2010 Domaine Bechtold Silberberg Gewurztraminer


Hard to read the label in this picture but the title of the post takes care of that. That delicious food you see is the chicken curry and pork fried rice from Saigon, a vietnamese restaurant 40 mins away. We found this gem years ago back when I lived in that area and it truly is a gem. Their chicken curry is out of this world: it’s not super spicy, it almost has a sweetness to it, simple with onions, potatoes, and chicken…and it’s under $10. We also enjoyed the Pho which is a vietnamese broth based soup with rice noodles, bean sprouts, basil, and meat. Both dishes are amazing and worth the drive. I haven’t even gotten to the best part yet…Saigon is BYOB…and no corkage/open bar fee! Moby and I have been in search of BYOB restaurants in MA  for a while now and sadly there aren’t too many. We’ve found two sushi places with $20 and $30 open bar fees to BYOB but that’s it so far. If you have any MA BYOB restaurant recommendations we’d love to hear from you.

The 2010 Silberberg was just as good as the food. Gewurztraminer goes extremely well with  Asian food as it cuts through spice and has a backdoor sweetness to it to match a lot of the sauces used. If you’re ever getting Thai, Chinese, Vietnamese, or any other take out and are looking for a wine look no further….Gewurztraminer is your answer.

colonelgrape: 94. Very good Gewurztraminer paired perfectly. On the nose there’s spice, honey, mineral, and melon. Right away on the palate you get mild sweetness but that’s soon taken over by the spice and fruit flavor. This wine is very refreshing and light bodied. This producer uses stainless steel tanks to ferment so that explains the lack of oak/simpleness of the wine. At $20 this is an exceptional value.

MobyGrape: 94.  This is exactly what I expected this wine to taste like.  We opted for incredible Vietnamese food with this wine and it’s like they were made for each other.  The flavors of the food and wine worked so well together that I didn’t want to stop eating or drinking, but I had to, otherwise I would have exploded in the restaurant.  The deep sweetness up front, followed by the spiciness makes for one wild ride.

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