Spice is Nice
If you've ever smelled a lychee, you'll probably recognize a wine made from
Gewurztraminer. Gewurz, the german term for spice, adequately describes the
aromas and flavors that permeate wines made from the grape. Mostly grown in
and Germany's Pfalz region, Gewurztraminer is not the easiest vine to tend.
While it ripens quickly, it also needs some time on the vine to get all of its
aromas and acids balanced - which, in turn makes it more suitable for cooler
climates and constant attention.
Acidity is the maker or breaker of this grape. The distinct aromas and flavors
give the wine depth and body, but without good acid they can be cloying and
flat. Most Gewurtztraminers are dry, but so heady in aromas and texture, that
they can seem sweet to one's senses. You'll also notice that the wines are deep
and rich in color - the skins of the Gewurtztraminer are pinkish-red. Other
than lychee, typical descriptors of Gewurztraminer are roses and perfume. It's
blend of fruits and acid make it a perfect match for spicy food like Indian