Tucked away in France’s northwest corner, Alsace is a small region with a big culinary voice. From asparagus to escargots, foie gras to flammekueche (a bacon and onion flatbread), Alsace borrows from the best of French and German cooking to create a cuisine that’s uniquely theirs. But one dish rises above the rest as the region’s most revered delicacy: choucroute garnie.
Alsace’s answer to Germany’s sauerkraut, choucroute garnie consists of fermented white cabbage, cooked with an array of herbs and spices. The choucroute is “garnished” with potatoes, sausage, and slices of pork.
Traditionally, recipes call for local Alsace wine- most often dry riesling- to be thrown in the pot. But, the full-bodied dry white wines of Alsace make for a classic and exemplary pairing at the table as well.
Try preparing this recipe for from Epicurious, or this quicker version from Bon Appétit. When you’re done, treat yourself to glass of Alsace wine to enjoy with your chocroute garnie. Here are five we recommend:
SCHLUMBERGER “Les Princes Abbés” Pinot Blanc 2013 (Alsace, France) $14
DIRLER-CADÉ “Spiegel” Grand Cru Muscat 2011 (Alsace, France) $35
WEINBACH “Schlossberg” Grand Cru “Cuvée Ste Catherine” Riesling 2013 (Alsace, France) $61
ZIND-HUMBRECHT “Rangen de Thann Clos-Saint-Urbain” Grand Cru Gewurztraminer 2013 (Alsace, France) $91
EMILE BEYER “Pfersigberg” Gewurztraminer Grand Cru 2011 (Alsace, France) $50
To learn more about Alsace wine, join us Thursday, June 11, 5-6pm PST/8-9pm EST for #SipWithKaren, a guided tasting on Twitter with Karen MacNeil!