Pairing for wine as distinct as Gewurztraminer is a bit of a challenge, especially when the styles range as much as they do. Our dry, Alsatian-style offering is light-medium bodied with perfumed aromas and a lightly viscous mouthfeel.
Pasta is almost essential for a full-entree platter. We can't weigh the wine down too much with heavy-chicken, nor does this Gewurz have the acidity to perfectly partner with fried fish. Shrimp, or even scallops, would provide suitable weight and texture -- especially when prepared with oil and limited butter. Spice and herbs round out the flavour profile of the dish; not overpowering, but rather simply complementing it. And for our sheepishly-dosed-yet-omni-pungent garlic, we've given our heady Gewurz-aromas a friend to play with.
1/2 lb of frozen shrimp 4 cups pasta, preferably penne-style pasta for ease when eating 1 minced clove garlic 1 tbsp butter 2 tbsp of olive oil cayenne (limited amount) basil (to taste) oregano (to taste) salt and pepper (to taste)
1. De-vein and de-tail shrimp. If pressed for time, wash while pasta cooks.
2. Cook pasta in boiling water until slightly tender, just beyond traditional 'al dente'.
3. Melt butter in a large pan on low heat and add shrimp. Cook until the shrimp begin to turn pink/curl, at which point add the olive oil and garlic. Cook for another 5 minutes or so, stirring occasionally.
4. Strain cooked pasta, adding it into the pan with shrimp and garlic. Toss to coat pasta/shrimp with butter and oil.
5. Add seasonings, emphasizing the flavours you most desire. Toss once more in-pan.
6. Plate individually and serve immediately whilst warm.