Gewurztraminer

WhiteVinifera white

Alsace

Lychee, rose petal and ginger, oily in texture and impossible to mistake for anything else.

At harvest

Each bar drawn against the full range of all 54 varieties

Sugar

22-26 Brix

22 - 26

Titratable acidity

4.5-6.5 g/L

4.5 - 6.5

3.3-3.7

3.3 - 3.7

Juice yield

0.65 L/kg

free run plus a gentle press

Sugar per kilogram

172 g

at 24.0 Brix, the midpoint

Fruit for 23 litres

35 kg

before racking losses

Potential alcohol

13.2-14.4%

from 1.101 fermented dry. A range, because conversion varies by strain

What it punishes

Phenolic bitterness. The pink skins give up tannin fast, so press gently and keep skin contact short or the finish turns hard.

Made into

Off-dry white
Dry white
Late harvest

Sulphite at this pH

At pH 3.50, protecting a white wine to 0.8 mg/L molecular SO2 takes 40 mg/L of free SO2. Work it out for your own reading.

More vinifera white

21-24 Brix

Chardonnay

Burgundy, and every wine country since

20-23 Brix

Sauvignon Blanc

Loire and Marlborough

19-24 Brix

Riesling

Mosel and Rheingau

21-24 Brix

Pinot Gris

Alsace and northern Italy

21-26 Brix

Muscat

Everywhere around the Mediterranean

23-26 Brix

Viognier

Condrieu

20-25 Brix

Chenin Blanc

Loire and South Africa

21-24 Brix

Semillon

Bordeaux and the Hunter Valley