Tonight I have a couple of friends over for dinner. I’m making some spicy turkey gyoza with a Vietnamese salad. Lots and lots of fresh ingredients with spicy dips and dressing for the salad. Wine wise what would you recommend? I was thinking maybe a light rose or I have this which may work?
oh, that’s like Hugel Gentil?
Almost… Gentil MUST contain a min 50% “noble” grapes , Muscat, Riesling, Pinot Gris &/or Gewürztraminer, the remainder can be comprised of lesser grapes … chasselas etc… grapes must also be Vinified separately.
Edelzwicker can be a blend of ANY white grapes approved for the AOC, can also be vinified together .
This is basically Hugel Gentil:
I would recommend a nice Pinot Blanc, or an Austrian Gruner Veltliner- which is zingy and limey and should go nicely with the fresh ingredients.
My current Pinot Blanc favourite from TWS is Trimbach:
And for Gruner Veltliner, I love the RABL’s (not SW, unfortunately- got it in M&S recently), though I bet the Society’s GV is just as good.
All this talk is making me hungry (not to mention, thirsty!)
I think the acidity would be too high in the Gruner and would increase the heat of the chilli, fine for me but not sure my guests would handle it …! Pinot Blanc is a possibility though
Alsace blend or Pinot Blanc sounds nice. Clare Valley Aussie Riesling might work too?
I think you are on the right track with aromatic whites. I eat a lot of oriental food and invariably drink German, Alsace or Austrian style whites. If there is a sweet chilli element off dry Rieslings are good. Dry Muscat is good with less hot dishes.
The Society’s Slovenian white would also work well.
Oooh I have that already chilled