Gewurztraminer grown in the U.S. gets no respect, or maybe people are afraid to try to pronounce it. Saying geh-wurts is fine, btw. The previous blog post was on the lack on interest in West Coast Riesling. You'll find these two grapes similar in characteristics and U.S. popularity. Both grapes do best in a cool climate, can be made in a dry to very sweet style, rely on aromatics for much of their character, and they pair with similar foods.
The best known regions for Gewurztraminer are:
Alsace, France, on the German border
Phaz, Germany, across the border from Alsace
The mountainous Alto Adige area of northern Italy
Gewurz means spicy in German; Tramin is a village in northern Italy. Traminer means "from Tramin" as this was thought to be the home of this grape, though now it's believed to be from France.
Gewurztraminer is about great aromas first, then the acid and sugar balance. Without this balance, you can get a flabby, cloyingly sweet wine. It's rich and full-bodied, unless it's bone-dry.
California has 590,000 acres of wine grapes planted. About 1,100 acres of that are Gewurztraminer. That's less than 0.2% of vineyards planted with Gewurztraminer. Mendocino, Monterey, and Yolo Counties each have over 100 acres planted. Sonoma County has 95 acres. Every other county has less, or none. Probably Anderson Valley in Mendocino is the best spot for it in the state. Yes, that's the same place mentioned for Riesling in the previous blog post.
Oregon has 150 acres planted to Gewurztraminer. Other players, Washington, New York, Michigan, and Ohio, have less than that.
Food pairings often suggest spicy Asian or Middle Eastern foods. I think of something like Kung Pao Chicken. Also consider spicy chicken wings or spicy pork BBQ.
No comments:
Post a Comment