American Fare Meets French Flair

NEW YORK, NY, May 20 (MARKET WIRE) --
US consumers are increasingly favoring wine over beer as their tipple of
choice, and the upcoming summer season will provide yet another opportunity
for Americans to experience the rewards of pairing their favorite foods with
just the right wine selection. The Alsace region's mastery of summer-friendly
varietals such as Sylvaner, Riesling, Pinot Gris, Gewurztraminer and Pinot
Blanc,
make its wines the perfect complement for a variety of American summer culinary
specialties.

Alsace wines' food-pairing potential is well-known. They're a great
accompaniment to everything from poultry, seafood and, especially, exotic and
spicy Asian dishes to all kinds of cheeses and desserts. And while US
consumers are already enthusiastic about Alsace varietals, they may be
lessaware how well these wines can accompany grilled summer staples like hot
dogs
and sausage and peppers, which have many parallels to traditional French
charcuterie
-- and the preferred wine pairing for that gastronomic institution is no secret.

Take it from Sylvain Gasdon, Charcutier at Daniel Boulud's newest
restaurant,
Bar Boulud. "We always recommend Alsace wines to go alongside our charcuterie
plate," says Gasdon. "Once you've tried that combination it's easy to see why
it's
become a classic match."

Whether sampling the fine charcuterie at Bar Boulud or simply throwing a
few dogs on the backyard grill, it's likely that more Americans than ever will
be eschewing beer's one-note act this summer for Alsace wines whose varietals
strike all the right chords with a range of traditional -- and perhaps some
unexpected -- summer dishes such as clams on a grill.

For more information and to explore a wide variety of food-pairing options
for
the versatile and accessible wines of France's Alsace region, please visit
www.alsacewine.com.

Media Contact:
Alsace Wine Bureau
Louise Jordan DWS
Tel: 212-477-9800 x114
E-Mail: Email Contact

Copyright 2008, Market Wire, All rights reserved.

-0-