Wine Gewürztraminer

Hidden Gems:

Gewürztraminer

Why does the taste of certain things immediately transport you home? Because they are connected to childhood and good memories. For me, if I think of home in a bottle, it has to be Gewürztraminer.

WHAT IS IT? Gewürztraminer is a white wine with a tropical aroma. It is distinctive for having an intense lychee aroma at first sniff, and a very deep yellow-gold colour. It is characterised by a rich aromatic palate and an intense bouquet of exotic fruits, rose petals, and spices like ginger. ‘Gewurz’ is German for spice, and ‘traminer’ is a grape variety. It is pronounced gi/voort/zraminer. It may be difficult to say, but it’s most enjoyable to drink!

WHERE IS IT FROM? Gewürztraminer is from Alsace, a wine region in northeastern France, bordered by Germany and Switzerland. This region has passed between France and Germany several times throughout history. The ‘traminer’ grape originated in northern Italy, from where it made its way to Germany in the 16th century, and thence down the Rhine to Alsace. The name Gewürztraminer was first used in Alsace in the 1870s. The Gewürztraminer grape is picked in the late autumn, early in the mornings when it is coldest. There is an exuberant, festive atmosphere that accompanies the harvest; everyone connected to the ‘domaine’ participates – extended family, friends and even visitors.

WHY SHOULD YOU TRY IT? Gewürztraminer is a surprisingly rare wine grape – only about 12,800 hectares are grown worldwide of which over one-quarter is found in Alsace. It is one of the four ‘Grand Cru’ grapes of Alsace. It is a sensual experience, identifiable at the first sniff. It is a wine for a fine connoisseur. Gewürztraminer is an extremely adaptable wine, suits most occasions for wine-drinking and offers great value for money.

WHAT IS ITS STYLE? The grapes high natural sweetness makes for the best dessert wines. Vendange Tardive (late harvest) keeps the grapes on the vine longer to concentrate the sugars. Sélection de Grains Nobles (selection of noble berries) exposes the grapes to botrytis and these individual berries are harvested by hand. These dessert wines have a characteristic deep golden colour, with notes of honey and candied fruit and a fine balance between sweetness and acidity. Gewürztraminer also presents itself as an aromatic, extravagant yet delicate wine. It shows complexity in a glass and appeals to the senses. It is best served chilled and enjoyed young.

WHAT ARE THE BEST PAIRINGS? Gewürztraminer is an extremely versatile wine. The drier styles could be a refreshing beverage to sip on a hot summer day. And are ideal to tone down spicy food. The spicy notes of cinnamon, ginger, and lychee draw a perfect match in the rich and flavourful Indian cuisine. The sweeter wines pair well with dessert and can be a delightful dessert on their own. L Raphaella Holstaine is French and lives in Gurugram. A luxury afficionado, she blogs and writes poetry.

Beer from the heart of England

The Purity Brewing Company, based in Warwickshire, Central England, is now one of the leading independent brewers of England. Purity was established in 2005 by Paul Halsey and James Minkin, who worked together at a national brewer and played rugby together for Kings Norton RFC in Birmingham.

They founded Purity with a mission to brew “great beer without prejudice, with a conscience, and with a consistency and attention to detail that is second to none.” The growth of the company over the past 17 years has been considerable. Starting with a team of three – Paul, James, and Ubu the dog – Purity now has a 26-strong team.

BREWING WITH A CONSCIENCE Based on a working farm in the heart of the beautiful Warwickshire countryside, Purity is committed to brewing beer with practices designed to be environmentally friendly and – with its wetland system – environmentally enriching.

The process of making beer uses a lot of water. Purity recycles its waste-water by using a natural wetland

system of six linked pools and reed beds. Water from brewing is pumped to the pools. As the water moves through the reeds, algae forms on the surface. The colour of the water changes and wildlife emerges. The final pool has crystal-clear water with ducks and moor hens swimming in it. The system offers a habitat for butterflies, moths, and insects and allows for pure, clean water to be returned to the brewery and recycled. Nothing is wasted. Used grain feeds the Longhorn Cattle on the farm. The spent yeast goes to the local pigs and the used hops are used as fertiliser on the farm.

BEER WITH A BITE Birmingham, the second largest city in Britain and only 20 miles from Purity’s brewery – is home to the highest number of Michelin-starred restaurants outside London. Purity works with some of the best chefs in the country to match beer and food, looking at how their beers work with the dishes as a whole and how the individual ingredients in each beer or dish influence each other.

TASTING NOTES

Pure Gold A refreshing golden ale with a dry and bitter finish. Brewed with English Maris Otter, Caragold and Wheat malts, plus Hallertau Northern Brewer, Bobeck and Hereford Goldings hops. 4.3% alcohol. Serve with lightly smoked salmon.

Longhorn IPA An American-style IPA, named after the Longhorn cattle that live on Purity’s farm. Longhorn IPA is bitter but with a citrus flavour too. Brewed using the finest malts and hopped with Pilgrim, Chinook, Galaxy, and Simcoe hops. 5% alcohol. Serve with spicy dishes.

Pure UBU

Named after Purity’s dog Ubu (whose name comes from the play Ubu Roi by the French writer Alfred Jarry). A full flavoured beer with a sweeter finish. Brewed with English Maris Otter, Crystal, Black and Wheat malts, with Hallertau Northern Brewer and Cascade hops. 4.5% alcohol. Serve with red meats, game, and

strong cheese.

Mad Goose A zesty pale ale with a smooth and citrusy finish. Brewed with English Maris Otter, Caragold and Wheat malts, with Hallertau Northern Brewer bitter hops and Cascade and Willamette aroma hops. 4.2% alcohol. Serve with pork. L

Stuart George graduated from Warwick and is a WSET Diploma in Wines & Spirits since 2000. An awarded wine writer, he has has tasted vintages back to 1780.