Chief among them, as in Germany, is the Riesling , which has been grown in the region since at least 1477. Here it makes wines of great elegance and subtlety, particularly if grown on limestone. Alsace Riesling goes wonderfully well with fish and seafood and poultry. However, it typifies Alsace wine for many people. The vine does best on rather heavy clay or limestone soil.
Late picking creates very luscious wines, sometimes with some residual sugar.
It shows itself in the wine only as a rather deeper gold, rather than any reddish hue. Pinot Gris also goes with poultry, white meat and is a great match to Foie Gras. It is prolific and rot-resistant even in cool climates, and is also very popular vine in Germany. While not capable of producing wines of great intrinsic quality, the Sylvaner makes very good everyday quaffing wine, and accompanies fish and white meats very successfully. Lightish, softish and attractive, if unmemorable.