As preludes to a meal, aperitifs are pleasurable invitations for what’s ahead! Alsace wines are mostly dry and deliciously aromatic, leaving the palate fresh to lightly and heartily begin a meal.
The festive touch: Undeniable finesse, delicate freshness, bubbles which tickle the palate, the Crémant d’Alsace sets the tone.
A fruity charm: The Muscat d’Alsace: dry and light, its grape aromas guarantee an artful introduction.
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The Vins d’Alsace are naturally fresh, fruity and pure! Not surprising that they go so obviously well with our garden treasures by respecting the delicate textures. 5 fruits and vegetables a day? The Vins d’Alsace are definitely in favour of that!
The bold : the Muscat d’Alsace uses its fruitiness and freshness to play on the light bitterness of asparagus.
The tender : the Pinot Blanc d’Alsace offers its discreet charm to our little garden patch vegetables.<58/> Discover
Fish and crustaceans: their delicate and tender meat is appreciated by discriminating gourmets! The vivacity of Alsace wines and the fine mineral notes of their Grands Crus are necessary to accompany these dishes, without altering their distinctly intense and refined taste-specific personality.
A safe bet : The Riesling d’Alsace rolls-out its most subtle aromas to emphasize the salty character of these delicious sea delicacies.
The freshness value : The Sylvaner d’Alsace, with its subtle fruitiness, doesn’t interfere with the sea saltiness thanks to its subtle fruitiness and, on the contrary, refreshes and quenches your thirst.
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The question of colour is often raised as there are white and red meats as well as white and red wines! So in fact what determines the pairing is the way meats are prepared and cooked as well as the spices and seasonings used. The range of Alsace white and red wines can adapt to all the variants and has all players in this little world agree!
The classic : The Pinot Noir d’Alsace, a light or more full-bodied red wine, is the natural ally of red meats (beef, duck …) and game.
The bold: The Pinot Gris d’Alsace willingly encroaches on this red wine territory with a preference for roasts and stewed white meats, but also for tripe products (liver, kidneys …).
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White Alsace wines and cheeses? A surprising choice but which is more obvious than it appears!
Value no.1: they lighten-up the dense and rich substance of cheeses.
Value no.2: their acidity has a most perfect and delicious harmony with that of cheeses.
Last but not least, milk proteins clash with the tannic texture of red wines.
The mountains : The Pinot Gris d’Alsace sports its charm and generosity to accompany our most famous mountain cheeses (Comté, Gruyère, Abondance…).
Strength and softness: The Gewurztraminer d’Alsace rolls-out a distinct character equalling strongly-tasting cheeses (Munster, Livarot, Maroilles…), which it coats in its rich and spicy aromas and simultaneously soft and powerful nuances.
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The Vins d’Alsace perfectly integrate the sugar and acidity, fully unveiling their balancing act feats when accompanying desserts!
The great specialist : The Gewurztraminer d’Alsacesports a delicious roundness and inimitable fruitiness which enchants desserts.
Rare treasures : The Vendanges Tardives offer a suave palate which rolls-out remarkable substance and intensity.
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