Dopff Gewürztraminer

Gewürztraminer.

Say it with me. guh-VOORTS-truh-MEE-nur

Better yet, don’t try and say it, just drink it.

From the grapevine
Gewürztraminer is a variety that’s not widely grown in Australia as it thrives in a cooler climate. However, you will hear of some areas, such as Tasmania, the Clare Valley & the Hunter Valley produce memorable bottles of this variety. In contrast to other whites, such as Chardonnay and Sauvignon Blanc, this variety is comparatively sweet, due to the grape’s naturally high sugar content.

I’m currently smacking on a Dopff au Moulin 2010 vintage, which deliciously fruity. To me, it’s half a sip away from a dessert wine. If you love a good sticky, then you’ll certainly enjoy a drop of the Gewurz with your dinner.

Speaking of dinner, I’d recommend drinking this wine over a meal that is a mix of both sweet and savoury, to balance out the flavours. I’m sinking my teeth into a Trout & Spinach pastry – a dish invented by my Mother, the culinary genius – and it has a hint of raspberry preserve at it’s base, which is perfect with a glass of the the Gewurz. (See the recipe at the end of this post)

Alternatively, I wouldn’t say no to a shotglass of the Dopff with a fruity dessert of some kind.

Easy Pickings…

This bottle came highly recommended from the manager at my local Dan Murphy’s, who is usually spot-on with his wine advice. As an imported wine, Dan Murphy’s  is probably the only place you’ll be able to purchase this one – for about $17 a bottle. The tasting notes on this baby describe hints of Turkish Delight & spices – if this appeals even more to your palate.

Fun Fact:
Gewurztraminer is a fusion of two German word. Gewurz, as it is often referred to, means spicy, and tramin refers to the Italian region where the grape originated.

Trout & Spinach Pastry

What’s In The Box?
A couple of de-boned Australian Trout fillets
A cup of sweet white wine
Dill
Bunch of fresh spinach
2 rashers of bacon, or proscuitto
A white onion (chopped roughly)
Parsley
2 tablespoons of ricotta cheese.
Brown Rice
Raspberry preserve
2-3 sheets of Organic Puff Pastry

Make the Magic Happen:

1. Pop your trout fillets in a bowl & cover them in white wine & dill. Let this sit for 1/2hr to let the trout soak the wine up nicely.
2. Put the a cup of the brown rice on to boil.
3. While the trout is marinating, wash & chop your bunch of spinach. Wack it in the fry pan with the chopped bacon (or proscuitto), the onion, a few chopped sprigs of parsley & a bit of pepper. Cook until the onions have sweated.
4. Once the rice & the spinach dishes are cooked, combine & add a little ricotta cheese. Stir ingredients until everything is nicely mixed.
5. Lay out your (square) sheets of pastry. Spread a spoonful of raspberry preserve over each in a line down the middle. Spoon a decent amount of the spinach mix over the raspberry, and then strips of trout over the top of the spinach. Fold the pastry over.
6. Spread a little milk or an egg-wash over the pastry so that it will brown up nicely in the oven.
7. Cook in a moderate oven (180 degrees) until the pastry is nicely cooked.

8. Eat until you can eat no more.