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Acid |
Low to Medium |
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Body |
Medium to Full |
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Tannin |
Light |
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Sweetness |
Dry to Sweet |
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Alcohol |
Medium to High |
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| Food |
Style |
Pairing Characteristics |
| Crab, Shrimp, Mussels |
Sauteed, in salads, Soups |
The minerality and light fruit qualities of a dry version pairs beautifully to the sweetness of shell fish. |
| Asian Foods |
Spicy |
An off-dry or almost sweet version cuts the spice on the palate, while the exotic spiciness works well with most Asian style sauces. |
| Mexican Foods |
Spicy |
Paired with the off-dry version the sugar will cut the spiciness on the palate and the fruit pairs well with the tomato or fruit based salsas. |
| White Fish |
Grilled, smoked |
The fish needs to be cooked in a more robust style to keep the wine from overpowering the light flavors. |
| Turkey |
Roasted |
Gewurztraminer is a classic pairing with Thanksgiving turkey a.nd cranberry dressing |
| Sweet & Sour Sauces |
On Chicken or Pork |
The sweetness of an off-dry or slightly sweet wine will not be overpowered by the sweetness of the sauce. The fruitiness of both enhance one aother. |
| Red Cabbage |
Slightly sweet |
This is another classic pairing from the wine's homeland. The sweetness and slight spiciness pair well together. |
| Desserts |
Brown Sugar or Caramel Based |
Desserts need to be paired with the sweetest version of the wine so it is not overpowered.The cooking spices in the wine bridge well to brown sugar and caramel flavors. |
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Fruit: orange peel, apricot, peach, pineapple, guava, papaya, exotic fruit or fruit cocktail,
Non-Fruit: honey, cinnamon, clove, vanilla, nutmeg, toffee, caramel, lychee nut, rose, honeysuckle, perfumed floral, stony minerality, spicy, gingerbread
Region(s): Mendocino, Monterey, Santa Barbara, El Dorado, Sonoma, Temecula
Other Notes: The California versions of this wine are generally higher in alcohol with slightly less acid then those of Alsace, France. The style of the wine really dictates the foods it will work best with.With that in mind, it pairs well with most of the foods that Riesling would. The lighter versions (those with less sugar and more acid) pair well with things like shellfish, light fish,and poultry. The richer versions go beautifully with not too sweet desserts. See our full article: Gewurztraminer.
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