Chicken, capon, turkey or small quail don’t appreciate the often-aggressive wine tannins with their delicate meat. The Riesling d’Alsace plays on the finesse of its texture and subtlety of its aromas to perfectly marry with these savoury meats.
It’s also ideal with white meats which are roasted or in cream sauces: veal blanquette, chicken vol-au-vents, veal scallop with cream...
A Crémant d’Alsace,both smooth and fresh with fruity notes gives a festive alternative thanks to its exquisite sparkly bubbles.
For foie-gras filled poultry with morel, boletus and other mushrooms... let’s chose a wine with roundness, full-body and with a long finish, like a Pinot Gris d’Alsace.