Sylvaner: Remarkably fresh, light and discreetly fruity. Pleasant and thirst-quenching, it can also be a lively wine.
Recommended with trout and small grilled or fried fish.

Pinot Blanc: Well rounded and delicate it combines freshness and softness.
Recommended with white meat and cheeses such as Emmental and Tomme.

Riesling: Dry, refined, delicately fruity with a fine floral and mineral bouquet.
Recommended with “hors-d’oeuvres” crustaceans and fish.

Muscat: A dry, very aromatic wine with a wonderful fresh fruity flavour.
Recommended with asparagus and desserts. An excellent aperitif.

Tokay Pinot gris: Rich, full-bodied, long on the palate. It reveals complex aroma of dried fruit with slight smokiness.
Recommended with white meat and fish in sauce.

Gewurztraminer: Full-bodied and well-structured with an intense fruity, floral and spicy bouquet. Sometimes slightly mellow. It can often age well.
Recommended with exotic cuisine, strong cheeses and desserts.

Pinot noir: The only red wine grape variety in Alsace. Dark ruby in colour with a kirsch bouquet.
Silky tannin which contributes to its balance.
Recommended with red meat and cheese.