Gewurztraminer
Gewurztraminer is all about the “spice.” Gewurz is, in fact, the German word for “spice.” The grape, whose juice can attain a pinkish cast when it is quite ripe, has an inherent lovely grapefruit or rose petal floral quality up front, and often displays cinnamon or nutmeg spiciness in its unique finish. Apple and lychee nut are other common characteristics found in the Gewurz.
In France, Gewurtztraminer is grown the northern Alsace region. It is somewhat of a cool climate variety—grown primarily in the Russian River Valley—but is also grown in the slightly warmer climate of the Alexander Valley.
Much like its Teutonic cousin Riesling, Gewurztraminer is amenable to a wide variety of stylistic interpretations. As a tart, sassy dry wine, Gewurz shows off pear and grapefruit notes. When made with a little residual sugar, this varietal is all about floral qualities, with the aforementioned spiciness in reserve. Again, like the Riesling, Gewurztraminer becomes quite special in its dessert styling, with pear and honey and pineapple sweetness that can be dessert all by itself, or paired nicely with fruit slices.
Because of its inherent spiciness, Gewurztraminer is a good wine to contrast with foods neutral in flavor, like un-sauced scallops, crab without the butter, chicken sans teriyaki, or a nice grilled veal steak. When you’re looking for complement, try it with that teriyaki or tempura chicken, or your favorite Chinese takeout (dim sum, plum dumplings, et al.). It can also be delightful with a bit of heat in Thai or Indian foods. With cheeses, it is very versatile and can match with Blue or sheep’s milk cheeses.
