With almost the lowest rainfall in France, picture postcard villages and more than its fair share of Michelin starred restaurants, Alsace is a foody visitor’s heaven, and that’s before mentioning its truly remarkable wines. Ignore the Hock-shaped wine bottles and the often-Germanic script on the wine labels, Alsace white wines are full-bodied and, more often than not, dry.

Spicily scented Gewurztraminer is the most distinctive of Alsace wines and Bruno Sorg is a bit of a specialist, keeping the all-important acidity levels up to give good balance. Pinot Blanc can produce deliciously creamy wines while good, smoky Alsace Pinot Gris bears little relation to budget Pinot Grigio! Cave de Pfaffenheim makes excellent examples of all these. Henri Ehrhart loves Riesling, but you will find his dry Muscat to be equally delightful. One last secret is Alsace’s Vendange Tardive sweet wines, which are remarkably silky and intense but, made in tiny quantities, they are never cheap – check our Oddments List for current stock.
The Jura region is 150 miles south of Alsace, half way between Dijon and Geneva. We stock the fascinating Savagnin from Jean Rijckaert, and occasionally have some rare Vin Jaune. Both are the best wines to match with smoked fish and meat, having an intense, almost nutty flavour.

Stephen Crosland