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Edelzwicker is an Alsatian wine term taken from the German words edel (noble) and zwicker (blend). The term dates back to 1644, when the so-called noble varieties in Alsace were differentiated from those judged to be of lesser quality. Riesling, Pinot Gris, Gewurztraminer and Muscat fell into the noble category, while Pinot Blanc, Sylvaner, Chasselas and Auxerrois were relegated.

Edelzwicker wines were made from only the noble varieties (with the more generic Zwicker being used to denote less-prestigious blends) until 1970, when the term "Edelzwicker" was deregulated; it is now used more out of nostalgia than a legislative requirement.

In the 21st Century the term been adopted by a small group of winemakers in the United States and Australia, who are seeking to replicate the traditional Alsatian field-blend. In France, the term is not governed by any AOC laws; the different grape varieties can therefore be vinified either together or separately, and the use of a vintage designation is optional. Access to Alsace's wide range of aromatic grapes while working in a relatively unregulated environment allows winemakers to explore the full range of possibilities the blend can produce.

As there are so many blending possibilities, it is extremely difficult to narrow down the flavor profile of Edelzwicker wines. However, they all tend to have a pronounced yellow coloring and fragrant aromas.

Similar to Edelzwicker is the Gentil blend, but while Edelzwicker wines allow producers considerable freedom, Gentil wines must comprise at least 50% Riesling, Gewurztraminer and/or Muscat, with the rest being made up of Pinot Blanc, Sylvaner and/or Chasselas. Production methods are more stringent with Gentil wines too, as each variety must be individually vinified and qualify as AOC Alsace wine prior to blending.

Food matches for Edelzwicker wine include:

• Bacon & onion Tarte Flambée
• Spicy Thai beef salad
• Salt & pepper squid