WTN: La Tunella Pinot Grigio 2005

DOC Colli Orientali del Friuli.

Moderate gold color in the glass.

A great nose of old, stinky cheese (no, I really mean it).

Very rich and full, big pear fruit, a bit of lemon tartness along with just a hint of orange or tangerine to give it a touch of sweetness, lightly peppery, oily, with a not unpleasant bitter streak.

Bitter edge and tangy lemon on the fairly long, mouthwatering finish.

Purchased for an amazingly cheap $15.95 (Canadian).

A great nose of old, stinky cheese (no, I really mean it). [...] with a not unpleasant bitter streak.

Stinky cheese always makes me salivate. I have often found a slight sweaty stink to PG - I guess cheese is a good way to describe it. And I guess many people (but apparently not us) will find it a flaw.

I've been wondering about bitterness recently. I usually like highly acidic wines, but there are a few low acid whites (Chave Hermitage '01, some Gewurzes, PGs) that I have rather liked also. All of these have had nice minerality and a bitter element that bring freshness to counter the lack of acidity. What are these delicious bitter elements? Where do they come from?