Guh-VOORTS-truh-MEE-nur... and I had to look up that phoenetic pronunciation but thankfully this wine is way easier to drink than it is to pronounce. Myself and Ruth are very familiar with this wine as it is by far T's favourite grape and her producer of choice so whenever we need to get into her good books, a chilled bottle of this usually works! 
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The name itself comes from the german word "Gewurz" meaning spicy which is a characteristic of this wine and traminer meaning "from Tramin" which is a village in Italy where this clone originates from. This is Alsace's second most widely planted variety with Riesling obviously coming in first. Trimbach has a drier style than most as Gewurztraminer due to it's high natural sugar can result in a mostly off-dry white. Trimbach however pride themselves on their more subtle style.
Pale gold in colour. On the nose, there are the characteistics expected; floral notes especially roses, turkish delight and some spice. A full- bodied oily white. On the palate it is much drier than what I was expecting from the nose. An ideal match with Asian foods so try it with some spice instead of your usual cold beer. Tried, tested and passed with flying colours when we had it with Evelyn's slow-cooked baby back ribs a few week ago. Jean Trimbach recommends it with more traditional Alsatian dishes such as baked hams and strong cheeses. Retailing at €17.99 and if you can wangle the recipe from Evelyn for those ribs - a definite bargain!
Till Next time
CELLARS,NAAS ROAD
Nice small racks of ribs on the bone covered in a litre of cider ,several cloves of garlic,around 1 tablespoon of soy sauce and 2 of honey.Cover the dish in tinfoil and cook in oven on low heat for many many hours until really really tender.The key is the slow cooking which i often do several times.I might throw then in for a few hours on Friday night ,give them a fair few hours on Sat and Sunday and have them for brunch or even Supper on Monday!Before serving reduce the sauce to a thin honey(i sometimes add more honey) consistancy and baste the ribs til they shine,give them one last blast in the oven without the tinfoil before serving.
ReplyDeleteVery Tasty.
Evelyn