Ken Donovan wrote.....

> Enjoyed a lovely homecooked meal of spicy Thai shrimp
> (don't mistake spicy for hot) on Sunday.

> Served a Hugel Gewerztraminer 2000, Tradition Hugel.
> Had everything you would expect from a well made Gewerz
> except it was 13% alcohol.
>
> I am sufficiently familiar with the technical reasons for higher alcohol
> content (had hoped we could limit it to California Zin but alas...) but
> Alsace doesn't fit.
>
> I live in hope that German rieslings and Alsatian Geverz will return to
the
> lower alcohol levels that made their wines so enjoyable.

I think that you are slightly off track, Ken.

Most of those gorgeous rieslings from the Mosel-Saar-Ruwer are still
anything from 7-10% alcohol, as they always have been, and, in my
experience, because Alsatian wines are generally fermented dry (or slightly
off dry) most have an alcohol content in that 12-13% range - again, as they
always have.

Vintage differences aside, I do not think that there has been any
significant, recent change in these wines.

With the greatest of respect it is *Gewurztraminer*

st.helier