Ghewurztraminer

Ghewurztraminer, Cantine di Terlano, € 20,00, 14.5 degrees. One of the great Italian wines of even greater personality: the name is German and means aromatic wine of Termeno (in German Tramin) which is a municipality in the province of Bolzano with a majority of German speaking people, but annexed to Italy after the collapse of the Austrian Empire in 1918. It is an exceptional wine with varied and very particular aromas, of dried fruit and very different spices; it lacks of the flavours of fresh fruit, typical for example of the Apulian Malvasia (see n. 1 of the list) but Traminer (it is also called this way) is not a Mediterranean but an Alpine wine. It comes from the vine of the same name and after a year in barrel and six in the bottle (it is a rare white wine that stands up to time) it takes on a drier and bitter taste. How to use it? Personally I drank it a lot between meals, its countless aromas can be enjoyed without the interference of food. In another life (when I first taught law subjects, for 7/8 years) then sociological subjects (for about 33 years) in Italian universities, after a day struggling with almost infinite documents and statistics, I wou|d sit in an sofa, and a glass of Traminer would reset my brain; I also used it during conversations with friends, but not during meals. One life later I met in an hospital the chef of a restaurant, who was also a there for an operation, like me, in the wonderful city of Siena. We exchanged our opinions about the Traminer: we were both excited about this wine, but he told me that with a particular herb lobster recipe, the Traminer would be incredible. I decided to try it, however immediately afterwards I had to Fe-operate and we lost track of each other. I‘ve never known how Traminer is paired with that particular lobster, I continued to drink it between meals, but you can do the ” lobster” test!