FOOD & WINE IN ALSACE

Alsace’s dry warm climate has enabled vines to flourish here since Roman times. Today there are over 7000 different wine producers in Alsace many of which are long established family firms. Some villages produce local vintages not found anywhere else like Kaefferkopf at Ammerschwir and Turckheim’s Brand. As well as appellation controlée wines, Alsace also has 50 different grand crus (wines produced from strictly defined vineyard areas each with their own individual character). These include Zinnkoepfle, Kirchberg and Osterberg. Wine is predominantly white and includes the fruity Muscat d’Alsace and the light yet refreshing Sylvaner. The only red or rosé wine is the Pinot Noir with a cherry bouquet that perfectly complements the region’s excellent charcuterie. Visitors often wrongly perceive Alsace as one of the poorer French regions gastronomically. Yet within France it is acclaimed as one of the country’s most gastronomic areas.

A surprising number of Michelin listed restaurants are found here and the great French delicacy foie gras was invented here in Strasbourg, not the Dordogne. Alsace has taken the best of its neighbour Germany’s cuisine. With obvious imports such as pretzels and kougelhopf cakes standing alongside interesting mixtures of both cultures such as coq au Riesling and tarte flambée made with cream, onions and selection of the region’s excellent hams.