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Discussion Starter · #25 ·
Also, in the US, Gewürztraminer is largely unappreciated, except for a bit of a blip of popularity in the late 80's / early 90's. I think it's largely misunderstood here, almost like a red grape trying to pass itself off as a white. I don't have enough experience with the varietal that actually comes from the Alsace region, but my observation is with the California-borne varieties, the nose can be overwhelming for some. I would not pass up trying some with foie gras though.

Pinot Meunier, I have no experience with but sure would love to try. Snack Fora needs a wine exchange.
 

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Also, in the US, Gewürztraminer is largely unappreciated, except for a bit of a blip of popularity in the late 80's / early 90's. I think it's largely misunderstood here, almost like a red grape trying to pass itself off as a white.
Gewürztraminer may be made in various kinds. From very try to very sweet.
And every variety should have this in common: The pleasant aroma of roses.
 

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Discussion Starter · #28 ·
Yes, I appreciate this! Lots of Germans do not know about this or do not like it. They just do not know what's good! :)
I definitely feel like it's a tourist thing.
I have eaten SO MUCH Zwiebelkuchen and drank SO MUCH new wine it's not even funny. Except for the part where I have to walk back to my hotel.
 
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