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71-738: Gewürztraminer's sweetness may offset the spice in Southeast Asian cuisine . The German name Gewürztraminer literally means "Spice Traminer" or "Perfumed Traminer", and is attested in Germany from the 16th century. This grape variety is a mutation of the Savagnin blanc , also named Traminer in South Tyrol (region situated in northern Italy). The history of the Traminer family is complicated, and not helped by its rather unstable genome . The story starts with

142-454: A dry sparkling wine . A very dry wine with a very sweet food is, according to Oldman, "the equivalent of nails on a chalkboard " and is not a "good pairing" according to most guidelines but the atmosphere of the occasion and the subjective nature of taste can trump any rule or guideline. Today, many wine experts and advocates in the realm of food and wine pairing try to focus on the more objective physical aspects of food that have an effect on

213-447: A bloomy rind, like Camembert or Brie, will go beautifully with a traditional method sparkling wine, like Champagne or Cava. The acidity of these wines cuts the richness of the cheese, while the yeasty autolytic aromas and medium body complement the creaminess of the latter. Semi-soft cheeses like Gruyere are best with full-bodied white wines with some oak age, like a Meursault or Viognier. And finally, hard cheeses with some age on them, like

284-454: A dedicated individual or staff of sommeliers who are trained to recommend wine pairings with the restaurant's fare. The origins of this recent phenomenon can be traced to the United States in the 1980s when the wine industry began to advertise wine-drinking as a component of dining rather than as just an alcoholic beverage meant for consumption and intoxication. Winemakers started to emphasize

355-434: A food and wine pairing can also take into consideration the sugar , acid , alcohol and tannins of the wine and how they can be accentuated or minimized when paired with certain types of food. Wine has had a long history of being served as an accompaniment to food. The early history of wine has its origins as another dietary staple and a beverage that was often more sanitary than the local drinking water supply. There

426-575: A form with pink-skinned berries, called Red Traminer or Savagnin rose. Galet believed that a musqué ('muscat-like') mutation in the Red Traminer/Savagnin rose then led to the extra-aromatic Gewürztraminer, although in Germany these names are all regarded as synonymous. With these convoluted genetics happening in the area that has been the front line for a millennium of wars in Europe, it is maybe not surprising that vines have been misnamed. Given that

497-475: A full bodied red wine. While it is often said that "taste is subjective", there are quantifiable taste characteristics (like bitter , sweet , salty or sour ) that can be perceived and measured as low, moderate or high — such as measuring the sweetness of honey or the saltiness of oysters. Flavors, such as butterscotch, char and strawberry, are more personal and can not be quantifiable. Flavors are either perceived to be present or not. The perception of flavors

568-399: A light white, if the fish is served with a heavy cream sauce it could be better balanced with a fuller bodied white wine or light red. Weight is also especially important when considering the wine style to pair with one of the most classic wine pairing dishes: cheese. Cheeses come in a wide range of flavors and textures, and it is important to consider the qualities of each in order to choose

639-417: A lot of foods but can be softened by fatty foods with a lot of proteins such as hard cheeses or meats. The dry tannins also serve as a cleansing agent on the palate by binding to the grease and oils left over in the mouth. Spicy and sweet foods can accentuate the dry, bitterness of tannins and make the wine seem to have off flavors. Alcohol is the primary factor in dictating a wine's weight and body. Typically

710-470: A lot of heat for the taster. Beyond the basic guidelines listed above, food pairings can dive even further into matching several layers of texture and flavors. The term "bridge ingredients" refers to ingredients and flavors that have certain affinities in wine pairing (such as slow-cooked onions with creamy wines, etc.). It can also refer to using particular herbs and spices perceived in the wine (such as rosemary in some Cabernet Sauvignon) and adding them to

781-406: A nutty Parmesan or Cheddar tend to go with equally nuanced and nutty Sherry or a full-bodied and complex red wine, like a Bordeaux or Barolo. Below is a rough guideline of the various weights of wines. Winemaker and regional style as well as oak treatment can cause a wine to be lighter or heavier in body. For example, Pinot noir can vary from being very light to more medium bodied. Another example

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852-440: A primary component of the wine-tannins (bitter), residual sugar (sweet) and acidity (sour). A fourth component, alcohol, is identified in wine tasting with a perception of "heat" or hotness in the back of the mouth and is the primary factor influencing the body of the wine. The residual heat of the alcohol can be considered in food pairing with some ingredients minimizing the heat of the wine while some will accentuate it. Acidity

923-414: A region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern " art " of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for

994-405: A sharply flavored cheese, with Zinfandel , a dark red wine with fruit tones. In recent years, the popularity and interest in food and wine pairings have increased and taken on new connotations. Industries have sprung up with print publications and media dedicated to expounding on the principles and ideals of pairing the perfect wine with the perfect dish. In the restaurant industry, there is often

1065-532: Is "Buy on an apple and sell on cheese " meaning that if a wine tastes good when paired with a raw, uncooked apple it must be truly good and pairing any wine with cheese will make it more palatable to the average consumer and easier to sell. The principles behind this anecdote lies in the food pairing properties of both fruit and cheeses. Fruits that are high in sugar and acidity (such as the malic acid in green apples) can make wines taste metallic and thin bodied. In contrast, hard cheeses such as cheddar can soften

1136-539: Is a dominant player in any food and wine pairing due to the pronounced and complex ways that it can heighten the perception of flavors. In wine tasting, acidity is perceived by a mouth watering response by the salivary glands . This mouth watering can also serve to stimulate the appetite. In wine there are three main acids that have their own associated flavors – malic (green apples), lactic (milky) and tartaric (bitter). In dishes that are fatty, oily, rich or salty, acidity in wine can "cut" (or standout and contrast) through

1207-898: Is an open question, but it is certainly grown there today. What is certain is that the name "Traminer" derives from the town of Tramin . Confusingly, both pink and green grapes may be called simply Traminer. Luxembourg has also been prominent in the production of wines with Gewürztraminer grapes. Even though the volumes produced remain tiny, Gewürztraminer is more and more popular in New Zealand. Around 200 hectares are being grown today, including 70ha in Marlborough, 54ha in Hawke's Bay, 19ha in Gisborne, 18ha in North Canterbury and 10ha in Central Otago. In

1278-608: Is grown a little in California and New Zealand – in the latter it was mistaken for a late-ripening clone of Pinot gris . Brown Bros blend it with Orange Muscat in Australia. In 1965, Gewürztraminer was crossed with Joannes Seyve 23.416 at the University of Illinois to produce a hybrid variety called Traminette . Traminette is more cold-tolerant than the original, while maintaining most of the desirable taste and aroma characteristics. In

1349-613: Is grown include Vancouver Island and the Okanagan Valley of British Columbia , the Niagara Peninsula , and the north shore of Lake Erie and Prince Edward County wine regions of Ontario . Gewürztraminer is planted in Alsace , where it is the second most planted grape variety and the one most characteristic of the region. It grows better in the south of the region. Styles of Gewurztraminer d'Alsace  [ fr ] range from

1420-415: Is linked to our sense of smell, while tastes come from the sensory glands of the taste buds . Though individual sensitivity to the different taste "senses" can vary, wine experts will often recommend pairings based on these more objective measurements rather than the more subjective concept of "flavors". In wine there are three basic tastes-bitter, sweet and sour. These three tastes can each be identified with

1491-413: Is little evidence that much serious thought was given to pairing particular dishes to particular wines with most likely whatever wine was available being used. However, as culinary traditions in a region developed, so too did local winemaking tradition. Many pairings that are considered "classics" today emerged from the centuries-old relationship between a region's cuisine and their wines. In Europe, lamb

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1562-476: Is the influence of regional climates. Warmer climate wine regions tend to produce wines with higher alcohol levels and thus more fuller bodied wines so that a Sauvignon blanc from California may have a heavier weight than a Sauvignon blanc from the Loire . While a perfect balance where both food and wine are equally enhanced is theoretically possible, typically a pairing will have a more enhancing influence on one or

1633-484: The Finger Lakes and Long Island Regions of New York . Gewürztraminer is especially sensitive to both soil and climate. The vine grows vigorously, but it does not do well in chalky soils and is very susceptible to disease. It buds early, so is very susceptible to frost, needs dry and warm summers, and ripens erratically and late. Its natural sweetness means that in hot climates it does not have enough acidity to balance

1704-613: The New World , the grape is grown in California and Northern Michigan, New Zealand , and in Mendoza , the most important wine region of Argentina and in the far south of Chile . In the Middle East , the grape is grown in the Golan Heights . Australian Gewürztraminer is more notable for its occasional use of old names like Traminer Musqué and Gentil Rose Aromatique than the actual quality of

1775-705: The United States , Gewürztraminer grapes are concentrated in Monterey, Mendocino and Sonoma in California , the Columbia Valley of Washington and Oregon , and the Snake River Region of Idaho. It is also grown in Michigan , Rhode Island , Caddo County, Oklahoma , Ohio , Pennsylvania , Kentucky , Indiana , Hawaii , Texas , Virginia , Maryland , Missouri , New Mexico , New Hampshire , Grand Valley, Colorado and

1846-453: The alcohol in wine is produced by fermentation of the sugar, the Oechsle scale is used to predict the maximal possible alcohol content of the finished wine. This measure is commonly used to select when to harvest grapes. In the vineyard, the must density is usually measured by using a refractometer by crushing a few grapes between the fingers and letting the must drip onto the glass prism of

1917-516: The alcohol level of the wine and can be influenced by the perceptions of tannins (from the grape skins or oak ) and extract (the dissolved solids in the wine derived from winemaking processes like extended maceration and sur lie aging). An oaked Chardonnay from a warm wine region, such as Australia will be "heavier" in body than a stainless steel fermented Chardonnay from a cooler wine region such as Chablis . Pairing heavy wines with light dishes or vice versa, can result in one partner overwhelming

1988-492: The "complementary strategy" was the prevailing thought on food and wine pairing. In the 1980s, as more people started to discover and experiment with pairings, the idea of using contrast started to gain more favor. It follows the same idea that the "salty/sweet" pairing does in cooking (such as salty peanut butter with sweet jelly). The same food may be complemented or contrasted: a hard, nutty cheese such as Hirtenkase should have "a nutty, slightly sweet wine with it," or

2059-725: The Jura, which was known to the Germans as Cleven. The Klevener de Heiligenstein or Heiligensteiner Klevener found around Heiligenstein in Alsace may represent an outpost of the Durbach vines. They are often described as a less aromatic form of Gewürztraminer. Traminer is recorded in Tramin from ca. 1000 until the 16th century. It was spread down the Rhine to Alsace, by way of the Palatinate , where Gewürz (spice)

2130-402: The Oechsle scale, one degree Oechsle (°Oe) corresponds to one gram of the difference between the mass of one litre of must at 20 °C and 1 kg (the mass of 1 litre of water ). For example, must with a specific mass of 1084 grams per litre has 84 °Oe. The mass difference between equivalent volumes of must and water is almost entirely due to the dissolved sugar in the must. Since

2201-518: The absence of protein from the food, such as some vegetarian dishes, the tannins will react with the proteins on the tongue and sides of the mouth – accentuating the astringency and having a drying effect on the palate. Various cooking methods, such as grilling and blackening can add a bitter "char" component to the dish that will allow it to play well with a tannic wine, while fish oils can make tannic wines taste metallic or off. Astringent tannic wines like Barolo and Cabernet Sauvignon can overwhelm

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2272-498: The ancient Traminer variety, a green-skinned grape that takes its name from the village of Tramin , located in South Tyrol , the mainly German-speaking province in northern Italy . The famous ampelographer Pierre Galet thought that Traminer was identical to the green-skinned Savagnin blanc (not Sauvignon blanc) that makes vin jaune in the Jura. More recently it has been suggested that Savagnin blanc acquired slight differences in its leaf shape and geraniol content as it travelled to

2343-415: The cooking method (for example, the toasty flavors of a stir fry), the sauce (from curries to sweet-and-sour), the use of seasonings (such as ginger and coriander leaves to mask fishy tastes), or the blending of ingredients to form new flavors (as in sukiyaki or satay). Indeed, it may result from a combination of any of these elements. Also, note that in the case of an Asian meal, several dishes are served at

2414-482: The country's wine. Historically, Italians rarely dined without wine and a region's wine was crafted to be "food friendly", often with bright acidity. While some Italian wines may seem tannic , lean or tart by themselves they often will show a very different profile when paired with boldly flavored Italian foods. There have been some historical anecdotes that have related to food and wine pairing before modern times. One anecdote often attributed to British wine merchants

2485-403: The dish as an ingredient. Their presence in a dish may increase the likelihood that the certain wines will pair well. The above principles can be used for pairing wines with Asian cuisine. Pair for the flavor of the dish – whatever the 'main ingredient' may be – it is not the meat, seafood, or vegetables that stand out as the predominant flavor. Rather the true flavor of the dish is determined by

2556-617: The finished wine. In Austria the Klosterneuburger Mostwaage (KMW) scale is used. The scale is divided into Klosterneuburger Zuckergrade (°KMW), and very similar to the Oechsle scale (1° KMW =~ 5° Oe). However, the KMW measures the exact sugar content of the must. The Baumé scale is occasionally used in France and by U.S. brewers, and in the New World the Brix scale is used to describe

2627-434: The food and wine cancels each other out and allows the other components (fruit of the wine, other flavors of the food) to be more noticeable. The sweetness of wines is determined by the amount of residual sugar left in the wine after the fermentation process. Wines can be bone dry (with the sugars fully fermented into alcohol), off-dry (with a hint of sweetness), semi-dry (medium-sweet) and dessert level sweetness (such as

2698-555: The guest. The main concept behind pairings is that certain elements (such as texture and flavor) in both food and wine interact with each other, and thus finding the right combination of these elements will make the entire dining experience more enjoyable. However, taste and enjoyment are very subjective and what may be a "textbook perfect" pairing for one taster could be less enjoyable to another. While there are many books, magazines and websites with detailed guidelines on how to pair food and wine, most food and wine experts believe that

2769-476: The heaviness and be a refreshing change of pace on the palate. In cooking, acidity is often used in similar fashions such as a lemon wedges with a briny seafood dish such as oysters. The acidity of the lemon juices can make the oysters seem less briny. A wine that is less tart than the dish it is served with will taste thin and weak. A wine that comes across as "too tart" on its own may seem softer when paired with an acidic and tart dish. The complementing "tartness" of

2840-583: The high sugar content in Sauternes and Tokays ). Sweet wines often need to be sweeter than the dish they are served with. Vintage brut champagne paired with sweet, wedding cake can make the wine taste tart and weak while the cake will have off flavors. In food pairings, sweetness balances spice and heat. It can serve as a contrast to the heat and alleviate some of the burning sensation caused by peppers and spices , e.g. in Thai or Sichuan cuisine . It can accentuate

2911-420: The higher the alcohol level, the more weight the wine has. An increase in alcohol content will increase the perception of density and texture. In food and wine pairing, salt and spicy heat will accentuate the alcohol and the perception of "heat" or hotness in the mouth. Conversely, the alcohol can also magnify the heat of spicy food making a highly alcoholic wine paired with a very spicy dish one that will generate

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2982-406: The highest quality category, Prädikatswein (formerly known as Qualitätswein mit Prädikat , QmP), the wine is assigned a Prädikat based on the Oechsle reading of the must. The regulations set out minimum Oechsle readings for each Prädikat, which depend on wine-growing regions and grape variety: The sugar content indicated by the Oechsle scale only refers to the unfermented grape must, never to

3053-617: The huge amounts of sugar, and picking early to retain the acidity means that the varietal aromas do not develop. These aromas may be further diluted by overcropping in an attempt to overcome the low yields. Genetic instability means that the Traminers should be regarded as a family of related clones, rather than distinct varieties. Thus DNA analysis will probably reveal that the following names are not synonymous. It gets even worse when it comes to Gewürztraminer, as Geilweilerhof, being Germans, see no difference between it and Red Traminer – and some of

3124-437: The kind of food dishes that their wines would go well with, some even printing pairing suggestions on back wine labels . Food magazines began to suggest particular wines with recipes and restaurants would offer multi-course dinners matched with a specific wine for each course. Today there are multiple sources for detailed guidelines and tips on food and wine pairing. But many wine drinkers select wine pairings based on instinct,

3195-486: The late 20th century, Australian viticulturalist and grape breeder A.J. Antcliff crossed Gewürztraminer with Merbein 29-56 to create the white grape variety Taminga . During a series of trials between 1924 and 1930, Gewürztraminer was crossed with Trebbiano to create the pink-skinned Italian wine grape variety Manzoni rosa . In 1970s, Czech winemaker and grape breeder Ing. Josef Veverka crossed in former Czechoslovakia Gewürztraminer with Müller-Thurgau to create

3266-495: The mild sweetness in some foods and can also contrast with salt such as the European custom of pairing salty Stilton cheese with a sweet Port . Sweetness in a wine can balance tartness in food, especially if the food has some sweetness (such as dishes with sweet and sour sauces ). The astringency associated with wine is usually derived from a wine's tannins. Tannins add a gritty texture and chalky, astringent taste. It can enhance

3337-430: The mood of the meal or simply a desire to drink a particular wine at the moment they desire to eat a particular meal. The subjective nature of taste makes it possible to drink any kind of wine with any kind of food and have an enjoyable experience. Wine expert Mark Oldman has noted "Food and wine pairing can be like sex and pizza: even when it's bad, it can still be pretty good" and gives the example of wedding cake with

3408-434: The most basic element of food and wine pairing is understanding the balance between the "weight" of the food and the weight (or body ) of the wine. Heavy, robust wines like Cabernet Sauvignon can overwhelm a light, delicate dish like a quiche , while light-bodied wines like Pinot Grigio would be similarly overwhelmed by a hearty stew . Beyond weight, flavors and textures can either be contrasted or complemented. From there

3479-438: The names look like they belong to the original green-skinned Traminer/Savagnin blanc. Still, with those caveats, here they are: Wine and food matching#Sweetness Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of

3550-758: The other end of the Alps. Frankisch in Austria, Gringet in Savoie, Heida in Switzerland, Formentin in Hungary and Grumin from Bohemia are all very similar to Savagnin blanc and probably represent clones of the Traminer family, if not Traminer itself. The Viognier of the Rhone Valley may be a more distant relative of Savagnin blanc. At some point, either Traminer or Savagnin blanc mutated into

3621-401: The other. Master Sommelier Evan Goldstein notes that food and wine pairing is like two people having a conversation: "One must listen while the other speaks or the result is a muddle". This means either the food or the wine will be the dominant focus of the pairing, with the other serving as a complement to enhance the enjoyment of the first. In regards to weight and intensity, if the focus of

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3692-421: The other. The "weight" of a food can also be described in terms of the intensity of its flavors – such as delicate and more subtle flavors versus dishes that have more robust and hearty flavors. A key to pairing upon this principle is to identify the dominant flavor of the dish. Sauces can be the dominant flavor instead of the meat or main component. While poached fish is usually light bodied and better served with

3763-653: The pairing is the wine then a more ideal balance will be a food that is slightly lighter in weight to where it will not compete for attention with the wine but not too light to where it is completely overwhelmed. If the focus of the pairing is to highlight a dish then the same thought would apply in pairing a wine. After considering weight, pairing the flavors and texture can be dealt with using one of two main strategies — complement or contrast. The first strategy tries to bring wine together with dishes that complement each other such as an earthy, Burgundian Pinot noir with an earthy, mushroom dish. The second strategy operates under

3834-411: The palate, altering (or enhancing) the perception of various aspects of the wine. In food and wine pairings, the most basic element considered is "weight"-the balance between the weight of the food (a heavy, red sauce pasta versus a more delicate salad) and the weight or "body" of the wine (a heavy Cabernet Sauvignon versus a more delicate Pinot grigio). In wine tasting , body is determined primarily by

3905-419: The perception of "body" or weight in the wine. Tannins are normally derived from the skins, seeds, and stems of the grapes themselves (leached out during the maceration process) or from contact with oak during barrel aging. Tannins react with proteins . When paired with dishes that are high in proteins and fats (such as red meat and hard cheeses), the tannins will bind to the proteins and come across as softer. In

3976-438: The readings of a refractometer when measuring the sugar content of a given sample. Since a refractometer actually measures the refractive index of the grape must, it can be translated to many different scales (both related and unrelated to wine) based on their correlation to refractive index. Thus, all of these methods are similar and the differences are more cultural than significant, but all are equally valid ways to measure

4047-465: The reasonably successful Perle . The early-ripening Siegerrebe is the result of a cross with Madeleine Angevine at Alzey and is notable for producing the highest ever must weight recorded in Germany, 326 ° Oechsle . A cross between Müller-Thurgau and Siegerrebe produced Ortega . Cserszegi fűszeres is the result of a Hungarian cross with Irsai Oliver . In 1938, Harold Olmo crossed Sémillon and Gewürztraminer at U.C. Davis to make Flora , which

4118-472: The refractometer. In countries using the Oechsle scale, the refractometer will be calibrated in Oechsle degrees, but this is an indirect reading, as the refractometer actually measures the refractive index of the grape must, and translates it into Oechsle or different wine must scales, based on their relationship with refractive index. The Oechsle scale forms the basis of most of the German wine classification . In

4189-481: The right wine to pair. Soft, rindless cheeses which have not been aged usually sport a delicate texture and mild, tangy flavor, which will go best with dry or even off-dry white wines, along with light-bodied red wines and rosés. For example, fresh mozzarella or burrata will pair well with Italian Pinot Grigio, while a fresh goat cheese will go nicely with Riesling from the Finger Lakes or Germany. Creamy cheeses with

4260-442: The same time and are shared by everyone present. The wine chosen for such a meal has to be versatile. Oechsle scale The Oechsle scale is a hydrometer scale measuring the density of grape must , which is an indication of grape ripeness and sugar content used in wine-making . It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German , Swiss and Luxembourgish wine-making industries. On

4331-437: The tannins in wines and make them taste fuller and fruitier. Another historical anecdote, still repeated today, is "White wine with fish; Red wine with meat" . The root of this adage rests on the principle of matching the body (weight) of the wine with the weight of the food. Meat was generally heavier and "red" in color so it was assumed that a red wine (which was usually heavier than white wine) paired better. Similarly fish

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4402-450: The truism that "opposites attract" and brings together food and wine that have contrasting traits such as a crisp, acidic Sauvignon blanc and a fish with a creamy lemon sauce. The crisp acidity of the wine serves as a contrast that can cut through the creaminess of the sauce and give a different, refreshing sensation for the palate as opposed to what a complementary pairing, such as a creamy, buttery Chardonnay, would bring. For most of history,

4473-594: The variety, but it is very different from that of their neighbours across the Rhine. As suggested above much of their "Gewürztraminer" is probably Red Traminer. The Germans go for a relatively dry style, that tries to subdue the natural flamboyance of the grape. The Traminer is native to the cool Alpine slopes of the Trentino-Alto Adige/Südtirol in northeastern Italy. Whether the Gewürz- mutant originated there or not

4544-620: The very dry Trimbach house style to the very sweet. The variety's high natural sugar means that it is popular for making dessert wine , both vendange tardive and the noble rot -affected Sélection de Grains Nobles . As mentioned above, around Heiligenstein there is a grape known as Klevener de Heiligenstein, which is a Red Traminer (Savagnin Rose) and not a true Gewürz; the Heiligenstein wines are certainly more restrained than other Gewurztraminers d'Alsace. Germany has about 10 square kilometres of

4615-665: The vineyards were replanted. In 1973 the name Traminer was discontinued in Alsace except for in the Heiligenstein area. The Germans have tried hard to breed the flavours of Gewürztraminer into vines that are easier to grow. In 1932, Georg Scheu crossed Gewürztraminer with Müller-Thurgau to produce Würzer , a little of which is grown in Rheinhessen and in England. Similar crosses at Alzey and Würzburg respectively have produced Septimer and

4686-701: The wine grape variety Pálava (the name refers to the Pálava hills located in the south Moravia). The grape variety is pink-skinned, earlier, more productive and of a finer traminer-like aroma. Pálava is grown in Moravia ( Czech Republic ) and Slovakia . In Europe , the grape is grown in Austria , Bulgaria , Croatia , Czech Republic , France , Germany , Greece , Hungary , Italy , Luxembourg , North Macedonia , Romania , Serbia , Slovakia , Slovenia , Spain and in Turkey . In

4757-604: The wine made from 'Gewürztraminer' in Germany can be much less aromatic than that in Alsace, some of the German vines may well be misidentified Savagnin Rose. The Baden vineyard of Durbach claims its own type of Red Traminer called Durbacher Clevner (not to be confused with "Klevner", an Austrian synonym for Pinot blanc ). The story goes that in 1780 Karl Friedrich, Grand Duke of Baden brought vines from Chiavenna in Italy, halfway between Tramin and

4828-590: The wines. However recently those from the country's coolest regions can be fine examples. These include Gewürztraminers from the Adelaide Hills , Eden Valley , the island of Tasmania , Clare Valley , Yarra Valley and the vineyards scattered in the Australian Alps . The Macedon Ranges, just north of Melbourne, has a cold climate and volcanic soils, much suited to production of Gewürztraminer. (Macedon Ranges Vignerons Association.) Canadian wine regions where it

4899-403: Was a staple meat of the diet for many areas that today are leading wine regions . The red wines of regions such as Bordeaux , Greece , Rioja , Ribera del Duero , Rhone and Provence are considered classic pairings with the lamb dishes found in the local cuisines of those regions. In Italy , the intimate connection between food and wine is deeply embedded in the culture and is exemplified by

4970-441: Was added to its name – presumably this was when one of the mutations happened. The longer name was first used in Alsace (then under German rule) in the 1870's (. It is not clear what this name change represents, as it seems too great a coincidence that the musqué mutation happened just after the arrival of the great phylloxera epidemic. More likely, an existing mutant was selected for grafting onto phylloxera-resistant rootstocks when

5041-450: Was generally light and "white" in color so it was often paired with white wine. This adage has become outdated somewhat due to the variety of wine styles prevalent in modern winemaking where there are now many "heavy" white wines such as " New World " oaky Chardonnay that can have more body than lighter reds such as Pinot noir or Italian Merlots . Another older idea was "to pair strong cheeses with strong wines," for example, asiago ,

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