Food pairing with Zind-Humbrecht Muscat?

[Marra]

I got a bottle of ZH Goldert Muscat. (Can't recall the year right now ...) I bought this without tasting it on a lark from my local purveyor of yummy wines. I am hoping for a nice balance of sweetness and acidity, but have no idea, really. What would you pair with an unknown Muscat?

Thanks for any suggestions!

[carswell]

Alsatian Muscat is one of the few wines that actually work with asparagus. I've also successfully paired it with spicy (but not chile-hot) Indian-style food like tandoori chicken and pork or chicken in a creamy curry sauce. The Goldert's quite lovely on its own -- or with light hors d'oeuvres -- as an aperitif.

[maria lorraine]

Asparagus was my very first thought when I read the post. Agree with all the suggestions above. A beautiful fish served with a grapefruit beurre blanc might be lovely with the light citrus, peach and honey notes in the wine.

[Marra]

Oooh ... I have a YUMMY recipe for halibut with a grapefruit beurre blanc ... that's a WONDERFUL idea, thanks!

[whiner]

Awesome idea on the citrus beurre blanc with white meat fish. Bravo!

[Charles Yu]

Yes! Sounds like a great pairing. However, will it still work if the Muscat is a much sweeter Ventage Tardive?!

[maria lorraine]

What are your thoughts, Charles, if you’ve had the wine?

The Vendange Tardive version of the wine is, functionally, a completely different wine from the off-dry version. It’s a bigger wine all around, with more intense fruit (and fruit that’s more tropical and pineapple-y than peach/white citrus), higher alcohol and much more sweetness. I can’t recall offhand the botrytis level of this particular ZH late-harvest wine and whether or not the classic botrytised wine pairings — foie gras preparations, pâté de fois gras, blue cheeses, almond/fruit desserts, etc. — would work, or if a savory dish of equal intensity to the wine might work better. If a spicy savory dish, the sweetness in the wine would act as a foil to the spicy heat. Perhaps Carswell or Whiner can help further.

[carswell]

I don't believe I've ever tasted a ZH late-harvest Muscat, maria lorraine. The regular Goldert is rich, floral and far from bone-dry but the sweetness is held in check by the marked acidity and bitter-edged finish. Your idea of white fish with grapefruit beurre blanc is inspired.