Wine of the Week As 1 promised here last yea r '
when I first tasted it, Yugoslav traminer came on to the British market during 1959' and I have been renewing roY acquaintance with it. Like the Alsatians, the Yugoslays name their wines after the grapes they are made frolu: the traminer is grown in Germany, Alsace ad Slovenia—it produces a highly aromatic wine' fuller, softer and less acid than the riesling. The Yugoslav traminer I have been drinking latelY has a most handsome bouquet and is full enough —and not, to my taste, too sweet, though it is medium-sweetish—to go with a rich fish dish, such as a sole Normande, or hot lobster. It will go with acid fruit, too, though it is hardly sweet enough for really luscious puddings or fruits. Amateurs of wine-tasting might try it against 3 Yugoslav riesling (at about 8s. 6d.) to see the difference between traminer and riesling, and the' against an Alsatian traminer (Gilbeys ship a good one, sold by many off-licences, at 13s.) for the difference between one traminer and another. Like other Yugoslav wines, the traminer is cheaper tha° comparable French and German wines : Kettnees of Soho, the Hampstead Wine Co., and Hedge and Butler each stock one at I Is. 6d.
CYRIL RAY
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