I am very happy with the results of co-fermenting the Gewurztraminer and Riesling. I am over the moon with the performance of the native yeast. The resultant wine presents itself as a beautiful complex – medium plus bodied wine. The Riesling added rich flavors and aromas of peach, green apple and slight citrus notes. As usual, the Gewurztraminer kicked in classic spice and nectarine notes. Pair with Thai, Chinese, Japanese foods if you like. Otherwise, chicken entrees which involve being finished with Provincial herbs in cream sauces will do nicely. Chicken not on the menu? Try pan seared salmon fillets finished with a beurre blanc sauce. We thank-you for your friendship and support. Enjoy!!