Gewürztraminer is an aromatic white grape variety with pink to reddish skins, best known from Alsace in northeastern France. Its name combines the German word Gewürz, meaning spice, with Traminer, referring to its historical relationship with the Traminer family of grapes. Gewürztraminer is known for intense floral and spice aromas, a full body and often relatively low acidity.
Typical aromas include lychee, rose petal, orange blossom, ginger, grapefruit pith, exotic fruit and spice. The wine can be dry, off-dry or sweet, depending on producer, harvest and labelling. Its aromatic intensity can make it seem sweeter than it is, so check the actual residual sugar.
Alsace is one of the best-known regions for Gewürztraminer, producing dry, off-dry and late-harvest styles. The grape is also grown in Alto Adige, Germany, Austria, Canada, New Zealand and other cool-climate regions. Vendanges Tardives and Sélection de Grains Nobles are specific Alsace late-harvest categories with defined requirements.
Gewürztraminer’s aromatic profile works well with dishes containing ginger, aromatic spices, fruit, smoked ingredients and rich cheeses. It can pair with Thai, Indian, Moroccan and other flavourful cuisines, as well as Munster cheese and selected foie gras preparations. The wine’s body and sweetness should be matched to the intensity and heat of the dish.
Example: serve Gewürztraminer with Thai curry, Moroccan spiced poultry, Munster cheese or foie gras.
Both are important Alsace varieties, but Riesling generally has higher acidity and a more citrus-driven profile, while Gewürztraminer is fuller, more floral and often lower in acidity. Both can be dry or sweet depending on the wine.
Chef’s note: do not assume Gewürztraminer is sweet. Check the label and taste the wine, especially when pairing it with spicy dishes.
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