Normal food with your wine?

[randery]

Hey culi,how's this for some improvised sustenance? Came home from the river and rustled up a stroganoff w/ ground turkey, a touch of picante, sauteed baby bellas, onions and diced peppers over wide egg noodles and a jar of prepared beef gravy. Miche bread and some Rosemount '01 Grenach/Shiraz. A welcome consolation for doing a lot of fishing but no catchin' after work!

[This message has been edited by randery (edited 04-29-2003).]

[tandkvd]

Culi, when you performed the search for burgers, click on Search Forum/Archive then select Search all Open Forums. There are 80 references.

[ShortWiner]

Or try just "burger"

[Tyrrell]

Does no one else like sparkling wines with their popcorn? Am I alone? C'mon an inexpensive Brut-style champagne-like thing is perfect for air popped corn with butter and salt don't try and tell me otherwise.

[wondersofwine]

Culinart,
Missed your earlier question about my response back in April. If you are still reading this thread, the vineyards I mentioned (Wehlenuhr Sonnenuhr, Piesporter Goldtropfchen, etc.) are noted for the German Rieslings they produce. Germany makes Gewurztraminer wines but I more often buy Gewurz from Alsace (Trimbach most recently but Bucko also recommends Boxler and other producers).
I like Riesling or Gewurztraminer with Asian food because both are food-friendly wines, not very tannic, and the Gewurz sometimes has a gentle spiciness (not strong pepper or clove but more like nutmeg, mace, or cardamon) that matches well with the tangy and mildly spicy Chinese food. It might even stand up to fiery spices in some Asian cuisine, but I rarely go for the highly spiced food so haven't tried that. As I say, I might have a Gewurztraminer at home with Chinese food but at a Chinese restaurant I usually order black tea (occasionally jasmine tea), and plum wine.