March 2018| 79
Alsace refl ects its German heritage with hearty
warming meals like Choucroute (sauerkraut with
sausage, pork knuckle and potatoes) and Baekhoffe
(a pork, lamb and beef hotpot with a pastry crust).
What better to accompany these culinary delights
than the local brew? Again, the diversity of the
country is not limited to its food – the elegant reds
and classic whites of Burgundy, the complex and
warming reds of Châteauneuf-du-Pâpe in Provence,
Riesling and Gewurtztraminer in Alsace, and of
course the legendary red wines of Borde