1998 Handley Gewurztraminer, Anderson Valley

[Innkeeper]

This is an area of food matching that is somewhat controversial. One school says you did the right thing. That the sugar in the wine should cool down the spice in the chicken. The other school says it would be better match one from Alsace that is almost bone dry. The theory here is that the spice in the wine would match with the spice in the food. Your experiance seems to throw rocks at theory one. Try one from Alsace next time, and see if there is any difference.