This inimitable wine unfolds an array of resources: singular balance, remarkable zestiness and an exquisite finesse!

Endowed with a subtle palette of aromas, it makes for a great match with delicate white fish which requires an elegant wine to match its taste. Its fine acidity, combined with a dash of lemon zest, brings out the subtle flavours of shellfish while enhancing its salty quality.  When fish and shellfish are cooked with a sauce or with cream, it brings a lightness which refreshes the palate, preparing it for the next mouthful.

Unlike any other variety, its soil-specific minerality can be a delicious match to the intense iodine flavours of oysters.

And without openly boasting, it’s one of the rare white wines that can be paired with caviar without it leaving an unpleasant fishy and metallic taste in your mouth. You need all the character of a Riesling d’Alsace to not be overwhelmed by the caviar taste but rather enjoy it even more with each bite you take. 

Now leaving the fish world, Riesling also matches perfectly with poultry and white meats which don’t fare well with aggressive tannins. It’s a great partner for accompanying preparations in sauces such as with veal ragout or Coq … au Riesling.

When it comes to the cheeseboard, goat and sheep milk cheeses are ideal with these vivid and expressive wines, with the long and racy acidity reflecting the sharp acidity found in these cheeses.

It’s the ultimate Rhineland grape variety! It’s recognised the world over that it originated in the Rhine Valley. For some, it was the Roman Argitis Minor grape varietal and its culture dates back to the Roman occupation. According to Stoltz, Riesling was introduced during the 9th century in the Rheinghau wine-growing region. In 843, right after the division of the Empire of Charlemagne, Louis II the German had Riesling grapes (then called Gentil Aromatique) planted along the Rhine.

This grape variety was soon called Riesling coming from ‘riesen’ (‘to fall’ in German), as before it became acclimatised to Alsace, it was highly sensitive to adverse weather conditions such as coulure from rain during budburst making the flowers fall to the ground - and therefore leaving no grapes for production. 

Different from its German cousin, the Alsace Riesling was introduced to our region at the end of the 15th century. It is often cited during the following century but its growth really only developed in the second half of the 19th century. It was after the 1960’s that it reached the top position of production areas in Alsace.