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Gewürztraminer Vigna Kastelaz 2018 - Elena Walch
Elena Walch

GEWÜRZTRAMINER VIGNA KASTELAZ 2018 - ELENA WALCH

  Italy / Alto Adige
€41.00
35.00
€35.00
QTY
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Arguably one of the best of it's kind!

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Why do we love it?

The diamond of Alto Adige, Elena Walch's boutique winery, creates wines that mirror the terroir of the region. Specifically, it has made a selection of wines with the philosophy one variety – one, single vineyard. Architect Elena Walch fell in love with winemaker Werner Walch, and along with that she loved the Walch family wines and vineyards. When she stood there, she thought, if you have vineyards so beautiful, you have to make wines just as beautiful. She started to actualize this vision when she founded her winery.

The wine that established the winery of Elena Walch in public and critics as one of Alto Adige's top and Italy’s, in general, was the Gewurztraminer Vigna Kastelaz. The grapes come from the unique climatic and soil morphology of Kastelaz vineyard. The Vigna designation refers to a particular piece of land within a vineyard that has either historical value or geographic value and is a terroir sample as it makes wines of high quality and unique character.

This particular wine was first created around 1990 and managed to get an amazing score of 90 points from Wine Spectator, in a blind Gewurz tasting from Gewurz from all around the world. If you think that this score is not that high, contemplate that wine spectator considers it as a record since Gewürztraminer is not a favorite variety for the Americans, on one hand, and on the other hand, it had to compete with iconic wines from Austria and Alsace.

Do you want more?

COLOR

WHITE

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

It has moderate lemon color in the glass.

Nose of high aromatic intensity, with generous doses of rose, lychee, honey, honeysuckle, dried apricot, and bergamot. Intriguing, spicy notes of cinnamon and clove complete the intense bouquet.

On the palate, it has medium (+) body with explosive aromatic intensity and balanced acidity. Dried apricot, honey, Turkish delight, candied rose, lychee, lime, bergamot, and raisins will fill your mouth in every sip. Endless spicy aftertaste.

Technical stuff
Color White
Type Dry
Year 2018
Alcohol 14,5 %
Origin Italy, Alto Adige
Variety Gewürztraminer
Aromas rose, lychee, honey, honeysuckle, dried apricot and bergamot, honey, Turkish delight
Bottle Size 750 ml
Barrique -
Serving temperature 9°C
Aging 3 years
Closure Cork
Organic No

GEWÜRZTRAMINER VIGNA KASTELAZ 2018 - ELENA WALCH

PAIR IT

with spicy asian dishes, spicy cheese or have it on its own as an aperitif.

Salad with chicken and mango

For the chicken
1 medium piece of chicken breast
2 tablespoons of mustard soft
1 tablespoon of honey
1 teaspoon of spice mixture for meat
3-4 tablespoons of lime juice


For the salad
200 gr. mango
1 small yellow pepper
1 small orange pepper
1 small red pepper
1 medium onion
5-6 sprigs of fresh coriander


For vinaigrette
1 tablespoon of ginger soup
2 tablespoons of sugar
1 lime
4-5 tablespoons sesame oil or olive oil

In addition, you will need sesame for serving

For the chicken.
Cut the chicken into small pieces.
Mix honey, mustard, spices and lime juice.
Marinate the chicken in the mix for 10 minutes or more depending on the time you have!

Prepare the vinaigrette.
In a mortar mix sugar and grated ginger. Slowly add the lime juice and stir until the sugar melts. Transfer to a bowl and add the oil of your preference, by stirring with a fork.

Broil the chicken on a pan or on a grill.
Brush the hot chicken with 2 tablespoons of the vinaigrette.
Let it come at room temperature until we the salad is ready!

Cut the onion up, in thin rings.
Put the onion in a bowl of cold water and leave for 5 minutes.
Cut the mango and peppers up, in thin sticks, like fine french fries.

In a bowl, put mango, onion, peppers, chopped coriander and mix with the vinaigrette.

In a serving dish, put some chicken bites and add the salad.
Finish with the rest of the chicken, pour with a little more vinaigrette and sprinkle with sesame seeds.

 

Eva Monochari 

Food Blogger

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