Found this bottle yesterday afternoon, tucked away and forgot I had it...just wondering what you all would serve with this wine? I was thinking a platter of ripe gooey cheeses might be the way to go but would love any other suggestions.
Thanks
bubbles4me
Jun 22, 2008 10:27AM
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Emmental and especially gruyere are ethereal with gewurztraminer....
Also, I love how this wine matches spicy Thai food.
Ultimately, to reallys set this wine off, I'd do a diversified Thai meal with some gruyere nibblers on the side.....
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Thanks, I had not thought of Gruyere, was thinking along the lines of Epoisses or Munster, (German or Alsace of course). I have not tasted this wine since 2004 when Olivier Humbrecht was visiting our store but from what I remember it was quite rich, and had a fair amount of sweetness.....you think it might be too much for Thai? Hmmm Pate or something maybe?
Looking forward to hearing everyone's suggestions.
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Munster is a "classic" match with Gewurztraminer, but I've never found it as interesting on the palate as gruyere or emmental. You might serve it because it's a classic just for comparison....
Epoisses is a much better match with Pinot Noir, IMO.
No gewurz will be "too rich for Thai".... you can even go to an auslese with most average thai dinners and it's delicious.
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I guess I'd go for ripe gooey cheese. Not personally a fan of Z-H, and the 98 Windsbuhl wines I've had (both the GW and the PG) have shown acid levels too low for my taste.
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Totaly agree on both the ZH and acidity...probably why I forgot I had it! I'm not going to not drink it so was looking for a fun way to pair it.
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WHOA! You two are the first two I've ever "met" who don't like ZH. They are my favorite producer of Pinot Gris and Gewurtz. (Weinbach is favorite Riesling from Alsace.)
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Whiner,
For me (and I know others differ), I stopped buying ZH with the 1996 vintage. Loved it up until then, but the wines have disappointed me since. Much more prefer Deiss, Trimbach, Kreydenwiess, Mure, Burn, Josmeyer.
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ZH was not only the reason I fell in love with wine but the reason I got in the wine business, but after the 98s I gave up..too rich, sappy, heavy for my palate and man the prices went through the roof! That being said the wines will always have a special place for me....just not so much in my cellar. Thanks for the tips everyone, I think some gooey cheese and Gruyere are the way to go...quite a nice after dinner treat for me and my wine geek buddies!
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Quiche. Egg + cheese.
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I LOVE that wine... not certain I've had the '98...
Goo-ey cheeses would be nice. As would a flavorful Vietnamese (or even non-hot Thai) dish that maybe had some fresh citrus and/or fresh ginger notes.
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I havn't tried the 1998, but a while back, I was fortunate to try both the 2001 Zind Humbrecht Clos Windsbuhl Gewurzt., as well as the Weinbach Gewurzt., Altenbourg Cuvee Laurence with seared and terrine foie gras. Great match! Though the Weinbach Altenbourg is not a Grand Cru like their famed 'Furstentum' however its complex aroma and excellent balance sure put it pretty close to Grand Cru status. Side by side, the Weinbach is a more superior wine, but then, thats only my personal opinion.
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My wine group did a 'blind' comparison of 4 Z-H vs 4 Weinbach a couple of years back (various grapes, same vintage). Z-H placed 3 of the top 4.
However, I've found recent Z-H unbalanced. Great fruit but lack acidity. So my go to now is Trimbach.
And back to topic - I'm in the cheese match camp. For foie I think Pinot Gris goes better.
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ZH with any of the cheeses mentioned are of course outstanding, however single vineyard ZH does magical things for a fondue format, including dried apricot, fresh appple wedges, even nuts, cranberries etc..
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Ohhhh melty stinky gooey cheese.....I think I love you! Perfect for the wine and a wicked fun way to hang with the fellow wine geeks. I know what I'm doing next weekend...thank you stevino.
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Cheers.
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