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Gewurztraminer
Gewürztraminer is typically full of aromas and has a relatively low acidity, which can make the wine a somewhat full and rich experience in the mouth. The grape is genetically closely related to Traminer, from which it actually evolved.
Gewürztraminer grape characteristics
Gewürztraminer, an aromatic and expressive grape, is known for its intense aroma and flavor. It's easily recognized by its exotic aroma, which often includes notes of lychee, rose petals, tropical fruits and undertones of spices like ginger and nutmeg. Gewürztraminer is typically full of flavors and has a relatively low acidity, which can make the wine a somewhat full-bodied and rich experience in the mouth. The grape is genetically closely related to Traminer, from which it actually evolved.
Climate and terroir
Gewürztraminer grows best in cool, continental climates where the grape can achieve a high intensity of aroma without overripening. Alsace in France is the classic region for Gewürztraminer, where the cool climate and unique soil types such as limestone, slate and granite give the grape its characteristic expression.
The area's cool, dry climate and long, sunny autumns slow the ripening of the grape, intensifying the flavors and retaining a certain freshness.
Wine varieties
Gewürztraminer is typically used to make aromatic white wines. They range from dry to semi-sweet and sweet varieties, and in some areas it is also produced as a dessert wine, often called "Vendange Tardive" (late harvest) or "Sélection de Grains Nobles" (noble rot), especially in Alsace. The dry varieties have a spicier profile, while the sweeter versions further emphasize the exotic fruit notes.
Production methods
In the production of Gewürztraminer, a short skin contact is often used before fermentation to extract more aromas and a greater depth of flavor. The wine ferments at a low temperature, which preserves the delicate aromatic compounds. Dry versions can be aged briefly in steel tanks or large old oak barrels, while sweet varieties often require longer time on the skins to achieve their high sugar content.
For the most aromatic and complex versions, especially the sweet and late harvest wines, the grapes can be affected by noble rot, further intensifying the sweetness and depth of flavor.