I just had the opportunity to taste our non-vintage Traminette (blend of 2015 and 2016 vintages) with the 2018 Traminette.

I was surprised to see how well the non-vintage wine is progressing.  Normally, I suggest one or two years for our white wines in bottle (excepting Riesling and Chardonnay), but this stuff is doing dramatically well after 33 months of bottle aging.

The 2018 is marked by more intense aroma of Gewurztraminer-like mintyness and herbal bouquet, while the non-vintage, being less intense in the linalool character, is aging very well.  Both remind me of traditional Alsatian Gewurztraminer/Riesling blends (Edelzwicker), but the age component for the non-vintage is particularly nice.

Sorry to bore people with technical details, but the smarter we are regarding genetic origins, the better we can appreciate the resulting wines.

Please note that Traminette has 50% of its parentage as Gewurztraminer.  Hence, the higher the vitis vinifera parentage, it has capacity to make a finer, more aromatic, and more digestible wine.

Regarding “to age or not to age”?  That’s up to you…

Anyhow, here’s a recipe for a Burgundian dish with an Alsatian/Germanic twist.  (My families are primarily German and French Huguenot/Swiss descent). I first had this dish in Beaune, France 1985 with a Beaune Clos des Mouches.  This recipe is my variation on the presentation from Pierre Huguenin’s book Les Meilleures Recettes de Ma Pauvre Mère (The Best Recipes of My Poor Mother). She couldn’t have been so poor if she cooked like this!

Jambon Persillé

Simmer in stock (if you do need a stock recipe, contact me: I have a great recipe but it needs 3 hours preparation).

1 pound (454 g) cooked ham steak
1/2 bottle Logan's View Winery Traminette
2 small shallots, chopped
2 bay leaves
Tablespoon chopped thyme
6 tablespoons chopped parsley
Salt & pepper

Simmer ham until fork-tender, and strain from solids and retain stock.
Cool the ham, coarsely chop it and press it into the bottom of a glass bowl or flat glass pan.
To the stock, add 1 packet of gelatin, boil for a minute, and chill.  Just when it begins to set and gel, add a generous (to taste) quantity of fresh chopped parsley, 1 tablespoon of tarragon wine vinegar, and 1/2 cup of Logan's View Traminette.
Gently pour this mixture over the chopped ham, and chill it until set.  (It may look like algae, but it certainly doesn't taste like it!  Small bits of savory ham covered in a tasty parslied aspic.)
Serve with a baguette, and nicely ripened Brie or Triple Cremé.
Wine Notes: This also is well-made with Chardonnay, Riesling and Pinot Gris.

Recommended accompanying wines:

Fall, Winter & Spring: Logan’s View Winery Cabernet Franc

Summer: Logan’s View Winery Logan’s Rosé.

To your health!

Steve Bahn