Gewürztraminer is a highly aromatic grape variety with a pink to red skin colour.
If you think of Sauvignon Blanc as highly aromatic, it is definitely far behind Gewurztraminer in terms of flavor concentration. The word perfumed is usually not to take the mouth full.
Gewurztraminer originates from Italy, but is more cultivated in Alsace where it produces one of the most distinctive and aromatic white wines in the world.
Gewurztraminer combines aromatic richness with high alcohol content, and moderate to low acidity.
Gewurztraminer without the right balance quickly becomes vulgar, oily aroma monsters that do their best to annihilate any possible combination of food and wine.
Many fish dishes, especiall those with butter, will break in combination with Gewurztraminer.
By contrast, Gewurztraminer can be used for light meat dishes, and the grape provides an excellent wine to spicy dishes and oriental cuisine. In Alsace it is drunk to the very strong cheese Munster. Gewurztramines are often best in sweeter editions, made from overripe grapes, and in such a version it can be drunk for itself or combined with goose liver.
In France, Gewürztraminer thrives best in the cool climate of Alsace.
Gewürztraminer's origin is in Italy's North-East region of Alto Adige (South Tyrol) where the grape appears to be a cross between the Traminer grape and the Pinot family.
In the United States, Gewürtztraminer is mostly planted in California, Washington, Oregon, and Idaho.