Gewürztraminer Wine

Gewürztraminer is a white grape variety known for producing aromatic wines of the same name. Its name translates to “Spice Traminer,” a reference to Traminer, its red-skinned parent grape, and its spiced sweetness. The pinkish-red, almost orange-skinned grapes are responsible for making one of the world’s most distinctive white wines.

Ranging in style from dry to lusciously sweet, Gewürztraminer is particularly food-friendly—perfect with spicy or rich dishes and sweet desserts. Opening a Gewürztraminer is not just about tasting wine, it’s about embarking on an adventure of unique and delightful flavors that have captivated wine lovers worldwide.

Used to create a range of wines, Gewürztraminer stands out with its uniquely intense aromas, characterized by lychee, rose petals, passion fruit and spice.

Gewürztraminer shines in food pairing, matching seamlessly with a wide variety of dishes, especially spicy Asian fare.

The Gewürztraminer grape is a mutation of the Traminer (also known as Savagnin) grape variety. Its history traces back to the village of Tramin in South Tyrol, a German-speaking province in northern Italy, where the grape was first mentioned in the 11th century. However, it is believed that the ‘spicy’ mutation we know today first emerged in Germany or Alsace, France.

It wasn’t until the 19th century that Gewürztraminer started gaining popularity, especially in Alsace, where it still thrives today. Then, its cultivation gradually spread to other parts of the world.

Today, Gewürztraminer is grown in various regions worldwide, each lending its wine a unique character:

• Alsace, France: Gewürztraminer’s spiritual home. The grape benefits from the region’s unique blend of German and French winemaking traditions. Alsatian Gewürztraminer wines are known for their full-body, exotic bouquet and concentrated flavors.
• Germany: As one might expect given the grape’s German-sounding name, Germany has significant plantings of Gewürztraminer, with Pfalz and Baden being standout regions.
• Italy: The grape’s historical home, Italy, particularly northern regions like Alto Adige and Trentino, also produces expressive Gewürztraminer wines.
• North America: In the United States, Gewürztraminer is grown notably in Oregon, Washington and California’s cooler regions. It is also found in cold-climate Canadian regions like British Columbia and Ontario.
• Australia and NewZealand: Down Under, both Australia (particularly the cooler areas like Adelaide Hills) and New Zealand (especially in regions like Marlborough and Gisborne) have had success with this aromatic grape variety, producing wines with a bit of New World flair.
• Other Regions: This variety is also found in cooler regions in South America and South Africa, although in smaller volumes.

Dry versions of Gewürztraminer can offer a delightful contrast between the intense, aromatic “sweetness” on the nose and the dry, often spicy character on the palate. The sweeter styles, especially late-harvest versions and dessert wines, concentrate the grape’s natural sweetness and spiciness in a luscious, palate-coating pour. Gewürztraminer’s naturally lower acidity levels give the wines a lush mouthfeel that contrasts with the sharper profile of many high-acidity whites. The Gewürztraminer grape also has an attractive hue, ranging from pink to red, which leads to wines that most often have a rich golden color.

Aside from sweetness levels, Gewürztraminer wines also differ significantly depending on where the grapes are  grown.

Alsace is known for producing some of the world’s most profound and complex Gewürztraminers. Alsatian Gewürztraminer is typically full-bodied with a rich texture and concentrated flavors of lychee, rose and spices. They can range from dry to lusciously sweet. Many of Alsace’s Gewürztraminers have good aging potential.

Italian Gewürztraminers, especially those from Alto Adige, often lean towards a drier style, emphasizing the grape’s floral and spice aromatics. They also tend to have more lively acidity, with intense aromas and a distinct minerality.

German Gewürztraminers tend to be a bit lighter-bodied and crisper, although still aromatic and flavorful. They can range from dry to sweet, with the sweet versions being especially well-regarded.

Most Gewürztraminer wines are best enjoyed “young”—within 2-3 years of the vintage. However, some high-quality Gewürztraminers, especially higher-quality bottlings from Alsace, can age well—developing complex flavors and aromas over time.

Gewürztraminer is known as an intensely aromatic and flavored wine, with primary flavors of lychee and stone fruit plus flamboyant aromas of rose and exotic spices like ginger and lemongrass. The degree of fruitiness in the wines depends on where they’ve been produced.

Gewürztraminer flavors can include:

• Tangerine
• Peach
• Grapefruit
• Lychee
• Ginger
• Honey
• Orange blossom
• Turkish delight
• Exotic spices

Finding the right Gewürztraminer wine for you depends on the region the wine is from—this can affect the style, intensity and range of the wine’s flavors and aromas.

Alsace is considered the spiritual home of Gewürztraminer, producing wines in a range of styles. The region’s Grand Cru Gewürztraminers stand out with their complexity and warming honey and ginger flavors.

If you prefer a crisp, lighter Gewürztraminer with intense aromas that are balanced by a hint of minerality, look for refreshing Gewürztraminer produced in Italy’s Alto Adige region or one from New Zealand with a crisp finish.

Gewürztraminer, with its rich aromatics and intense flavors, is versatile and pairs well with all manner of dishes, particularly those that echo its aromatic intensity. Foie gras is a classic pairing in Alsace. The intense flavors of foie gras and the lushness of the Gewürztraminer balance each other perfectly.

The wine’s intrinsic spiciness also makes it a natural match for spicy foods. Dishes from Indian, Thai, Szechuan or Moroccan cuisine, which often contain aromatic spices and a hint of heat, pair beautifully with Gewürztraminer. Dishes with smoked salmon, smoked duck, or even cured meats like prosciutto can be great pairing options. The full-bodied nature of these wines stands up well to rich, creamy dishes—think Alfredo pasta, creamy risottos or buttery sauces. It also works well with pungent cheeses like Munster and Roquefort.

Sweeter styles of Gewürztraminer are fantastic with dessert, particularly fruit-based desserts or pastries. A simple pairing of fresh, ripe peaches or apricots with a late-harvest Gewürztraminer can be exquisite.

Serve your Gewürztraminer chilled but not too cold. Aim for a temperature between 50-54°F. If the wine is too cold, it can diminish its aromatic intensity and complexity of flavors.

Serve up your Gewürztraminer of choice in a white wine glass with a larger bowl, which helps to capture and concentrate the wine’s aromatic bouquet.