I've not tasted these wines, and the ZH is only one I've tasted other vintages of, so 12-14 grains of salt
Gary Bobier wrote:Zind Humbrecht Gewurztraminer, 2011
I'm not a believer in theory that Gewurz works with all Asian food, but there are similar flavors. Some of my fave Gewurz pairings have been with Ming Tsai recipes, especially a whole fried snapper with a mango salsa and "dry" Sichuan long beans. Also a MT recipe for spicy sweet potato soup, but don't remember exact recipe. But I think in general you want something with some fruit notes and a bit of spice, but not too complicated. I'll assume a ZH is fully ripe and maybe a bit of RS. Fine with real Muenster too, of course.
Cuvee Signee by Romain Parisis Chinon, 2009
Totally new producer to me, but Chinon in general is pretty food friendly. Right now I'm having Baudry with quail, but most meats work, and Chinon can handle some spice.
Brian Carter Oriana, 2010 Viognier
Never heard of producer, no clue re style. Condrieu is my only real view on Viognier, other than inexpensive blends like Pine Ridge. I'd assume a floral wine, and I have to say in a 4 wine dinner I'd not generally do 2 low acid/floral/aromatic varieties like Gewurz and Viognier. But again I'd think seafood with some spice
Domaine de Paulilles Banyuls Rimage .375
I seldom drink Banyuls, but people always suggest chocolate or maybe cooked fruit.
So I'd do an "Asian fusion" menu
Gewurz with fish or scallops with a fruit salsa (some chile heat, not much)
Viognier with maybe shrimp or lobster with pasta and a little spice
Pork tenderloin or beef (shortribs?) in a sauce (star anise? coffee?) with the Chinon
dessert with the Banyuls