Alsace wine is very food friendly.
Try Gewurz with tandoori chicken, or a washed rind cheese (Munster is classic match, but the rest work too). Or indeed most cheese.
The Zind Humbrecht Riesling is quite a powerful dry wine, whilst the Domaine Weinbach is more restrained, probably more fruit but also very dry. I would go for something like a meaty fish or chicken with the former, and maybe something lighter, white crab meat for instance with the latter.
Pinot Gris depends a lot on the style. It works well with things like goose and turkey, terrines and also some oriental food depending on the style and sweetness. It will work with game or cheese too.
Overall, I tend to think of many of the richer Alsace wines as autumn or winter wines, for that kind of food. The 2010 vintage is such that they will happily wait a few months…