What is Gewurztraminer?
Gewurztraminer is arguably the most immediately recognisable grape variety in the world. Pour a glass into a room and the aromatics fill it within seconds. The name means "spiced Traminer" in German, a reference to the Traminer village in South Tyrol where the variety originated.
What does it taste like?
The aromatics are extraordinary and polarising: lychee, rose petals, ginger, Turkish delight, and a faintly exotic spice that no other grape replicates. The palate is full-bodied, low in acidity, and often slightly oily. This combination, intense aromatics, low acid, full body, makes Gewurztraminer one of the few wines that can match dishes most wines cannot.
Key flavours: lychee, rose petal, ginger, cinnamon, apricot, jasmine
Alsace: the heartland
Alsace in northeast France makes the world's benchmark Gewurztraminer. The best examples come from Grand Cru sites like Rangen, Goldert, or Hengst. Alsatian Gewurztraminer ranges from dry to intensely sweet (Sélection de Grains Nobles), always with that signature aromatic intensity.
Producers to know: Trimbach, Hugel, Zind-Humbrecht, Domaine Weinbach, Marcel Deiss.
The food pairing challenge and solution
Gewurztraminer's low acidity means it struggles with many foods that require acidity to cut through richness. But it excels where other wines fail:
- Alsatian choucroute garnie, the regional classic, works because of salt and pork fat
- Munster cheese, one of the great wine-and-cheese pairings
- Thai green curry, the aromatic wine matches the aromatic spices
- Foie gras, the rich, sweet wine bridges the rich, fatty terrine
- Chinese five-spice dishes, the spice echo works
Dry vs off-dry vs sweet
Gewurztraminer from Alsace is often labelled as dry but may have residual sugar, the grape's natural richness makes it difficult to ferment fully dry. If you want the driest expression, look for Alsace Grand Cru from a rigorous producer like Trimbach or Ostertag.
