All right, I've got some time to sit down with my notes, though they're not very detailed.
<b>Cremant d'Alsace Brut NV</b> floral nose, light citrus in the mouth, nice tart acid in the front of the mouth, creamy mousse.
Bob, I stand corrected. The cremant, not the Pinot Blanc, is blended with Auxerrois.
<b>Pinot Blanc Reserve 2004</b> soft, round, oily feel in the mouth, floral nose; citrus and melons in the mouth.
<b>Riesling Reserve 2003</b> I swear I picked up fresh spearmint on the nose. Minerally, crisp and clean in the mouth.
The Riesling wasn't bad, but it wasn't that impressive either. However, all the wines were great with the food Bob prepared. I don't think the cheese worked with the wines at all.
<b>Gewurztraminer Reserve 2005</b> Spicy, with tropical fruit and pineapples on the palate. Verging on being too sweet. I prefer the '04 as I found it to be a little more subtle.
<b>Pinot Gris Reserve 2004</b> Bertrand Denoune, Albrecht's import manager, said this was his favourite among the choices, as it combines characteristics of the other three. Tropical fruits, mint and melons on the nose, apricot and spice in the mouth, with a pleasing tartness.