A two-day wine fair in the small Haut-Rhin village of Pfaffenheim, with the cooperative cave and independent growers pouring at long tables along the main street. The 2026 edition runs 10 to 11 July.
Tip: Pfaffenheim's Schneckenberg and Steinert vineyards sit above the village; pair the fair with a short hike up before the afternoon pouring starts.
Jean-Pierre Frick in Pfaffenheim was an early Alsatian biodynamic convert in 1981 and has produced zero-sulphur cuvees since the 1990s. The estate is a long-running Alsace natural-wine address, Biodyvin-certified with low-intervention winemaking.
Tip: Frick's zero-sulphur Pinot Blanc and Riesling are the calling cards; the Steinert and Vorbourg Grand Cru bottlings sit at the top of the range.
Pierre Frick's natural-winemaking philosophy excludes animal-derived fining; the wines are unfined or use only mineral agents where needed. Combined with no added sulphur in many cuvees, this makes them a robust vegan choice from Alsace.
Tip: The zero-sulphur, no-fining cuvees are a strict vegan option in Alsace; expect a slightly hazier appearance and a more reductive style.
Pierre Frick has produced zero-sulphur cuvees since the 1990s, marked with the SP (sans soufre) label. The Pfaffenheim estate is a long-running French zero-sulphur producer, Biodyvin-certified with native-yeast ferments.
Tip: Low-sulphur wines are sensitive to heat; buy from a temperature-controlled merchant and drink the freshest vintages.