Gustave Lorentz of Bergheim has farmed its estate vineyards organically and the Reserve Riesling is its dry, dependable entry cuvee. Crisp apple, lemon and a touch of saline mineral from the village's limestone-marl soils.
Tip: Lorentz Reserve is the wine to pair with quiche lorraine or a goat-cheese salad; the Altenberg de Bergheim Grand Cru above the village is the same producer's flagship.
Josmeyer of Wintzenheim is Demeter biodynamic and the Mise du Printemps is its spring-release Pinot Blanc and Auxerrois blend. Fresh, low-key, salty and citrusy, the best biodynamic Pinot Blanc under twenty euros on the wine route.
Tip: Mise du Printemps is released in spring as the name suggests; drink the youngest vintage you can find, ideally as an aperitif on a vineyard terrace.
Muller-Koeberle of Saint-Hippolyte makes a soft, gently off-dry Pinot Gris in the Tradition range. Ripe pear and smoke with light residual sugar, classic Alsace value that holds up to richer fare under twenty euros.
Tip: Off-dry Pinot Gris is the all-purpose Alsace food wine; pair Muller-Koeberle's Tradition with roast pork, charcuterie or munster cheese.
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.