Postcards to Rick Steves |
FOOD
You will quickly notice the German influence (such as sausage, potatoes, and sauerkraut) in Alsatian cuisine. Some famous specialties include:
~choucroute garnie (sauerkraut and sausage) ~Rösti (potatoes and cheese) ~Spätzle (egg noodles) ~Flàmmeküeche (a thin-crust pizza with onion and bacon; tarte flambée in French) FUN FACT: Notice how salads and other meals are arranged. Germans (and the Swiss), who are very mindful about organization and efficiency, even compartmentalize the food (see photos to the right). TO THE MARKET!: Le Marché Couvert de Colmar is the place to go to assemble a full meal or just a picnic. You'll find fresh meat and sausages; cheese (Munster in a specialty); fruits and vegetables; spices; pretzels; wine; desserts; and other delicacies! There is even a beautiful flower market. Or join the locals at the Saturday market on Place St. Joseph (less than a 20-minute walk from the center of town). AND WHERE TO EAT?: While there are tourists in the town center, nothing beats a canal-side meal or picnic. You'll certainly find lots of restaurants along the water, but if you explore long enough on foot, you'll find a quiet spot all to yourself. |
SAVE ROOM FOR DESSERT: It's fun to stroll Colmar and window-shop (faire du lèche-vitrines in French). Be sure to take a peek at the lovely dessert assortments. You'll certainly find a heavenly piece. For sorbet, nothing beats Sorbetiere d'Isabelle, whose friendly young staff will happily serve you anything from the classics (chocolate and vanilla) to the interesting (mojito) to the unique (ice lobster bisque and foie gras-flavored). |
WINE
TYPES:
Though made in the French style, the German influence on the wine is noticeable in areas like the shape of the bottle and the types of grapes. Wines here are named by the type of grace (not the region like other parts of France). The Alsace is best known for its white wines and sparkling wine called Crémant d'Alsace. Some varieties include riesling (the most popular, and drier than what we're usually used to); Sylvaner (light and fruity); and Gewürztraminer (fruity with a spicy aftertaste). Other varieties abound in this region as well; if you are looking for something different, I recommend eaux-de-vie, a fruit-flavored brandy that you may wonder why is so expensive for such a tiny pour... until you try it! |
TOUR HIGHLIGHT:
A day on the Route du Vin (Alsace Wine Road)! In Kaysersburg, we picked up our local guide Jean-Claude. Knowledgeable in wine (and cheese -- he recognized the Munster still on my breath), he led us on a gorgeous walk through a local vineyard, where we learned about the grapes and how the wine is produced. Wine is not just the grape: it's the terroir, the land, the soil, the weather, the region, the tradition, the methodology, and the love that goes into it as well. Along the way, he taught us how to identify the grapes by the leaves' shape and size, while Daniela picked fresh cherries for us to eat. Our long walk down through the vineyard led us to the town of Allmunsheim, where we had a private tour of a local producer, Keuhn. It was hot outside, and touring a nice cool cellar (with 5 tastings soon to follow) sounded wonderful; ironic that the owner described our steep descent as into "hell." |