François and Geneviève Barmès work their vineyards according to the principles of biodynamie, which among other things, involves labor intensive organic agriculture; they have the healthiest vines in Alsace.

Situated between the villages of Turckheim and Wintzenheim, the Herrenweg vineyard has a unique microclimate with sandy, well-draining soil and plenty of sun during the year. Elegant, sensuous wines are made from fruit grown here, particularly the beautiful Gewürztraminer, so palatable young as worth cellaring for a few years.

quick pairing recommendations for white, rosé, and sparkling wines from this region
Hams, Turkey, Asian Preparations of Chicken, Pork, and Seafood

quick pairing recommendations for red wines from this region
Game Birds, Roasted Duck or Goose

See if wine from this winegrower is in stock in New Jersey

See if wine from this winegrower is in stock in Delaware

See if wine from this winegrower is in stock in New York

With the crumbling of the Roman Empire near the end of 5th Century AD, the defeated Germanic Tribes began returning to Gaul via trade routes through Alsace. They settled the military camps built by the Romans to protect a vital economic resource: wine. Thus began a mixing of Gallic, Celtic and Germanic cultures that now characterizes the people (and the wines) of this region.
Alsace has changed nationality many times during the last 1600 hundred years: the Franks, Charlemagne, the Holy Roman Empire, the Habsburgs, and modern Germany. Such has been the fate of this “Land of Unshed Tears.”
Throughout all of these upheavals, agriculture and wine were important vehicles for trade and sustenance. The wine-growing areas extend in a narrow strip along the slopes of the Vosges, near the cities of Colmar and Wettolsheim. Wine has been an important economic resource since Charlemagne, but the appellation contrôlée for Alsace was established only as recently as 1962.

Though quite French in style, the regional cuisine is heavily influenced by German culture. Typical Alsacian dishes include Choucroute garnie, Lawerknepfle (pork-liver dumplings), white veal sausages, blood sausages, salted pork loin, and Carpes Frites (fried carp).

Goose was largely cultivated and eaten by the very large Jewish population, who did not eat pork. Where braised goose exists, foie gras is never far behind. Typical cheeses of the region: Aromatic washed-rind cheeses such as Münster.