READ · COMPARE · EXPLAIN
Gewürztraminer: aroma, residual sugar & harvest conditions
We will study expressive aromatic whites in Alsace and New Zealand. We will compare cases of dry producers and selections affected by noble rot, and separately describe impressions of aroma, residual sugar, and harvest fruit condition.
Questions for this course
If you pick up lychee or rose, is it safe to identify the wine as sweet?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
To applied practice using the material ↓
To explanation task notes ↓Gewurztraminer / Learn by grape variety
Other names & notations: Gewürztraminer / ゲヴュルツトラミネール
Update date: 2026-09-23
First, record aromas as aromas.
New Zealand Winegrowers describes the aroma of Gewürztraminer as rose, lychee, cinnamon, and ginger. These are words used to represent similar aromas. They do not mean that these fruits or spices were added or that the sugar content was measured. After recording aromas, assess sweetness and acidity in the mouth.
Dry is an option too
Trimbach of Alsace presents its Gewurztraminer from the Classic Series in a dry style. The expressiveness of the variety and the sweetness/dryness after fermentation are separate pieces of information. Rather than remembering "this variety is sweet," you should identify which producer and which wine and then read the information.
Botrytis selection is separate from aromatic intensity.
In Alsace, Sélection de Grains Nobles (SGN) indicates a sweet wine made from handpicked berries concentrated by noble rot. Gewurztraminer is one of the target varieties. When comparing with regular wines, you should not only describe the intensity of the aroma but also explain the differences in concentration and berry selection at harvest.
What to align and what to compare.
Aroma record.
- Conditions to standardize
- Impressions of lychee, rose, and spice
- Conditions for comparison.
- Types and intensity of aromas
- Additional points to confirm
- Distinguish residual sugar or additive information
Check sweetness/dryness.
- Conditions to standardize
- The same variety.
- Conditions for comparison.
- How residual sugar remains after fermentation.
- Additional points to confirm
- Read producer documents and labeling
Reading the harvest
- Conditions to standardize
- Alsace whites
- Conditions for comparison.
- Selection and concentration of noble rot grapes
- Additional points to confirm
- Do not think of SGN as an aroma grade
Order of reading and key points to consider in each article
0 / 4 articles completed
Next article →Progress is recorded as the completion of reading articles. This does not include completion of explanatory assignments.
- 1↗
France
Alsace
Separate information on grape variety, place name, and sweetness/dryness.
- 2↗
France
Compare mechanisms by which sweetness is retained
Compare concentration by botrytis with the production of other sweet wines.
- 3↗
New Zealand
Gisborne: The diversity of Chardonnay and white wines
Read about the aromatic varieties of Patutahi and differences within the region.
- 4↗
New Zealand
Connect major varieties to regions.
Organize the relationship between grape variety aromas, residual sugar, and acidity.
READ · HYPOTHESIZE · RECONSIDER
Reading Gewürztraminer material: separate aroma, residual sugar, and harvest condition
Compare imaginary tasting notes and production data to organize observations and assumptions.
This is a hypothetical example for learning. Both are Alsace whites made with Gewürztraminer.
This is not based on actual Trimbach analytical values or tasting results.
| Item | A | B |
|---|---|---|
| Aromas in the tasting note | lychee, rose | lychee, honey |
| Sweetness/dryness in production documentation | Dry | Sweet |
| Indication of harvest | No botrytis sorting | Selective hand-picking of noble rot grapes |
| Label | Grape variety name | Grape variety and SGN |
Each hypothesis or reflection can be up to 2,000 characters. You can save your answers even if you only select an option.
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Read the explanation for each question
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Which is an appropriate description of A?
Record aromatic descriptors and sweetness level separately. Here, production data clearly states the wine is dry.
For B’s SGN label, what characteristic of the raw material is notable?
SGN is not simply an aroma rating. It is an indication about the harvest and concentration of botrytized grapes.
What does “lychee” mean in the tasting note?
Aromatic descriptors convey aromas; you cannot determine presence of additives or sugar content from words alone.
Basis and sources for the exercise
Practice exercises in comparison
Compare imaginary tasting notes and production data to organize observations and assumptions.
Read examples of organizing comparisons
| Conditions for Comparison | Recording by nose | What to confirm in both the documentation and in the mouth |
|---|---|---|
| Lychee or rose | Categories of similar aromas. | Sweetness, acidity, residual sugar |
| Honey and ripe fruit. | Aromatic impression | Records of noble rot and harvests |
| Spices | Impressions of cinnamon and ginger | Grape variety, winemaking, and aging information |
This is an organized study tool based on the designated articles for this course. You can check specific facts and sources in each article.
Explain in your own words
Regarding two white wines in which the same lychee aroma was noted, please explain their common observations and the differences in harvest and sweetness/dryness.
Check after writing
- Are you using aromatic descriptions as evidence of additions?
- Did you distinguish between dry and sweet wines according to the provided materials?
- Did you describe botrytis berry selection as a process?
Save response to explanation task
Compare your initial thoughts with how they have changed after reading the article.
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