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+--- Thread: Grand Cru Gewurztraminer (/thread-574.html)
- barnesy - 03-01-2001
Have a 1999 Albert Mann Grand Cru Furstentum Gewurztraminer. We are going to have it with my birthday dinner. What are some good food matches, both traditional Alsacian cuisine and other stuff? My wife is cooking and needs some suggestions.
Barnesy
- Bucko - 03-01-2001
Thai food is a classic match.
Bucko
- ddf68 - 03-01-2001
Thai food is definitely a good match. If you want Alsatian, onion tart would also be good. You could also stretch the point a bit and go with onion soup.
I have a good recipe for onion tart from a recent Gourment. I will post it for you if you are interested.
ddf
- Thomas - 03-02-2001
I like the onion tart idea, and I would add maybe a charcouterie (sp) plus sourkraut.
- Innkeeper - 03-02-2001
Agree, and Choucroute Garnie, includes sauerkraut. The biggest problem with this dish is the sauerkraut. The folks in Alsace make it with wine, not vinegar. Therefore you either need to find Sauerkraut d'Alsace in a jar or can, or make your own. In a pinch you can rinse regular sauerkraut to get the vinegar out and add riesling.
[This message has been edited by Innkeeper (edited 03-02-2001).]
- barnesy - 03-02-2001
I found a web site that mentioned the water rinse/add wine resolution for the choucroute receipe. Think we may have found something to go with.
Barnesy
- chittychattykathy - 03-04-2001
Sending you two recipes from a booklet that the Alsace wine council gives out. By the way, they suggest Sylvaner with an onion tart and Riesling with the Choucroute, I tend to agree with this. I would save the Gewurztraminer until dessert, try with an apple tart or even a cheese cake. Or if you want it with the meal, go with a spicy dish like Bucko suggested.
- Thomas - 03-04-2001
After having tasted a Sylvaner (Trimbach) this weekend, I must agree: onion tart.
- dchen - 03-08-2001
I love a Gewurztraminer with Alsatian braised sauerkraut with pheasant or even pork. This about the only time that I open a bottle of this wine.