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Last update 2014-08-30
 Food and wineFood and wine combinations English   Français   

The great diversity of Alsace wines means they can complement a very varied cuisine.

The wines labelled "Appelation d'origine controlé", the Alsace Grand Cru and the Crémant d'Alsace are faithful choices for gastronomic creations, but they are also perfect for informal meals and relaxing with friends.
They bring unexpected harmonies to exotic poultry recipes, fish and shellfish, fois gras, game, cheeses, and of course simply as an aperitif…
There is a whole of flavours which we invite you to explore.

How to serve and drink Alsace wines

Serving : Alsace wines should be served at between 8 and 10°C.
Any cooler, the aromas would not express themselves as well. Any warmer, the wine would feel heavy and less fresh. One ought to choose colourless glasses with a high stem (so as to avoid heating by the hand) and a narowed rim to help concentrate the aroma.
The Crémant d'Alsace is to be serve in flute glasses (much better suited to the job than gablet-shaped glassed) at between 5 and 7°C

Conserving : Use a cool cellar with a constant temperature of 10 to 15°C, which is neither too dry nor too humid, and lay the bottles down. These are essential to good conservation of Alsace wines. While they may be consumed young (from 6 months to 5 years after the harvest), there are benefits in allowing the wine to age if it is of a good vintage year, or if it is one of the Grands Crus, the late harvest wines ("Vendanges Tardives") or a superior grain selection wine ("Sélections de Grains Nobles")

Combinations with white wines

Combinations with red wines

Alsace wines for every course

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Hors d'œuvre

Main course

Desserts



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