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Stony Hill
Gewurztraminer Spicy Eggplant |
| Stony Hill’s Peter and Willinda McCrea and winemaker Mike Chelini |
With a name like Gewurztraminer (and that’s only one of many—this varietal has more names than any other), it’s no wonder this particular white wine sets itself apart in myriad ways. Often described as intense, complex and powerful, it dazzles the senses with ease. Its nose packs a floral punch that’s virtually impossible to mistake, and its taste is crisp, full-bodied and distinctive. Its deep color can range from peach to gold, and its flavor can be very sweet, entirely dry or somewhere in between.
Today it’s the dry Gewurztraminers that are gaining the most attention. Perhaps it’s because they’re more easily paired with a wider variety of foods. Or perhaps it’s because the wines in its most-famous growing region—Alsace, France—are known for their dry style. Luckily for us, the North Bay offers several cooler microclimates, where Gewurztraminer grapes grow best. And when vinted in the Alsacean style, their flavors are nothing short of amazing.
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| Spicy Eggplant
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| 2 Japanese eggplants 1 tomato (cut into wedges) 1 cup fried tofu (sliced into 1/4 inch pieces) 2 teaspoons garlic |
5 leaves opal basil or Japanese shiso 1 tablespoon fish sauce 1/4 cup coconut milk 1 teaspoon Sambal Olek or chili paste 1 tablespoon canola oil
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| Preparation:
Cut the eggplant lengthwise into 2-inch pieces. Sauté the cut pieces in oil until slightly caramelized (add more oil if necessary). Add garlic and continue to cook until garlic is brown (do not burn). Add tomato and fried tofu and cook until tomato is soft. Add fish sauce, coconut milk, Sambal Olek and the basil or shiso. Cook the eggplant mix for about one minute. Serve immediately. Serves 2 |
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