This wine is in Mastronardi Estate Winery‘s “Sad to move them out” wine category!
With its enchanting floral and lychee aromas this Gewurtztraminer lives up to its spicy reputation. Lychees carry through in the flavours as well as honeysuckle and ripe local peaches. We recommend matching with fresh fruit and cheeses but it will also pair well with spicy entrees.
Mastronardi have a lovely 2007 vintage waiting in the wings to be bottled so they have marked the 2006 Gewurztraminer down to $10.50!
Here is a recipe that should compliment this wine. Jill and I threw this recipe together the other night and the tastes were just fantastic! We’re actually considering making it as part of a dinner party for friends over the holidays.
Honey Dijon Curry Chicken
- 4 chicken breasts
- 1/2 cup of honey (I used Dresser’s honey from Ruthven…yum!)
- 1/4 cup of Dijon mustard
- 1/4 cup of butter
- 2 cloves of garlic
- 2 tablespoons of finely chopped onions
- 2 tablespoons of finely chopped shallots
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 1/2 teaspoon grated fresh ginger
Fire up the oven, preheating it to 500F. Salt and pepper the chicken breasts. Line a baking pan with tin foil, place the chicken breasts on it and toss it into the oven.
Mix all the remaining ingredients together. Make sure to mix it well.
Roast the chicken for about 10 minutes or so, then turn it and roast for another 10 minutes. After those 10 minutes have passed, just before turning once again, brush generously with the honey/dijon/curry mixture. When turned, very generously brush the other side with the mixture. Continue roasting.
During the last few minutes of oven time, continue to brush the honey/dijon/curry mixture over both sides of each chicken breast. Continue roasting until a deep caramel colour is reach, but not burnt. Please watch carefully!
