Alsace, France is a region known for gastronomy (Alsace has more Michelin-star restaurants than any other region in France), and the excellent food-friendly wines produced there. Though the focus is on white wine varietals, Pinot Noir also grows well because it is protected from severe weather by the Vosges mountains in the west. When I think of the perfect seafood and wine pairing, my mind immediately goes to Alsace.
I had a wonderful visit to Alsace in 2018 and met many of the winemakers. Because of the high quality of the wines produced there, the beauty of the region, and the incredible people I met, I have become a self-appointed ambassador for the region. You’ll find many articles about Alsatian wine and food pairings here on Adventures of a Carry-on. It is my belief that food and wine can transport us to another place; the tastes, aromas, and memories, all deliciously intertwined.
Join me for the perfect seafood, fish and wine pairing from Domaine Emile Beyer, located in Eguisheim, Alsace. Eguisheim is known as the cradle of Alsace wine and a top destination for wine lovers from all over the world.
Who is Domaine Emile Beyer?
Domaine Emile Beyer has been producing wine in Eguisheim, a Les Plus Beaux Village, since 1580. The family wine estate has always included the Grand Cru vineyards, of Eichberg and Pfersigberg. The limestone soils of the Grand Cru vineyards bring wonderful notes of salinity to the wine revealing the terroir. Proprietors Valerie and Christian Beyer are the 14th generation to share their passion, and gratefully, their excellent wines!
Christian gained experience working at some of the best wine estates in Bordeaux, Burgundy, and Rheingau. His attention to detail, deep knowledge of each vineyard plot, and understanding of the relationship between the wine and the environment that produces it, has led to his commitment to organic farming and winemaking.
Organic wine practices at Domaine Emile Beyer
Domaine Emile Beyer is certified organic since 2014, and biodynamic since 2019. Harvest is completely manual and horses are used in some vineyards where it is impossible to gain access with machines. Each year, between 50 and 80 trees and other crops are planted to maintain and encourage biodiversity, working in accord with the Research Institute of Colmar.
Christian also refers to the writings of his late grandfather, Emile Beyer, who unfortunately died before Christian was able to know him. Emile left many journals in which he wrote his notes on different topics like diseases found in the vineyards, yeasts used in winemaking–anything related to viticulture. Some of these books can be seen in the tasting room in Eguisheim. Christian has says, “My grandfather Emile was relentless in his quest to create fine wines from the terroirs of Eguisheim. Today, also following in my father’s footsteps, I continue this quest for perfection.”
And now, let’s cook!
Valerie has graciously provided this seafood recipe and wine pairing, a classic that is quick and easy to prepare.
Seafood Casserole and Wine Pairing
Shrimp and salmon casserole, with ginger, fennel, spinach, and carrots
2 fennel bulbs – sliced
2 cups of carrots, chopped or sliced thin
1 cup of spinach
1/2 small onion minced
1 1/4 piece of ginger, grated
2 T. coconut oil or olive oil
3 cups of water
2 vegetable bouillon cubes
1 1/2 cups coconut milk
3/4 cup soy sauce
20 oz of salmon
24 small to medium shrimp
1. wash and chop the fennel, carrots, and spinach
2. Peel and chop the onion and ginger
3. Slice the salmon into cube
4. Rinse the shrimp and peel if desired
5. Lightly saute the ginger and onion in oil until lightly browned.
6. Add the coconut cream, soy sauce, water, and bouillon cubes. Mix it all together and bring to a boil.
7. When boiling add the fennel and carrots and cook for approximately 15 minutes.
8. Add the spinach, shrimp, and salmon. Continue to cook for another 5 minutes.
9. Add the juice from the lemons plus salt and pepper to taste. Garnish with finely chopped sprigs of coriander.
Serve with basmati jasmine rice or chopped potatoes.
Wine pairing :
Valerie recommends pairing this wine with Emile Beyer Riesling Grand Cru Pfersigberg 2010
These are Valerie’s notes about the wine and the vineyard: “The Pfersigberg vineyard dates back to 1389 and belonged to an abbey built with donations from the counts of Eguisheim in the 11th century.
This great terroir, which we have mainly dedicated to Riesling, will express all the purity of shell limestone by giving the grapes a jagged acidity and a beautiful saline structure.”
Riesling and seafood is a classic pairing but it also pairs well with many other foods, such as goat cheese.
Alternatively, you could pair with Emile Beyer Gewurztraminer Eguisheim 2018
Gewurztraminer from Alsace is heavenly. Gewurz is a German word which means spicy. It pairs well with spicy Asian foods, strong cheeses, and foie gras, a specialty of the Alsace region. This Gewurztraminer has floral and spicy aromas, notes of lychee nuts and rose petals; a generous and ample palate and refreshing finish. In Alsace, go for the Riesling, stay for the Gewurz!
I can’t wait to try this recipe. What about you? Please leave any questions or comments below and let me know if you give this a try. Santé !
To find a retailer near you, reach out to the distributor, Michael Corso Selections.
Or, order online at wine.com