Getting My Gewurztraminer Groove Back with a Delicate Dish

It was during a wine tasting at Castello di Amorosa in 2012 that I fell in love with the spicy sweetness of Gewurztraminer. I’ve tasted so many other great wines since then, but I haven’t had gewurztraminer in a while. So it was time to have a classic expression from Alsace, France.

Funny thing is, this has been my most challenging food and wine pairing so far. It’s not because it’s not food-friendly (far from it). I just wanted to make something a little more vegetable-forward since I was eating way too much fried food, meat, and carbs while still having some Filipino flair.

Inspired by an eggplant and mozzarella toast from work, I decided to do a more French-Asian take with the Camembert, ginger, and sesame oil. Adding just a little bit of meat in the form of longanisa (Filipino breakfast sausage) enhanced the star of the plate with a little more fattiness, sweetness, and salt. Not only did this dish pair really well with Alsatian Gewurztraminer, but it also allowed me to expand my creativity in flavors with the heightened spice, luscious mouthfeel, and a touch of sweetness. A delicate dish, and a great pairing.

Grilled Eggplant with Camembert and Asian Salsa Verde Serves: 4

Ingredients

• Grilled eggplant

  • 1/3 American eggplant, sliced into rounds ⅓ inch thick and then cut in half

  • Salt and pepper to taste

  • Cooking spray for the grill

  • Asian salsa verde

    • 4 Scallion/green onion stalks, sliced

    • 3 inch Ginger piece, peeled and sliced

    • 2 Garlic cloves, minced

    • ¼ cup Fresh parsley, minced

    • 2 tbsp Sesame oil, plus more for toasting ginger

    • ⅓ cup Olive oil

    • ½ lb Camembert, sliced lengthwise ¼ inch thick

    • 3 Longanisa sausages, casings removed

Instructions

1. Heat up skillet over medium heat. Break up and saute longanisa until fully cooked. Set aside on a paper towel-lined plate in order to soak up the oil. Rinse and wipe out skillet.

2. Make the Asian salsa verde

   1. Heat a capful of sesame oil in the skillet over medium-high heat. Add sliced ginger and cook until it looks a bit toasty. Add in minced garlic and saute until garlic looks golden.

   2. Combine pan contents (including the used up sesame oil) sliced scallions, minced parsley, and sesame oil in a blender. Blend until a paste forms. Slowly add in olive oil and blend until fully integrated. Set aside in a pint/sauce container.

   3. Prep [George Foreman] grill with some cooking spray. Once preheated, season eggplant with salt and pepper and grill for 3 minutes total. Set aside.

   4. Spread Camembert on a plate and top with a few slices of eggplant. Sprinkle longanisa bits and drizzle salsa verde. Serve warm.

About Trimbach Gewürztraminer

The Trimbach family makes dry, structured, elegant, and well-balanced wines that show off the fruitiness and exceptional terroir of Alsace since 1626. Aged in bottles in the cellar before release, all wines can age for at least 5 years and are the best companion for all sorts of cuisines and foods. Hearty fish, avocado toast with red chili flakes, soft cheeses, and caramelized onion tarts-you name it, the Gewurztraminer goes with it.