Alsace has entered a golden age. This chilly, sunlit slice of northeast France has garnered more attention in recent years thanks to noticeable strides forward in viticulture and winemaking—gentler, more holistic practices in both the vineyard and cellar—and wine lovers’ growing appreciation for a cool climate capable of delivering on a multitude of colors and styles. In Alsace these days, it seems that everything the light touches turns to gold.

Alsace’s producers are more ambitious than ever, yielding stunning expressions of place from all across the region’s complex terroirs. Thanks to a motley crew of traditional grapes and a unique mix of soil types, you’ll encounter a variety of styles unparalleled in any other region, from bargain everyday bottles to epic grands crus made by superstar vignerons. Exploring the offerings from our four Alsace domaines is an exciting adventure certain to stimulate the senses. Here are just some of the highlights:

— Pristine Rieslings from Meyer-Fonné and Boxler show off the variety’s considerable breadth across diverse Alsatian terroirs. Fragrant, pure, and handsomely chiseled, they are divine at table and only improve with bottle age.

— Arthur Ostertag’s new cuvées colorfully illustrate the creative skill of Alsace’s young generation. Arthur is one of a growing number of vignerons to farm biodynamically, and his vision has resulted in mesmerizing creations including a skin-fermented Gewurztraminer and a rare expression of Sylvaner Rouge.

— All four producers are mastering Pinot Noir like never before. Alsatian Pinot has a personality all its own, and today the region excels in both white and red.

— Aged selections from Kuentz-Bas hint at the amazing cellaring potential of grand cru whites made from Alsace’s noble grapes.

— The late-harvest dessert wines on offer are among the great masterpieces in French wine. A Vendange Tardive or a Séléction de Grains Nobles is a truly memorable way to close out a dinner party; your guests are sure to be wowed.

Finally, it would be foolish to ignore the endless spectrum of food pairing possibilities Alsatian wines afford. Serve a luscious Pinot Gris with roasted root vegetables or a rich curry, try a bracing Crémant or Pinot Blanc with fondue, and save your bone-dry Muscat and Sylvaner for spring’s first asparagus to experience delicious synergy. Now is your opportunity to savor this remarkable wine region’s golden period: let the Winter of Alsace begin.