As people bundle up for the cooler temperatures of autumn, a craving is kindled for wines that are richer, fuller and pair best with the earthy, fragrant foods of fall. Gewurztraminer, a mouthwatering and captivating white wine, perfectly complements the myriad of rich flavors that this season brings. This luscious wine pairs perfectly with robust dishes, such as smoked sausages, glazed duck, butternut squash, suckling pig and even a Thanksgiving roasted turkey.
“I love the aromatics of gewurztraminer. Savory fall root vegetables spiced with clove and cinnamon can be enhanced by an aromatic, dry gewurztraminer,” says Claire Paparazzo, wine director at Blue Hill Restaurant in New York City. “I could really imagine gewurztraminer as the perfect wine to cut through a tender, juicy game bird.”
Gewurztraminer is a well-structured and aromatic wine with notes of honeysuckle, rose petals, ginger, cinnamon and exotic fruits such as lychee. Known for its crisp, spicy attributes (gewurtz means “spicy” in German), gewurztraminer is an unmistakable wine with straightforward character and a powerful and seductive nose.
Some great gewurztraminers to try: Albert Mann 2004; Alsace Willm 2004; Domaines Schlumberger 2004; Hugel 2004; Lucien Albrecht 2004; Pierre Sparr 2004; Trimbach 2003.
Though the best gewurztraminers may come from Alsace, France, there are many Washington wineries that bottle it. You can find gewurztraminers from most of the big producers, such as Chateau Ste. Michelle, Hogue, Covey Run, Columbia, etc., in grocery stores. You may have to browse wine shops for gewurztraminers from some of the area’s boutique wineries. Some are drier than others, so read the labels for a clue.
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