Serena Salsa Frittata and Gewürztraminer

Who says you can't have breakfast for dinner? And who says wine doesn't go with breakfast? Here's a meal to dispel that unpleasant myth!

Wine: 2006 Castello di Amorosa Gewürztraminer
Meal: Serena Salsa Frittata

Tasting notes on the wine:

Color: 5/5
Shimmering damp hay, with a touch of sunshine. Gorgeous color.

Nose: 14/15
Floral and citrus, and a bit of aromatic spices. Really nice, fun to sniff.

Flavor: 9/10
Vanilla, spice, and citrus. Tangerine or grapefruit, maybe a little of both. Very easy to drink, nice and smooth. This begs to be a morning kind of wine, really nice with the eggs. Drinks pretty nicely alone, too. I started this one cold out of the fridge and sipped at it as it warmed up, and I have to say, it's a lovely wine at any temperature between fridge cold and room temp.

Finish: 8/10
Nice finish - nothing overpowering. The floral notes come back on the finish, lasts a decent length - maybe about 30 seconds. It's pleasant!

Aging: 3/5
Since I'm writing this up a few days after having first tried it, I've been able to taste it over a few days. Maybe almost a week? It has held up really well this whole time, so I'd like to think that this will actually have some time available in the cellar. Not several years, perhaps, but a few at the least.

Overall: 4/5
Wow. Really. This is a beautiful, gorgeous wine, and if you can find it, you should definitely get it. VERY nice, well balanced, great effort!

Total: 93pts

As I mentioned above, this one works really well with breakfast type foods - the citrus really shines gorgeously, and complements the eggy, cheesy goodness quite well. I could also see this going with a stuffed salmon or tilapia, or a creamy pasta.

Want to make this meal?

Serena Salsa Frittata
5 1/8" slices of 3 Sisters Serena cheese
3 eggs
1 Tbsp milk
2 Tbsp salsa
1 tsp Italian seasoning
1 tsp dried chives
1 bell pepper, diced
2 tsp oil
pinch of salt

Heat a skillet over medium heat with the oil. When it thins out and spreads evenly (because it may not get to the smoke point), toss in the bell pepper and salt. When the bell pepper has begun to brown, drop in the salsa and stir.

In a small bowl, whisk together the eggs and milk. When the liquid from the salsa has bubbled off, pour the eggs into the skillet and spread to coat. Arrange the cheese slices around the top, and sprinkle the seasoning and chives over it all. Cover and let cook for approx. 5 minutes, or until the eggs have set and are cooked all the way through, and the cheese has melted.

Loosen the edges with a spatula, and slide the frittata out onto a plate. Mine had an unfortunate accident on the way out of the skillet and ended up flopped over. It was so pretty!

Enjoy!