Some alsatian specialities

 

• Tarte flambée alsacienne or in alsatian flammekueche, flammeküchedish with a dough base topped with a mixture of cream, soft white cheese, bacon chunks and onions.
• Choucroute garnie is sauerkraut cooked in white wine with a selection of salted and smoked meats, pork meats and potatoes.
• 'Bäckeoffe' , potatoes and three different types of meat marinated in white wine and traditionally baked in a terrine in the baker's oven.
• Tarte à l'oignon, onions tart.
• Tourte vigneronne, meat pie with flaky pastry and thinly sliced or minced meat.
• Coq au rieslin, cock deglazed with Riesling wine, served with a creamy sauce and spaetzle or noodles.
• Alsatian spaetzle, traditional pasta that looks like shredded noodles.
• Matelote au riesling, a fish stew with a selection of freshwater fish steaks served with a creamy Riesling sauce and noodles.
• Quenelles de foie, Liver quenelles and fleischnacka, meat balls.
• Kouglof ou kugelhopf,  leavened dough shaped in a special cake mould include dried raisins and whole almonds.
• Apple tart, rhubarb tart, cheese cake, bilberry tart,  plum tart sprinkled with cinnamon.
• Petit fours de Noël, Christmas cookies.
• Christmas bread 'berewecke' made with dried pears and fruit, left to dry out for a long time.

The alsatian vineyard and the alsatian wines

 Much of the wines of Alsace are made from aromatic grape varieties and are primarily white wines except the Pinot Noir.

 There are two late harvest classifications Vendanges tardives means "late harvest" and sélection de grains nobles means "selection of noble berries"  but also Crémant d'Alsace which is an Appellation d'Origine Contrôlée for sparkling wines.

The 7 grape varieties: