Alsace is a French wine region bordering Germany, celebrated for expressive aromatic white wines. It is particularly known for Riesling, Gewurztraminer and Pinot Gris, producing wines that range from bone dry to richly textured and ageworthy.
Beginner-friendly guides designed to help you understand wine with confidence.
Off-dry Riesling is the best all-round wine for spicy food because its refreshing acidity and gentle sweetness help balance chilli heat while complementing aromatic flavours. Gewürztraminer and sparkling wine are excellent alternatives.
There isn’t a single “best” wine with salmon, but Pinot Noir is often considered the most versatile overall choice thanks to its bright acidity, silky tannins and delicate red fruit. For sashimi, choose dry Riesling or Champagne. For grilled salmon, Chardonnay and Gamay are excellent alternatives.
Germany's Mosel is renowned for steep slate vineyards producing elegant Riesling with vibrant acidity, citrus, stone fruit and remarkable ageing potential, ranging from bone dry to lusciously sweet.
Riesling is an aromatic white grape best known for its high acidity and flavours of lime, green apple, peach and flowers. It is most famous in Germany but also thrives in Australia and France. Riesling can produce wines ranging from bone dry to intensely sweet while remaining fresh and vibrant.
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