When I opened the March 2016 Southern Living magazine (an annual gift from one of my three lovely sister-in-laws) the do-it-yourself arrangement below popped up. Roses, ivy, radishes, Brussels sprouts and –– carrots, of course. I’m not much of a do-it-yourselfer, but even I can do this (the video below shows each easy step). I’m on my way to Hobby Lobby for a fish bowl, and plan to add rosemary from the one herb pot that lives through winters in Tulsa (most years).
Thinking about lamb for our holiday table and plan to serve two wines: Gundlach Bundschu’s 2014 Sonoma Coast Gewurztraminer and a Pinot Noir yet to be named (maybe Navarro Anderson Valley 2013 if I can find it locally).
If I’m not investing in Alsatian Gewurztraminer, the Gundlach Bundschu is a long-time, affordable favorite (this is my second vintage review). Residual sugar in the 2014 is 0.0% (nada, zip, zero). Ninety percent fermentation in stainless steel, a mere ten percent in “neutral” oak. Alcohol: 14.3 percent. The GunBun Gewurztraminer is produced and bottled at Rhinefarm Estates, the family’s 153-year-old vineyard on southwestern facing slopes of the Mayacamas Mountains, eight miles north of San Pablo Bay (35 miles north of San Francisco). Cool valley floor. It’s good thing.
Gewürztraminer on Rhinefarm represents the new and the old. We are lucky to work with a combination of 44- and 10-year-old vines planted in the coolest part of our ranch where Mother Nature’s influence from the coast travels through the Petaluma Gap to reach our vines. Utilizing that cooling affect, we strive for balanced vines with canopies that protect the fruit as much as possible from direct sunlight to preserve the beautiful Gewürztraminer characteristics, and pick early to capture the natural acidity. This varietal is usually the first harvested each year, turning a beautiful light red hue to let us know its natural spice is developing. Each nuanced portion of the vineyard provides slightly different flavor profiles and those are identified and fermented separately. During winemaking, we freeze a small portion of the fruit to develop the mid-palate of the wine. Source
Rhinefarm’s terrain below 150-feet elevation is ideally suited for earlier-ripening, high-acid varieties. Cool air settles over the valley floor, where ancient bay waters deposited mineral-rich sediment and pockets of light stream gravel in the Huichica clay-loam soils. We focus on Pinot Noir, Gewürztraminer and Chardonnay on this gently-sloping terrain, where growing conditions consistently deliver minerality and focused acidity. … Source
Springtime roses in the nose, a hint of honeysuckle. Substantial on the palate: fresh, crisp, and luminous, with an emollient mouthfeel. The inherent quality that brings me back to this varietal is the seductive essence of pear. This 2014 does not disappoint. If ‘vibrant’ doesn’t come to mind when you think of Gewurztraminer, then you haven’t had a well-made wine from this grape. No flaccidity, no heavy, cloying sweetness. Doesn’t happen when Gewurz happens right.
Average price ranges from $18.00-$22.00 (try Costco).
If I had either of the above glasses I would use them for Gewurztraminer
Since I have neither, I’ll use the one below. I love wine glasses. Once upon a time I sold Riedel, so I’m well stocked, but, no doubt, they can be a budget-buster. A good wine glass starts with thin, flat (unrolled) lip, and a stem that has an elegant feel in your hand.
Enjoy a Southern Living Video