This pale gold-tinted wine is highly fragrant, with exotic fruit and spice aromas. Lychee, orange peel, grapefruit and floral aromas and flavors are prominent, but the spice elements such as candied ginger, coriander and a touch of nutmeg interest me more. The wine’s spiciness marries perfectly with the coriander and other spices in Greg’s Duck Sliders, 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 a candied-fruit sweetness, and ties into the rich fruitiness of the dish’s fig ketchup.
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, because they tend to be fuller, richer and more complex. GRANT
Pairs With A Creative Take on Duck: Sliders with Fig Ketchup
Price $18
Also pairs well with Asian food, cheeses, curries, foie gras, fruit, ginger, ham, pork, sausage, turkey.
- Category White Wine
- Varietal Gewurztraminer
- Region Alsace France
I surprised the prop wash from the helicopters didn’t make your pie collapse 😉
PS: George Clooney says thanks for the pie!
I watched most of the Oscars this year and I enjoyed most of what I saw. Just curious, do you have an Oscar party yourself or do you actually not enjoy the spectacle at all? I say when in Rome… revel in the statues!
I’m on my way to one of my favorite restaurants in an hour or so and now I’m craving their Key Lime Pie. It has a short-bread crust just like yours and I LOVE that. It calms the tang.
Such a lovely decadent tart, looks perfectly delicious!
about the Oscars, but this tart is another story. This tart, limey creation would be the perfect distraction from the 4+ hour self-love fest that is the Academy Awards.
I bet everyone down the street at The Theatre Formerly Known as Kodak would much rather have been eating this tart than standing and posing on the red carpet!
HAHA! Tough life you live 😉 So, what’d you think of the Oscars? My feelings in a word: UGH!
beautiful tart and I bet it is a crazy time for you living so close to it all
I haven’t watched the Oscars in many years and haven’t missed it. I can only imagine the hullabaloo that goes on in your neck of the woods this time of year. Love your lime tart, though. I’ve missed baking during my time away from home the last couple of weeks. I have no doubt this recipe would be a keeper so I’m bookmarking.
I would hate living near that. Thank goodness the show is over, right?!
I totally hybernated today and baked hamantaschen. No point in going out with the traffic and all this hulabaloo going on. Can’t kvetch too much though, it’s only one day– and we do live in the loveliest of places. BTW, you are free to borrow any platter you need… come over, you can raid my stash. A lot of it is chick-like Anthropologie stuff, but I’m sure you’ll find some things you can use! I will require a slice of lime tart as compensation, however… 😉
OK if I try this with my Meyer lemons? Your shortbread crust recipe appears foolproof.
Those choppers! In my neck of the woods however, they weren’t hovering to spot stars. 😉 Love the tart!
now that whomp whomp is all I can hear in my head. and all I want to eat this afternoon is this pie — I’ll take George’s slice.
Thanks. GREG
Greg — That’s what I love about you. You live in the thick of “the life,” and I can imagine that you don’t fall for the … glamor.
That said, nice touch on the tart. I recently passed a couple sacks of key limes in the reduced bin at the market. It’s a shame people up here don’t know what to do with them — it’s a culture thing, I guess. I’ll try your recipe out.
A little nitpick for you sir — You have two places where it says, “prepare the filling.” I’m sure it’s just a typo. I’m not normally one to point that out — sorry if I offend!