2005 Music Savignon

We had this Sauvignon Blanc down a the beach last week. Flavors of grapefruit are fading with lemon zest, and floral notes. Jamie thinks it is fading and I am inclined to agree.

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.

Two Whites BTG For BONDA

I hate it when I love a wine from a tasting, then am not so hot on it when I get the case and taste the first bottle. It's not that I do not really really like these wines, but I do not want to make love to them as much as I did when I first tasted them. It's like when you hook up with... well you get the idea.



Here are the write ups for the BONDA list. I really do like these wines, but I was so jazzed about them when I tasted samples, that I miss that first kiss.

MAXe Riesling
From Mosel-Saar-Ruwer, Germany, this off dry Riesling is just what the summer deserves. Sharp, tart flavors of green apple balances with a hint of refreshing sweet peach and a touch of viscocity. Great mouthfeel, with a lingering finish.

Terlaner
From Alto Adige, Italy, this bend of Sav Blanc, Pinot Blanc, and Chard is a refreshing alternative to Pinot Grigio. Bright flavors of citrus and white flowers add to the rich mouthfeel with a touch of acidity. Great balance to have as an aperitif of with food.

Mongibello 2 by Frank Cornelissen

To start off, I think this wine is amazing. That being said, it is not for everyone. My wife said it looks like the piss of someone sick, and when she took a sip, she spit it out. The colour is a rich amber, like a Belgian Ale or a light cider. The taste gives you a little spark on the tongue, and follows with a mellow mouth filling rich sensation similar to drinking cologne - which I have done before (just to see what it tasted like). The finish is dry, also like the finish of a perfume. And I like this.

I have never heard of the grapes: 52% Grecanico dorato, 28% Coda di volpe, and 20% Carricante. Huh? Mark discovered the winemaker, a crazy German, in Italy - I think at VinItaly - and went to visit him in Sicily. He brought back this white, and two reds, which are also very unique.

This is the second bottle I have drunk, the first of which I brought to Sam's house a few weeks back. He liked the wine, but I got the impression he wasn't a big fan. Jamie tried it as well, but again it was uncertain how he felt about it. I just love it because it is so different. There is no point of reference for me to compare it to anything else. It just exists in its own space. At least for my palate.

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.