Alsace - Culinary Pairings
Choucroute Garnie with Riesling
Choucroute Garnie is the quintessential Alsatian dish, featuring sauerkraut cooked with white wine and served with an assortment of sausages, pork cuts, and potatoes. This hearty dish pairs perfectly with a dry Alsace Riesling, which cuts through the richness and balances the tanginess of the sauerkraut. The crisp acidity and mineral notes of the Riesling enhance the flavors of the dish while maintaining freshness. This pairing is a classic example of Alsace’s German-influenced culinary traditions, making it a must-try for visitors to the region.
Tarte Flambée (Flammekueche) with Pinot Blanc
Tarte Flambée, known locally as Flammekueche, is a thin flatbread topped with crème fraîche, onions, and bacon, similar to a pizza. The dish is traditionally cooked in a wood-fired oven, resulting in a crispy, flavorful crust. A light and refreshing Pinot Blanc from Alsace is the ideal pairing, offering crisp acidity that complements the richness of the crème fraîche and the savory notes of the bacon. This pairing is perfect for a casual meal and is widely enjoyed in Alsace’s wine taverns.
Baeckeoffe with Pinot Gris
Baeckeoffe is a traditional Alsatian casserole made with marinated meats (typically lamb, pork, and beef), potatoes, and vegetables, slow-cooked in a white wine broth. The dish is robust and flavorful, making it a perfect match for an Alsace Pinot Gris. The wine’s rich texture and notes of ripe fruit, honey, and spice complement the savory, slow-cooked flavors of the Baeckeoffe. This pairing showcases the heartier side of Alsatian cuisine and is perfect for a cozy, comforting meal.
Munster Cheese with Gewürztraminer
Munster cheese, a strong-smelling and flavorful cheese from Alsace, is best paired with the region’s iconic Gewürztraminer. The wine’s aromatic, floral notes and spicy character balance the intensity of the cheese, creating a harmonious match. The slight sweetness of Gewürztraminer also helps to mellow the pungency of the Munster, making this pairing a favorite in Alsace. It’s often enjoyed as part of a traditional cheese board, accompanied by rustic bread and pickles.
Coq au Riesling
Coq au Riesling is an Alsatian twist on the classic Coq au Vin, using Riesling instead of red wine to braise the chicken. The dish is cooked with mushrooms, onions, and cream, resulting in a rich and aromatic stew. Pairing the dish with a glass of the same Riesling used in the cooking enhances the flavors and brings out the wine’s citrus and stone fruit notes. The dish’s creamy texture and savory depth are balanced by the Riesling’s acidity and minerality, making it a delightful combination.
Quiche Lorraine with Sylvaner
Quiche Lorraine, a savory tart filled with eggs, cream, bacon, and cheese, is a classic dish that originated in the neighboring Lorraine region but is equally popular in Alsace. The richness of the quiche pairs wonderfully with a crisp and fresh Alsace Sylvaner, which has subtle fruit and herbaceous notes. The wine’s lightness and refreshing acidity complement the creamy texture of the quiche, making it an ideal brunch or lunch pairing.
Foie Gras with Vendange Tardive Gewürztraminer
Foie gras is a luxurious delicacy often enjoyed during special occasions in Alsace, particularly during the holiday season. The rich, buttery texture of foie gras is beautifully complemented by the intense sweetness and complexity of a Vendange Tardive Gewürztraminer. The wine’s honeyed notes, exotic spices, and balanced acidity create a perfect harmony with the foie gras, enhancing the overall experience. This pairing is a classic expression of Alsace’s refined culinary traditions.
Pain d’épices (Spiced Bread) with Pinot Gris
Pain d’épices, or spiced bread, is a traditional Alsatian treat made with honey, spices, and often dried fruit. It is commonly enjoyed during the Christmas season. The warm spices and sweet flavors of the bread pair exceptionally well with an Alsace Pinot Gris, whose rich, slightly sweet profile and notes of baked apple, pear, and spice complement the flavors of the pain d’épices. This pairing is a festive and comforting choice, perfect for the colder months.
Alsatian Kougelhopf with Crémant d'Alsace
Kougelhopf is a traditional Alsatian brioche cake made with raisins, almonds, and a hint of rum. The light and fluffy texture of the cake pairs wonderfully with a glass of Crémant d'Alsace, the region’s sparkling wine. The fine bubbles and crisp acidity of the Crémant enhance the sweetness of the Kougelhopf, creating a balanced and delightful experience. This pairing is often enjoyed during celebrations and gatherings, reflecting the festive spirit of Alsace.
Tourte Vigneronne (Winemaker’s Pie) with Pinot Noir
Tourte Vigneronne is a savory meat pie traditionally made by winemakers during the grape harvest season. The pie is filled with a mixture of pork, veal, and sometimes game, all seasoned with herbs and spices. Alsace Pinot Noir, with its bright red fruit flavors and subtle earthiness, is the perfect companion to this hearty dish. The wine’s acidity cuts through the richness of the meat, while its delicate tannins provide structure, making it an ideal pairing for a rustic, satisfying meal.