Gewurztraminer Wines in the Hizzy - Episode #258
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Also try it with local traditional foods like: choucroute alsacienne or Munster (fromage)
mrscambuster1001 8 months ago
Damp towel flavor on the finish? I hope Alsatians dont hear this, they will drop dead on the spot :-)
mrscambuster1001 8 months ago
We do enjoy Gewurztraminer often, but we will both anyway.. Yes, it is more full bodied and complex than reisling, and generally more expensive. It will be fully mature in a few years, dont buy even the best over 7 years ...it will be a lesser wine no matter. Serve chilled, but not too cold, like fois gras..
It will pair very well with crustaceous seafood, and even Fois gras if you happen to be in a pinch (youre out of champagne and sauternes (keep Château d'Yquem in stock if you can :-)
mrscambuster1001 8 months ago
love the show i'm learning alot:)
margie189 2 years ago
thanksssssssssss
slaoui10 3 years ago
A rebuilt tough overcomes beside the dual romantic.
Gewurztraminer16 3 years ago
You should do a trip to the Oregon. You could spend a week or better around here. The Willamette Valley has a ton of great places you could check out, including all the sub-AVAs in the northern valley, and you could hit the Rogue/Applegate/Umpqua Valleys in Southern Oregon.
theyvin 4 years ago
With a spicy food, you wouldn't want to match it with a spicy wine, like a Gewurzt. You would want to pair the food with a sweeter wine like a Muscat or Riesling to tone down the heat of the food. A spicy wine would go better with a bland or sweeter dish. At least, that's my experience.
theyvin 4 years ago
SO EXPLICIT!!!
fisgon85 4 years ago