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+--- Thread: Carrot cake & gewurz (/thread-296.html)
- sharon001 - 05-14-2005
Last night tasted a carrot cake with a 1998 Alsace grand cru vendanges tardives; somehow, the meaning of successful food and wine pairing finally became clear to me... The spiciness in the wine picked up on the spices in the cake (cinnamon and fresh grated ginger) and the two were delicious together.
Anybody else have a "eureka" moment for pairings?
- Innkeeper - 05-14-2005
A late harvest Gewurz and Carrot Cake sound great to us. Will have to try it sometime.
- Drew - 05-14-2005
Second that...love the carrot cake and will try the pairing.
DRew
- Zinner - 05-15-2005
The "eureka moment" was a primary reason for me getting interested in wine. I wanted to do that again. And again. Since then I have managed many such moments.
The magical first pairing was a lovely Riesling with a veal dish with mushrooms and cream sauce.
A gewurztraminer pairing that I quite liked was a salad with strawberries and toasted macadamia nuts (strawberry viniagrette) with an Alexander Valley Vineyards New Gewuzt.
- wondersofwine - 05-16-2005
Zinner, I've enjoyed the Riesling with Rahmschnitzel (veal in cream sauce) too. One great match was a red Burgundy, Nuits St. Georges "Murgers" with mushroom/truffle element with a wild mushroom risotto. Another great pairing was an apple tasting Macon-Vire with an apple salad. Also was surprised at a wine and cheese pairing seminar to find that Sauvignon Blanc is a great match for bleu cheese.