Alsace is the typical example of the great French wine and food regions where the marriage of wine and food can surprise the most. Of course, we know the specialties of the country, sauerkraut, cheeses, meats or kugelhopf, and the aromatic intensity of fine wines, combining smoothness and richness palate. One suspects that a wine from Alsace can be tasted with shellfish or seafood, but sometimes we forget the extraordinary osmosis a Muscat with asparagus, for example. The wines can be drunk almost everything during a meal. On the sauerkraut (Riesling) with a plate miller (Alsace is also rich river fish), with crustaceans. Most original, the famous "Chicken Riesling, a veal stew with old. The powerful bouquet and aftertaste in the mouth instead Gewurztraminer ideal as an appetizer. It is especially beautiful with a pie or a terrine of foie blond, and on the typical pie outbreak. In "late harvest" should be absolutely enjoy it with foie gras from Alsace, natural or brioche, and strong cheeses such as maroilles, Munster and Roquefort, it is not too salty. See also agreement and dishes from other regions
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