Riesling Vs. GewurztraminerBy Marisa D'Vari | April 4th, 2013 | Category: News | No Comments »
Okay, the first time I compared these two different varietals was using the same producer and the same year, back when I was a WSET student in 2006, taking my first advanced course. It seems incredible to me now that there would be difficulty telling these two grapes apart, yet I was six weeks into the wine world and the aroma of fresh, ripe peach and lychee in both wines could be cause for confusion.
Recently I sampled both wines above … first the Gewurztraminer from Alsace which was incredibly delicious. It is from Domaine Ehrhart Vn D’Alsace Gewurztraminer 2010 from the Herrenweg vineyard. According to the domaine, the residual sugar for The Gewürztraminer Herrenweg 2010 is 28 g/liter and with 3g/liter of total acidity (H2SO4) and 4,53g/l in total tartaric acidity. The flavors are honey and spice, and it would be a perfect match for carmelized scallops. http://www.domainesaintremy.com/
Corinne Ehrhart emailed me answers to my technical questions below:
As soon as I opened Berncasteler Doctor Riesling Kabinett 2009 I experienced the razor sharp acidity that makes it impossible for it to be anything other than a riesling. Yes, this wine also had ripe peach, lychee, and even papaya along with other tropical fruits. If the Gewurztraminer is 28 g/l RS, this must be at least 40 (I’m checking with the distributor). Here’s a fun post about it