We're always delighted when we discover Navarro's Edelzwicker at a reasonably priced ethnic restaurant; it is the perfect match for spicy foods. The flavors are of crisp fruit rather than heavy oak, and delicate unfermented grape sugars soothe the palate after the heat of piquant food. We enjoy working with these four aromatic grape varieties, as each adds its stamp to a blend. We started our 2010 blending trials by adding Pinot Gris to Gewürztraminer. A 33% addition of Pinot Gris maintained the rich core of fruit while toning down Gewürz spice. Then we added 35% Riesling for green-apple acidity to stretch out the finish. The crowning touch was a 4% addition of Muscat with citrus blossom aromatics and exotic tropical notes. No wonder it's one of Navarro's best selling wines. We like it with Indian or Asian cuisines but it's great sipped by itself. Gold Medal Winner
Edelzwicker may be hard to pronounce but it is easy to enjoy. The term has been used for centuries in Alsace for a blend of the four noble grape varieties: Gewürztraminer, Riesling, Pinot Gris and Muscat Blanc, and translates literally into "