I have a question: Why do lots of viewers always just look onto a thread - without answerings any question? I think that a great pity.
I have only once tried Gewürtztraminer, long ago, and was not particularly taken with it: a bit sweet, for my taste, and I do not remember being impressed with some other attribute (as I'd noted of my first Chenin Blanc, from South Africa; or as one may note of a Sauvignon Blanc which is a Sancerre, for example; or even the distinctiveness of a Muscadet wine, from just any other white). That said, I can sometimes enjoy a sweeter wine, when that is what is desired, & expected. Of course, the one I'd had, at a friend's apartment, just may not have been a very good bottle. I'm curious, though, about your snip's mentioning that there are "dry" Gewürtraminers-- does that just mean dri-er? I would be interested, if you are a fan, in your take on this varietal.
I am big fan of sweet German white wines. SPATLESE is wonderful... AUSLESE is nothing short of amazing. I'm kind of purist about Auslese. I like it VERY sweet even to the point that sugar crystal form and settle on the bottom of the bottle. Spatlese's are early harvest. Auslese's are late harvest. BEERENauslese is later than most and is even better. Eiswein is made from grapes after a frost. Sort of freeze-drying. These are awesome. If you ever see a bottle of BEEREN-AUSLESE-EISWEIN... BUY IT! It ill set you back a bit but its worth every penny. Your tastes buds will never forget the treat.
In that case, there must be a lot more you can add, about the various styles. What markings on the bottle indicate how sweet or dry it is-- or does one just go by the alcohol content (with say 8% being rather sweet, and 12% being very dry, for example)? Do you have a favorite style for this wine? What are the ways that the various styles are thought of (as dessert wine, aperitif, accompaniment to a spicy dish, etc.), or typically enjoyed? What attributes-- like the evidenced fruit, the nose, and the finish-- tend to change, and how so, as one gets sweeter or drier?
Never had it. Have a bottle of Gluhwein I bought on a whim at Xmas that I haven't been brave enough to try yet. I despise wine so I am not sure spiced wine really will improve it but I may give it a try one day.
There are lots of questions - I will start with your first one. There are these markings: süß = sweet lieblich = lovely sweet feinherb = mild halb-trocken = half dry trocken = dry
Yes, I have! It should be mild enough so that one can taste the rosy aromas. A dry Gewürztraminer is a waste of time - as it ignores the wine's best qualities. And the older I get, the more I say: "Life is too short to drink sour wine!"
