Pairing ginger chicken with wine successfully
Don’t fool yourself, you can’t. I thought that a Tramini would do the job especially a semi-sweet one but my inner sommelier failed me. Again. I first chose a Györgykovács Tramini but I found it too expensive to sacrifice, so I went back to the store (one doesn’t keep Tramini at home, right?), and bought two bottles of Tramini from St. Ilona of Somló, or Kreinbacher, if you like. The 2008 is a dry one which for no apparent reason got sweeter by 2009. And I mean it, because the two wines are almost identical except that tiny difference which is residual sugar. Still, whilst the 2008 is barely drinkable, empty, watery and boring the 2009 is equally thin, watery, empty yet a bit less boring due to the fact that it is somewhat sweet (it doesn’t feel semi-sweet though), and that sweetness leverages the fruityness which is found in the 2008 in tiny portions, hence displaying apple and pear aromas in the 2009, and an ultra-light perfumy acacia nose. It also reveals a thin layer of chalky minerality, so it’s an overall more complex and pleasant wine. But it’s not to be paired with a ginger chicken, although I recommend you to try out this recipe (it’s in Hungarian unfortunately) which is a delicious wine repeller.
4 Responses to 'Pairing ginger chicken with wine successfully'
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so it was not successful
No, not really, but giving it a second thought it may have not been entirely the fault of the ginger, but a combination of ginger, quince and cinnamon. They were a complete waste, especially the 2008.
furmint wouldn’t work?
I’ll never know… Unless you tell me.