Domaine Eugène Meyer

A silky, mineral thoroughbred from Alsace, packed with citrus, green apple, jasmine and honeysuckle. This wine from the biodynamically run estate of the Meyers has amazing intensity, length and purity of flavour.

This is an unmistakably dry wine, with barely two grammes per litre of residual sugar, but it's rounded and balanced with a delicious fullness that complements its fresh, zesty Riesling acidity.

It's a natural match for fish dishes and seafood, but once you've sampled the style you'll find this a distinguished accompaniment for all kinds of fine dining from poultry and pork to cheese—anywhere full, clean fruit flavours can enhance the flavours of good food.

Drier than the Meyers' blended Brut, this pure Pinot Noir bubbly is fruity and full-flavoured with cleansing acidity and streams of consistent, persistent bubbles giving a fine mousse to each glassful.

The red grapes reveal themselves in ripe fruit aromas, and there are also suggestions of rich, buttery pastries, making this a tempting proposition before even the first toast.

Generous fruit flavours are elegantly structured to give a satisfying but still delicate texture, and the long finish is fresh and refined.

This is an excellent, satisfying food wine with a perfect balance between acidity and sweetness that keeps it shimmering on the outer edge of dry.

There are fresh, discreet aromas of honeysuckle and clementines, with smoky, nutty hints too. The typical pear character has a softly spicy apricot and pineapple flavour about it, and the tropical generosity is matched by a supple, subtle roundness in the mouth and a lingering concentration of tangy warmth.

Alsace Pinot Gris did duty for red wines in the past, before changes in climate made ripening Pinot Noir in the northern vineyards of Alsace a reliable expectation, and there's every reason to enjoy this full, fruity wine with chicken, pork or veal. It has an affinity for creamy sauces, so vol-au-vents and quiche lorraine—not to mention soft cheeses—are well within its scope.

Pinot Blanc is part of a large and disparate family of grapes related to the famous Pinot Noir.

You don't hear all that much about it, because the white wines it makes are generally eclipsed by those of its more aromatic, zesty and ubiquitous cousin Pinot Grigio. Nonetheless, the delicate floral and white fruit aromas and soft balance of a young Pinot Blanc shouldn't be overlooked. The Meyers vinify theirs in temperature controlled tanks, using native yeasts, and the result is a supple and delicious white wine well suited to simple flavours including local specialities such as tarte flambée and choucroute dishes, not to mention a wide range of white meat and poultry recipes, salads and picnic fare.

Magnificently rich and golden wine from the grand cru Spiegel vineyard, with suggestions of honey and pineapple on the nose and concentrated, silky, pear and quince fruit character.

Ample in the mouth, there's a real unctuousness about this balanced and powerful biodynamic Pinot Gris.

It makes a delicious aperitif and a fitting partner for strong cheeses, desserts and patés.

Aromatic, full-bodied Gewurz with exuberant notes of lychee, tropical fruit, ylang-ylang and cloves to the fore. This is a rich, sumptuous and indulgent white wine.

Its concentrated flavours and silky texture make it a good partner for paté, cheese fondue or almond tart

Alsace Grand Cru is the appellation for the finest wines from the fifty-odd Grand Cru vineyards in Alsace, which lie dotted along the lower slopes of the Vosges Mountains.

The varieties permitted for use by the appellation laws are Riesling, Gewurztraminer, Pinot Gris and Muscat, though a small number of exceptions to this rule have emerged in the past after lobbying by local producers.

The intense aromas and full body of this not-quite-dry white wine make it an indulgent glassful to take your time over.

It's powerfully, invitingly floral, with honeysuckle, rosewater and ginger blending on the nose and carried through into an almost unctuous musk and honey body that clings to the glass and is sequinned with fresh fruit acidity.

This is a fine and involving aperitif, and a natural partner for smooth pâtés, a range of fruit desserts and mature (especially blue) cheeses. Its full body and flamboyant flavour palette also work well with exotic flavours, for example in Oriental cuisine when there's a balance of sweet, savoury and spice.