The Best-Kept Secret for Truffle Lovers: 2018 Gewurztraminer Brunnenhof Winery

This 2018 Brunnenhof Gewurztraminer is an example of how savory and minerally Alto Adige wines can be, as well as how frequently Gewurztraminer can be doped.

Doped in the sense that, when the grapes ripen early, the wine often develops rich, tropical, spicy aromas that are too good on their own and don’t add anything new.

This Gewurztraminer from the Brunnenhof winery is quite the opposite: dry, very savory, and very rigorous in its aromatic development. Of course, there are many fruity references, tropical suggestions, and spicy touches, but everything is presented with cleanliness and elegance, almost finesse and precision.

If you are looking for a white wine to pair with truffles, you have found it. This wine is perfect: it is warm, full, round, spicy, structured, and has the right amount of roundness to go with the strong smell and taste of the truffle.

The bouquet

Concentrated and very citrusy, opulent but not too spicy or baroque. Roses, pineapple, endless citrus fruits, elderberry, sage, and finally cinnamon As previously stated, it astounds with its rhythm and poise. The fruit is sharp and slender, with an endlessly aromatic finish of sage.

The taste

If the nose is an explosion of roses, the mouth is warm and equally rich but very dry and taut, never bombastic, with great vertical development that finds the right push in the sapidity.

The balance between heat, hard parts, and roundness is excellent; it melted into a sinuous body, and although it is an alcoholic and structured wine, the drinkability is good and juicy.

A pulsating finish with fruity returns of peach and excellent aromatic persistence.

Price

16–20 euros is a fair price for a good, organic, artisanal white wine.

Pairings

This Gewurztraminer is a structured white wine that fears even the most daring pairings; try it with alla truffle dishes, scamorza and zucchini white pizza, cantonese rice, omelette, carbonara, and pad thai. The ideal would be the combination of a dish with enveloping aromas such as mullet, zucchini, and grapefruit by Alberto Faccani of the Magnolia restaurant.