Gundlach Bundschu Gewurztraminer is a pale gold-tinted wine that is highly fragrant, with exotic fruit and spice aromas. Lychee, orange peel, pear and floral aromas and flavors are prominent, but the spice elements such as ginger and coriander interest me more. This Alsatian-style wine’s spiciness marries perfectly with the coriander in Greg’s Duck Breast dish, and Gewurztraminer in general pairs so beautifully with rich, fatty fowl such as duck. Although this is a dry wine with racy acidity and a clean finish, there is just a hint of sweetness, which complements the honey-soy sauce.
Gewurztraminer can be a fairly tricky wine for food pairing. It’s great with aromatically spicy foods such as Indian, Middle Eastern, and some Thai and Vietnamese foods, but does not work with overtly spicy, peppery foods. In addition to aromatic foods, Gewurztraminer is a natural pairing with savory dishes containing fruits found in salsas and chutneys. Although the best known Gewurztraminers are from France’s Alsace region, quite a few California producers have been making small amounts of it.
Pairs With Duck Breasts with Honey Coriander Sauce
Also pairs well with Asian food, cheeses, curries, foie gras, fruit, ginger, ham, pork, sausage, turkey
- Category White Wine
- Varietal Gewurztraminer
- Region Sonoma Coast California