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This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.

A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Alsatian Food and cuisine

Language: English

Description: Alsace is a province and region of north eastern France in the foothills of the Vosges mountains and centred around Strasbourg, along the Rhine, bordering Germany and comprising the departments of Bas-Rhin and Haut-Rhin. It has benefited greatly from both French and German traditions.

Alsace is well known for its cabbages, sauerkraut, charcuterie, foie gras, baeckeoffe and kougelhopf.

The wines of Alsace are almost exclusively white and are unique in France in that, under the AOC regulations, they are known by the names of the Germanic grape varieties with which they are made, rather than vineyard areas. They are fragrant, dry wines which should be drunk young and fresh. The grapes are Chasselas, Sylvaner, Riesling, Gewürztraminer, Pinot Blanc, Muscat and Pinot Gris or Tokay d’Alsace. Pinot Noir is used for some light red or rosé wines. Wines from a mixture of grapes are called Edelzwicker, and a sparkling white wine is sold as Crémant d’Alsace (AC). Although vineyard names are rarely seen, a new classification of grand cru is being introduced for some of the best (e.g. the Kaefferkopf from Ammerschwihr and the Aporen from Riquewihr). Wines are sold in tall green bottles with sloping shoulders called flutes.

Alsatian Food and cuisine
Map of Alsace, with thanks to by Tourizm Maps &Copy; 2006

Pronounced: ahl-sahs
Ethnicity: French
Most frequent country: France
Most frequent region: Alsace

See places: French food and cuisine, Elsass-Lothringen

See foods and dishes: à l’alsacienne, alisier, baekenofe, bettelman, Bibbelskäse, bireweck, choucroute, foie gras, kalérei or kälerei, kougelhopf, pain d'alsace, sauerkraut, schifela, zewelwai, Zungenwurst

See drinks, wines etc: Crémant d'Alsace, Gewürtztraminer, Tokay d'Alsace

See: Appellation d'Origine Contrôlée, flûte d'Alsace

Other web reference: by Tourizm Maps & Copy; 2006

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Database last updated: 21 June 2011 12:23