A Rant

"donovan10" wrote in news:lpihc.16360$ snipped-for-privacy@news04.bloor.is.net.cable.rogers.com:

Alsatian wines in general are finished alot drier (with resulting higher alcohol leverls) than their German counterparts. Go East a few miles for wines with more of the style that you seek.

Ken Donovan wrote.....

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

Served a Hugel Gewerztraminer 2000, Tradition Hugel.

Of course to a pedant like myself (g), that's an open invitation to ask if there is not an umlaut on the u, as in Gewürztraminer but I won't even take bets that the letter will arrive properly even if it looks good at the moment!

Sorry James

Touché withdrawn.

If "Gewurztraminer" (minus umlaut) is good enough for Trimbach (and the OP was talking about Alsace!) then it is good enough for me.

st.helier

My stepmother, from rural Washington state in the US, pronouced it "Ga-WURTS-a-meener" but appreciated it very well anyway, whatever it was called and wherever it grew, and cooked insightful accompaniments.

"st.helier" in news:5Amhc.995$ snipped-for-privacy@news.xtra.co.nz...

Wimsey: "Bang. You're dead, Bunter." Bunter: "Very good, my lord."

] My stepmother, from rural Washington state in the US, pronouced it ] "Ga-WURTS-a-meener" but appreciated it very well anyway, whatever it was ] called and wherever it grew, and cooked insightful accompaniments. ] []

Max, a gentle and respectful reminder: top posting is discouraged. My thanks in advance and apologies if there is some technical reason, as with webtv users.

-E

I guess I must agree with your rebuttal as far as the usage of the Trimbach company is concerned but what can you expect of the French (g)? German language web pages always seem to use the umlaut but I'm not familiar enough with Alsace to say what people actually use there.

Best wishes,

Jim

You guys are getting a bit touché feely.....

You know what they say - you can't make an umlaut without breaking........oh never mind ;-)

FWIW I have seen the umlaut omitted on other Gewurz as well.

Ouch, ouch, ouch!!! Bill, that's awful.

Good job, Mark Lipton

Of course, Jim. To a speaker of German, "gewürz" (umlaut included) means "spice" and is used as a modifier to the grape name "traminer" (which in turn refers to its place of origin, Termeno in Alto Aldige aka the Südtirol).

Mark Lipton

FWIW, I'm a bit challenged at the keyboard and I don't use grammatically correct accents (like umlaut's) when I'm responding on my news reader since for some reason my keyboard changes won't work unless I'm using a word processing software (like MS Word). I don't mean any disrespect or ignorance just a bit of laziness I guess.

Bi!!

By the way... if somebody can put his hands on a bottle of 2003 Goldmuskateller Trocken from the Tramin winery (full name "produttori di termeno - tramin"), try it out! It's fantastic! For my tastes, it's worth two-three times its price. Here in italy (200km south of alto adige) it costs around 6.50 euro. Great flowery nose, apricot leading voer tropical fruits like banana and (a hint of) pineapple. Good sweetness and acidity, long finish. A QPR winner.

Vilco

grammatically

reader since for

I'd go along with that too since I don't usually bother with accents etc. in informal writing! Some of the replies with umlauts did not survive the net anyway(g). It seems that the French don't bother with them and my bit of pedantry was just a reponse to a correction :-) Just to add fuel to the fire, I suppose we might use the alternative German spelling, Gewuertztraminer, like the Swiss but I don't ever recall seeing that on a bottle.

Jim.

"Mark Lipton" skrev i melding news:c65vl1$csu$ snipped-for-privacy@mozo.cc.purdue.edu...

Ouch? Here we would say Oeuf, oeuf... Much more fitting, I think :-) Anders

Forgive my posting ignorance, but what does this mean?

-emily (winemonger)

snipped-for-privacy@earthlink.net (winemonger) wrote in news: snipped-for-privacy@posting.google.com:

Proper netiquette requires that posters put their comments either at the end of the previous matterial, as I am doing, or interspersing it through the text at relevant points ( of course it also calls for judiciaous trimming of text to get rid of matter no longer in debate.(hence only the relevant data shown above.)

st. helier

I just check my bottle of Trimbach (in the fridge), and you are right, no umlaut. But the Riverview (Ontario) Gewurz. I have been sipping tonite HAS the umlaut. Although, I don't include it, because I do not have the character set.

Tom Schellberg (no umlaut on this name)

Simple, there is no umlaut in French, and the french "u" (without umaut) has the same sound as the german "ü". And Trimbach is French. And Gewurztraminer, as everyone knows, finds its best expression in Alsace, not in Germany...

Mike

Mike Tommasi, Six Fours, France email link

This advice is constructively offered and taken, though I would submit that the situation has a basis, not just dogma; and admits some flexibility. (I did so submit, in email several hours ago to Emery Davis and such other frequent recent posters as I could readily find addresses for.)

This particular Netiquette preference is comparatively recent and a reaction, I believe, to newbie habits. Netiquette must adapt to changing times. The first public Netiquette guide I used was written late 1982 (I may have it on paper still; one of the people behind it is quoted below) and evolved by 1995 into RFC1855, the standard public document on the subject and the starting point for most later "Netiquette" guidance. My email today was an earnest feedback inviting further comment (please email me if you want a copy).

Following Netiquette of MUCH longer standing, I plan to keep that discussion offline and summarize later here if appropriate. Or to quote a 1982 posting:

(and references) and I'll summarize soon.

(Sorry, narrative flow required top-posting for that quotation. :-)

Best to all -- Max Hauser