Odd Combinations

A friend came over today to PU some Aussie Pinot and I opened a bottle of 2011 Zind Humbrecht Gewurztraminer as I thought it might need drinking.

Good news - it is still drinking well.

Interesting news - I opened a tin of smoked oysters with it and the combination worked amazingly well. Certainly not every white could manage that, but this one met the challenge nicely. The smoke worked off the smoke and sweet fruit of the wine very well and didn't change the taste of the wine they way smoked salmon can.

Anyone got any other odd combinations that have worked for them?.

Gewurz with beef. I think key to the match was the strength of flavour in both food and wine. The Gewurz worked as ginger might have in an oriental dish.

Discovered it in a modest restaurant in Alsace when I fancied a beef kebab for a change from local dishes - it was basically lightly seasoned chunks of grilled steak. There was just jug wine, listed by Alsace variety, on the menu. I decided I couldn't face a cheap Alsace Pinot Noir - even pricier ones were dire back then - and ordered the Gewurz.

Gewurz with beef. I think key to the match was the strength of flavour in both food and wine. The Gewurz worked as ginger might have in an oriental dish.

Makes sense! We did a Riesling tasting at a Cambodian restaurant some time ago and the flavours mated with the wines amazingly well. Especially with whole King crab with some sort of hot and slightly sweet sauce.