Gewürtraminer

Most people either love Gewürtztraminer . . . or hate it. It has an intense aroma and strong flavors and is fairly difficult to enjoy with food. Sommeliers typically suggest pairing Gewürtztraminer with highly seasoned food and spicy Asian and Mexican dishes. The grape is thought to be a mutated form of the Traminer grape. Due to its taste, gewürz (meaning “spicy”) was attached to it by Alsatians in the nineteenth century. The name caught on, but it wasn’t until 1973 that the term Gewürtztraminer was officially adopted. Gewürtztraminer smells like flowers and its taste can be sweet and spicy at the same time. Not all Gewürtztraminers are sweet. It depends on who’s making them. Because Gewürtztraminer grows best in cool climates, it has found good homes in Austria, eastern Europe, New Zealand, Canada, and the United States, especially Oregon, Washington, and New York. A few U.S. producers offer a dry version of the wine, but most produce Gewürztraminer with a perceptible sweetness. [Content provided by Bottlenotes]

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