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+--- Thread: Gewurztraminer (gah-VERTZ-trah-MEE-ner) (/thread-435.html)
- route32 - 07-21-2000
I'm really a novice when it comes to pairing wine. I heard some great things about Gerwurztramier with spicy food, so i purchased a California Gewurz and it was excellent! Spicy, lightly sweet, and fragrant. I have a recipe for Salmon with a Brown sugar and Dijon mustard glaze, and I was just wondering if anyone knows if a Gewurztraminer would be a good pairing with this dish? In addition to brown sugar and spicy mustard, the sauce contains ginger and soy sauce.
- Wallace - 07-21-2000
Welcome to the board Route32. Gewurtz means spicy in some language but to go with salmon? Your recipe sounds great but I'm still a pinot noir fan with that dish.
- Jackie - 08-08-2000
Wallace,
The language is deutsch... German, that is. Gewurz means spice and Traminer is the German word for grapes. Put 'em together and you get Gewurztraminer wine (there's an umlaut -- two dots -- over the u).
Prost! (Cheers!) That's got to be the most frequently used word in the German language, I reckon.
Jack
- barnesy - 08-10-2000
If you are looking for a good coupling, you may wish to try a honey-curry chicken. It has curry and kayanne (sp?) pepper in it. It can be very spicy to sweet with a bite depending on how much of the two key spices you put in. If you are interested, send me and email and I will send you the recipe.
Barnesy
- mrdutton - 08-10-2000
For your salmon dish, I'd like to suggest that you go with a red.
However if you prefer white, I'd suggest a Viognier (from France only, please - the alcohol content is lower than the Cali version). I think it could stand on its own against the salmon with the mustard and brown sugar. I'd suggest a Chenin Blanc, but I'm not sure it would fare well with the mustard and sugar.
As for reds:
Pinot Noir or Cabernet Franc would certainly be suitable. I'd also like to suggest either a Beaujolais or a Barbera. I think either of those would go quite nicely with the salmon, mustard, brown sugar combination.
[This message has been edited by mrdutton (edited 08-10-2000).]
- tobeob1 - 08-15-2000
here's an idea. pairing your dish with the richness of Chardonnay. the herb of mustard with the spice of ginger would work great with the wine. or try a red, a young Gamay or Dolcetto.