I will admit to knowing nothing about wine other than that it’s made from grapes and that it’s fermented by yeast. So I had no idea what in the nine hells a Gewurztraminer was. I do know that Würze means “spice” in German and that adding Ge- to a word makes it a participle (indicates action upon something – in this case, giving spice). But I had no idea what a “Traminer” was.
Wikipedia says that Gewürztraminer is a German variety of white wine that is popular in cooler climates. It also says that the Würze (spice) in this case isn’t a spice at all. Würze, in Old High German (Althochdeutsch), also meant “perfume.” That’s the meaning that is intended here. And a Traminer is a person from the area of Tramin an der Weinstraße (Weinſtraße means “wine street” in German). But in this case, it isn’t a person, but a Traminer grape. A very odd grape.
History and linguistics aside, I do believe that Chad has found the turning-point wine for me. I found the Gewürztraminer extremely intriguing and delicious. It’s juicy and refreshing but has a unique floral flavor and such insane depth of flavors that I can’t find a way to top it. The closes beer I could think of to relate this wine to would be a very complex India Pale Ale with hints of coriander and Hallertau hops.
For supper, I fried some frozen pre-breaded veal-and-beef cutlets, sliced some portabello mushrooms and sauteed them with butter until they started to soften. I then added about 1/4 cup of the Laughing Cat Gewürztraminer wine to the sauce and let it reduce and finish cooking the mushrooms. I dumped in about half a jar of savory beef gravy and added a few pinches of sage. I wasn’t expecting much but it was INSANELY good. I poured the sauce over the veal cutlets and served it with mashed potatoes. I drank a glass of Laughing Cat Gewürztraminer with it. I can’t imagine a more perfect meal.