Wednesday, April 27, 2011


Covey Run Gewurztraminer

For spicy Asian food, I generally like to call for the Gewürztraminer.  I also like it with duck, smoked salmon and cheeses, but its true calling seems to be as a mate for spicy foods.  A recent visit to P.F. Chang's China Bistro in the Beverly Center in Los Angeles found me with a glass of a Washington State Gewürz in front of me, from Covey Run.

The Covey Run website states that they use "grapes grown in the Columbia and Yakima valleys, Washington State’s finest growing regions."  For this Gewürztraminer, they continue, "Our Gewürztraminer vineyards are located in the cooler parts of Washington’s Yakima Valley, planted at higher elevations and even on northerly facing slopes.  Gewürztraminer grown in these areas attains high sugar levels, spicy flavors and a lovely red skin color at harvest, much as it does in its native Alsace."

The 2008 vintage is 100% Columbia Valley AVA Gewurztraminer - earlier vintages featured slight traces of Muscat Canelli or Muscat Ottonel.  The floral, fruity nose is immediately inviting, and flavors of peach and pear are joined by a good minerality and light acidity.

The wine paired reasonably well with the fried string beans but really showed its worth with the very spicy pork ribs.

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