2009 Albert Mann Gewurztraminer (Alsace)
A by the glass pour at the hotel restaurant - served along side a foie gras (duck) and apple strudel with ginger sauce. This was a very fine pairing, as the richness of the Gewurz was able to stand up to the assertive flavors of the dish, and the wine had just enough acidity to cut through the richness of the foie gras. I did not get anything much floral from the wine, but it certainly had its share of pineapple and lychee, so as a Gewurztraminer it was in the ballpark. I would say that it was surprisingly rich and somewhat thick in palate texture, but Mann is more modern Alsace, and so it really was what I figured I would get. A little finishing bitterness actually helped keep things from getting too ponderous.
