The cooperative's Gewurztraminer Tradition delivers the variety's lychee, rose-petal and warm-spice signature at supermarket money. Off-dry, low-acid and aromatic, an accessible way to taste Alsace's signature aromatic grape under fifteen euros.
Tip: Gewurztraminer is the natural foil to munster cheese and Sichuan or Indian food; serve cool to keep the residual sugar from feeling heavy.
Felix Meyer's small Katzenthal estate is a respected wine-route grower and the village Pinot Blanc is a generous, fleshy take on the variety. Stone fruit, salty finish, a step above supermarket Pinot Blanc.
Tip: Felix Meyer's Kaefferkopf and Wineck-Schlossberg Grand Crus are the bottles to chase, but the basic Pinot Blanc is the gateway under twenty euros.
Vincent Stoeffler of Barr makes a serious, lightly-oaked Pinot Noir Tradition at a friendly price. Red cherry, light grip, a clean cool-climate red, evidence that Alsace's Pinot Noir is now worth taking seriously at every tier.
Tip: Serve a touch cool to lift the red-cherry fruit; the same domaine's Kirchberg de Barr Grand Cru Pinot Noir is the next step up if you fall for the style.
Ribeauville's Henry Fuchs makes a dry, crisp Sylvaner in the family's old-school style, a wine that has all but disappeared from many domaines' lineups. Green apple and a saline bite under fifteen euros.
Tip: Sylvaner is the old soul of Alsace; this bottle is the case for not letting the variety drift out of fashion, pair with onion tart or shellfish.
Bergholtz's Loberger family makes a soft, generous Pinot Blanc that lands as a quiet wine-route bargain. Pear and saline finish, the kind of wine that disappears at table with no fuss for well under fifteen euros.
Tip: Bergholtz sits in the southern Haut-Rhin near Soultzmatt; Loberger's range is far easier to taste at the cellar than the village's bigger neighbours.
Trimbach's house Riesling, dry, taut and stony, is the easiest serious entry to Alsace. Built on fruit from across Ribeauville's slopes, it remains the benchmark dry Alsace Riesling well under twenty-five euros.
Tip: This is the wine to drink with choucroute or tarte flambee; the Reserve label is a step up but the basic Riesling is the value buy.
Leon Beyer's flagship cuvee, a dry Riesling built for the restaurant trade in a famously austere house style. Lemon-pith, gunflint and a long mineral finish, served in three-star Michelin rooms across France for decades.
Tip: Beyer's Riesling is more austere than most rivals; serve a touch cool with shellfish or sushi, and try side by side with a Trimbach to see the village's two great house styles.