Hermann J. Wiemer Gewurztraminer 2008
Food Pairing: Asian cuisine, Pork, Aromatic Cheese
In 1973 he bought 140 acres on the west side of Seneca Lake, which he planted with a variety of European vinifera grapevines. Visitors who wish to see these vines, along with ponds and the six acre nursery, can take the popular Vineyard Walk through the property.
The Winery, which produces 12,000 cases each year, was designed in 1982 by an award winning team of Cornell architects. Enclosed within the shell of a seventy-year-old scissor-trussed barn, it accommodates a laboratory, tasting and retail sales, a wine production area and a private tasting room. Its unique white cathedral-like interior counterpoints the bare wooden walls and sleek Italian stainless steel tanks.
Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very cold and can carry the risk of frost well into the growing season.
The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi (from the Eastern European country of Georgia). Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from the hybrid variety, Vidal.
Gewürztraminer is an expressive and aromatically distinctive white grape variety. It is considered a noble variety in the Alsace region of France, and can produce beautiful wines in the mountainous Alto Adige region of north-eastern Italy. With the notable exception of the Anderson Valley, most regions of California are too warm for Gewürztraminer. It has done particularly well in northerly, cooler regions of North America such as British Columbia, Ontario’s Niagara Peninsula, and New York's Finger Lakes.
Tasting Notes for Gewürztraminer
Gewürztraminer can be a dry or sweet white wine. It is highly aromatic, with intense flavors of lychee, rose petal, ginger, exotic spice, smoke, pineapple, apricot or peach. A naturally low acidity is offset by high levels of skin-derived phenolics, which in addition to aromatics, provide weight and a good structural grip.
Perfect Food Pairings for Gewürztraminer
Gewürztraminer’s natural spiciness makes it a great ally for flavorful cuisine, such as Indian, Middle Eastern, or Moroccan fare. It is also excellent with dense, oily fish like salmon, swordfish and mahi-mahi. Gewürztraminer truly shines with classic Alsatian dishes like choucroute, Quiche Lorraine and anything egg-based.
Sommelier Secrets for Gewürztraminer
Because of its floral perfume and tendency towards slight sweetness, Gewürztraminer makes for an excellent gateway wine. For those who have been introduced to wine through Moscato or other sweet wines, Gewürztraminer can serve as the perfect bridge towards an appreciation for dry whites.