Alsace – Between half-timbered houses, Riesling and tarte flambée

Alsace is a region where French sophistication meets German down-to-earthness – and this is particularly evident in its cuisine and wine. Situated between the Vosges Mountains and the Rhine, Alsace is one of Europe’s most exciting wine regions: distinctive white wines, centuries-old winemaking traditions, and a unique culinary culture deeply connected to the terroir.

History & wine culture in Alsace

Alsace’s winemaking tradition dates back to Roman times. In the Middle Ages, monasteries and free imperial cities such as Colmar, Riquewihr, and Strasbourg shaped the wine trade. Through its turbulent history—alternating between German and French rule—Alsace developed into a cultural bridge between the two countries.

The Alsace Wine Route, one of the oldest in France, leads through picturesque villages with half-timbered houses, hillside vineyards, and historic wineries. The wines produced there are almost exclusively white and made from single varietals—a rarity in France.

Grape varieties & style

Riesling plays the main role, which is particularly dry, mineral, and long-lasting in Alsace. But Gewürztraminer, Pinot Gris, and Sylvaner also display their own distinctive, aromatic character.

Typical of Alsace:

• Riesling – dry, precise, with fresh acidity and mineral character.

• Gewürztraminer – exotic, spicy, often with a slight residual sweetness.

• Pinot Gris –full-bodied, creamy, with ripe fruit and melting.

• Muscat – fragrant and dry, ideal as an aperitif.

• Crémant d’Alsace – elegant, fresh sparkling wine from traditional bottle fermentation.

Alsatian cuisine: hearty, savory & wine-friendly

The cuisine of Alsace is a perfect accompaniment to the regional wines: aromatic, strong, often hearty – but always with a touch of elegance.

Typical dishes:

• Tarte flambée (Flammkuchen) – crispy pastry base with crème fraîche, bacon and onions.

• Choucroute garnie – Sauerkraut with sausage, bacon and smoked pork, a regional classic.

• Baeckeoffe – ein a hearty stew of meat, potatoes, onions and Riesling.

• Kougelhopf – Yeast pastry with almonds and raisins, often served for brunch or dessert.

• Munster cheese – Strongly spicy red smear cheese from the Vosges, excellent with Gewürztraminer.

Wine & Food: An ideal combination