Gewurztraminer Plon Bellutti: a Different Perspective

Il Gewurztraminer is certainly a wine that has been very fashionable for some years now: fragrant, floral, round with a tendency toward sweetness, captivating, feminine; if you want to impress a woman (not a wine expert) or surprise dining companions (not avid wine drinkers or connoisseurs) you can count on it!

We at Wine at Wine have talked about it often because it is a type of wine that deserves attention, to prevent it from being both elevated by trends and at the same time diminished by those who, presenting themselves as self-proclaimed absolute experts, want to downplay it precisely because it is fashionable and appreciated even by the "casual crowd".

The wine we will taste today is the Gewurztraminer Plon di Bellutti: a different Gewurz, and precisely for this reason, it may not be to everyone's liking.

The producer/winemaker is well-known and established, and some time ago I read a few lines from a "frustrated expert" who painted the "fake expert" as someone who "wouldn't let anyone touch Bellutti's wines." Today I will try, as always, to be impartial and judge the wine for what it is and for the emotions it can offer.

The Plon vineyard in Termeno sits 350 meters above sea level, in a very sunny area subject to significant temperature variations; the must macerates for a few hours on the skins and is then pressed; the best yeasts are then selected and the wine is left on them until bottling.

The color is straw yellow tending toward gold; on the nose the fragrance is intense yet delicate; not explosive and "arrogant" as we are used to smelling in Gewurztraminers. One detects cloves, wisteria, and lightly overripe grapes; this is a complex wine, precisely because of its difference from other "cousins." On the palate it is elegant, never clumsy, and savory, less round than some of its cousins, with good persistence.

A wine capable of aging for a few years, to be served not too cold.

Good as an aperitif and with white meats; I, by virtue of its "cleansing" acidity, paired it with spaghetti alle vongole, a rather rich seafood dish.

If you want to try a Gewurztraminer different from the crowd, look to this product – certainly not "unknown," but one that will surely offer you a different perspective.