• Appellation : AOP Alsace
  • Grapes : Sylvaner
  • Wine processing : stainless steel tank     
  • Aging potential : 5-7 years
  • Serving temperature : 53°F 
  • Goes well  with dishes and wines : shell fish, fish, pies, Choucroute (sauerkraut, sausages and pork)

It is the return of a grape used in the past as a table wine because of its abundant production.

For the last few years, the choice of the parcels of land along with the reduction in yield has allowed to reveal all the richness and delicacy of this old Alsatian grape which rediscovers all its acclaim.

To a nose, sensitive to the powerful and fruity aromas, this dry wine has a typical character of a clear appearance that is unavoidable on an Alsatian table.

Recipe idea, Food and Wine pairing

Zander fillet on sauerkraut with SYLVANER


For 6 persons

1kg of zander fillet,
1 kg of sauerkraut,
200 g large bacon smoked bacon of 1 cm,
40 g of butter,
1/2 liter of liquid cream,
50 cl + 1 glass of dry white wine Sylvaner,
1 medium onion,
4 shallots,
2 cloves garlic,
4 juniper berries,
1 tablespoon parsley,
fine salt,
mill pepper.

You can enjoy a meal in the restaurant La vignette in Saint-Hippolyte

Slice the pikeperch fillet in very thin slices.
Wash raw sauerkraut (do not rinse, soak it). Peel 1 medium onion and 2 cloves of garlic then slice. In a frying pan, heat two tablespoons of oil or butter. Once hot, sauté the bacon, onion and garlic cloves, add the 20 cl of wine and add the sauerkraut. Stir well, salt lightly and bring to a boil then cover and cook for about 2 hours on medium heat. After cooking, drain the sauerkraut and allow it to cool.
Preheat the oven to 200 ° C (thermostat 6).
With the aid of a ladle, arrange 2 slices of pike-perch that will have to be allowed to overtake and cover completely the contents of the ladle. On the zander put a slice of bacon, fill copiously with cold sauerkraut, fold the slices on and unmold this preparation And arrange on a baking dish buttered. Repeat this operation. Salt and pepper. Add 1 glass of wine to the dish, cover with aluminum foil, bake for 10 minutes at 200 ° C (thermostat 6).
Proceed to the preparation of a cream sauce with juniper: Peel and finely chop 4 shallots, fry in 40 g of butter in a small skillet add 4 juniper berries, deglaze all with 1/4 of white wine, bring boil and reduce by half. Then add 50cl of liquid cream, reduce to a syrupy consistency. Salt and pepper.


Granite, clay, limestone, sandstone, marl, our soils are as rich as varied. This complexity will be found in the wines of the domain, to each wine his soil, to each soil his character, to each character his fragrancy. 


Domaine Sylvie Fahrer & Fils

24 route du Vin – 68590 Saint-Hippolyte

Tél. 03 89 73 00 40

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