Let’s take a little detour for our wine-loving readers.
Alsace wine is primarily made from white grape varieties. I won’t list them all or give you a lecture that many winemaker-owner-growers will deliver on-site with far more talent and professionalism.
But I’ll share a few personal thoughts anyway.
Let’s be honest: Alsace wine is underrated and often overlooked. When you drink several white wines from different regions and then taste an Alsace white, you can’t help but notice its fruity notes, its bouquet—basically, its *terroir* that sets it apart and makes it instantly recognizable. Is it an exaggeration to say it’s also *frankly better*? At the very least, it’s a happy alchemy between the generous sunshine on these slopes and a terroir like no other.
In the latter part of the 20th century, we moved from white wines loaded with sulfur that gave you a headache after three glasses to the creation of the "grand cru classé" designation for certain parcels (around fifty).
Among the grape varieties, the standouts are Riesling (dry and classic), Pinot Gris—formerly known as Tokay—(dry but fruity and elegant), and Gewurztraminer (very fruity and sweet).
For sweet white wine lovers, stepping into the cellars is like getting a taste of paradise: many know and appreciate wines labeled "vendanges tardives" (late harvest). Harvesting as late as possible before the frosts yields a distinctly sweet, luscious wine that’s hard to stop sipping—and you’ll pat yourself on the back for the great deal you got. This wine is made from the three grape varieties mentioned, and personally, I prefer it with Pinot Gris, but they’re all excellent. Yes, with Alsace white wine, you’re never in for a bad surprise.
But what I really want to draw your attention to is THE NECTAR: don’t die an idiot—treat yourself to one or more bottles of one of the world’s most sublime wines at a still-affordable price.
Indeed, on certain parcels and when the climate allows, the winemaker lets "noble rot" thrive on the grape clusters. This is actually botrytis, a fungus that develops under very specific climatic conditions. It concentrates the juice in the grape, which shrivels, and adds complexity to the flavor. On the bottle, you’ll see the label "Sélection de Grains Nobles." Winemakers sell the 75cl bottle for 40 to 60 € depending on the estate’s reputation, but sometimes you can find it much cheaper depending on stock. This wine can be enjoyed right away, but it can also be aged for 20 years. You might detect pronounced notes of honey, apricot, or mango. As for the price, remember that it’s not possible to produce this every year, that the grapes sometimes have to be harvested by hand (not mechanically), and that it may require several passes. There’s a cost to that, of course.
Finally, I think you’ll generally find better prices with small winemakers: the Alsace wine will be the same everywhere, but with subtle flavor nuances.
A little warning, though: in summer, the coolness of the cellars is a relief because the heat is heavy on the plain. You’re relaxed, sipping a few small glasses—so watch out for the 30°C blast when you step outside...!

For those who enjoy firewater, the options are endless. The region specializes in mirabelle, quetsch (plum), kirsch (cherry), raspberry, Williams pear, and pretty much any berry that can be foraged in the forest. But be careful—it’s often 40/45% alcohol, *to kill germs*, you know.
And that’s nothing compared to what my grandmother used to bring me from who-knows-where. I have great memories of it—not because she never made me pay, but because I’d occasionally let friends try it without warning them...
But what I really want to highlight again is the queen of spirits: Gewurztraminer marc. This schnapps is made from partially fermented grape must. The aroma is unmistakable—you can’t confuse it with anything else—and what a fruity punch, my friends. I can only recommend a little tasting, and if anyone ever finds a better one anywhere in the world, I’ll be amazed.