Gewurztraminer - • Alsace equivalent- Selection de grains...

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Gewurztraminer These wines are known to be very high in alcohol with low acidity. It is often a great aperitif wine. This wine is associated with many stereotypes including the misconception that this wine is always too sweet. Very wide style range extending from dry wines to sweet wines. Varietal Characteristics- Lychee, floral notes, apricot, peach, honeysuckle, potpourri are some of the aromas and flavors associated with this wine. Dry The dry wines are always found in Alsace Also produced in NY state and sometimes California and washington Vandage Tardive- Very ripe grapes that are fermented dry with very high alcohol Can be very complex and powerful Slightly Sweet Characteristic of wines from California More fruity and less intense than Alsatian wines Rheinpfalz, Germany –excellent region for this style Sweet Late harvest or eisweins (made from frozen grapes)
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Unformatted text preview: • Alsace equivalent- Selection de grains noble Major Growing regions are: • Alsace • Germany- Rheinpfalz, Baden • New Zealand- Gisborne • USA- New York, California, Washington Gewurztraminer and Food • Dry wines go well with rich, oily, fatty foods such as fois gras, smoked foods, choucroute, gravlax, fatty game birds, duck, and pate • Off Dry wines go well with Salty and spicy/hot foods such as asian foods that incorporate black bean sauce, oyster sauce, garlic. Specifically Szechuan or Huan style of food. Also goes well with sweet/sour type of food such as curries, chutney, chicken salad with orange and toasted almond. • Types of seasonings that work well with Gewurztraminer- Chile pepper, cilantro, mustard, black pepper, honey, Cajun dried spices, ginger, garlic, cinnamon, cloves...
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This note was uploaded on 02/19/2008 for the course H ADM 431 taught by Professor Gpezzotti during the Fall '08 term at Cornell University (Engineering School).

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