Alsace 9

Alsace is the Germanic region of France. It is a region lying on the west bank of the river Rhine, between the Rhine and the Vosges mountains. To the north and east it shares a border with Germany; to the south with Switzerland, and to the west with Lorraine and Franche Comté.

Alsace is part of the Rhine valley corridor, one of the most important trading routes in Europe since the Middle Ages. Consequently its economic activity has always depended as much on its Germanic neighbours as on links with other parts of France, and as a result the region has long been one of the most propserous in France.

Alsace is made up of just two departments, the Lower Rhine, or Bas Rhin (67), capital Strasbourg, and the Upper Rhine, or Haut Rhin (68), capital Colmar.  The biggest city in the Haut Rhin department is however Mulhouse,. Both of these departments are comprised of a rich fertile plain in the east – the flat lands of the Rhine valley – and the Vosges mountains in the west.

Cuisine et boissons Alsace (Food & Drink Alsace)

Cuisine (kitchen)

Menu cards reveal a world of its own: The Chick Wantzenau, coq au Riesling, delicious Munster, carp beer … Every day, the two breasts are winstubs and the family table. The former are bistros wine: there are still famous but many fausses.ont disappeared. The second remains inexhaustible.

If some “poor” dishes have also disappeared, the family table is based on the soups – the noques (dumplings), frogs, marrow dumplings (markknepfle) … – the meats accompanied by potatoes, the spaetzle (noodles fashioned rustic with flour, cream and eggs, poached and fried served with butter) and dampfnudeln (a kind of fried steamed water), pie or cake with onion. Not to mention, the weekend flammekueche (flammekueche), thin crust topped with sour cream, bacon and onions. As for cakes, each party has its plate: roast goose for St. Martin, cherry soup at Christmas …

  • Bretzel : – Pretzel: crunchy cookie based poached paste with water and sprinkled with coarse salt.

  • Choucroute : – Sauerkraut: Sauerkraut in German, literally “cabbage acid.” Purists are outraged: they use cabbage instead of Dutch royal “quintal Alsace.” But they do nothing to retell sauerkraut or fish confit, while the tradition prescribes knacks, ham, bacon, pork kassler, veal shank or liver dumplings … The Alsatians have explored everything for accommodate: raw with red cabbage and vegetables, or even quiche.

  • Charcuterie :- Meat: Alsace, there are 200 ways to eat cold pig. Pity the frankfurter, the real – the knack – dishonored by the ersatz. In the countryside, it also knows how to treat a good slice of liver sausage. As for sausages! To beer or pistachio, black or blood, ham or giants, with large chunks of language taken in a black farce. Add the swarm of Jellies, smoked meats, not to mention the round of hures, where the famous presskopf (“pressed head”), featuring winstubs vinaigrette tasted throne.

  • Foie gras : – Foie gras: it is the Jewish communities of Europe to the east, which showed off the foie gras in Strasbourg.

  • Fromage : – Cheese: Munster was born in Munster (“monastery”). Would the “farmer”, produced on the high pastures of the Vosges. Preferably the summer or fall.

  • Melfor : – Melfor: Alsace, Alsatian vinegar is … and is not based on wine but liquor, honey and infused plants. This Melfor accompanying vegetables and salads.

  • Pain : – Bread: poppy, cumin, nuts, rye, bacon, sesame, grapes, olives … We are already in Central Europe. By a quirk of the tradition, the bread is not – in principle – never cooked on Saturday night (okay, that was true especially there fifteen years).

  • Pâtes : – Pasta: Alsace endorsed imported from Italy in the sixteenth century with spaetzle (noodles fashioned rustic with flour, cream and eggs, poached and fried served with butter) pasta.

  • Poisson : – Fish: without Rhine salmon, rarefied by pollution, the Vosges rivers are full of trout, and are renowned for their pike. Fried Carp is so popular in the region Sundgau dedicated a road. In Ried, do not miss the stew, a delicious bouillabaisse of river fish. For Wednesday, there is still zander which dovetails nicely sauerkraut fish.

Pâtisseries : – Pastries: each party comes out with gentleness osterfladen (egg custard) at Easter, berawecka winter (bun larded pears dried fruit). We must breathe before Christmas scents of anise and spices that permeate every house of Alsace for making chrischtstolle (fruit bread shaped swimmer) or gingerbread. A true classic in Strasbourg. Not to mention the famous bredele these cupcakes with spices and citrus with original shapes, that were once hung on the Christmas tree as a decoration and gifts for children. Today bredele be enjoyed from Advent to Epiphany in all Alsatian homes.

Another classic, kougelhopf (the “ball lift”). Marie Antoinette sponsored the dissemination of this bun yeast, topped with nuts.

Wines and spirits

Same dominant (white), same grapes, Alsace, member of the Holy Roman Empire, there naturally scored his vineyard. However, sunshine hills Vosges, the diversity of soils and relatively dry climate characterized her earlier.


Without ignoring the scientists assays varietals, reserve the Alsace wine of ordinary quality, under the name eden (assembly revived day) or nice.

Alsace is the only French wine region where the wines are named after the grape variety they are made.

There are seven permitted. Quarté noble winner: Riesling (dry end), Muscat (light, fruity), Pinot Gris (formerly Tokay) and Gewurztraminer (exceedingly fragrant and full-bodied).

But “small” varietals interest: Pinot Blanc (soft, fruity) assumes 21% of the vineyard, pinot noir is used for red wines and rosés fond Chasselas is easy to drink. The klevener of Heiligenstein ancestor gewurz ‘still enjoys their own names, a sign of uniqueness. Sylvaner long embodied the Alsace. Today, some nostalgic producers are strong to make all its nobility that wine.

The sweet wines are another specialty of Alsace. A very severe regulations protect “late harvest” from overripe grapes, almost candied up. Delaying the harvest is risky: too much rain, a little frost, and everything rots. But when it works, it is more than well: very sweet fruit equal degree full and mellow flavor. Expensive too, “Selection de Grains Nobles” which take the cream. Ascetics wait 20 years for drinking.

Champagne to celebrate? Alsatians prefer them a sparkling which can be excellent, based on Pinot Blanc, Riesling or Chardonnay.

We see growers expect to harvest their winter frozen grapes, producing a curious “ice wine.” Others let them dry for a “straw wine” nutty. You finally want to try in November, the new wine of Saint Martin (Neier Siasser). This disorder, sweet drink that pour like water pitchers winstubs Strasbourg, is a survivor of the most remote traditions of Alsace, herald a new festive time around bacon and nuts.

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