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