Kate and I went to Cured in Boulder to go get some goodies and while we were there we picked up a delicata squash for dinner. We had also just purchased some Trimbach Gewürztraminer, 2004 Reserve and it’s one of the best pairings for squash in my opinion. For those not familiar with delicata squash, it’s fantastic. One of the best things about this squash is that it’s entirely edible, sans stem of course, and this means skin and seeds obviously. It’s easy to cook, has a fantastic flesh and the taste is full, sweet and not too “sweet potato” if that makes any sense. When Kate and I first met, we were talking wines, and she mentioned that she’s never been a huge fan of white wine. So over the past few months I’ve challenged myself to get white wines in front of her that helped change her mind. This varietal is one we had up in Michigan last week while tasting on the peninsula, but this vineyard and maker is one of the premier makers of the varietal in the world. It’s a true Alsatian wine, and is the epitome of what I think of when thinking Gewürztraminer. This particular bottle especially, was fantastic. It was a deep rich golden color with melons on the nose, some lavender and a touch of citrus. On the taste, it is bone dry for a Gewürztraminer, but does have a little bit of sugar on the finish. You get all that citrus and melon for sure, along with some vanilla and even a bit of pepper. Gewürztraminer, for me at least, is one of those wines where the nose very much mimics the taste.
The squash, as I mentioned previously, is entirely edible. It is probably my favorite squash for sure, and was a nice easy meal after being at a workshop all day. It also was a bit of a change up from the meat-heavy week we had, but of course being pork dorks, we had to wrap it in bacon to make it even more tasty. The meal was great and as expected, the wine was perfect with the squash. The season of fall on a plate, pretty delicious.
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