Food and Wine Pairing

Much has been written about pairing food and wine. And for wine lovers, it's certainly true that the wine one chooses is as important as what's on the menu. Generally, the key to success lies in either matching or contrasting the dish and the wine.

The dry, white wines of Alsace are perfect partners at the table - versatile and good values, too. As an aperitif, a Crmant d'Alsace is a great way to toast the occasion and begin the meal. With light starters - perhaps a leek risotto or quiche - a Pinot Blanc pairs well; and with fish or white meats, Pinot Gris and Riesling are worthy partners. For dishes with spicy or strong flavors, such as Chinese, Thai or Indian, there's nothing better than an Alsace Gewurztraminer to stand up to the heat. And for dessert, a glass of Gewurztraminer or a late harvest (Vendanges Tardives) Riesling or Pinot gris from Alsace would complement a lemon tart or apple pie.

For more information on food and wine pairing, please refer to our Food and Wine pages.

Our expert food and wine pairing page

Alsace wine choosing the right wine - Food and wine pairing page

Food and wine pairing booklet - Just Add Food

Food and wine pairing suggestions on our blog

Andrea Immer Robinson webisodes on food and wine pairing