2006 Cantina Tramin Gerwurztraminer

From Alto Adige, the beloved border region of Italy, this Gewurztraminer is the entry level Gerwurzt for Tramin, and I think it is the bees knees. I first had this wine at Pasta Nostra, when we also had their Pinot Nero. I ordered a few cases for BONDA the next day.

At first sip, a little viscous, with rose petals, pineapple and guava on the nose and a touch of spicy white pepper. Courtenay gets grapefruit and lavender on her palate, which I disagree with - but she is entitled to her opinion. We do agree on a stargazer lilly fragrance - not overwhelming, but comforting.

After awhile, the viscosity gives way to a touch of acidity, and round flavors of anise, rubber plant, petroleum jelly, and citrus zest. These are all very pleasant tastes, and I highly recommend this wine.

2006 Elena Walch Gerwurtztraminer Kastelaz

You know how much I love the previous vintages of this wine - 2003 and 2005 .

But this vintage, with at least 14 months in the bottle, is a different beast. Big alcohol nose with white flowers and various light aromatics - not as perfumed (yet) as previous vintages. Viscous, almost too much so, on the tongue, with an edge that reminds me a little of a highly distilled vodka (Jean Marc XO possibly?), with notes crushed juniper berries (Hendrick's Gin anyone?). All flavors I like, but not so much in this wine.

As I have tried previous vintages a year or two after their release, I know it is going to get better. I bought a case for BONDA, and we are still on the '05, so it will be around for awhile. It will be a nice foil to our savory vegetarian meal of falafel, hummus, tsatziki and salad.

2005 Elena Walch Kastelaz Gewurztraminer

I just got back from a very boozy wedding weekend down South, and have been a little slow to update all the great wines I have tried recently. I have been carrying around notes for two weeks, from state to state!

Court and Coop went down to Florida, so I am alone. For some reason, I gravitated to making something that she loves - a rich bolognese - possibly because I did not want to leave the house and had all the ingredients.

I love Elena Walch Gerwurztraminer and saw a bottle of the '05 in my white collection and thought, why not! The real reason is that we ran out of the '03 last week and are making the transition to the '05 on Wednesday.

Super floral nose, hyacinth, honey with a rich mouthfeel. Notes of pine and alcohol (in a good way). A little acidic on the stomach, but it could just be me. Not as complex as the EW KG '03, but in time it will further evolve. We only sell about 1 bottle every two years, so I have no fear that we will get to experience the maturation.

I am always impressed by the great consistency with her wines, as they are always fantastic and can age for years on end. We used to do her Pinot Grigio by the glass, but unfortunately with the sinking dollar, the price of her wines has consistently gone up year after year. It was the wine that turned be around on Pinot Grigio, as the majority of them are horrible, but hers has a subtle delish flavor that I enjoy.

2003 Elena Walch Kastelaz Gewurztraminer

Ah, Gewurztraminer, one of my favorite grapes. Court is off on a girl's dinner, her third in as many weeks, leaving me as the primary caregiver for our son. In taking that responsibility, I decided to open something good. I didn't realize I opened something special until I looked at the label.

Sweet honeysuckle on the nose, following with crisp pear on the tongue. Hints of spice, with full-body on the tongue - not super viscous, but pleasant and not cloying. A female winemaker from Alto Adige, in the northern Italian Alps. All of her wines are great, but this Gewurz realy sticks out as a winner.

I started drinking this wine in the 1998 vintage at Pasta Nostra. I think we are on the '05 at the restaurant - although no one ever orders it.

I was going to pick up some cod, but the rain made me run late and I remembered I had some pork and veal in the freezer. I couldn't decide on a recipe, but went with Batali's from the Babbo cookbook - thus the opening the white wine - with a little milk, mirepoux (although I only had onions and garlic), thyme and tomato paste. Still simmering while I enjoy a glass and contemplate opening a red!