Alsace

With more Michelin stars than any other region, it's perhaps unsurprising that Alsace winemakers know how to make a wine that will stand up to the local food. Raclette anyone? Choucroute? Tartiflette? No problem! Leon Beyer have the answer in slender-shouldered bottles of the most carefully-balanced, zesty, floral, spicy wines that will impress even the most Riesling averse, chardonnay-loving Brit. First off is a classy Crémant with just the right amount of apple to bubble. Next, a simple 2015 Pinot Blanc that needs no accompaniment, except perhaps a second glass. The 2016 Riesling is more of a mouthful with subtle kerosene and herb aromas and an authoritative, citrus edge that makes it long on flavour. The only red is a supple and fruity, 2015 Pinor Noir, that sends Jason off into a reveries about chilli-infused Vietnamese beef salads, while David tries to work out why such a pale red can have such a robust flavour. Jason has one last wine up his sleeve; quite literally, a half bottle of Beyer's 2011, late-harvested, Gewurtztraminer. This straw-coloured, sweetly spiced sensation is a blind-taster's gift and perfect with foie gras. Happily, it'll do equal wonders with blue cheese and give you sweet dreams and a clear conscience to boot. Yapps could only get hold of 240 of these little honeys and now they have 239!