The ALSACE Varieties

Sylvaner : Remarkably fresh, light, and discreetly fruity. It's marvellous with oysters, shell fish or charcuterie.

Pinot Klevner: Dry wine, not so acquainted, ideal combination between freshness and supleness. Perfect with most foods.

Riesling: Delicately fruity, floral, dry, distinguished, some connoisseurs consider Riesling to be the greatest wine grape of all. Also great to accompany fish, seafood, white meat and of course Alsace Choucroute.

Muscat: Unmistakably grape, fruity. It character sets it apart from southern Muscat's. Giving the delicious impression of eating a fresh grape, it's a perfect aperitif or a reception wine.

Tokay Pinot Gris: Formerly called Tokay d'Alsace, opulent, rich, with a long finish, it's excellent with Foie Gras, with meats, roasts and game.

Gewürztraminer: World-wide famous for its characteristically opulent flavour. Full-bodied, powerfull and captivating, frequently used as an aperitif, it's excellent with dessert, ethnic food, strong cheese, like our typical Munster.

Pinot Noir: Red or Rose wine silky with strong fruit and berry flavours, it's charm and odds bring it yet a youthfulness. Ideal with a lots of dishes, red meats, game, goat's cheese.