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Pink-skinned grape

Gewürztraminer

Also known as Traminer Aromatico

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A pink-skinned, highly aromatic member of the Traminer group, usually made as white wine. Rose, lychee and spice can make a fully dry bottle smell sweet; palate assessment must settle the question.

Three clues to explore

01

Rose and lychee

02

Broad texture

03

Assess sweetness and acidity separately

Aromatic palette

RoseLycheeOrange peelClove

Read the structure.

acidityMedium-low – Medium
LowHigh
tanninLow
LowHigh
bodyMedium-full – Full
LightFull
alcoholMedium-high – High
LowHigh

What could you confuse it with?

Viognier, Muscat and Torrontés share aromatic intensity. Compare lychee and rose with grape or apricot notes, then check body, acidity and sweetness.

Origins & family

Origin

An aromatic, pink-skinned form of the Savagnin/Traminer family.

Family

An aromatic, pink-skinned mutation within the Savagnin/Traminer family, rather than a separate two-parent crossing.

Savagnin

In the vineyard

An early variety prone to spring frost and uneven fruit set. Low productivity, site choice and harvest timing influence the balance between perfume, sugar and acidity.

Growing season

Early growth and ripening; spring frost and poor fruit set can reduce yields.

Vineyard sensitivities

Coulure is a significant issue. Grey rot and downy mildew also require monitoring.

Regional expressions

France

Alsace

Richly aromatic wines range from dry to sweet, with rose, lychee and spice.

Structure

Broad texture; sweetness and alcohol can both create weight.

At the table

Check sweetness explicitly, including on grand cru bottles.

Explore Alsace
Italy

Alto Adige

Often dry, perfumed wines where altitude and site can help maintain freshness.

Structure

Medium-full body with variable warmth and a possible bitter edge.

At the table

9–11°C; avoid overloading delicate dishes.

Explore Alto Adige
New Zealand

New Zealand

Fragrant styles appear across several regions, with floral, lychee and spice expressions.

Structure

Typically broad, with softer acidity than Riesling.

At the table

Compare sweetness before making regional deductions.

Explore New Zealand

Cellar & service

Winemaking & development

Cool fermentation and restrained new oak often retain perfume. Residual sugar, late harvest and skin contact each alter balance; they should be checked separately.

Service & ageing

9–11°C keeps the perfume clear without exaggerating alcohol. Ask about sweetness and consider the actual chilli level of a proposed food match.

Pairing logic

Works with aromatic food, ginger, mild curries and washed-rind cheeses. Sweeter versions can suit fruit-based dishes; very hot chilli may clash with high alcohol.