Category Archives: Gewurztraminer

2007 Marcel Deiss Gruenspiel


This has to be one of the most interesting wines we’ve tasted so far here at Grapestorm. The producer calls this a “white red wine” and it’s an accurate description. This wine is 1/3 each of Pinot Noir, Gewurztraminer, and Riesling…it is white though because they do not ferment the Pinot Noir skins with the juice. The result is a fuller-bodied wine with both red and white characteristics. It’s not cheap at $40 (on sale…usually $50) but this is definitely something you could bring to surprise or wow a friend.

Keeping with our spicy/sweet wine pairings we enjoyed this bottle with take out from Meung Thai downtown. If you’ve never been there you should check it out. We got 3 dishes and an appetizer for $30 and they were all good…and the crazy noodles were very spicy.

colonelgrape: 95. To me this wine had a serious honey and mineral nose, almost like a mead. In the glass it is much darker than a Gewurztraminer or Riesling from the Pinot Noir. On the palate it retained it’s mineral flavor but started off dry and spicy then easing into the honey sweetness at the end. This wine actually had some tannins too which I wasn’t expecting but they were very mild and fit right in with the flavor. The nice, sweet finish lingered after the sip and really this is a great wine.  I’d love to bring this to a wine party and see if anyone could figure out what it actually is in a blind wine…my money is on no one figuring it out.

MobyGrape: 90. As much as I want to talk about Hans Gruber and start making Die Hard references, I’ll refrain (for now) and try to stick to the wine.  This reminded me of a reverse Gewurztraminer.  It’s a Renimartzruweg.  Instead of the sweetness getting you up front, this one hits you with the spice first, then settles into a slick sweetness (note to self – I’m totally using that line if I ever quit my day job and start writing erotic novels).  After being out for a while, the spices subsided and this was just thoroughly enjoyable, easily drinkable stuff.  I highly recommend that on any old night of the week, you pour yourself a glass of this and say yippee-ki-yay…I mean Cheers.

2010 Domaine Bechtold Silberberg Gewurztraminer


Hard to read the label in this picture but the title of the post takes care of that. That delicious food you see is the chicken curry and pork fried rice from Saigon, a vietnamese restaurant 40 mins away. We found this gem years ago back when I lived in that area and it truly is a gem. Their chicken curry is out of this world: it’s not super spicy, it almost has a sweetness to it, simple with onions, potatoes, and chicken…and it’s under $10. We also enjoyed the Pho which is a vietnamese broth based soup with rice noodles, bean sprouts, basil, and meat. Both dishes are amazing and worth the drive. I haven’t even gotten to the best part yet…Saigon is BYOB…and no corkage/open bar fee! Moby and I have been in search of BYOB restaurants in MA  for a while now and sadly there aren’t too many. We’ve found two sushi places with $20 and $30 open bar fees to BYOB but that’s it so far. If you have any MA BYOB restaurant recommendations we’d love to hear from you.

The 2010 Silberberg was just as good as the food. Gewurztraminer goes extremely well with  Asian food as it cuts through spice and has a backdoor sweetness to it to match a lot of the sauces used. If you’re ever getting Thai, Chinese, Vietnamese, or any other take out and are looking for a wine look no further….Gewurztraminer is your answer.

colonelgrape: 94. Very good Gewurztraminer paired perfectly. On the nose there’s spice, honey, mineral, and melon. Right away on the palate you get mild sweetness but that’s soon taken over by the spice and fruit flavor. This wine is very refreshing and light bodied. This producer uses stainless steel tanks to ferment so that explains the lack of oak/simpleness of the wine. At $20 this is an exceptional value.

MobyGrape: 94.  This is exactly what I expected this wine to taste like.  We opted for incredible Vietnamese food with this wine and it’s like they were made for each other.  The flavors of the food and wine worked so well together that I didn’t want to stop eating or drinking, but I had to, otherwise I would have exploded in the restaurant.  The deep sweetness up front, followed by the spiciness makes for one wild ride.

2008 Trimbach Gewurztraminer


Here we have our first Gewurztraminer on the website. This is a white grape (even though its kind of red/pink looking on the vine) that is primarily grown in Alsace, France. It is grown elsewhere but the best examples almost always come from Alsace. It’s known for it’s spicy sweetness, floral, and fruit aromas. The grape itself is very finicky which probably has to do with it’s limited success outside of Alsace. It can be made into a wide array of wines from the very dry to the very sweet, it all depends on when the grape is harvested. It can also be effected by noble rot similar to the whites from Sauternes. Often times Gewurztraminer is paired with spicy, fatty, and oily meals…Asian cuisine is the most common pairing.

Another common way to serve Gewurztraminer is as an aperitif. We like to serve it both ways but in this case we had it with Moby’s home made porketta.

colonelgrape: 89. This was a very good bottle and an example of a dryer Gewurztraminer. It still had that sweetness and spice depth to it but there was no upfront sweetness…this is the kind I’d prefer to have with my meal whereas the sweeter versions go better as an aperitif. Porketta was the perfect meal to go with it because there was fat and spice and the wine cut it perfectly. We were rationing out the wine because it was going so fast. At only $20 this is a great buy…if you’ve never tried a Gewurz you need to try one ASAP…you haven’t had anything like it yet.

MobyGrape – 93.  The first time I tried this type of wine I had boogers blocking 93% of my nostrils’ capacity and had severely impaired senses of smell and taste, but I could swear I was tasting greatness.  I was super excited to try it again and this did not disappoint.  It wasn’t exactly what we had the first time but it reminds me very much of it.  There’s a deep kind of sweetness to it, it’s not sicky candy sweet, it’s more of a spicy sweet.  LIke when you’re wearing your fancy underwear under sweatpants.  You know there’s more going on under there than meets the eye, you’re just daring your husband to go ahead and try.  You feeling lucky, punk?  Might be granny panties, then again, might not…But I digress.  We had it the first time with gougere followed by assorted cheeses and crackers, but I feel like it could hold its own with lighter meat.

Dinner Grape Style

When we get together with AuntGrape and UncleGrape we tend to have a fantastic feast and this weekend was no different. We spent the majority of Saturday preparing the food and visiting the Wine Library. CousinGrapette and BoyfriendGrape made guest appearances as well. Here was our menu:

Appetizers: Goat and blue cheese with crackers, Gougere

Main Course: 14 rib pork crown roast with bread and pear stuffing

Sides: Twice baked potato casserole, broccoli with garlic and cheese, fresh gravy

Desert: Individual baked apple pastry


If you’ve never had gougere you are simply missing out. A light, fluffy pastry made with gruyere cheese, they are heaven right out of the oven. I got the chance to make it myself and it’s not that complicated, Moby and I are most certainly going to be making it again when we host our next dinner.

UncleGrape was generous enough to share some of his wine with us and we were delighted to drink whites, reds, and port throughout the meal. Let’s talk wine!


To start the evening we opened a delicious picpoul with the cheese and crackers and in my excitement I forgot to take a picture of the bottle. It was light, delicious, and inexpensive. Picpoul is a white grape grown in the Chateauneuf du Pape region of Rhone. When the gougere arrived we opened a 2006 Weinbach Gewurztraminer Cuvee Laurence from Alsace. This wine stole the show for Moby and myself. It was sweet, spicy, and coated the glass with it’s deliciousness. We wrapped up appetizers with a 2010 Dauvissat Chablis which is a chardonnay from Burgundy. It was light and fruity and a nice way to transition to the main course.

White wine rankings:

1: 2006 Weinbach Gewurztraminer Cuvee Laurence. This wine was so delicious that I’ve ordered more to have in the house. 2006 was no longer available but I was able to find 2009 and 2010. Stay tuned for a full review in the future.

2: Picpoul: I wish I had more info on this bottle but we’ll be trying another soon.

3: 2010 Dauvissat Chablis.

Onto the the reds. UncleGrape approached me and said “How about Chateauneuf’s tonight?” I smiled and nodded my head excitedly. Here’s what we had with dinner:

1998 and 2000 CdPs from Paul 1998 Font de Michelle CdP

UncleGrape didn’t let us down and served us 4 excellent CdP’s. We agreed on the first two rankings but we flip flopped on the last two…here’s how I ranked them:

1. 2000 Domaine Charvin

2. 1998 Domaine Font de Michelle Cuvee Etienne Gonnet

3. 1998 Vieux Telegraph

4. 2000 Domaine de la Janasse

All 4 wines were delicious but the Charvin was head and shoulders above the other three wines. A perfect balance of fruit, spice, and body it was the best CdP I’ve had to date…ahead of the 2007 Bosquet des Pape we rated earlier this year. I’m looking forward to trying more CdP from Domaine Charvin in the future.

While I was hard at work on the gougere Moby was slaving over the baked apples we had for desert. Each serving is half an apple stuffed with a mixture of butter, sugar, and spices and wrapped in a pastry crust. We used golden delicious apples and will 100% be making these again. They look like little bowling balls but were one of the lightest deserts I’ve ever had. They melted in your mouth and left you wanting more…serving them with vanilla ice cream made it even better.

With the apples we had a fantastic 1977 Taylors Vintage Port:

1977 Taylor's Vintage Port

UncleGrape started this decanting about 7 hours before we drank it and there was probably a solid 1-2 cups of sediment in the sink after pouring it into the decanter. However, it opened up beautifully…we were all shocked at how much life it still had left. It was ready to drink now but it could easily age longer. It had the delicious raisin taste I associate with port and was even better than the 1994 Graham’s we had earlier this year. Moby and I kept the bottle to add to our collection…maybe we’ll use it as a vase or a decoration in the future.

What a night. Family, friends, and 8 bottles of fantastic wine. We’re looking forward to our next trip already!