Tastes & Colours

Finesse, freshness, purety, Alsace proposes an unparalleled pallet of aromas and flavours - an authentic and intense sensory experience!

Dinner is served! !

Alsace wines reveal flavours, using their elegant finesse like a force of character. All aboard for a gourmet journey with seasonal products and cuisine from all over the world!

Terroir(s)

Finesse, freshness, purety, Alsace proposes an unparalleled pallet of aromas and flavours - an authentic and intense sensory experience!

The Grands Crus

Identified over the centuries by generations of wine-makers, the most beautiful Alsace terroirs produce authentic and high-quality wines. Wines tailored for keeping and haute cuisine.

Wine-growing area & Wine Route

Incredible garden of nature and culture, the Alsace wine-growing area is crossed by its famous Wine Route - a unique trail with postcard-perfect landscapes!

Plaisirs au coin du feu

Pork roast with prunes

The preparation

Heat a little oil in the stewpot and brown the roast on all sides.
Peel and finely chop your garlic cloves and onion and add them to the stewpot and brown a few minutes at low heat. Add the veal stock and white wine, cover and let simmer at low heat for about 30 minutes.
During this time soak prunes in the tea and regularly turn your roast. Add the prunes and their juice into the stewpot.
Continue cooking for another 15 minutes. Add a little water if necessary. The braising juices must be creamy and caramel-coloured.
Heat a little oil in the stewpot and brown the roast on all sides.
Peel and finely chop your garlic cloves and onion and add them to the stewpot and brown a few minutes at low heat. Add the veal stock and white wine, cover and let simmer at low heat for about 30 minutes.
During this time soak prunes in the tea and regularly turn your roast. Add the prunes and their juice into the stewpot.
Continue cooking for another 15 minutes. Add a little water if necessary. The braising juices must be creamy and caramel-coloured.

To be enjoyed with :

Pork roast with prunes — Pinot Gris d’Alsace
Its generous structure accompanies the fullness of prunes, and enhances the meat texture.

2 people

1	pork roast of about 400g
20	pitted prunes
1	onion
4	garlic cloves
20cl	of Riesling or Pinot Blanc d'Alsace
1 sachet	of plain black tea
2 teaspoon	of veal stock
	Olive oil
	Salt, pepper
1	pork roast of about 400g
20	pitted prunes
1	onion
4	garlic cloves
20cl	of Riesling or Pinot Blanc d'Alsace
1 sachet	of plain black tea
2 teaspoon	of veal stock
	Olive oil
	Salt, pepper

Our recipe suggestions

See all the recipes

Recipes and appropriate wines - Vins d'Alsace

The Recipes

Tagliatelle with girolle mushrooms

To be served with
Pinot Gris d’Alsace.