Summer holiday is lovely. Long days and bright evenings spent just relaxing. Much easy cooking at home accompanied by wines in the lighter style.
The other day, we enjoyed a dinner out and were reminded
about how well a Gewurztraminer matches spicy dishes. A salad including fresh root
vegetables and apples was served with a well-balanced curry mayonnaise. The 2011
Neethlingshof Gewurztraminer was a perfect match. The nose filled of litchi,
roses and sweet summer flowers. A round spicy palate with just a hint of fruit
sweetness, an agreeable fresh finish and good length.
In wine classes, people often like the perfumed soft Gewurztraminer.
The wine’s role as aperitif is unquestioned. But then the same question each
time. “What can we serve to this wine? Is there really anything that can match?”
The answer, of course; “Try it to a spicy dish, instead
of the routinely selected beer. You will most probably like it.” Most often
they look at me in disbelief, but come back some weeks later with a new
experience. Now convinced.
My list of Gewurztraminer favourites is heavily
dominated by Alsace and producers such as Gustave Lorentz, Hugel, Trimbach, Marcel
Deiss and Comtes d’Isenbourg. Lately I have enjoyed Jean-Baptiste
Adams organic Gewurztraminer Les Nature 2010 with great pleasure. The Neethlingshof will be the new entry
on the list.