Alsace is one of the few regions where Gewurztraminer is made into a great wine. The wines have an instantly recognizable series of dazzling aromatics, most famously notes of lychee, grapefruit, yellow or orange roses, ginger and even lanolin (or fragrant body soap).

Alsatian Gewurtztraminers are very spicy on the palate and in the finish (the German word gewurz means spicy) and are made in a dry style. Lighter versions need a bit of time to drink well (usually from age three to five), while more robust examples can drink well for two decades. While not as popular as local Riesling, Alsace Gewurztraminer is becoming more successful in the market, especially in restaurants that serve Thai, Asian or fusion cuisine.

There are also limited production releases of dessert sweet Gewurztraminer made in Alsace; known as vendange tardives, these are very lush and unctuous with notable sweetness and very good acidity. These wines can age for decades in some instances and are best paired with foie gras, blue cheeses or sipped on their own. (Wine/Grapes)