Thursday, 02 April 2015 17:58

    Gewurztraminer: the continuing challenger

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    Someone says Alsazia, someone else Temeano, in the province of Bolzano, Italy. Actually its name appeared for the first time in “Buch der nature” by Megenberg who was Cathedral Canon of Regensburg, a town in Franconia. Anyway, what we are speaking about?
    We are surely speaking about a vine variety that doesn’t like hot temperature, in fact it is very widespread in Alto Adige and in Friuli Venezia Giulia.
    It has a constant productivity but never excessive, it has a small leaf and a grey-rose coloured grape. But above all we are speaking about an aromatic grapes variety! FRIENDS CALL IT GEWURZ! As well as Malvasia wine, Muscat or Brachetto, the aromatic Traminer (or Gewurztraminer indeed) has a marked and pleasant presence of primary aromas typical of this grape variety.

    Meaning what? Have you have cooked the Genovese? (if not, I suggest you to do that, you don’t know what you’re missing). Besides being very delicious, the main characteristic of the Genovese is that, for the three days after you cooked it, you need to air out the rooms because a (pleasant) onion’s smell will prevail throughout your house . And perhaps your neighbour’s house too. It is more or less what happen when you uncork a bottle of gewürztraminer and you pour it out. 
    Even before approaching the glass with your nose, you will be penetrated with aromas extremely intense. Mainly fruity and floreal, yellow-fleshed fruit and exotic fruit, very fresh flowers, rose, acacia, but also spicy and vegetable.
    None of the above mentioned olfactory sensation goes unnoticed, everything is increased, intense and perfumed. The color is intense too, it is straw yellow with golden green reflections. On the palate it confirms what we are expecting; its freshness and its tastiness, going with its marked softness, continue to delight our senses also thank to a very persistent perfume. 
    What about wine matching? Giving apart The Genovese, this wine is good to be paired with fish dishes, mixed fish grill, fish fried, risotto, but even with cheeses.
    Personally I suggest you to try it with oriental cuisine: a sushi aperitif with a glass of Gewurztraminer is very appreciable.

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