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Because Strasbourg is the seat of dozens of international organisations and bodies, including the European parliament, Alsace is politically one of the most important regions in the European Union.

Even though Alsace is part of France, the region boasts a very distinctive culture, in part due to its long periods spent under German influence. In 1871, following its victory in the Franco-Prussian War, the new German Empire claimed Alsace Lorraine region. The occupation lasted until 1918 when, after Germany's defeat in the First World War, the region was once more annexed to France under the Treaty of Versailles. Germany occupied the region again during the Second World War. During this time, people from Alsace became German citizens by decree from the Nazi government. A complex history to say the least. Alsace changed hands four times between France and Germany in 75 years!

Although the historical language of Alsace is Alsatian, a Germanic language, today Alsatians speak French, 41% of the adult population, and about 20% of the children, being fluent in Alsatian. Alsatian plays with German and French words and can sometimes be a combination of the two. You can say 'ça geht's?' to your friends when you see them, which is a direct mixture of 'ça va?' in French and 'wie geht's?' in German, to mean 'how are you?'

Architecture is very distinctive in the region and storks are one of its famous landmarks. You cannot miss the famous emblem of Alsace: la cigogne (stork) which is native to the region and thought to be a symbol of fertility, as well as bringing good luck.

Les vins (wines)

Alsatian wines include seven grape varieties and are mostly white due to the cooler climate. The grape varieties appear on the labels of the bottles, the wines generally being made with 100% of the named single grape variety. The very distinctive flute shaped bottles, flûte d'Alsace, can be easily recognised.. Alsace wines do not generally need extensive ageing to release their full aromas; six months to five years is enough in most cases, although the finest wines may benefit from longer ageing. The wines from Alsace are excellent served with Asian cuisine, as they really complement spicy, hot and sweet/sour flavours.

Grape varieties include:

Pinot Blanc
Well rounded and delicate, fresh yet supple, represents the happy medium in the range of Alsace wines.

Riesling
Dry, refined and delicately fruity, denotes an elegant bouquet with sometimes mineral or floral notes, giving it good ageing potential. Recognised as one of the world's finest white wine varieties, it is a gastronomic wine par excellence.

Pinot Gris
Rich, full bodied and with a long finish, the wine displays woodland aromas, sometimes slightly smoky, with characteristic opulence and roundness.

Gewurztraminer (my favourite!!)
Full bodied and exuberant, powerful and seductive, the best-known Alsace wine. Its deep bouquet displays rich aromas of fruit (mango, lychee), flowers (rose petals), or spices (the prefix "Gewurz" means "spice").

Sylvaner
A remarkably fresh, light wine with a delicate flavour, the wine is refreshing, vivacious and easy to enjoy.

Muscat d'Alsace
Very aromatic, Muscat d’Alsace is a dry wine, not to be confused with the sweet Muscats of the Mediterranean. Delicious served as an aperitif.

Pinot Noir
The only Alsace variety producing red or rosé wines, the wines have a typically cherry-like, fruity character. Matured in oak barriques (barrels), it gains additional structure and complexity.

Crémant d’Alsace (sparkling wine) is gaining popularity and just as good, if not better, than champagne.  Sadly, with its production outside of the champagne region, it cannot bear the name of champagne.

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