Gewürztraminer Archives | Crushed Grape Chronicles

An Affordable and Aromatic Gewürztraminer Paired with Thai Red Curry #WinePW

Jan 8, 2021

This month the #WinePW crew is looking to pair with Asian dishes, led by Cam of Culinary Adventures with Camilla. The premise is Saké or another wine with Asian dishes. I enjoy saké, but it is something that I enjoy the ceremony of, out at a sushi restaurant with friends. Oh great, now I’m nostalgic, remembering late-night post-show dinner with good friends and hugs that last too long. Yep…okay, taking a sip of tea banishing the mistiness, that and saké are for another day.

At this point in my life, I don’t do saké at home. It’s just for being out with very special friends and it will stay that way for now. But, I do like Asian cuisine and in addition to saké, there are some great wines that go with these foods. Today we will dip into Gewürztraminer.

The #WinePW (wine pairing weekend) crew will gather on Saturday, January 9^th on Twitter to dive into the pairings we each came up with. You can join us! Just hop on to Twitter at 8 am (Pacific time) on Saturday morning and follow and use the hashtag #WinePW to join the conversation.

You will find all the pieces by my colleagues at the bottom of this post.

Gewürztraminer

This grape is an aromatic variant of Savagnin. It makes a full-bodied and distinctly perfumed white wine with notes of lychee and roses. When grown in Alsace, it has been known to also have notes of bacon fat (yum!).

It is the offspring of Pinot and like its parent is prone to mutation. At harvest, it is known for its variegated pink tones and the wines it produces are deeply golden often with copper tones.

Gewürztraminer buds early so it is prone to frost and it is also prone to viruses. If it gets too warm it can be bland or oily and might have bitter notes.

The best of this variety come from Alsace. But there are 1,700 or so acres planted in California, with half of those being in Monterey, which is where our wine comes from.

Fetzer Shaly Loam Gewürztraminer

This wine is from Monterey County and as its name implies, is grown in Shaly Loam soils. Monterey Wine Country has 8 primary soils, almost all are loam (sand and silt). This shaly loam has limestone and fossilized seashells, and the vineyards enjoy fog and sunshine. The soil elevates the aromas in this wine.

*This wine was received as a media sample. No other compensation was received and all opinions are our own.*

My notes

This wine has a sweet joyful nose. Smelling this wine will just put you in a good mood. Remember that animated film with the heroine (ie princess) in the forest singing with bluebirds chirping along, bunnies and squirrels scurrying about, and butterflies everywhere! Yeah, like that!

Smell that lychee! There is a bit of Asian pear, the delicate note of roses, and then honeysuckle. There is sweetness on the nose too, this is a semi-sweet wine. Take a sip and you might get a bit of effervescence. This wine while semi-sweet has acid to balance and keep it from being cloying. It is medium weight, but not heavy and is altogether satisfying.

100% Gewürztraminer, 12% abv, $10 SRP

Fetzer 2019 Shaly Loam Gewürztraminer from Monterey

Take a moment and look again at that price. This wine won’t break the bank as you step carefully into this new year. On top of that, Fetzer is a Certified B Corp. They were the first winery in the world to publicly report their greenhouse gas emissions to the Climate Registry. These guys work hard to keep their impact on the planet low. (you can read more about them in our piece “Merlot from 2 big-name companies, that are worth finding for different reasons”.

On the back of their label, they proudly have their Certified B Corp logo with a note

“We are proud to be a certified B Corporation, part of a growing movement using business as a force for good”.

This is America’s #1-Selling Gewürztraminer.

Pairings from across the Globe

Almost 9,000 miles away from Alsace, the native home of Gewürztraminer, you will find Thailand. It is strange and wonderful that places so far apart might find compatibility in food and wine pairings. I suppose it is like the contrasting colors on a color wheel. But pair indeed they do. The spicy notes of many Thai dishes are mellowed by the slight sweetness of the wine and the aromatics in the wine elevate the food. It’s not just me, who thinks this is a good pairing. Head to your favorite Thai restaurant, chances are you will find Riesling and Gewürztraminer in abundance on the wine list.

Thai Red Curry with Shrimp and Vegetables

I went through a dozen recipes and several videos compiling my recipe for Thai Red Curry. Once I created my recipe, I went shopping online and, well, pandemic and all, there were several things I was not able to find, like dried shitake mushrooms, kaffir lime leaves, lemongrass, Thai basil…I’ll let you know in the recipe where you could add these things, but we adapted our recipe to do without the lime leaves. I substituted dried lemongrass and different basil. I couldn’t get fresh broccoli so we used broccoli rabe. Our mushrooms? No dried shitake mushrooms, no dried mushrooms were available at all. I checked for fresh mushrooms and the only thing we could find were stuffed mushroom caps! LOL! So, we will empty them and find a use later for the filling.

Yes, I threw the kitchen sink at this dish, and you don’t have to! Choose a protein and skip the other vegetables or vice versa. I love vegetables but wanted to add the shrimp for Michael. I made this dish approachable in its flavors, using just one chili while cooking the shrimp. You can most definitely amp up the heat. I also used pre-made red curry paste. You can make your own or just add to the spices if you like.

This dish cooks in a dutch oven and we accompanied it with Jasmine rice, garnished with lime, cashews, and green onions.

This was a wonderful simple pairing. The sweetness of the wine with the spiciness of the dish and the aromatics of the dish and the wine that seem to elevate each other. In the future, I would amp up the spices to make the pairing with the Gewürztraminer work even better. Of course, you can always do this the easy way and get Thai takeout!

If you do want to give my recipe a try you can find it here. Thai Red Curry with vegetables and shrimp

Bonus pairing

Couldn’t help it, we did another pairing, that while not Asian cuisine, is certainly delicious. The following day we finished off our bottle of Gewurztraminer. I’m not sure how we had the discipline to not drink the whole bottle the first day! We paired this with sous vide pork chops with roasted vegetables (I had leftover vegetables from the Thai Red Curry), and apples cooked in butter with brown sugar, cinnamon, and nutmeg. This was a pretty delicious pairing also.

Shoutout to Erin of Platings and Pairings for the recipe!

Fetzer 2019 Gewürztraminer from Monterey with sous vide pork roasted vegetables and sautéed apples

Asian cuisine pairings from #WinePW

Now let’s see what other delicious pairings the rest of the #WinePW crew discovered!

Asian Appetizers Paired With Tozai Sake by A Day in the Life on the Farm
Cashew Chicken With A Crisp Riesling by Our Good Life
Ground Pork Stir Fry with Collard Greens by Cooking Chat
Knocking off CPK While Sipping SMV Riesling by Exploring the Wine Glass
Japanese Sake and Octopus Salad by Avvinare
Our Osechi Ryori おせち料理 (Japanese New Year’s Food), Other New Year’s Eve Traditions, + Recent Saké Explorations by Culinary Adventures with Camilla
Rosé with Taiwanese Beef Noodle Soup by The Quirky Cork
Steak and Saké Night at the Culinary Cabin by Somm’s Table
Sushi and Wine? Totally Fine! Here’s a Few to Try in 2021 by Wine Predator
Tio Pepe Fino Sherry and Sushi/Sashimi: A Match Made in Heaven! by ENOFYLZ Wine Blog

Sources & Resources

More on Gewürztraminer from Crushed Grape Chronicles

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Robin Bell Renken I have always loved people’s stories. I spent a career in Theatre helping to tell stories, as a Stage Manager. Daily enabling artists to freely and safely tell stories through their art. Then I fell in love with wine. There are so many details, so many nuances, not just in the glass, but in the vineyard, the region and the people. As I met winemakers and vineyard owners and even the people in the tasting room excited to pour me a glass and tell me the story of this wine, I knew these were stories I wanted to share. I completed my study and became a Certified Specialist of Wine and continue learning daily as I meet and interview people in this industry.

Robin Renken is a wine writer and Certified Specialist of Wine. She and her husband Michael travel to wine regions interviewing vineyard owners and winemakers and learning the stories behind the glass.

When not traveling they indulge in cooking and pairing wines with food at home in Las Vegas.

On the first day of Christmas my true love gave to me a Gerwürvignintocloniger!

Dec 13, 2018

Okay, well he didn’t really give it to me, he pulled it out of the cellar (“cellar” being a fancy word for the wine rack downstairs).

When we thought about how to celebrate the holidays and to share them with you, the first thing that came to mind was Wine (of course). So we raided the cellar and pulled out 12 bottles to pair and enjoy in the run up to Christmas. Here is the first of our “12 days of Wine”.

Fossil Fawn 2017 Oregon White Wine 154315

Day 1 – Fossil and Fawn 2017 Oregon White Wine (aka Gewürvignintocloniger)

Gerwhat? Okay, so we tasted this wine at the “Uncommon Wine Festival”

The 2017 Oregon White Wine is a blend of 50% Riesling, 20% Savagnin Rose, 15% Gewürztraminer, 6% Fruilano, 6% Melon de Bourgogne, 3% Kerner (Yep, that’s a blend!). They fondly refer to it as the Gewürvignintocliniger.

Here is how Jim and Jenny of Fossil & Fawn described it then.

Jim So this is predominantly from one vineyard here where they have what I would call a bunch of kooky varieties, very uncommon white wine varieties, for example…
Jenny A very technical term…(Kooky)
Jim For example, in the Willamette Valley to my knowledge there are 14 plants of Kerner, which is a German grape and that makes up 3% of that wine. All 14 plants of Kerner are in there. And so there is a collection of unusual things, Also a collection of not so unusual things. 50% is Riesling which is fermented in an egg shape vessel. And the next is 20% Savagnin Rose, which is a relative to Gewürztraminer.
Jenny Which is also in there
Jim Which, Gewürztraminer is in there at 15%. It is 6% Fruilano, 6% Melon de Bourgogne and 3% Kerner, those 14 plants. So the Riesling as I mentioned is fermented in egg the other 50% was fermented on it’s skins for about 4 days and we pressed off and then it went into a mix of Acacia wood barrels and French oak barrels, totally unfiltered native yeast fermented, we use that yeast that exists naturally on the skins of the grapes to carry out the fermentation. We wanted to make something that was dry but rich and textural but aromatic, something kind of fun, food friendly.
From our July 2018 Interview with Jim and Jenny at the Uncommon Wine Festival at Vista Hills Vineyard.

Pairing a Gewürvignintocloniger

We reached out to Jim Fischer of Fossil and Fawn to ask about a perfect pairing for the holidays. Remember he described the wine as “something kind of fun, food friendly”? He also mentioned it as “summery” and well, it’s less than that right now. But in true Fossil and Fawn form he responded with a perfect pairing for the season!

“As far as pairings go, I’m a fan of elevated lowbrow food. Recently, we had the opportunity to include our gewurvignintocloninger with this incredible Wisconsin brick cheese (from Widmer’s Cheese Cellars) that our friend and cheesemonger Sarah stuck under a Raclette cheese melter. The cheese slowly dripped over a bed of Wavy Lay’s potato chips. The way the aromatic elements in the wine played off the rich, slightly funky cheese was delightful. Also, melting cheese on chips is incredibly fun and a great holiday party activity. We highly recommend it!”
Jim Fischer, II Vice President of Wine Things, Fossil & Fawn

I think my response to Jim was “Brilliant!” and it really is. This wine has plenty of those Alsatian varieties in it, so a raclette is pretty perfect there, but going with a Wisconsin brick gives it a twist and then over Wavy Lay’s potato chips adds just the right “Fossil and Fawn” funk.

We will add a little typical raclette accessories: cornichons, a little smoked meat (ours will be Proscuitto to make the Fruilano feel at home), gherkins and instead of the traditional fingerling potatos, the wavy chips!

I don’t have a raclette cheese melter and in lieu of running out and buying one, we found an internet hack by Cook the Story

If you have a raclette grill you can go the fancier route. Here’s a great post by eat, little bird with ideas for a dinner with raclette.

We couldn’t find a Wisconsin brick cheese, but our cheese monger suggested the Dubliner as a good substitution. (see the photo above) We also picked up a raclette.

The wine had a bit of funk on the nose and then lots of different aromatics! This wine is unfiltered. You can see that it is cloudy in the glass and you can see the sediment in the bottom of the bottle. The first sip started off feeling simple and pleasant and then all the different parts of my mouth erupted with a little “hey what’s that and what’s that!”. I won’t say this wine is complex in depth, it doesn’t necessarily evolve in the glass, but it has alot going on and is highly entertaining on your palate! It is fun and funky…I’m channelling a little “Commodores” here with a little “Brick House” and “Play that funky music”. The wine went well with everything, taking the pickles, cheese, chips and prosciutto out on the dance floor for a spin, each to a different song.

All in all, a really good time! It’s just $20 a bottle…that is if they have any left.

Join us again tomorrow for our Day 2 pick!

Want more? Click through to all of our 12 Days of Wine posts!

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Jim & Jenny – Fossil and Fawn at Uncommon Wine Festival

Aug 29, 2018

Jim Fischer II and Jenny Mosbacher of Fossil & Fawn

These two…they finish each others sentences. Case in point

Jim & Jenny
This is our 2017 White wine blend (they say in almost stereo)
Jenny
our field blend of 6 different grapes from 3 different vineyards
Patron
Wow that was really in sync!
Jim
I’m like, wait, do we really both need to say this in stereo, it’s too weird.
Jenny
Ummm..
Jim
You go, you go
Jenny
No you
Jim
No, no no
Jenny
No you
Patron
It would be better if you went back and forth
Jim
Oh my gosh
Jenny
Well that’s kinda how it goes
Jim
You take the first line of the script…

LOL! They are a team and they bounce comments and ideas off each other in rapid fire. As entertaining as they are…they also are making some “stand up and take notice” wines. Wine Enthusiast just put them in the 40 Under 40 lineup. Check out their photo from the Wine Enthusiast Photo Shoot, it really sums them up.

Fossil & Fawn – the origin story

A little background on Fossil & Fawn. Jim grew up on a vineyard in the Eola Hills, that would be the vineyard he and his father manage together to this day, Silvershot Vineyard. Jim’s father, Jim Fischer Sr. and his brother Bill started a nursery in 1999 with cuttings from neighboring vineyards, they planted in 2000. They originally named the vineyard Crowley Station Vineyards for the historic railroad station at the foot of Holmes Hill, but renamed in 2016 for the family horse who had roamed the vineyard before the vines were planted. The vineyard soil, is old ocean floor littered with fossils which is the “Fossil” part of the name. The fawn part comes from the deer who roam the oak savanna that surround the property.

Jim speaks of his father as always needing a project. When Jim was a child it was roses.

“in the summertime it was my job to take care of the roses. He had 100 rose plants. And so I’d have to go outside and dead head 100 different rose bushes all summer long, so if I never have a rose again I’m happy, it’s okay with me.”
“That being said, now we just replaced 100 roses with 1000 grape vines. So it’s a different thing.”

They started making wine in 2011. The idea was a vineyard specific wine from the family vineyard, to show to potential fruit buyers. Soon they figured they might as well make it an official label and then it had a life of it’s own. They culture yeast from the vineyard and make wines with as little input as possible. This is not to make a big stand for natural wines, it’s just because this makes wines they like to drink.

The Wines

So with a table lined with people bearing empty glasses at the Uncommon Wine Festival held at Vista Hills Vineyard back in July, they began to pour and dive into their “Uncommon Wines”.

Kooky Varieties

Fossil and Fawn 2017 White Wine Blend

Fossil & Fawn 2017 Oregon White WIne (photo courtesy of Fossil & Fawn)

The first wine was their 2017 White Wine Blend. As Jenny mentioned above, it is a field blend of 6 different grapes from 3 different vineyards. Jim calls it their nod to a style of wine from Austria, specifically Vienna called Germischter Satz.

Jim
So this is predominantly from one vineyard here where they have what I would call a bunch of kooky varieties, very uncommon white wine varieties, for example…
Jenny
A very technical term…(Kooky)
Jim
For example, in the Willamette Valley to my knowledge there are 14 plants of Kerner, which is a German grape and that makes up 3% of that wine. All 14 plants of Kerner are in there. And so there is a collection of unusual things, Also a collection of not so unusual things. 50% is Riesling which is fermented in an egg shape vessel. And the next is 20% Savagnin Rose, which is a relative to Gewürztraminer.
Jenny
Which is also in there
Jim
Which, Gewürztraminer is in there at 15%. It is 6% Fruilano, 6% Melon de Bourgogne and 3% Kerner, those 14 plants. So the Riesling as I mentioned is fermented in egg the other 50% was fermented on it’s skins for about 4 days and we pressed off and then it went into a mix of Acacia wood barrels and French oak barrels, totally unfiltered native yeast fermented, we use that yeast that exists naturally on the skins of the grapes to carry out the fermentation. We wanted to make something that was dry but rich and textural but aromatic, something kind of fun, food friendly, very summery.

This wine on their website, they give they name “aka Gewürvigtocloninger”. It comes from 3 vineyards, from 3 different areas of the Willamette Valley. This was the first wine that they sourced from outside their home vineyard at Silvershot. On a map these three vineyards form a triangle of sorts with 30 to 40 mile drives between them, so they span a pretty large area. Beckenridge Vineyard is located just outside Dallas, Hanson is east of Gervais and Omero is outside Newburg in the Ribbon Ridge AVA. Beckenridge is probably best known for Weddings. In fact when you visit their site, that is all that you find. But…that beautiful venue is surrounded by vines and they do actually produce grapes, which would be the Gewürztraminer in this blend. At Hanson they are cultivating an eccentric bunch of grapes. In addition to Pinots Noir, Gris and Blanc, they have Gamay, Auxerrois, Riesling, Chardonnay, Gewürztraminer, yeah, yeah you say, so exotic, but wait there’s more, they are also cultivating Marechal Foch, Leon Millot and Golubok! 10 points for any of those varieties you are familiar with! They provide the Riesling for the blend. The Omero vineyard in Ribbon Ridge provides the remaining oddities, the Savagnin Rose, Fruilano, Melon de Bourgogne and Kerner.

They produced 110 cases of the White Blend and the suggested retail price is $20. Yep, you read that right…$20. I happily own a bottle. Some day later this year you will get a pairing note. I will say that his description is on the nose, summery is the perfect description.

2017 Rosé of Pinot Noir

Fossil & Fawn 2017 Oregon Rose (photo courtesy of Fossil & Fawn)

The Rosé is 1005 Pinot Noir and comes from a small portion of the vineyard that was planted in 2003.

” It specifically comes from one small portion of the vineyard that my friend Greg helped us plant back in 2003. Greg loved cats. He unfortunately passed away a few years ago, so it’s a bit of a tip of the hat to Greg being that this is the first wine that came from just that one portion of the vineyard. We put some kitties on the label as a little thank you for Greg for helping us out with it. And like the white wine, native yeast fermented in barrel. This is a very different style of rosé than others that you might try. This a little bit richer a little bit fuller. There’s this little kind of very very slight bit of effervescence to it. It is very rocky and chalky and mineraly, that I attribute to growing into this very very harsh material.”

These vines are own rooted Pommard and Dijon 777. On their site they talk about picking the fruit on a perfect autumn day — cool and damp in the morning with sun slowly burning off the clouds. ” (how glorious is that)? They destemmed and soaked the grapes on skins for 24 hours then gently pressed, racked into neutral oak and fermented with native yeast. Malolactic fermentation completed in the barrel, so this wine has a richer mouth feel. They just made 89 cases of the Rosé. And again…it retails at $20. You can watch for a future pairing with this wine also.

2017 Do Nothing

Fossil & Fawn 2017 Do Nothing Mondeuse Noir (photo courtesy of Fossil & Fawn)

Do Nothing started in 2016, the idea being that they would be as hands off as possible. The 2017 is 100% Mondeuse Noir from the Omero Vineyard in the Ribbon Ridge AVA.

“I mentioned native yeast and lack of filtration? This is the apex of that very hands off approach.
This is a nod to the very traditional way wine has been made for eons, specifically in places like Georgia. The country, not the state.”

They believe this is the first time Mondeuse has been released as a single variety in the Willamette Valley. The grape itself is native to the Savoie in France.

“we call this “Do Nothing” because the fruit we pick full cluster stem on the whole bunch, throw it into a bin, seal it, put on the lid, seal it, and then walk away. We don’t do any punch downs we don’t even check on the fruit, we don’t look at it for 3 weeks. At the end of 3 weeks we take off the lid dig out the fruit with a shovel into the press and then squeeze it. The juice comes out, we take that juice, it goes into mix of older Oregon and French oak barrels where it ferments very slowly. So at that point our cellar is probably the high 40’s temperature wise, so it ferments over the next 5 months, in our very cool cellar. And then we bottle it without any filtration or fining and this is designed to answer that riddle of “what do you do when it’s warm out and you want a chilled red wine? Well this is a red wine that is designed to be chilled. So very low alcohol it’s 11% alcohol, it’s tannic so it has some nice structure to it, it’s a great food wine it’s just really something super totally different.”

So that 3 weeks that it sits on the skins is called “carbonic maceration”. You might have heard of this with the wines of Beaujolais. This kind of fermentation starts without the yeast, inside each grape, then the grapes burst and they yeast takes over for the remaining fermentation. Now typically the maceration process short, this is an extended maceration…I’m getting really geeky…if you are interested in this fascinating subject there is a great article on VinePair you should check out.

The Do Nothing they kindly made a bit more of, with 215 cases. It’s still incredibly $20 a bottle, that is, while it lasts.

2017 Pinot Noir

2016 Silvershot Vineyards Pinot Noir (photo courtesy of Fossil & Fawn)

This is their flagship wine. In 2011 they produced just 2 barrels and now 8 years in they make 191 cases. The wine comes from Silvershot Vineyards in the Eola-Amity Hills AVA, the vineyard that Jim grew up on. This is own-rooted Pommard, Dijon 114 & 115, Espiguette 374 as well as some mystery clones. This is a mix of their Pinot parcels. 70% of the fruit is destemmed and then fermented in open top fermenters.

The rest is whole cluster fermented. They ferment with the pied-du-cuve of wild yeast from the vineyard. Since they do not yet have their own winery, they make their wine at a shared facility in a tricked out 100 year old barn. This wine does contain a little Chardonnay from 30 plants that were mistakenly planted in with the Pinot. They co-ferment, and did some foot stomping until fermentation was complete. They barreled in neutral French Oak for 9 months. It is unfiltered and unfined.

This wine was made to honor the work that Jim’s dad does in the vineyard. This was the start.

They made 191 cases their Pinot Noir this year and it will set you back $30 a bottle.

They also do a Pinot Gris that is from Silvershot. Sadly they were not tasting it on this day. That wine is an orange wine, (a white wine made in the style of a red wine). Follow the link and read about it. I would be tempted to order a bottle, but…they do not, as yet, sell online. But you can find them locally in Oregon! And there are a few distributors carrying them in their portfolios. If you are going to get some, I suggest you do it fast. I expect that they will be selling out quickly.

You can also read our piece on the Uncommon Wine Festival, with our interview with Dave Pettersen the Winemaker and CEO of Vista Hills who founded the event, and check out other interviews we did at the festival with Ryan Pickens of Esther Glen Farm and Winery and Ariel Eberle of A Cheerful Note Cellars. We look forward to bringing you interviews and discussions with all of the winemakers from this event, as well as details and visits with wineries in each of the Willamette Valley AVAs. So check back here at Crushed Grape Chronicles and don’t forget, you can also find us on Facebook, Twitter and Instagram

And if you want to dive into details on the Willamette Valley, you can read our recent post Oregon’s Willamette Valley AVAs – a Primer

Wine pairings for Chinese takeout

Feb 15, 2018

It was Valentines Day and I was trapped at home, waiting for a wine shipment that needed my signature. Michael was working so he suggested Chinese Takeout for dinner. This brilliant move allowed us to order when he was heading home so dinner could be ready upon his arrival! (Good thing too, because I was hungry!) So Valentine’s Day evening curled up on the couch with Chinese Takeout, my husband maybe some winter Olympics? Yeah, that sounds pretty heavenly to me. But what to drink with our takeout? I thought I would research some options and see what we had to match in the cellar.

Luckily with Chinese New Year being Friday (February 16^th), it is easy to find suggestions this time of year.

A little bit on Chinese New Year and the Year of the Dog

Living in Vegas, I am well aware of Chinese New Year. The town is covered in Billboards announcing, sometimes in English, sometimes Chinese, that we are welcoming the Year of the Dog.

So…in the Chinese Zodiac, the dog is the eleventh animal. Dogs as everyone knows are honest and loyal and so it goes for those born in the year of the dog. Sadly the year of your Zodiac sign is traditionally an unlucky year, so if you were born in 1910, 1922, 1034, 1946, 1958, 1970, 1982, 1994 or 2006, it’s time to pull up your big girl panties and prepare for a challenging year. Don’t worry the rest of us have your back!

Back to wine pairing

Typically when you think of Chinese or Asian style foods reisling or gewürztraminer, the sweetness in these wines can be great for complimenting the spiciness or sweetness in the food. But when you get into sweet and sour dishes you will find they go well with high acid wines, so a sauvignon blanc, an albariño or un-oaked chardonnay would work. Of course sparkling wines and rosés are a good bet too, pairing with a range of flavors and sparkling wine is exceptional with fatty dishes, cutting the fat and cleaning your palate for the next bite. If we were diving into some duck or pork I would probably think about a pinot noir, and with beef…I might lean toward a Rhône style blend or even something deeper like a syrah or malbec. Remember that to keep the spice down in a dish you want to pair it with a wine that is not too dry, one that has a bit of sweetness.

chicken lettuce cups

vegetable lo mein

Sesame chicken

But for this night we settled on crab rangoons & chicken lettuce wraps, I had some hot & sour soup (it’s a weakness) and then Vegetable Lo Mein while Michael enjoyed some sesame chicken. I searched for a lambrusco for Michael to pair with the sesame chicken. I know lambrusco fell out of favor in the 80’s, but it can pair very well with dishes that are a little sweet with some soy. Sadly…I could not find a store near by that had a lambrusco. So that pairing will have to wait for our next Chinese takeout day.

Balleto gewürztraminer and Chinese food.

Balletto 2016 Gewürztraminer and Chinese food.

We ended up popping open the gewürztraminer from Balletto Vineyards and enjoying that with dinner. This wine has a hint of sweetness and a little spice on the finish. It was really lovely with both the chicken lettuce cups and my vegetable lo mein. This is a great wine for pairing with lighter vegetable dishes, because it doesn’t overpower them. I do admit to having a little trouble pulling my nose out of the glass to take a bite of food. This gewürztraminer from Balletto is so beautifully fragrant, it had me captivated. (If you would like a virtual visit to this Sonoma Country Winery, check out our video!)

With Chinese New Year and all the dumplings right around the corner, I do have a couple of suggestions. With dumplings, keep in mind that you are pairing with the fillings or the sauces. A traditional pork and cabbage dumpling would be very nice with a chardonnay that has good acid and a little oak. If you have some fresh ginger with your dish, you might go with a Sauvignon Blanc. If you really want a red, by all means do it! Pinot Noir is that great crossover wine and it’s lovely with pork. It is also light enough that it won’t overpower your dumpling.

So…I hope you had a wonderful Valentine’s Day and here’s to a great Year of the Dog! Pick up some Chinese take out grab a bottle or two of wine and have your own celebration!

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Gewürztraminer

An Affordable and Aromatic Gewürztraminer Paired with Thai Red Curry #WinePW

Gewürztraminer