Gewürztraminer
Originally from Italy, Gewürztraminer was introduced in Germany at the beginning of the 16th Century. Literally translated to 'spicy grape', it has a very forward and distinctive aromatic profile which combines roses, spices and lychee fruits. An exotic wine with characteristically low acidity.
| Appellation | Maule Valley |
| Soil | Alluvial associated soils. |
| Ageing | 100% fermented in stainless steel and aged for 5 months sur lies. |
| Colour | Bright yellow with green hues. |
| Taste Profile | A dry Gewürztraminer with ripe tropical fruit supported by a backbone of crisp mineral flavours. A superb match with any Asian cuisine; from sushi and spicy Thai to Chinese and Indian dishes. |
| Tasting Notes Video |  |
Successful matches with Gewürztraminer
Pair Gewürztraminer with smoked, salty, slightly sweet, and spicy dishes for best results.
Avoid pairing Gewürztraminer with dishes that have too much acidity such as foods with citrus ingredients and fruit as it is a low-acid wine.
When making sweet dishes, don't let the dish get sweeter than the wine, because it will flatten the impression of the wine.
Don’t pair Gewürztraminer with delicately flavoured seafood or poultry as it will overwhelm the dish.
Serve Gewürztraminer well chilled.
Thai Prawns with Cauliflower and Tamarind purée
(Serves one)
For the cauliflower purée
100g Cauliflower
50ml Milk
300ml Water
50g Butter
10g Tamarind purée
Salt and pepper
Cook the cauliflower in the water and milk for approximately 25 minutes or until soft. Strain and blend, add the butter and tamarind puree and mix well. Add salt and pepper.
For the curry sauce
1 Small onion
1 Celery stalk
10g Curry powder or curry paste
½ Green apple
½ Cup coconut cream
1 tbsp Fresh ginger
1 Garlic clove
2 cups Fish stock
Sauté the garlic and ginger until soft. Add the onion, chopped celery and apple; cook until soft. Add the coconut cream, fish stock and curry powder or paste, and blend together.
Marinade the prawns in the garlic and coriander for 15 minutes and then lightly fry in olive oil. Add salt and pepper to taste.
Arrange the dish so that each prawn gets paired with a small scoop of purée, garnish with the apple slices and a drizzle of curry sauce.
?Wins Bronze at Decanter awards. Peach and blossom nose. rounded, fruity palate with a citrusy character - lots of white flowers on the finish.?
Decanter Magazine, October 2009
'...this is for those of you who are heavy-handed with the chilli and like your cooking nice and spicy. Chill this exotic, opulent wine down to ice cold, let it bathe your palate in tropical notes...'
Matthew Jukes, The Daily Mail, 12/07/08
