The universe of alternative French whites is significantly broader than for reds and thus offers more opportunities for pairing with food.

The Alsatian region in far northeast France, bordering Germany, has built a traditional reputation for producing very food friendly rich, dry white wines.  However, in recent years, the tendency has been to produce more sweet wine.  The grapes are a mixture of French, German and some exotic varieties.  The four grapes, Gewurztraminer, German Riesling, Pinot Gris and Muscat produced namesake wine that define this region separated from the rest of France by the Vosges mountain range.

The Alsatian Gewurztraminer is a very aromatic, medium bodied wine with characteristically citrus, floral, spice and lychee scents and aromas.  The grape distinguishes itself in Alsace, however, by exhibiting a distinctly spicy personality.  This wine works beautifully with spicy Asian, Chinese, Thai and Indian cuisine, some cheeses, curries, duck, pork, ham and turkey, tropical fruits such as mango, papaya, guava and passion fruit, ginger spiced foods.  Late harvest wines (Vendange Tardive) portray a very sweet character with a touch of acidity and offer a wonderful balance of honey, apricot and fig and pair well with fruit, cheeses or foie gras.  Amongst the high profile, high quality producers, look for Zind Humbrecht.