I thought an Alsace wine would go nicely with a baked ham, but I was wrong (for the second time tonight). The 2001 Domaine Zind-Humbrecht "Herrenweg de Turckheim" Gewurtztraminer is a great wine, but not a match for a baked ham.
Beautiful golden amber in colour, this wine had a very aromatic and beautiful nose. Scents of lemon, white flower, sweet apricot, brioche and cloves - almost Sauternes-like. On the palate it was sweet, rich, soft and well balanced - perhaps even some licorice flavours?
Overall, this was a terrific wine, but a terrible match for our dinner. It is too bad, because it was such a good wine - try it as an after dinner dessert, or even better a before dinner apertif?