Tasting 2026 #2: Alsace & Mosel: Wines of River, Stone and Winter Ferments

For this mid-winter tasting we travel to two regions that understand cold climates, slow ripening and the deep comfort of fermented food: Alsace and the Mosel.
Both territories are shaped by river valleys, steep slopes and a centuries-old relationship with white grapes: Riesling, Sylvaner, Pinot Gris, Gewürztraminer, yet each expresses them completely differently.

This evening is about tasting that contrast, exploring overlooked bottles, and sitting together around a shared pot of sauerkraut.

Why Alsace and the Mosel?

These regions are built on terroirs that challenge the vines: slate, limestone, granite, cold nights, narrow valleys.
What emerges is wine with tension and clarity, wines that carry the geology in their acidity.

But beyond the classics, we’ve gathered lesser-known bottles, small producers and new variations that offer a different angle on both regions. This tasting isn’t just a tour through two regions, it is a conversation about how terroir evolves, how young winemakers rethink heritage, and how fermentation sits at the heart of it all.

Sauerkraut, shared at the table

To anchor the evening, we serve a warm pot of our house sauerkraut: seasonal, slow-fermented, and built the same way families along the Rhine have been preparing it for generations.
Winter food that belongs with winter wines.

What to expect

• A curated tasting of Alsace and Mosel wines, from classic to offbeat
• Stories behind the bottles, the soils and the winemakers
• A collective sauerkraut dinner
• A relaxed, long-table evening to explore two great wine cultures

Join us

Friday, 13 February – 19:00
Fermenthings, Be-Here

Limited seats. Reserve your place and come taste how river valleys and winter ferments shape the glass and the plate.