Gewurztraminer (gah-VERTZ-trah-MEE-ner)

[route32]

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]

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]

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]

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]

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]

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.