WTN: John Trombley, you are 100% correct!

We were having Korean Beef in Kalbi sauce tonight and thought it was time to try Howie Hart's 2014 Gewurztraminer. What a wonderful choice. John posted a very nice TN about this wine a few months ago and I was a bit skeptical so put a champagne in the fridge too. No worries mate! Med straw color with semi-viscosity and a normal length natural cork, the wine was fabulous. Great acidity is (from what I have read) so hard to maintain in Gewurztraminer as it slowly peaks then drops off a cliff if not caught before that point. This bottle had great persistent acidity, a nice floral (rose) nose and medium/full spicey fruit flavors. My wife actually had 2.5 glasses. I have never had an American Gewurztraminer any better and many Alsatian's that were of lesser quality. I really enjoyed the mouth-feel also as most non-Alsatian Gewurztraminer lack much viscosity. Well done Howie, I should have never doubted this or any of your wines! 11.5% abv PS... your label misspelled Gewürztraminer as Gewurtztraminer so I can't give it 100 points!!

[David M. Bueker]

John is usually right. He just uses more words that you do.

Thanks, Jim! I've been spelling it wrong since forever.
I had to look up my records and it shows that I made a small addition of tartaric acid at the time I started fermentation. It started out as fresh juice I obtained from Watson's, a press house about 20 miles from me in Niagara-On-The-Lake, Ont. I like it, too.