Studying for my WSET Level 3 exams made me look closer at aromatic wines.  In doing so I started craving a Gewurtztraminer.  Moxie is cooking homemade Fettucine Alfredo with Shrimp so I figured this pairing might work quite well, especially if I add a little bang-zoom to my plate in the way of chili flakes.

This varietal is predominantly found in Alsace and parts of Germany.  It typically exhibits low acidity but bags full of aromatics with high potential alcohol and full body. That is what I learned today.  In practice- this particular bottle, which I have tried before, shows up at 13.5% ABV, is very aromatic on the nose with lychees, nectarines, tangerines and ginger.  The palate is true to form- low acids, full bodied and packed with tropical fruit flavors with an almost glycerin-like mouthfeel.  This wine will rock spicy Asian dishes and my shrimp with creamy pasta.  Grilled pork dishes would also work.

Back to the topic- Aromatic wines….  Here is a list of the predominant varietals:

Sauvignon Blanc, Riesling, Muscat of Alexandria, Gewurtztraminer and Torrontes.  The last of which is slated for our next wine tasting.  I can’t wait to introduce the group to that Argentinian stalwart.

When was the last time you drank an aromatic wine and what did you think?  Salut….