Mysteries of Gewurztraminer

[Keith Levenberg]

But what's wrong with lychee? Aging gewurztraminer until it doesn't taste like gewurztraminer anymore would seem to defeat the whole point.

 

[Christian Miller (CMM)]

originally posted by mark e:

I think the aperitif style of yore could now be subbed out with a light, dry Austrian Muscat.

Or Alsatian? I'd add lighter dry Malvasias from sundry parts to that suggestion too.
And though it's sweet, good Moscato d'Asti is a nice aperitif IMHO.

 

[Christian Miller (CMM)]

originally posted by Keith Levenberg:
Aging gewurztraminer until it doesn't taste like gewurztraminer anymore would seem to defeat the whole point.

I feel somewhat the same about Zinfandel. Aged Zins can be very fine wines, but to my taste they lose both their Zinnishness and sense of terroir when old.

 

[Christian Miller (CMM)]

originally posted by mlawton:
If I am lucky enough to have a plate of Foie Gras in front of me, there's nothing I'd rather have than a lightly sweet Gewurtztraminer with it. A Weinbach non-VT/SGN is pretty much perfect. I'd much prefer that to a Sauternes.

Or a Trimbach Cuvee de signeurs de Ribeaupierre with a Tarte Flambee with Munster, actually the Trader Joes Tartes aren't terrible but the cheese is a necessary add-on.

But to be fair, unless I'm in heaven/Alsace, I don't eat that way very often.

I find balanced but strongly flavored dry/off-dry Gewurz to be a bit more flexible than that, but still tending towards heavy or intense foods. Duck or goose with pears, risotto with chestnuts & pancetta, smoky ham, roast root veggies with Indian spices, etc.

 

[Tom Blach]

A 1945 Willm Gewurtztraminer Clos Gaensbroennel was one of the most magical things I have ever tasted, its preternaturally innocent lychee only amplified by its seven decades in bottle. I wrote at the time that it was like getting a telephone call from the grandfather I never met and while I am embarrassed by the pretentiousness it described exactly how the act of consuming it felt, a miracle.