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LuxembourgCurated by Michele Edington, Certified Sommelier
Luxembourg is mostly white wine, but Pinot Noir and Gamay do exist, and the official Luxembourg tourism site specifically points travelers toward Elbling, Rivaner, Auxerrois, Pinot, Riesling, and Chardonnay, while also noting that red wines are part of the story too.
Grapes
white: Rivaner / Müller-Thurgau, Pinot Gris, Auxerrois, Pinot Blanc, Riesling, Elbling, Gewürztraminer, Chardonnay
red: Pinot Noir, Gamay, Dornfelder
Wines & pairings
Luxembourg dry white
Starters
- Gromperekichelcher (Luxembourg Potato Fritters) — Fresh from the fryer, these crisp potato fritters carry just enough onion and parsley to make every bite feel comforting. A glass of Auxerrois or Rivaner brings a bright, orchard-fruit freshness that keeps the plate feeling light from beginning to end.
- Moselle River Trout Rillettes — Luxembourg's vineyards follow the Moselle for a reason. River trout and local white wines have shared the table for generations. Delicate citrus and gentle minerality weave naturally through every creamy bite.
- Feierstengszalot (Luxembourg Beef Salad) — Tender beef, onions, herbs, and a light vinaigrette create a starter that feels simple and welcoming. Pinot Blanc echoes the fresh herbs while its lively finish keeps the salad tasting bright.
Entrées
- Judd mat Gaardebounen — Smoked pork collar and broad beans have become one of Luxembourg's defining comfort foods. A fuller Pinot Gris carries enough texture for the smoky pork while fresh acidity brings every spoonful back into balance.
- F'rell Am Rèisleck (Trout in Riesling Sauce) — The Moselle winds through both the vineyards and the kitchen here. A local Riesling settles into the buttery sauce with citrus, white flowers, and mineral notes that feel completely at home beside the trout.
- Bouchée à la Reine — Creamy chicken, mushrooms, and flaky pastry create one of Luxembourg's favorite comfort dishes. Pinot Blanc slips easily into the rich sauce, adding freshness that carries from the first forkful to the last.
Desserts
- Quetschentaart (Plum Tart) (Late Harvest Pinot Gris or Vendanges Tardives) — Sweet plums seem to wake up the ripe orchard fruit hiding inside a late-harvest Pinot Gris. Every sip follows the buttery pastry and juicy fruit with an easy elegance.
- Apple Tart (Late Harvest Auxerrois or Pinot Gris) — Luxembourg orchards and vineyards have always shared the same countryside. Ripe apples, buttery pastry, and a gently sweet white wine create a pairing that feels deeply rooted in the region.
- Kachkéis Cheesecake (Off-dry Pinot Gris) — Creamy cheese desserts invite a wine with just enough sweetness to soften every bite. An off-dry Pinot Gris brings ripe pear, honey, and fresh acidity together in a finish that feels smooth and balanced.
Cremant de Luxembourg (sparkling)
Starters
- Seafood canapés or smoked-salmon blinis — The bubbles make smoked salmon feel silkier, the seafood taste fresher, and before long everyone is reaching for another canapé without quite realizing why.
- Oysters with lemon — There's something magical about good sparkling wine and oysters. The wine seems to sharpen the sea-salt freshness while the oysters soften the wine's edges. Together they somehow taste brighter than either would on its own. Pour the wine on top of the oyster for a refreshing spritz.
Entrées
- Trout from the Moselle River with herbs — The vineyards and the river have been neighbors for centuries, so this pairing feels less like a recommendation and more like local common sense. The fish stays delicate while the wine brings freshness to every bite.
- Roast chicken with cream sauce — Crémant has a talent for making rich foods feel lighter than they are. One sip cuts through the cream, refreshes your palate, and makes the next forkful just as enjoyable as the first.
- Pork schnitzel — The crisp coating and bright bubbles play off each other beautifully. Every sip lifts the richness from the palate while the wine's orchard-fruit notes quietly settle into the background.
Desserts
- Fresh fruit tart or macarons — Off-dry Cremant makes the fruit tastes brighter, the pastry feels lighter, and somehow the entire plate becomes more refreshing than sweet.
- Apple tart — The orchard fruit notes that often show up in an off-dry Crémant seem to find their mirror in a simple apple tart. It is one of those pairings that feels effortless, like it was always supposed to happen.
- Pear tart with almond cream — There's enough freshness in this wine to keep the dessert from feeling heavy, while the pear and almond notes seem to echo back and forth between glass and plate.
Featured along
- Moselle — Remich, Schengen
Common questions
- What wine is Luxembourg Moselle known for?
- Luxembourg Moselle, in Luxembourg, is known for Luxembourg dry white, Cremant de Luxembourg (sparkling), made from grapes such as Rivaner / Müller-Thurgau, Pinot Gris, Auxerrois, Pinot Blanc.
- What grapes are grown in Luxembourg Moselle?
- Rivaner / Müller-Thurgau, Pinot Gris, Auxerrois, Pinot Blanc, Riesling, Elbling, Gewürztraminer, Chardonnay, Pinot Noir, Gamay, Dornfelder.
- What food pairs with Luxembourg Moselle wines?
- Classic local pairings include Fresh fruit tart or macarons, Trout from the Moselle River with herbs, Seafood canapés or smoked-salmon blinis, Quetschentaart (Plum Tart) (Late Harvest Pinot Gris or Vendanges Tardives), Judd mat Gaardebounen.