Once you experience it, you’ll always understand why they say Gewurztraminer is the easiest wine to recognize and the most difficult to pronounce. The finest expression of this grape is found in Alsace, that fertile green strip of France that edges the Rhine River directly across from Germany. But wine people around the world are working with it with varying degrees of success.

The Traminer grape received its name in the village of Termeno in the Italian Tyrol more than a thousand years ago, but as it evolved along the Rhine, its pungent aroma caused Gewurz (or spicy) to be added to its name. Strange, because it resembles no specific spice but could more accurately be defined as “perfumed.”

Well made, as in Alsace, it is slightly sweet to the taste, pleasantly dry on the finish. Gewurztraminer doesn’t like warm climates, so you don’t find it from other French regions or even in Italy outside the Alps. It does fairly well in the Palatinate of Germany and in Styria in Austria, but struggles in California. Even so, a handful of California vintners are working hard to make sure they harvest it early because it ripens early but not harvest it before it’s been on the vine long enough to develop character. It’s also doing well in Washington State.

In good vintages, a Vendange Tardive (or late harvest) Gewurztraminer becomes a rich, sweet, powerful – often as much as 20% alcohol – wine with great aging potential.

Watch the video to learn more about this aromatic grape.