page_title: Alsatian cuisine
section_title: Wine
hierarchical_section_title: Alsatian cuisine / Wine
caption_attribution_description: Deutsch: Reife Riesling Trauben. English: Ripe grapes of Riesling. Photographer: Tom Maack, Riesling grapes and leaves. Rheingau, Germany, October 2005
context_page_description: Alsatian cuisine, the cuisine of the Alsace region of France, incorporates Germanic culinary traditions and is marked by the use of pork in various forms. The region is also known for its wine and beer.
  Alsatian food is synonymous with conviviality, the dishes are substantial and served in generous portions and it has one of the richest regional kitchens.
context_section_description: Alsace is an important wine-producing région. Alsace wines are mostly white and display a strong Germanic influence. Alsace produces some of the world's most noted dry rieslings and is the only région in France to produce mostly varietal wines, typically from grapes also used in Germany. The most notable example is Gewürztraminer.
  Alsace wines are made from seven different grape varieties: Sylvaner, Pinot Blanc, Riesling, Muscat, Pinot Gris, Gewürztraminer and Pinot Noir. Pinot Noir is the only Alsatian red wine. 
  The region also produces Crémant d'Alsace, a sparkling wine.
caption: Riesling grapes
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