Grape Varieties

While other French regions name their wines after their terroirs, Alsatian wines bear the name of the grape varieties used to produce them. There is only one type of red wine (Pinot Noir) in Alsace, as white wine is by far the most common:
 

Sylvaner: a light, fresh wine with a discreet, fruity taste. It goes well with fish, seafood and cold meat.

Pinot Blanc: well-balanced and often fruity, this wine offers slight acidity combined with aromas of violet or iris. This versatile wine accompanies most dishes well.

Klevener de Heiligenstein: sometimes considered as the ancestor of the Gewurztraminer, only spicier. This wine is round, with a light flavour. It is ideal as an aperitif and with dessert.
 

Muscat: this dry wine offers peppery sensations, combined with powerful aromas of fresh grapes and fruit. It can be served as an aperitif, or is perfect with asparagus.

Riesling: a dry white wine with aromas of citrus fruit, sometimes accompanied by mineral or floral notes. It is great with sauerkraut, poultry and fish.
 

Pinot Gris: this is a full-bodied, round and well-balanced wine. Moderately acidic, it offers aromas of undergrowth and yellow fruit. Enjoy it with foie gras, poultry and wild game.
 

Gewurztraminer: appreciated for its bouquet, this wine is intense and full-bodied. It develops aromas of honey or exotic fruit, and goes well with dessert, cheese and exotic cooking. It is also an excellent as an aperitif.
 

Pinot Noir: this variety is used to produce two different wines: Rosé and Red. Rosé Pinot Noir is light, supple and acidic, evoking red berry flavours. Red Pinot Noir offers aromas of cherry or smoke. Both wines may be served with red meat, strong cheese or cold meat.