Alsace Wine + Swine: Pork Finds its Perfect Match in Aromatic French Bottlings


When it comes to pairing wine and food, there’s the saying, “What grows together, goes together.” In the northeastern French region of Alsace, it’s a wide range of aromatic grapes and the beloved “other white meat”: pork.

Nestled between the Vosges Mountains and Rhine River, Alsace is famed for its cuisine. The region boasts one of the highest concentrations of Michelin-starred restaurants in France and is the birthplace of many top chefs, including Jean-Georges Vongerichten, Gabriel Kreuther and Jean Joho, just to name a few. Pork-centric dishes are at the heart of Alsace’s classic fare, from fragrant choucroute garnie to hearty baeckeoffe, or the “baker’s oven.”

Alsace has made some of Europe’s most praised wines since the Middle Ages. The region’s extraordinary climate and mosaic of soil types—the most diverse in France—allows for the production of expressive varieties in a wide range of styles. With dry Riesling, spicy Gewurztraminer, earthy Pinot Gris, fresh Pinot Blanc and elegant Pinot Noir, Alsace wines have the versatility to match both traditional and international pork dishes.

From choucroute to Cuban sandwiches and Korean barbecue, Alsace’s mineral-driven wines offer the bright acidity to cut through pork’s richness while balancing accompaniments, from the sour notes of sauerkraut to the subtle sweetness of caramelized garlic. Try these pork-tastic recipes paired with Alsace wines:

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