Fairly golden-yellow in color with tropical aromas of pineapple, mango and honeysuckle. This is a fruit-forward wine with flavors of mango, ripe pear, and baking spices, which match perfectly with the cinnamon in the couscous. Dry, with plenty of acidity and minerals, this Alsatian wine is the right choice for fried foods like calamari, and the lush fruits soften the mild spicy flavors in Greg’s take on Jeff Koehler’s terrific recipe. 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. The best Gewurztraminers, in my opinion, hale from the Alsace. They tend to be fuller, richer and more complex.
GRANT HENRY
Pairs With Sup! Loves Cookbooks: Rice Pasta Couscous
Price $18
Also pairs well with sian foods, many cheeses, curries, duck and goose, foie gras, fruit, pork, poultry, sausage, smoked foods, spices.
- Category White Wine
- Varietal Gewurztraminer
- Region Alsace France
When you first started writing about these and I saw the picture, I wondered if these were related to the best “orange” I ever had, the satsuma. I was glad to see you answered that question before I had to google it.
The home I lived in for the first 18 years of my life had two productive satsuma trees on it. I remember taking two paper grocery bags of them to North Carolina at Christmas time to visit my grandparents’ farmhouse. I’d sit by my grandfather in his rocking chair next to the fire place. I felt special being with him as he tossed the peels from his favorite fruit into the radiant fire. I can still smell the burning peels and hear the squeak of his rocking.
Sigh, sorry for the tangent. I miss those days, I miss those trees, and I miss the hell out of that man.
Awesome info — we get these little gems in our CSA box and its so nice to know more about them. I confess they rarely last long as I am peeling one before the box reaches the kitchen.
A coworker gave me one to try and they’re fantastic. It’s a great mid-afternoon snack while chilling at the desk, where peeling a whole large orange could be a nasty affair.
very delicious „„„„„, I wanna some !!!
Wow! I wonder if they are available up here (Montreal.) I see a nice marmalade that could be made with these. Super sweet.
I agree with you Greg about how pissed off one gets when reading a magazine editorial that is supposed to be in the know, and is lazy. I have dropped whole magazines for just that. The same is when I watch the Food Network. Some of those “chefs” make me want to scream.
ok greg you had me in stitches this morning reading your comment on my blog. I think you rock too. 🙂
In Hong Kong, we use this kinda mandarins to make salted mandarin pickle. We believe that adding this pickle in hot water with honey helps cure sore throat.
…If I ever get a sore throat again. Although I have already made my mind up “no more sore throats”. GREG
I saw these at the market last week, now I am intrigued. I’ll pick some up next week.