Food Suggestions

The following dishes go well with Gewurztraminer 'Roche Roulée', Domaine Zind-Humbrecht 2017 (AL14861)

Carre de l'Est

Carre de l'Est

This rather powerful orange, wash-rind cheese from Lorraine (in the east of France) needs characterful wines to combat it. Fruity reds from Portugal would work well or, if you prefer a white, try a spicy gewurz.
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Epoisses

Epoisses

The wonderful gamey aroma of this Burgundian speciality belies a rather delicate flavour. Nonetheless, opt for spicy gewürztraminer for whites or fruity gamay for younger reds. Mature cru Beaujolais or full-bodied red Burgundy would work well but delicate bottles would be overshadowed.
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Livarot

Livarot

This strong-smelling, spicy Normany cheese is probably best served with characterful whites rather than reds. Aromatic gewürztraminer or Austria’s grüner veltliner would work.
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Maroilles

Maroilles

This rich, creamy and powerful cheese from northern France is best served with a spicy gewurz or soft, fruity Beaujolais.
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Munster

Munster

The famous cheese of Alsace is naturally partnered by the region’s wines; gewurztraminer in particular is a good match.
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Orange-skinned soft cheeses

Orange-skinned soft cheeses

Creamy, rich and often powerful in flavour (and definitely in aroma), these cheeses require assertive flavours in the wines that partner them. Soft, fruity gamay can work, as can Alsace gewurz or big, bold charcterful reds from Portugal for example.
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Pont l'Eveque

Pont l'Eveque

Normandy’s rich, soft and creamy cheese is probably best served either with a fruity, spicy gewürztraminer or a red from south-west France.
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Reblochon

Reblochon

Produced in the Haute-Savoie, Reblochon has a creamy, nutty flavour with a herbal character that can be tricky to partner. Alsace gewurz, Savoire and Riojan whites or characterful, bold reds would be the best bet.
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Avocado with Prawns

Avocado with Prawns

This retro classic calls for light dry wines such as Muscadet or sauvignon from the Loire or New Zealand or South Africa. Dry sauvignon-semillon blends would work well as would Italian pinot grigio.
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Gravad lax

Gravad lax

Traditionally accompanied by ice-cold vodka, but gewürztraminer makes a fine match too.
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Potted Duck

Potted Duck

This is a great way of using up the remnants of duck and even the duck fat. Very rich, this calls for equally rich, spicy wines. Dry wines or even slightly sweeter styles can work. The spice grape, gewürztraminer and pinot gris would be excellent. You can see Janet Wynne Evans'recipe here.
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Potted Goose

Potted Goose

This is a great way of using up the remnants of a festive goose and even the goose fat. Very rich, this calls for equally rich, spicy wines. Dry wines or even slightly sweeter styles can work. The spice grape, gewürztraminer and pinot gris would be excellent. You can see Janet Wynne Evans' recipe here.
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Prawns

Prawns

Prawns work well with just about any dry white. Asia-inspired sauces might call for more aromatic flavours and aromas. Don’t forget the versatility of sherry and rosé too, which would make good alternatives.


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Roasted Veg Thai Soup

Roasted Veg Thai Soup

This recipe for using up leftover root veg is surprisingly filling and satisfyingly full of flavour. Wine with soup can seem a little strange, but sherry comes into its own here. A chilled glass of fino would be refreshing or opt for richer amontillado styles if you include more squash or pumpkin in the dish. Dry Alsace whites have enough pep to cope with the spice; new world dry riesling or pinot gris might work too.
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Kedgeree

Kedgeree

Opt for ripe, rich riesling or full-flavoured sauvignon blanc. The smokier the fish, the more pungent the wine should be. Alsace pinot gris and gewurztraminer from anywhere are especially successful matches.
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Smoked salmon

Smoked salmon

Spicy gewürztraminer is a natural choice to partner smoked salmon, but rich, ripe white Burgundy works well too. Champagne or good sparkling wines are successful marriages as well.
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Beef Curry

Beef Curry

Provided you go easy on the chilli, there is no reason why wine should give way to beer as the beverage of choice here. Gewurztraminer is the obvious candidate when the lid is off the spice jar, but you may prefer to serve a dry Provence rosé or a red with fuller-flavoured dishes. Primitivo or zinfandel have the power and necessary sweetness to counteract the spice. Shiraz, be it from Australia or Chile would not shy away from the challenge either.
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Chicken Curry

Chicken Curry

Curries are tricky when it comes to choosing wine, but milder flavours and Oriental and Thai dishes work brilliantly with gewürztraminer. Demi-sec Loire whites can be wonderful too, the slight sweetness curbing the heat admirably. English rosé works particularly well with coronation chicken.
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Chicken Tikka Masala

Chicken Tikka Masala

More garlicky and aromatic than spicy, this British favourite is actually rather good with wine. Ripe chardonnay is rather a good match, cutting through the acidity of the yoghurt and ghee. The spice grape gewurz always works well, as do ripe rich rosés and just off-dry English wines.
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Choucroute

Choucroute

Dry Alsace whites or dry German riesling are natural choices for this dish.
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Curry

Curry

Curries are tricky when it comes to choosing wine, but milder flavours and Oriental and Thai dishes work brilliantly with gewürztraminer. English rosé works well with mild curry.
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Duck Confit

Duck Confit

This speciality of South West France unsurprisingly marries well with the region’s full-blooded reds. For whites, head north to Alsace where the wines have the acidity and bite to cut through fat.
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Lamb Rogan Josh

Lamb Rogan Josh

A classic curry-house favourite which should be more aromatic than hot and spicy and could comfortably be partnered by gewürztraminer or succulent reds like zinfandel, full rich Spanish reds or ripe shiraz.
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Roast Duck

Roast Duck

Duck is very accommodating and brilliant with the richest wines around. Gewurztraminer and pinot gris are good in whites, while reds from South West France and spicy syrah or shiraz work well.
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Roast Goose

Roast Goose

Calls for trenchant reds or rich whites with enough sweetness of fruit and acidity to cut through the fat.
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Roast Pork

Roast Pork

Roast pork is extremely versatile and goes with either red or white. Fruity, spicy whites are good and the lovely appley freshness of German riesling is a winner. Avoid overly tannic reds and opt for subtly spicy fruit here too.
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Sauerkraut

Sauerkraut

Dry Alsace white, young dry riesling or sylvaner are the ideal choice for this dish which goes by the name of choucroute across the border in Alsace.
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Tandoori Chicken

Tandoori Chicken

This classic Indian dish takes its name from the clay tandoor oven in which it is traditionally made. The red colour should come from chilli not food colouring, but rather than go too heavy on the spice, use sweet paprika which will be more wine-friendly too. Alsace or ripe New World riesling works a treat, the limey flavours complementing the dish to perfection. The spice grape gewurz always works well, as do ripe rich rosés and just off-dry English wines.
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Satay Vegetables

Satay Vegetables

Vegetarian skewers with a spicy satay sauce call for those spice-cupboard favourites, riesling or gewürztraminer whether from Alsace or the new world. Creamy full-flavoured chardonnay would work well too.
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Vegeree

Vegeree

This vegetarian, fish-less version of kedgeree which substitutes roasted veg for smoked haddock calls for the fresh, zingy flavours of riesling or sauvignon blanc. For more spicy versions of the dish, gewurztraminer or pinot gris would be a better bet.
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Vegetable Curry

Vegetable Curry

The hotter the curry, the more problematic the wine match. Opt for flavours to counter the heat; a full, fruity New Zealand sauvignon blanc, for example, or spicy full-flavoured rosé, or demi-sec Loire white would work. Austria’s grüner veltliner, with its hint of white pepper is a surprisingly good match and pinot blanc, or sylvaner as it is known in Alsace is remarkably versatile.
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