lemon-flavoured dishes

[Randy Caparoso]

I wouldn't exactly call it "zinging," but it's true that cooler climate Gewurztraminers tend to have decent acidity. Just like, say, Chardonnay based whites from Chablis in France tend to have slightly elevated acidity in comparison to the rest of Burgundy and the world. By and large, though, Gewurztraminer is a "low acid" grape that just doesn't do well in food contexts requiring more naturally "zingy" wines such as Sauvignon Blanc and Riesling.

Let me give you an example how the most commonly found, commercial brand Gewurztraminers (i.e. from Alsace, France and the U.S.) interact with food. A slightly acidic cheese like chevre tends to match up better with an acidic white like Sauvignon Blanc. But put that chevre together with Gewurztraminer, and the cheese starts to taste a little sour and the Gewurztraminer dull and bland. Then take a lush, creamy/milky, soft ripened cheese like a classic Epoisses and try serving that with Sauvignon Blanc. All of the sudden the Sauvignon Blanc tastes sour and the cheese bland and flat. However, a softer acid, densely flavorful Gewurztraminer absolutely sings with a well ripened Epoisses; and for that to have happened in the first place is because Gewurztraminer is basically a lower acid wine type than Sauvignon Blanc, no matter where it's grown.

[This message has been edited by Randy Caparoso (edited 05-11-2002).]