Wine Grape Cheat Sheets: Gewürztraminer
October 16, 2012 3 Comments
The Soundbyte: Simply stated, Gewürztraminer is an enigma. It is the one wine you either love or hate. The wine has a tendency to have a flavor quite different than what is expected from its rather forward floral, fruit, and spicy aromas; and your first sip can be quite a “shock” to the palate, to say the least! This is not to say its not a delightful wine; it can be a delicious wine indeed, and in my opinion a fantastic partner for many otherwise hard-to-pair foods.
The French region of Alsace has seen the most success with Gewürtraminer, and the name is obviously German, but the grape’s history began in Italy, somewhere in the Tyrollean Alps, near the village of Tramin in Alto Adige. Like many grapes, Gewürztraminer tends to mutate based in its surroundings, so the grapes themselves may be golden yellow, light pink, or even pinkish-brown and spotted. It also tends to be a difficult vine in the vineyard, being quite susceptible to poor fruit set, frost damage,and certain viral diseases. However, the grapes, with their thick skins and blotchy colors, can attain very high sugar concentrations and those amazing aromas, which can lead to some pretty interesting wines!
Typical Attributes of a Gewürztraminer Based Wine:
- The one thing that cannot be denied about Gewürtraminer is its spectacular fragrance. Be prepared for a waft of rose petals, exotic fruits, and spicy perfume aromas that seem to leap out of the glass.
- Gewürztraminer’s Lychee aroma is legendary. It has even been reported that Gewürztramier and Lychee share a common chemical structure responsible for the aroma. If you’ve never sniffed a lychee, go grab a can from your neighborhood grocer’s Asian Foods section and prepare to be amazed!
- Gewürztraminer is made in many styles, from bone dry to very sweet.
- Guard your palate, and brace yourself. Even in dry styles of the wine, Gewürztraminer’s aromas smell sweet, but the flavor can hit the palate with a bombshell of dry spice and perfume. I’ve often compared it to eating pure ground cinnamon. Not entirely bad, but kind of weird if you were expecting cinnamon cookies.
- Gewürtraminer tends to be low-acid, which can be problematic in some of the sweeter wines. However, at the same time the wine tends to have a bit of bitterness to it. This can lend a needed balance to a low-acid wine, especially those of the off-dry or sweet styles. However, when pairing the wine with food, remember that acidity and bitterness react to food pairings in very different ways.
- The amazing ability of Gewürztraminer to attain high sugar levels means that dry versions of the wine can be misleadingly high in alcohol…this is a wine to watch out for!
- Sweet versions of Gewürtraminer are made from late harvest grapes and botrytis-affected grapes. In Alsace, these wines might be called “VendagesTardives”or “Sélection de Grains Nobles.”
- Gewurz also makes a very nice ice wine is made as well.
Fruity: Pear, Lychee, Peach, Apricot, Guava, Pineapple, Passion Fruit, Mango, Grapefruit, Sultana (Golden Raisin)
Floral: Roses, Rose Petal, Gardenia, Carnation, Jasmine, Honeysuckle, Honey, Perfume
Spicy: Ginger, Cinnamon, Nutmeg, White Pepper, Allspice, Clove
Strange but True: Coconut, Pond’s Cold Cream, Cheap Rose Perfume, Nivea Cream, “Cosmetics,” “Old Lady Perfume” (don’t try to deny it), Church Incense, Petroleum, Turpentine, Diesel, Gasoline.
Where The Best Gewürztraminer is Grown:
- The Alsace region of France, which many people consider to be the place where Gewurztraminer finds its “perfect expression”. (By the way, in the French language there is no “ü” in Gewurz, so don’t let anybody tell you it is spelled wrong!) In Alsace, Gewurztraminer accounts for about 20% of the vineyards, making it the second-most planted grape of the region. Riesling, the number one grape, accounts for 23% of the vineyards.
- Austria, Germany, Hungary, Switzerland, Luxembourg and many of the smaller wine producers of Eastern Europe also grow Gewürztraminer, but it may be going by any one of the following aliases: Roter Traminer, Drumin, Pinat Cervena, Livora, Tramini, Mala Dinka, among others.
- True to its history, the grape is still grown in the Trentino/Alto Adige areas in Italy.
- Areas of Canada, such as Vancouver Island, The Okanagan Valley, and Ontario, as well as New York’s Finger Lakes and Long Island Wine Country.
- The Cooler regions of Australia and New Zealand
- California grew Gewurztraminer back in the 1870′s; a well-regarded version was produced by Charles Krug in Napa and Jacob Gundlach in Sonoma. These days, the cooler regions of California, including Mendocino County, Monterey County and Sonoma, also do quite well with small plantings of the grape.
Crab, Mussels, Shrimp, Salmon, Smoked Salmon, Sushi, Tuna, Sturdier Fish
Pungent Cheeses, Smoked Cheeses (Roquefort, Muenster, and Gouda among the favorites)
Chicken, Turkey, Duck
Liver, Chicken Liver, Foie Gras
Just about anything made with Pork
Salami, Paté, Bacon, Pancetta, just about any type of Charcuterie
Food Affinities – Bridge Ingredients:
- Tropical Fruits, Orange, Lychee
- Ginger, Fennel Seed, Cinnamon, Clove
- Onions, Garlic
- Smoked Gouda, Smoked Mozzarella
- Asian Flavors, Curry, Spicy foods
- It seems that the pungency of many foods actually cuts the pungency of Gewurz, which does not always happen in the food-and-wine world but this is a great example of a “flavor bridge” being a good thing!
- French Onion Soup and Gewurz is one of the best food pairings on earth! Click here for My Favorite French Onion Soup Recipe.
The Bubbly Professor is “Miss Jane” of Austin, Texas