Gewürztraminer
APPEARANCE
ON THE VINE: Loose, conical bunches – quite small – with little pinky/bronze coloured grapes that are thin-skinned.
IN THE GLASS: As with any other white wine, it can vary from straw to pale gold – but can produce deep golden wines, sometimes with a slight copper or peach hue when made from full or over-ripe grapes, or when it has some bottle age.
SMELL
as with any other white wine, it can vary from straw to pale gold – but can produce deep golden wines, sometimes with a slight copper or peach hue when made from full or over-ripe grapes, or when it has some bottle age.
TASTE
often used to describe Gewürz. The flavours range according to the style of the wine – which varies
ORIGIN
Accepted as the speciality of Alsace, the origins of this grape are a little unclear. Some suggest the variety was once known as Traminer, found in the Italian Tyrol around 1000 AD – a small green grape that wasn't as aromatic as its modern counterpart – and certain ampelographers consider Traminer to be a descendant of a Greek variety brought to Europe by the Romans. Apparently it mutates easily, and it was the pink-berried version of Musqué that generally became known as Gewürztraminer in the 19th century. The variety doesn't do well in warmer climates. Other than in Alsace, it's best suited to the cooler areas of the United States of America, Australia and New Zealand. Germany and central Europe also have some plantings.
IN SOUTH AFRICA
It was first planted locally well over 40 years ago – with limited success. It makes spicy, boldly scented whites of character, and tends to be made as an off-dry or sweeter wine in the Cape.
ELSEWHERE IN THE WORLD
AGEING POTENTIAL
The drier Gewürztraminers should probably be consumed within a year. With some of the sweeter style wines, additional maturation will allow the spicy bottle-aromas to develop. The finest from Alsace are extremely serious wines capable of medium-term ageing.
MATCHING WITH FOOD
Goes very well with smoked cold meats, pâté, mild curries (if the wine is sweeter), as well as Thai and Indonesian dishes. Mature cheddar and pungent cheeses also make a good accompaniment.
SERVING TEMPERATURE
Dry Gewürz: 8–14° C. Sweet, semi-sweet Gewürz: 8–14° C. Special/Noble Late Harvest: 8–10° C.