Gewurztraminer!

What are the qualities of a good Gewurztraminer in terms of colour, nose and palate?

Stuart, we tasted Gewurz last month on this forum. See Wine Focus and scroll down, lots of info for you to start off with.

the main thing is the 'wow' factor. if you almost can't beleive that smell is coming from your glass it isn't good gewurz.

Thanks Bob and Co. I am getting to like (and learn from!) this forum; I will keep tabs on more comments about Gewurztramner.

I look for delicacy of aroma and lack of bitterness on the finish. IMO Trimbach sets the benchmark.

the bitterness doesn't bother me. since gewurz needs to be soaked - the flavor is in the skins - you should get some bitterness. if there isn't, either it wasn't soaked enough or sugar is covering it up. i guess there are winemaker 'tricks' to get rid of the bitterness other ways, but......

I look for delicacy of aroma and lack of bitterness on the finish. IMO Trimbach sets the benchmark.

I also find Trimbach to be the benchmark. But I feel that a slight bitterness is often needed to balance the acid-deficiency and opulence of the grape.

the bitterness doesn't bother me. since gewurz needs to be soaked - the flavor is in the skins - you should get some bitterness. if there isn't, either it wasn't soaked enough or sugar is covering it up. i guess there are winemaker 'tricks' to get rid of the bitterness other ways, but......

Excessive tannins in whites can be reduced by fining (clarifying) with gelatin.

thanks, howie

I never said I particularly liked the grape

The Trimbach Gewurztraminer is typically good stuff. It seems to me that the better Trimbach vintages have a slightly more elegant floral nose and are a bit richer (peach sauce?) than the average vintages. I have not tasted Gewurz from elsewhere that compares favorably to the juice from Alsace.

From working in a tasting room at a winery that made a decent Gewurz I have decided that it is perhaps the grape that people either love or hate. Tony Fletcher are you out there?