A very nice Gewurz

S

Saina Nieminen

Saina Nieminen
Pannonhalmi Aptsgi Pincszet Tramini 2007 12,65. Gewrztraminer; 13% abv; 5,2g/l acidity

2964163235_c7d2ea10db.jpg
The nose is very true to the grape with its litchi and rosewater aromas, but these aromas are in a more restrained and elegant style than seems common for the grape. It is a strongly mineral rather than an explosively fruity scent. Fully dry palate, quite forceful even, deep, grippy and even earthy palate with surprisingly noticeable acidity for the grape. Long, mineral aftertaste. The power, dryness and elegance brought Alsace of the Trimbach style to my mind! Very nice.

-O
 
Fun. I'll never see it here, but I'll look next time I'm across the water. Thanks for the interesting note, Otto.
 
He just likes it because of the linguistic relationship between Hungarian and Finnish. Next, he'll be pushing Korean wines. ;)
 
Thor, let us know if ever you find it!

Claude, Korean is a language isolate, unrelated to Finnish. The Altaic hypothesis has been shown wrong quite some time ago.

-O
 
Chomskeyite? I never quite did understand how compatible his generative grammar was with comparative and historical linguistics. They seem to approach language from quite different directions.
 
I actually liked them, though I think I may have been the only one. I probably shouldn't have had four pieces, though.
 
No, you weren't the only one. Trung enjoyed them as well. I would have preferred a little more spice - they seemed a little bland to me. I'm finding I prefer confit with more than just S&P in the cure and the Pork Belly seemed like it needed a little something. Whoever makes the cured meats for Formaggio does a nice job, but I understand that they just changed suppliers.

The one I made was a recipe from the Charcuterie book by Ruhlmann and Polcyn. I'll do it again, but modify a little.
 
Agreed that they could have used some spice. Maybe next time we can add bacon, the universal flavorant.
 
I was also in the me likey fatted fat column. I think Thor hit on it - they did not need more spice, just more bacon.

They did a spectacularly good job of erasing the aftertaste of that Jessey Domaine du Closel though.
 
maybe the appropriate addition is a bacon cure ingredient, like maple or brown sugar or the like. Stay tuned.
 
Interesting. Did we get any more information about geography, vineyards, etc?

From my brief exposure to wines in Badacsony it was pretty easy to get restrained fresh 'minerality' because many of the wines were underripe. But, I know there are many regions, climates, etc.
 
You must log in or register to reply here.
Back
Top