Why Food and Wine Lovers Need to Visit Luxembourg
Carol Wolniakowski
Tucked between France, Germany, and Belgium, Luxembourg may be tiny, but its wines and cuisine are full of character. Along the Moselle River, the country’s wine industry thrives, producing elegant, cool-climate wines that are beloved by locals - and a well-kept secret abroad.
I had the pleasure of hosting a wine group on a Rhine and Moselle river cruise, beginning in Luxembourg and sailing through Germany, France, and Switzerland - the perfect journey through some of Europe’s most storied wine regions, like Alsace and the Mosel Valley. And wow - we were blown away by Luxembourg.
First, Luxembourg city is stunningly beautiful - and immaculate. We enjoyed a fantastic city tour that included wine tastings along the way. We also had a lovely lunch in a wine bar and found some fantastic gems at a local wine shop that I brought on board the ship for an educational tasting.
Luxembourg’s wines may not yet be household names, but that makes them all the more exciting for us to explore as we kick off our adventure. From crisp Rieslings to aromatic Auxerrois, and from hearty local dishes to delicate desserts, we’ll dive into what makes Luxembourg’s wines and cuisine truly special.
Luxembourg’s vineyards focus primarily on white grape varieties, thanks to the region’s limestone and clay soils and its temperate climate. The most common varietals include:
Riesling – Often dry, mineral-driven, and age-worthy, Luxembourg Riesling reflects its Moselle heritage beautifully.
Pinot Gris – Full-bodied and aromatic, perfect with richer dishes.
Auxerrois – A local favorite, softer and fruitier than Chardonnay, versatile at the table.
Pinot Blanc – Crisp, light, and refreshing - a natural aperitif.
Gewürztraminer – Rare but distinctive, with exotic aromatics and spice.
Elbling – One of Europe’s oldest grapes, producing bright, zesty wines ideal for summer sipping.
Pinot Noir – Gaining popularity, offering delicate reds and increasingly elegant rosés.
Luxembourg’s cuisine is equally intriguing, influenced by both Germanic heartiness and French finesse. Classic dishes include:
Judd mat Gaardebounen – Smoked pork collar with broad beans, the country’s signature dish.
Bouneschlupp – A comforting green bean soup with potatoes, bacon, and onions.
F’rell am Rèisleck – Trout cooked in a creamy Riesling sauce - a perfect pairing with the local wine.
Quetschentaart – A traditional plum tart, especially delicious during late summer harvest season.
In Luxembourg, the focus is on quality over quantity: family-run wineries, intimate tastings, and food that’s deeply tied to local tradition. This was truly one of the highlights of our trip and a gem for all food and wine lovers.
Interested in joining us on a future wine trip? Send us a note to get on the invite list. We’d love for you to join us! 🥂