Pairings | Mango

The best food pairings for Gewurztraminer

Posted by Fiona Beckett on April 10 2024 at 07:07

Often compared to rose petals, lychees and Turkish delight, gewurztraminer is the wine world’s most exotic grape variety so what on earth do you pair with it?

Drier wines, which are the most common, are frequently matched with Asian - particularly Chinese, Indian and Thai - food but can sometimes be overwhelming with lighter dishes. Gewürztraminer generally benefits from dishes with more than a touch of sweetness and heat.

The gewürztraminers you find in Alsace, particularly the grand crus, also tend to be more intense than the wines you find in countries such as Chile and New Zealand. They also have sweeter wines there, labelled vendange tardive which are best served with a dessert.

Here are my favourite pairings for gewurztraminer:

Thai red duck curry

Not all Thai food works with gewürztraminer but it’s ace with a red duck curry or a yellow curry (better than with a green curry with which I’d rather have a lighter wine like a pinot gris but curries with coconut milk generally work)

Sichuanese food

Of all the styles of Chinese food I think Sichuan pairs best with gewürz, as it’s known for short. It also works really well with dishes that include ginger (including lobster with ginger as I once discovered). It can be a bit overwhelming with dim sum and lighter seafood dishes though

Other hot and spicy dishes like Singapore noodles work well and, although I haven’t tried it myself, I’m betting it would be a good match for many Korean dishes too.

Indian food

Again, there are exceptions, but gewürztraminer generally works well with an Indian meal where - as is common - several dishes are served at the same time. I like it best myself with meaty curries and biryanis but if it works for you with seafood or veggie curries go for it! (Basically if you love gewürztraminer you’ll love it with anything. It's a bit of a Marmite wine!)

Stinky cheese

There’s a classic local pairing in Alsace with Munster cheese - often with a sprinkling of cumin seeds - but gewürztraminer (particularly from Alsace) goes with most stinky cheeses including Epoisses, Maroilles and Stinking Bishop: cheeses that are a challenge to most reds.

Foie gras

Another popular pairing in Alsace. Or, if you don’t eat foie gras, with a rich duck liver paté

Roast goose

A special occasion meal that would work really well with a grand cru gewürztraminer, particularly one with a bit of bottle age.

Sweet-tasting vegetables like pumpkin and squash

A relatively recent discovery after finding how well a Tasmanian gewürztraminer went with pumpkin gnocchi. That would obviously apply to ravioli too and - I don’t see why not - sweet potatoes.

Sweeter gewürztraminers pair surprisingly well with apple-based desserts such as apple crumble or streusel cakes with cinnamon (they even match with off-dry gewürz. They don’t necessarily have to be late-harvest)

Also try mango-based desserts especially if they include ginger.

image ©HLPhoto at fotolia.com

Tags: mango apple crumble washed-rind cheese stinky cheese Epoisses Munster coconut ginger Singapore noodles Sichuan food Chinese food curry Indian food Thai red curry Thai food gewürztraminer gewurztraminer drink:white wine
Comments: 2

Top pairings for dry and off-dry Alsace whites

Posted by Fiona Beckett on April 15 2014 at 07:53

On a recent visit to Alsace, I had the pleasure of rediscovering the region’s diverse wine offerings, from crisp Rieslings to Gewürztraminer and Pinot Gris. What struck me during this trip was how integral sweetness is to perfecting a food and wine pairing—a nuance that can vary greatly between a youthful bottle and a more aged vintage.

In Alsace, we focused on traditional local Alsatian cuisine, because I always prefer to eat local when I visit a wine region. This region’s wines, particularly the off-dry varieties, are famously well-suited to spicy dishes—a testament to Alsace’s global culinary influence. While the French may not always excel at Asian cuisine, Alsace wines undoubtedly do. They shine brightest when paired with bold, flavourful dishes, and I’m convinced they have untapped potential with Scandinavian fare as well.

Intriguingly, a new sweetness indicator is appearing on the back labels of many Alsace wines, offering a helpful guide to their style—an invaluable tool for any wine enthusiast looking to enhance their dining experience. But to truly appreciate these wines, one must delve deeper into the unique pairings they complement. Let’s explore some of the top pairings that make Alsace wines truly unforgettable.

Top Pairings for Alsace Riesling

Riesling is my favorite Alsace wine. While Gewürztraminer has its charm, Riesling’s versatility, especially in its drier forms, makes it a standout. Here are some of the best pairings:

In Alsace:

Creamy sauces with fish: Particularly with zander, plaice, or sole, where a dry Riesling cuts through the richness.
Choucroute: A traditional Alsace dish that pairs beautifully with both dry and off-dry Rieslings.

Other Great Matches:

Scandinavian seafood dishes and smorgasbord: Dry or off-dry Riesling complements the delicate flavours.
Japanese seafood dishes: Especially sashimi and sushi, where dry Riesling’s acidity enhances the freshness.
Raw seafood: Think fish tartares, carpaccios, and ceviches—dry Riesling is the perfect match.
Asian-inspired seafood: Oysters with an Asian twist, seafood cocktails, lighter Thai dishes like crab cakes and salads are all lifted by an off-dry Riesling.
Fish dishes in general: Fish terrines, simply cooked sea bass, and seafood salads all suit a drink Riesling.
Dry spiced chicken dishes: For example, chicken tikka and tandoor chicken are both ideal with an off-dry Riesling.

Top Pairings for Riesling Blends

One of the styles I was most impressed by on the trip, particularly Domaine Pfister’s Cuvée 8 (Riesling, Pinot Gris, Gewürz and Muscat) and Marc Kreydenweiss’s Clos du Val d’Eleon a 50/50 blend of Riesling and Pinot Gris. By and large I’d follow the pairing suggestions for dry to off-dry Riesling rather than those for Pinot Gris or Gewürz. Riesling blends, such as Domaine Pfister’s Cuvée 8, are equally impressive. These blends often include Pinot Gris, Gewürztraminer, and Muscat, creating a symphony of flavours. Follow the pairing guidelines for dry to off-dry Riesling, keeping in mind the additional depth the blends offer.

Top Pairings for Alsace Pinot Gris

Pinot Gris from Alsace can be a bit of a wildcard—sometimes dry, sometimes rich and verging on sweet. Here’s what I recommend:

In Alsace:

White meats in creamy sauces: Especially when mushrooms are involved, a dry Pinot Gris is sublime.
Hot pâté en croûte: A brilliant match we enjoyed with an older Pinot Gris at Leon Boesch.

Other Great Matches:

Smokey foods or sauces: Pinot Gris handles these with ease, particularly when off-dry.
Richer fish like monkfish and salmon: Both dry and off-dry styles work well.
Thai curries with coconut: The off-dry Pinot Gris balances the spice and creaminess perfectly.

Top Pairings for Alsace Gewürztraminer

Gewürztraminer is almost synonymous with spicy cuisine, particularly Chinese and Indian dishes. However, it’s important to choose the right dishes to avoid overwhelming the palate.

In Alsace:

Foie gras: The off-dry Gewürztraminer is a classic, luxurious pairing.
Munster cheese: Another regional specialty that matches well with both dry and off-dry versions.

Other Great Matches:

Washed rind cheeses: Like Epoisses or Maroilles, which pair beautifully with dry or off-dry Gewürz.
Szechuan and Korean dishes: The spicier, the better—Gewürztraminer’s sweetness cools the heat.
Apple desserts: Off-dry Gewürz works wonderfully with apple crumble or strudel, enhancing the cinnamon and fruit flavours.

Best Pairings for Alsace Pinot Blanc

Often overlooked, Pinot Blanc is a versatile and underrated wine from Alsace. It’s an excellent all-rounder, particularly with light, simple dishes.

In Alsace:

Onion tart or Tarte flambée: Both are classic Alsace dishes that pair effortlessly with Pinot Blanc.
Quiche Lorraine: A perfect match, especially with a creamy filling.

Other Good Matches:

Risottos and pastas: Especially those with creamy sauces or spring vegetables.
Simple seafood dishes: Fish pie or fishcakes are enhanced by the smoothness of Pinot Blanc.

Best Pairings for Alsace Sylvaner

Many of the dishes that go with a dry to off-dry riesling will go with a dry Sylvaner though it generally doesn’t have Riesling’s purity and minerality. Again it’s regarded as an inexpensive wine in Alsace though the best examples e.g. from Ostertag really show the grape’s potential.

In Alsace:

A winstub (wine bar) wine drunk with light snacks such as salads, cold meats and tarte flambée

Other Good Matches:

You could drink it with similar dishes to a dry Riesling. It’s a good match for Westernised versions of dishes like stir fries or noodles that have an Asian influence but are not particularly spicy or authentic.

Best Pairings for Alsace Muscat

Alsace Muscat is aromatic and fresh, but not as versatile as Gewürztraminer. It’s best enjoyed as an aperitif or with a few select dishes.

In Alsace:

White asparagus: Served with a buttery sauce or smoked ham, an off-dry Muscat shines.
Smoked cheeses: Another excellent match for the off-dry style.

Other Good Matches: