsace (sparkling)
Starters
- Seafood platter or canapes — A glass of Crémant d'Alsace has a way of waking everything up in these dishes. The oysters taste a little brinier, the shrimp a little sweeter, and suddenly everyone is reaching for another bite before they realize the bottle is already half gone.
- Gougères or Comté cheese puffs — Warm cheese pastries and sparkling wine are one of those combinations that seem almost unfair. The bubbles lift the richness while the toasted pastry notes in the wine quietly settle into the background like they belong there.
Entrées
- Trout with almonds and brown butter — Alsace sits between mountains, rivers, and vineyards, so pairings like this feel less invented than discovered. The fish stays delicate while the wine brings freshness to every buttery bite.
- Chicken with Riesling cream sauce — The sauce might be very rich, but Crémant never lets the meal feel heavy. Every sip sweeps the palate clean and somehow makes the next forkful taste even better than the last.
Desserts
- Fruit tart or macarons — The best sparkling wines don't compete with dessert. They frame it. The fruit tastes brighter, the pastry lighter, and the entire plate feels more refreshing than sweet.
- Apple tart — Alsace and apples have spent generations together. The orchard fruit notes in the wine seem to find their mirror in the tart, creating one of those pairings that feels effortlessly regional.
Featured along
- Rhine — Strasbourg, Breisach
Common questions
- What wine is Alsace known for?
- Alsace, in France, is known for Alsace Riesling, Alsace Gewurztraminer, Cremant d'Alsace (sparkling), made from grapes such as Riesling, Gewurztraminer, Pinot Gris, Pinot Blanc.
- What grapes are grown in Alsace?
- Riesling, Gewurztraminer, Pinot Gris, Pinot Blanc, Muscat, Sylvaner, Auxerrois, Chardonnay, Chasselas, Klevener de Heiligenstein / Savagnin Rose, Pinot Noir.
- What food pairs with Alsace wines?
- Classic local pairings include Choucroute garnie or terrine, Choucroute Garnie, Apple tart (Tarte aux Pommes), Fruit tart or macarons, Coq au Riesling.