Pumpkin bread and wine? You betcha!

Wine with pumpkin bread you ask? Well sure, why not?

For this fall harvest treat we bring to you a wine that’s much easier to drink than it is to pronounce. Gewürztraminer is a popular wine grape in Alsace and Germany, where it’s easy for them to pronounce. (The easiest way to sound like a native or to make others think you’re wine savvy, is to just say “guh vertz.”)

There are also vineyards planted to this grape in Austria, Washington and California. These wine growing regions all offer cooler climates and that’s what Gewürzt likes best.

The skin color of the grape can range from green to pink, so in the glass, some wines may have a slight tint of pink. It’s also high in natural sugars, so sweeter versions abound, but like riesling it can run the gamut in sweetness from ice wine to dry. Either way, it has a very distinctive aromatic nose with layers of rose petals, lychee and ginger being the most common.

Gewürztraminer is a versatile wine that pairs well with Asian cuisine, Indian curries and with old fashioned Thanksgiving dinners from turkey to pumpkin pie.

With Ann Vogel’s pumpkin bread recipe we would choose Pacific Rim Washington Gewürztraminer ($11) with its rose petals, lychee and pear aromas and flavors as an accompaniment. The residual sugar is around 1.7 percent but there is good amount of acidity to make it beautifully balanced.

Finding a Gewürztraminer is not an easy task, so if the Pacific Rim isn’t available locally, others to look for would be Hogue, Columbia Crest or Chateau Ste. Michelle — all in the under $15 category.