Top pairings for dry and off-dry Alsace whites

On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to  Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.

In Alsace, we focused on traditional local Alsatian cuisine, because I always prefer to eat local when I visit a wine region. This region’s wines, particularly the off-dry varieties, are famously well-suited to spicy dishes—a testament to Alsace’s global culinary influence. While the French may not always excel at Asian cuisine, Alsace wines undoubtedly do. They shine brightest when paired with bold, flavourful dishes, and I’m convinced they have untapped potential with Scandinavian fare as well.

Intriguingly, a new sweetness indicator is appearing on the back labels of many Alsace wines, offering a helpful guide to their style—an invaluable tool for any wine enthusiast looking to enhance their dining experience. But to truly appreciate these wines, one must delve deeper into the unique pairings they complement. Let’s explore some of the top pairings that make Alsace wines truly unforgettable.

Top Pairings for Alsace Riesling

Riesling is my favorite Alsace wine. While Gewürztraminer has its charm, Riesling’s versatility, especially in its drier forms, makes it a standout. Here are some of the best pairings:

In Alsace:

• Creamy sauces with fish: Particularly with zander, plaice, or sole, where a dry Riesling cuts through the richness.
• Choucroute: A traditional Alsace dish that pairs beautifully with both dry and off-dry Rieslings.

Other Great Matches:

• Scandinavian seafood dishes and smorgasbord: Dry or off-dry Riesling complements the delicate flavours.
• Japanese seafood dishes: Especially sashimi and sushi, where dry Riesling’s acidity enhances the freshness.
• Raw seafood: Think fish tartares, carpaccios, and ceviches—dry Riesling is the perfect match.
• Asian-inspired seafood: Oysters with an Asian twist, seafood cocktails, lighter Thai dishes like crab cakes and salads are all lifted by an off-dry Riesling.
• Fish dishes in general: Fish terrines, simply cooked sea bass, and seafood salads all suit a drink Riesling.
• Dry spiced chicken dishes: For example, chicken tikka and tandoor chicken are both ideal with an off-dry Riesling.

Top Pairings for Riesling Blends

One of the styles I was most impressed by on the trip, particularly Domaine Pfister’s Cuvée 8 (Riesling, Pinot Gris, Gewürz and Muscat) and Marc Kreydenweiss’s Clos du Val d’Eleon a 50/50 blend of Riesling and Pinot Gris. By and large I’d follow the pairing suggestions for dry to off-dry Riesling rather than those for Pinot Gris or Gewürz. Riesling blends, such as Domaine Pfister’s Cuvée 8, are equally impressive. These blends often include Pinot Gris, Gewürztraminer, and Muscat, creating a symphony of flavours. Follow the pairing guidelines for dry to off-dry Riesling, keeping in mind the additional depth the blends offer.

Top Pairings for Alsace Pinot Gris

Pinot Gris from Alsace can be a bit of a wildcard—sometimes dry, sometimes rich and verging on sweet. Here’s what I recommend:

In Alsace:

• White meats in creamy sauces: Especially when mushrooms are involved, a dry Pinot Gris is sublime.
• Hot pâté en croûte: A brilliant match we enjoyed with an older Pinot Gris at Leon Boesch.

Other Great Matches:

• Smokey foods or sauces: Pinot Gris handles these with ease, particularly when off-dry.
• Richer fish like monkfish and salmon: Both dry and off-dry styles work well.
• Thai curries with coconut: The off-dry Pinot Gris balances the spice and creaminess perfectly.

Top Pairings for Alsace Gewürztraminer

Gewürztraminer is almost synonymous with spicy cuisine, particularly Chinese and Indian dishes. However, it’s important to choose the right dishes to avoid overwhelming the palate.

In Alsace:

• Foie gras: The off-dry Gewürztraminer is a classic, luxurious pairing.
• Munster cheese: Another regional specialty that matches well with both dry and off-dry versions.

Other Great Matches:

• Washed rind cheeses: Like Epoisses or Maroilles, which pair beautifully with dry or off-dry Gewürz.
• Szechuan and Korean dishes: The spicier, the better—Gewürztraminer’s sweetness cools the heat.
• Apple desserts: Off-dry Gewürz works wonderfully with apple crumble or strudel, enhancing the cinnamon and fruit flavours.

Best Pairings for Alsace Pinot Blanc

Often overlooked, Pinot Blanc is a versatile and underrated wine from Alsace. It’s an excellent all-rounder, particularly with light, simple dishes.

In Alsace:

• Onion tart or Tarte flambée: Both are classic Alsace dishes that pair effortlessly with Pinot Blanc.
• Quiche Lorraine: A perfect match, especially with a creamy filling.

Other Good Matches:

• Risottos and pastas: Especially those with creamy sauces or spring vegetables.
• Simple seafood dishes: Fish pie or fishcakes are enhanced by the smoothness of Pinot Blanc.

Best Pairings for Alsace Sylvaner

Many of the dishes that go with a dry to off-dry riesling will go with a dry Sylvaner though it generally doesn’t have Riesling’s purity and minerality. Again it’s regarded as an inexpensive wine in Alsace though the best examples e.g. from Ostertag really show the grape’s potential.

In Alsace:

• A winstub (wine bar) wine drunk with light snacks such as salads, cold meats and tarte flambée

Other Good Matches:

• You could drink it with similar dishes to a dry Riesling. It’s a good match for Westernised versions of dishes like stir fries or noodles that have an Asian influence but are not particularly spicy or authentic.

Best Pairings for Alsace Muscat

Alsace Muscat is aromatic and fresh, but not as versatile as Gewürztraminer. It’s best enjoyed as an aperitif or with a few select dishes.

In Alsace:

• White asparagus: Served with a buttery sauce or smoked ham, an off-dry Muscat shines.
• Smoked cheeses: Another excellent match for the off-dry style.

Other Good Matches:

• Fresh fruit salads: Particularly those featuring tropical fruits, where Muscat’s fruitiness complements the flavours.

If you have other favourite matches do leave a comment! 

Image credit: Alberta Studios

The 5 best wine (and best cocktail) pairings for garlic cheesy bread

I wouldn’t have thought of proferring wine pairings for garlic cheesy bread had I not stumbled across the fact that it was the most re-pinned image on Pinterest.

I would have assumed you would eat it with other dishes that would have more impact on the wine you were drinking but it seems for garlic cheesy bread fanatics nothing must get in the way of their favourite food.

But you still need something to drink and here’s what I suggest

Sparkling wine

Assuming you’re tearing it apart in front of the TV a glass of bubbly should go down rather well. Doesn’t have to be champagne (although why not?) - a glass of prosecco would do nicely. Or even - gulp! - a moscato if that rocks your boat. (Bit sweet for me.)

Sauvignon Blanc

If GCB is everyone’s favourite snack why not drink everyone’s favourite white with it? Citrus flavours are always great with garlic.

Pinot Grigio, Gavi or other dry Italian whites

A good choice because the flavour is not too assertive - it won’t get in the way of that garlicky, cheesy bliss-out.

Riesling

Bit of a left-field choice this but a crisp fruity young riesling would really hit the spot. Especially if riesling proves to be the new Sauvignon Blanc

Merlot

White wine is better with GCB than red, I reckon but if red’s what you enjoy, red is what you should drink. I toyed with pinot noir but I frankly think Merlot would be better with all that garlic.

A margarita

I like the idea of a cocktail with GCB and what could be better than a margarita? A classic one I’d suggest not one of those fancy ones with strawberry or passionfruit. Though please don’t let me stop you ...

Image ©Brent Hofacker at shutterstock.com

What's the best match for a barbecue?

Should it be wine or beer - or even a cocktail? Last year I asked the Twitter community what their favourite barbecue bevvy was and this is what they came up with . . .

@HarryReginald covered all the options with his prescription:

On a hot day: bubbly, followed by bubbly and then some Chenin and a solid Pinot. Or simply cold, hoppy, beers.

There was a fair amount of support for Sparkling Shiraz

Sparkling Shiraz like Peter Lehmann Black Queen, Rockford Black, Majella - especially with chargrilled and marinated meats and ribs @nywines. @robertgiorgione @rovingsommelier agreed

And for light reds . . .

Lightly chilled Austrian Zweigelt/Blaufrankisch @robertgiorgione

Chilled Beaujolais like Brouilly and other Gamay @scandilicious @goodshoeday (if the BBQ is not too spicy @spicespoon)

Cold Valpolicella Allegrini @Lardis

Leg of lamb with juicy, chilled Loire Cab Franc @foodwinediarist

How about a nice juicy Grenache w/ bbq foods? Not too heavy for hot weather. @TheWineyard

but not much for more full-bodied reds except for @HawksmoorLondon who tipped Super Tuscan wines with chargrilled steak

A couple mentioned whites, especially with fish

Hunter Valley Semillon and oysters @SomeSomm @DanSims (not typical UK barbie fare but a great idea)

Catalan Grenache Blanc with grilled sardines and red peppers @foodwinediarist

Others went in a more aromatic direction

Hilltop Estates Cserszegi from @thewinesociety with home made piri piri BBQ chicken @LouiseHerring

Chicken brochette in the Pakistani manner with Domaine Weinbach Pinot Gris @SpiceSpoon

A nice crisp chilled wine like an Alsace Riesling for me @eatlikeagirl @aforkful. @scandilicious agreed: "nice Riesling or Grüner Veltliner w/BBQ fish or prawns"

Surprisingly few went for rosé, one of my own BBQ favourites

Dry rosé like Chapel Down (with butterflied lamb) @goodshoeday - although she also mentioned Peronelles, a kir-like blush cider from Aspalls

There were other fans of cider

Ashridge Devon cider @BistroWineMan

I do like cider at a bbq - its a good gutsy match to bacon rolls which are another bbq must have! @KateWild

But far more fans of beer

Beer fizzy and cold from my shed fridge @crownbrewerstu

BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, CIDER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER, BEER @MelissaCole

What matches caramelised and charred BBQ flavours better than roasted malt flavours? Got to be beer everytime! @WBandBEER

I'm liking dark beers with BBQs at the mo - BrewDog Zeitgeist, a decent Dark Mild, a porter, all served cold @markdredge. @HawksmoorLondon suggested Porter too.

Chimay for a spicy BBQ @spicespoon and Rodenbach Grand Cru for BBQd meats @scandilicious

@Hoegaarden @goodshoeday

not a #twitmatch but a #twecipe-Young's Bitter & Ginger marinade 4 bbq'd spatchcocked poussin @jo_dring

A couple mentioned cocktails (another personal favourite, especially margaritas and rum punches)

Jugs of Bloody Marys @rovingsommelier

A remojito (fino or manzanilla topped up w soda water, mint leaves, ice and lemon) @taralstevens (love the sound of this)

and @bluedoorbakery just went for sherry

@aforkful came up with a great non-alcoholic option: "try this delicious cordial if staying off the booze"

There was even a recommendation for ‘cool water’ from @howardggoldberg (the first - and I hope not the last - #twitmatch linked to a song)

Thanks all, for the great ideas.

Dry wines with fresh fruit

One of the welcome reminders of this long hot summer (in the Languedoc at least) is just how well dry wines go with fresh fruit. I’ve been happily drinking whites, ross and even reds with fruit such as peaches, apricots, melons and figs. Sweet wines, of course, go well with all of these but sometimes sweet wines seem too intense, particularly if, like me, you don’t have a very sweet tooth.

The ideal wines to pair with fruit are young unoaked - or subtly oaked - and fruity themselves. I particularly like rosé with peaches and melon, slightly aromatic wines like Viognier with both peaches and apricots and fruity lightly chilled reds such as Cinsault with strawberries, peaches and fresh figs. Riesling works well too: For reasons too complicated to go into we happened to have a bottle of Australian Tingletip Riesling to hand which went particularly well with some grapes.

I’ve also noticed how much more frequently the French offer fresh fruit for dessert than we do. Obviously they have better quality, riper fruit but also a taste - in simple restaurants at least - for less rich puddings. On our way down through France we were offered fresh peaches in verveine (lemon verbena) syrup, peaches and mint granita and fresh pineapple with basil. Any accompanying herb or some young goats' cheese will make it more likely that a dry wine will match but if the dessert includes a sweet accompaniment such as ice cream or a parfait or semi-freddo you’re more likely to need to reach for a sweeter wine.

Image by Jordan Feeg at shutterstock.com