Alsatian Gewurztraminer R.S. Question

I recently bought a case of 2010 Barmes Buecher Gewurztraminer Herrenweg (abv of %12.5)on line and find that it is quite sweet. It is a wonderful aperitif but I bought it as a table wine, hopefull dry or near dry. If I lay these bottles down for a few years, will the residual sugar lessen. If it would take 10+ years I will just open them as before dinner or after dinner sippers and try to learn a lesson from this experience. Probably I'm hoping for the impossible.

If I lay these bottles down for a few years, will the residual sugar lessen..

Yes.

Although I don't know the wine and have no idea how long it will take. Probably more than a few years to get fully dry-tasting.

What Rahsaan said.

After several years some of the apparent sweetness will... sublimate?... into more of a textural smoothness in the wine. But the residual sugar won't go away, totally. Hopefully, there will be enough acidity to bring it into a balance more suited to what you want (because it's Alsace we're talking about, that might be the case; most Gewurztraminer is not strong in acidity).

Your best bet might be to plan to serve the wine with a spicy (not necessarily hot, just spicy) or tangy/sweet-sour kind of food that can accommodate a wine with a bit of residual sugar. Have a different wine if you're looking for bone dry.

I'm afraid the 12.5% alcohol is problematic. Gewurztraminer is generally a low acid, higher pH product. The wines are much more solid when they are closer to 14% alcohol, because the alcohol helps the mouth feel that the pH can make flabby.

Seems to me this kind of wine won't lose much of its sweet sensation.

Having not tasted it and knowing nothing else about it, I do not guarantee what I just wrote...but I stand by the opinion

Having not tasted it and knowing nothing else about it, I do not guarantee what I just wrote...but I stand by the opinion

Is your motto "Often Wrong; Never In Doubt!"

But, yeah, I think you are correct. I was just trying to soften the blow and allow him some hope, however fleeting.

Thanks guys for the input. I will probably use the remaining bottles as quasi-dessert wines or with spicy Indian/Thai/ Chinese food.

[David M. Bueker]

ABV is becoming a good indicator of RS in Alsatian wines. Anything under 13.5 these days usually denotes significant RS.

Having not tasted it and knowing nothing else about it, I do not guarantee what I just wrote...but I stand by the opinion

Is your motto "Often Wrong; Never In Doubt!"

But, yeah, I think you are correct. I was just trying to soften the blow and allow him some hope, however fleeting.

Like sugar, hope is an opiate for the masses

there is a dry and very expressive and reasonably priced gewurz just north of you. the chateau grand traverse '11 is terrific and very reasonably priced at about $16.

David, I should have picked up some while in Honor fishing the Platte in Sept. Oh well, next summer!

Another one from Michigan that I like is from Shady Lane. Current vin is 0.8 rs. A couple years ago I think it was "bone dry" and very interesting.
Enjoying the snow (and wine) in Traverse City,
Gary

Hi! I'm not sure about that producer and how long lived their wines might be, but I do have a lot of gwz from different producers from the early 90s and they have all tasted less sweet when opened now, regardless of alcohol level.