A Gourmet's Paradise

If you like food and wine, the Alsace is the ideal vacation area for you. Its mix between French and German guarantees a wonderful combination of love for excellent food prevalent in both countries. It is famous for its wines which are very similar to German wines, but have a better reputation worldwide for reasons unknown to me. I refuse to blame the bad rap on that Black Tower  or Blue Nun people all drank allegedly when in college. Lucky the ones who have moved on!
Our swap partners had left us some Pinot Gris that was divine. It is my favorite white wine competing, however, on my palate with a dry Riesling. We wanted to get more of it and found out that it only sells around the Cathedral of Notre Dame in Strasbourg and on the Internet.

Another grape is totally unique to the Alsace: the Gewuerztraminer. Don't despair if you can't pronounce the name. It is a very fruity wine full of different aromas, strong, perfume scented,some say it has an exotic lychee-nut flavor. This delicate variety is difficult to grow. Funnily enough it is a red grape and the wine is white if a bit yellowy or coppery at times. Gewürztraminer wines are an excellent match for fresh fruit and cheeses (especially Alsatian Münster) and a good complement to many simple fish and chicken dishes, especially recipes that include capsaicin (hot pepper) spices, oriental five spice, or even curry.
It's a shame that you can't take too many bottles with you on the plane. There is only one remedy: Drink it while you're there.
For a really nice informative 10 min video that also shows the scenery click here.
The Alsace comes close to perfecting dry hard salamis like the one made half of hog and half pork.
These are easier to transport but forbidden to import to the US in case you're tempted after sampling some. With some luck, you find them in a good delicatessen.

Pates are a must.  With chicken liver,truffled, a la provencale or a multitude of different other flavors, it's all there for you for the tasting.

I particularly enjoy the baked varieties, baked en croute. My husband wouldn't touch any of them as they remind him of cat food.

Last but not least the most famous Alsatian dish : Choucroute; a dish made with lots of meat, sausages and the essential ingredient sauerkraut. Honestly, this is a dish more suitable to fall and winter weather than the high temperatures we had to endure.

And a dish that everybody will recognize, the Quiche Lorraine. Lorraine is a region in northeastern France bordering Belgium, Luxembourg and Germany. The capital, Metz, just to the west of Strasbourg. I hope I haven't made your mouth water too  much- or else...go shopping for some decent food!