This is Gewurztraminer.
Apricot, pineapple, baked apple, freshly minced ginger, and honey. Not as aromatic as I expected. Lucious palate yet exquisite balance between sweetness and acidity. Then there is the hint of saltiness. Versatile enough to pair a 6-course meal. — 6 months ago
There’s depth and “cut” to it that invites more comparisons to its Burgundy cousins than its German ones, so give it 30 minutes or so in a decanter before diving in: Serve it at a cool 60 degrees in Burgundy stems and you’ve got one of the most versatile reds for food one could possibly ask for. This will sing with a wide range of proteins, from salmon all the way up to beef, but I can’t resist an old-school Alsatian pairing—tarte flambée. Smoky bacon, creamy cheese, crisp crust…that’ll work for me! Enjoy! — 2 years ago
Saline, mineral, and plenty of length. Still tightly coiled at this stage. Restrained nose. Kuentz-Bas does fermentation and aging in stainless steel for their grand crus. Really comes through in the wine. It’s like the Louis Michel of Alsace. — 2 years ago
Heerlijke zoete wijn. — 5 months ago
Better than expected. Dry and complex — 6 months ago
Very light and smooth but flavorful. Very light in the tannins too. It had berry flavors (blackberries, maybe) but didn't have that "dry your tongue out feeling). I really enjoyed this as a glass or two to enjoy without dinner. The husband stored it in the fridge by accident (forgot how to store wine?). So the next night we decanted it and left it out for a bit to warm up. It was still slightly cold but I really liked it this way. I would probably do that again on purpose. — 9 months ago
Nice starter Riesling for people who don’t like Riesling. Needed either more acid or more minerality to balance out the body. Pleasant white fruit and gentle floral flavors. — 3 years ago