Domaine Weinbach wines offer unlimited and sometimes unsuspected possibilities in their blend with dishes. They are the occasion to discover a great variety of flavours…

You will find in this page our suggestions to taste in the best conditions Weinbach wines and to ensure the best associations between the two major arts of taste.

To get more information on the combinations with a cuvée in particular, let us guide you with the description of each wine...

The Sylvaner, fresh, fruity and so lively tastes good with cooked pork meat, oysters, small fish. It is also just thirst-quenching.

Our Riesling with fine and delicate fruitiness are racy, nervy, dry but mature and long on the palate. They are really nice with fish (cooked or raw), shellfish and seafood, choucroute and of course with coq au vin, as well as with some white meat dishes. For the cheese course, you can serve it with goat cheese: it will be excellent.

The Riesling Schlossberg, drier, are better with seafood and grilled fish. The Riesling Cuvée Sainte Catherine are picked up later, and therefor are richer and fleshier. They go particularly well with fish en sauce, lobster and white meat.

The Tokay Pinot Gris, is full bodied and rounder than the usual; it is marvellous with veal, escalope à la crème, risotto, lamb, and poultry. Very opulent in Late Harvest, it is perfect with a foie gras.

As for the Gewurztraminer with wonderful aromas of rose, gilly flower and jasmine, a velvety body, it is sumptuous as an aperitif, with exotic food, smoked salmon or even with cheeses: Munster, Roquefort, Epoisses, Brillat-savarin…A particularly rich Gewurztraminer, a Cuvée Laurence or Late Harvest is incomparable with a foie gras.

Finally, if you don't get enough of these few advice, let your imagination create combinations which will delight your taste buds.