With it’s distinctive floral and tropical fruit aromas reminiscient of lychee and it’s pink colored skin, Gewurztraminer is, both as a grape in the vineyard and wine in the glass, one of the most recognizable varieties. It’s name is derived from it’s parent Traminer and ‘Gerurz’ the Germany for spice, although this refers to its pungent and perfumed aromatic quality rather than anything inherently spicy. The grape’s pink skins add a depth of color and combine with its high alcohol (typircally around 14% due to its ability to accumulate sugar) to produce wine with lots of body and flavor. The grape is most common in the French and Germany regions of Alsace and Pfalz, but it also becoming more popular in cool climate New World sites in New Zealand and Washington State.
Alsace is a viticulturally and geographically unique region of France. Due to the historical toing and froing between France and Germany, Alsace has developed, along with its own dialect, a distinct style of food and wine. Unlike the rest of France who market their wine by location Alsace makes varietal wines, an overwhelming majority of which are white. Although separated from Germany by the Rhine, Alsace's climate is more similar to its neighboring country because of the Vosges mountain range to the west, but which extends south into Germany. The Vosges stops most clouds from heading east and making Alsace the driest region in France. Major varieties include Riesling, Gewürztraminer, Pinot Gris, Pinot Blanc, Muscat and Pinot Noir. Although still wines make up the biggest proportion, Crémants d’Alsace are becoming a popular, less expensive alternatives to Champagne. Most are made from Pinot Blanc, however some Blanc de Noirs, made from Pinot Noir, are also produced. Alsace’s trump card is probably its Vendange Tardive (late picked) and sub category, Sélection de Grains Nobles. These are some of the most complex and age worthy wines in the country and are only made in the finest of vintages when weather permits.
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Dessert wines are usually any sweet wine drunk with or around a meal. White fortified wines (fino and amontillado sherry) are usually drunk before the meal, and the red fortified wines (port and madeira) drunk after it. Most fortified wines are regarded as distinct from dessert wines, but some of the less strong fortified white wines, are regarded as honorary dessert wines. In the United States a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines.
