Riesling

This vineyard located at the feet of the “Trois Chateaux” enchanting castle ruins produces some of the best Alsace wines since 1750. Alsacian Riesling, unlike its sweet German version, is dry and acidic, therefore going down very well with seafood. It displays harmony between its delicate fruitiness, its minerality and its fine acidity.

Its fine acidity makes it pair well with poultry and veal in white sauce but it is probably expressing at best with all types of fish and seafood whether grilled, steamed, baked or raw