Grape Varieties
Every month we're going to bring you information about grape varieties, their history, characteristics, what to look out for and food match. This will build into a library of knowledge Birmingham Post Wine Club members can access at any time. Let's kick off with something unfamiliar to most, the most delightful Gewurztraminer:
Gewurztraminer
For many, gewurztraminer represents the quintessential taste of Alsace wine, and it is indeed Alsace where this grape really delivers its finest product. The grape is, in fact, a variant of a much older grape variety called traminer, which historically grew throughout central Eastern Europe. The wines are typically full bodied, rich in flavour and spicy (gewürz in German means spicy) and a fantastic match for some foods (more of which later).
The wines can be intensely perfumed and range from dry in style to medium, full bodied wines with high alcohol, through to sweet. Typical flavours include rose and orange, tropical and stone fruits(lychee and peach) and musky sweet spices like ginger and cinnamon.
Trimbach and Rolly Gassmann are two of the best Alsace producers.
However, Gewurztraminer is actually produced in many regions of the world differing in character with each one. Often, in California, it is a slightly sweet white wine with a unique spicy, musk-oil scent that is assertive.
From the upper regions of Italy near Tyrol, it can take on more powerful components, age for many years and is normally very dry. The original name of the grape was Traminer.
Often, in California, and with few exceptions, this grape makes a simple, fruity wine with the telltale musky, floral component it shows elsewhere, but not much else. While there are a few standouts, it is not considered an economically viable grape.
In Germany, powerful and imposing offerings from particularly the Rheinhessen, though some charming examples also hail from the Nahe and Pfalz.
In Italy, along the Swiss border in the upper reaches of Friuli, this grape can show some major stuffing and concentration approaching the Alsace offerings at about half the price. Not widely known or seen, but worth seeking out. Often called Traminer and at times that is a different grape. Only your purveyor (hopefully) knows for sure.
Over to Spain and a few good examples in Catalonia, though often blended with local varieties.
Increasingly being grown in New Zealand, this country now produces some excellent premium wines, particularly from the cooler South Island.
So what do we do with it?
Gewurz is actually rather good on its own as an aperitif, particularly the off-dry perfumed and spicy ones, but with food it's has some natural partners. Very good with orange desserts, creamy mild curries or creamy blue cheese such as Roquefort, but when paired with Asian cuisine and particularly Thai food, it has found its true home.