Dry and served chilled, its basic and powerful force pairs wonderfully with a simple buffet made of cold meats and charcuteries!

Its full-bodied structure and fresh, smooth and velvety character provides an ideal wine for meats on the grill, the barbecue, on the plancha or in the oven.

At the same time, its supple and elegant tannins go great with poultry and white meats without offending their delicate flavour.

And it would be a shame to forget cuisine from over the border such as tabouleh, lamb tajine and couscous, just some of the specialities which loved being served in its company.

Slightly sweet chocolate desserts or red fruit dishes also enjoy its aromas when it comes time for delicious delicacies!

Although Alsace is notably known for its white wines, numerous documents providing cellar inventories of abbeys and wine taxes from churches in the Middle Ages reveal a significant amount of red wine. Among the 40 grape varieties used at the time, Pinot Noir was at the top. Curiously enough, production decreased at the end of the 16th century and only some Alsace villages preserved the tradition of red wines (Ottrott, Saint Léonard, Boersch, Saint Hippolyte, Rodern, Marlenheim…). So what some consider today to be an increasingly-successful novelty is in fact an important part of Alsace history.