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Menu Matcher - Spicy .....................................................................................................................................................................................................
Asian styled food (spicy but not too spicy) searches out fully flavoured wines from more floral and pungent grape varieties. Look out for Gewurztraminer, Verdelho, Viognier, Riesling, Pinot Gris or a dry Muscat. Surprisingly Champagne partners mildly spicy food well. Madame Krug enjoys drinking her Grande Cuvée with curry - why not!
Sauvignon Blanc, 2006 - Tindall Vineyard, Marlborough, New Zealand
Textbook Marlborough Sauvignon Blanc with strong red capsicum character, fresh 'zingy' acidity and crispness. Excellent with slightly spicy foods with ginger, mild chilli and lemongrass flavours.
Tindall Vineyard is a family owned single vineyard, in the heart of the Marlborough, New Zealand wine region. The name honours Henry Tindall, grandfather of the brothers Clyde and Nigel Sowman who now run the estate. Tindall Vineyard is renowned for its premium Sauvignon Blanc, Chardonnay and Pinot Noir grapes, and under the auspices of the acclaimed winemaker, Dr. John Forrest, produces a selection of classical Marlborough Wines.
Gewurztraminer, Cuvée l'Ambroisie, 2004 - Domaine Henry Fuchs, Ribeauvillé, Alsace
Very aromatic with exotic fruit. Lovely mouthfeel with good acidity and a touch of honey on the palate. Hints of Earl Grey and Roses on the nose. Delicious, gulpable and up front. Gewurztraminer is not a grape for the faint-hearted as it has a very positive and unique flavour which, in our experience, some adore and others cannot abide! For those who appreciate its grapey, slightly spicy, lychee fruitiness and cleanness of flavour then it can marry with mildly-spiced Indian cuisine and also Oriental cooking very well.
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