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Posted by Chris LaBranche on


Though Burgundy may reign supreme when it comes to the production of supremely complex French whites, there is no question that Alsace is not far behind on the matter. This small region on the German border has gone back and forth between the two countries as borders were drawn and redrawn. Whether the region is more German or French culturally and culinarily is still up for debate. What is certain is the excellence of the region’s best whites, which are surely among the finest produced in all of Europe. Of course, this is especially true when it comes to the best vignerons–and chief among them are Félix & François Meyer of Domaine Meyer-Fonné.


Not unlike their German neighbors, Alsatians are known for relatively rich culinary fare featuring generous portions of sausage, cured pork, and cheese. As such, the high-acid, refreshing whites the region’s important grapes tend to produce in this climate are the perfect choices for this type of fare. That said, the style here veers toward producing drier, more intensely mineral whites. This is no exception with charming notes of orchard fruits, white flowers, and chalky minerals. Pair it up with everything from Quiche Lorraine to your own interpretation of the classic Choucroute Garnie. Or, try it with our recipe for Seared Salmon with Cucumber Salad.


Félix & François work vines from the region’s entry-level appellations all the way up to the most lauded Grands Crus. All vineyard work is organic, and even their most humble vineyards get the same attention as the loftier sites. This Edelzwicker represents a classic Alsatian mixing pot of the region’s most important varietals. In it you’ll find Pinot Blanc (60%), Muscat (15%), Chasselas (15%), and–of course–Riesling (10%). It may be one of their more humble offerings, but it is no slouch! It offers a crystal clear glimpse of Alsatian excellence through the lens of these talented vignerons.

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