Pacific Rim Gewurztraminer 2009
Gewurztraminer from Washington
Our Gewürztraminer is crafted from Washington grapes. The fruit from these two regions possesses different yet complimentary characteristics, producing a balanced, more expressive and complex wine. We often put the juice and the grape skins in contact to extract and unleash the exquisite Gewürztraminer aromas locked in the skin. The juice is then cold temperature fermented over 20 days. We do not use any oak and do not put the wine through malolactic fermentation.
The wine is crisp with a slight residual sugar of 1.7% with flavors of lychee, melon and tangerine. Our Gewürztraminer is an exceptional match with spicy Indian food, lemon chicken and blue cheeses.
Wine Enthusiast - "Best Buy A burst of lychee and pear, aromatic, perfumed with rose petals, lush and forward. The alcohol is 12%, the residual sugar is 1.7%; with plenty of acid under it. The mix of flower and fruit is perfect, substantial, and beautifully balanced."
Pacific Rim Winery
Riesling, simply, is the most versatile, complex and food-friendly of all the noble grapes. if you enjoy inspiring your palate, then Riesling is your ideal wine. No other varietal so purely expresses terroir. Washington's Columbia Valley - home of Pacific Rim - provies the ideal soils and climate for growing Riesling. Purity is at the core of Pacific Rim's winemaking philosophy. They exclusively use stainless steel tanks, allowing the true character of Riesling to speak for itself, they do not use malolactic fermentation and their wines are fermented only with native yeasts. Pacific Rim produces 10 different Rieslings from bone dry to sticky sweet, and Riesling represents 95% of all the wines they produce. Pacific Rim is an Organic and Biodynamic certified winery. View all Pacific Rim Wines
About Other Washington
A few other appellations in Washington include:
Puget Sound, which grows some lesser-known grapes like Muller-Thurgau and Madeleine Angevine, is less known for quality wines and better liked for being a tourist attraction.
Red Mountainsub-appellation runs along the eastern part of Yakima Valley. It's best for red varietals and is constantly growing in quality and popularity.
About WashingtonRelated Links:Now the number two producer in the United States, Washington State has also grown in quality.
So how does a state known for rain and coffee produce high quality wines? They plant their grapes on the east side of the Cascade mountains, away from that ever-present rain cloud that sits along the coast. Perhaps wine grapes do well since the sandy loam soils east of the Cascade range give way to an almost desert-like land, saved from drought only by the helpful rivers that run through the area – and the good irrigation systems.
Thinking that the state would do best with typical northern growing grapes like Riesling and Gewurtztraminer, turns out the apple state is well-suited for reds, namely Merlot, Cabernet Sauvignon and, more recently, Syrah. Of course, whites have not been forgotten - Washington State Rieslings range from bone-dry to sweet, are well-structured and high quality, and Chardonnay dominates most of the other white plantings, making a range of wines. But the reds of the region, Merlot in particular, have made Washington State a quality force to be reckoned with.
Customer ReviewsSign In to Add Your Review3.53.5 out of 5 stars
13 ratings, 5 with reviewsPeni - Kailua Kona, HI511/30/2010Wonderful, lite and full of flavor!shellzbellz - Key West, FL15/28/201741/1/2013
Always a good choice.44/21/2012Joe Harbison - Columbus, OH42/19/2011312/29/2011311/18/201136/27/2011Upasana - Cambridge, MA55/12/201135/3/2011
- Fruity & Smooth
Very pleasantly surprised by this wine. In between Light & Crisp and Fruity & Smooth. Great value.34/26/201144/17/2011eCo - Spring, TX41/24/2011I'm really a dry wine person, but I've frequently read a sweet wine will nicely complement an Asian dish. So when I invited a friend over for a stir fry I was preparing, it seemed like a good time to break out the Gewurztraminer (this wine has an added bonus in that when you can no longer pronounce its name, it's time to cut yourself off). Well I made a Ginger Fried Rice a la Mark Bittman (except I sub a half a Napa cabbage for the Leeks since that's so much easier, less expensive and tastes every bit as good, imho) who adopted it from Jean-Georges Vongerichten who is the chef of Jean Georges. The match was wonderful. The G_ had a nice full flavor that mingled pleasantly with the toasted ginger and garlic 'crunchies' this dish employs, and it was not overly sweet. I think a good Sauvignon Blanc would have done well here as well, tho, so I'll need to buy another bottle to try with something more spicy like a Thai curry. I'm still not totally sold on the sweet wines, but this one was nice enough to encourage me to find a dish that will really make it shine.KELLY RAVEL - Greensboro, NC412/21/2010I love sweet white wines and this is the best I've had so far. Like I said it was so good that I didn't share it with anyone. It was sweet but not to sweet and not a dry wine which was great. I recommend this to anyone that enjoys White Wines you're going to love it.
- Fruity & Smooth