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The fame of the Luxembourgish wines is matched only by the reputation of the national cuisine which has become an institution in itself. |
The Riesling
The Riesling is the “king of wines” of the Luxembourg Moselle. It is a wine of great class and eminent roots. Its fruity bouquet and long-lasting taste make it an ideal companion for a "Riesling trout", "Zander fillets in flaky pastry", "white of leek" or "poulard fricassee in Riesling".It also stands out majestically with "smoked ham", a "ham baked in pastry" or "sauerkraut with meat Luxembourg style" and it tastes particularly divine with "crayfish Luxembourg style".
The Pinot Gris
The Pinot Gris maintains beneath its semi-dry character a finely spiced robustness which never fails to seduce the enthusiast. Many connoisseurs recommend it with "goose liver". For fish, it is an excellent choice to accompany "eel and pike in cream sauce". It also goes well with "truffle flavoured Guinea-fowl and fondant potatoes", or "sliced duck breast on turnips" or "roast duck breast with raspberry vinegar".
The Pinot Blanc
The Pinot Blanc has a delicate freshness. It goes excellently with various fish dishes such as "bass on green lettuce", "feuilleté with trout fillet" or "salmon on sorrel". It is also served with "escargots en barquette with an herb sauce", a "blanquette of veal grandmother style with white sauce" or a "medallion of veal with asparagus".
The Auxerrois
The Auxerrois is a semi-dry persuasive wine of typical finesse and bouquet. You will find perfect harmony when you have it with "salad with chicken liver", "fried mushrooms", "lamb sweetbread with mushrooms", "frogs legs with chopped vegetables" or a "young goats' cheese".
The Pinot Noir
From a variety of Burgundy vine, forms the basis for the increasingly popular Rosé. Totally fine and fresh, its sumptuousness overwhelms you as soon as the bottle is presented to you. The special character of the wine is brought out particularly by a "calf’s sweetbread medallion stewed in Pinot Noir" or by an "Osso buco". A superior epicurean harmony is perceived with "leg of lamb with flageolets" or a "rabbit with dried prunes".
The Gewürztraminer
Its profound melting spicy range of tastes produces a wine worthy of a very special occasion. Long regarded as a dessert wine it agrees well with cheeses. It is sensational with "goose liver" or a "grilled slice of bread with Munster cheese", pleasing together with "biscuits with grapes and nuts", unless you prefer it with the "sweets trolley".
The Rivaner
The Rivaner is a fruity wine with a charming bouquet. It never disappoints at any time of the day. It is a convivial wine and is very suitable for the aperitif.
The Elbling
The driest wine with a pleasant noticeable acid taste has always been the everyday drink of many Luxembourgers. It harmonises with "fried fish" and "cold cuts specialties".
