Gewürz is German for “spice,” and this dry-style Gewürztraminer from New York’s Finger Lakes lives up to its name – its subtle spice notes (are you getting coriander, too?) complement its almost-pickable peaches and melon juciness. Basically, the perfect thing for whisking away oily Chinese takeout from your palate while also creating a Mouth-watering savory-ness that will have you in an obsessive sip-bite-chew, sip-bite-chew circle.
The maker, Hermann J. Wiemer, emigrated from Germany to the Finger Lakes in the 1960s – he was one of the first to realize how similar the climate and soil there was to that of the Mosel Valley back home (an area famous for its Rieslings and Gewürztraminers). And he knows what he’s talking about: His mother's family made wine in the Mosel Valley for more than 300 years.
Hermann’s father, Josef, was also head of the Agricultural Experiment Station in Bernkastel, Germany, and was charged with restoring vines in the Mosel region after WWII. Hermann spent his childhood summers with him, learning how to graft by hand. (Grafting is the act of inserting a cutting of new grape vine inside a cut made in an old vine in order to help the new vine take advantage of the existing root system.)
Hermann’s talent for winemaking led him to study at the acclaimed Viticultural Research Institute in Neustadt, a program that only accepts three students per year. (In other words, kind of a big deal.) Later, when he emigrated, he brought over clippings of Mosel Rieslings and Gewürztraminers and grafted them into American rootstock. Thanks for the lesson, Dad.
So, for $27 you can get your hands on an authentic German-style Gewürz that’s one of the best we’ve tasted. And we’re not joking – we keep a bottle of this in the fridge for whenever we get Chinese takeout, which is more often than we’d like to admit.
Dumplings and wine? Best weeknight dinner ever.