A fascinating cultural blend of French and Germanic influences, Alsace is a region of half-timbered mediaeval towns and delicious cuisine which combines French refinement with hearty Germanic ingredients such as Choucroute, the regional speciality. The sunny slopes of the Vosges mountains here offer a rich mosaic of limestone, sandstone, marl and clay soils which provide perfect conditions for aromatic grape varieties such as Riesling and Gewürztraminer, a pink-red grape which produces the distinctive white wines with aromas of lychees and rose. In fact, this is the only region in France to produce mostly varietal wines identified by the names of the grapes. Join wine writer and drinks editor of The Spectator, Jonathan Ray for a tour behind the scenes of some of the region’s best vineyards, as well as visits to historic towns and villages and opportunities to sample the delicious Alsatian cuisine.