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With my vegetables

With my vegetables

In salads

Although wine and vinegar aren’t best friends, the Sylvaner d’Alsace, with its vivacity and subtle vegetable hints, is open to reconciliation.

With my vegetables

Steamed vegetables

With these white or green spring beauties, I chose aMuscat d’Alsace which has a subtly similar bitter edge.

As for steamed or simply-cooked vegetables, they require a delicate ally which won’t distort their delicious flavour. Pinot Blanc d’Alsace, with its discreet fruitiness and measured acidity, is a gallant companion which doesn’t steal the show from our vitamin-packed stars.

With my vegetables

In gratins

When vegetables are coated with generous layers of cheese, bechamel sauce or crumble, I go for a wine which lightens up and refreshes the dish: a Sylvaner d’Alsace.

With my vegetables

Pan-fried

Asian wok-fried style, with a sweet and sour or spicy sauce: in any case I choosePinot Gris d’Alsacefor its intensity and roundness. Borrowing lightly-smoked undergrowth hints, it’s irresistible in autumn with some fresh pan-fried mushrooms.

And if the spices or roundness dominate, I go for a Gewurztraminer with more intense aromas and character.