Alsace's pink-skinned grape makes some of the most perfumed and full-bodied white wines imaginable. Gewürz is German for "spiced," but here the word means "perfumed." Do not be alarmed if the juice contains more color than you desire. The finished wine should indeed be a deep gold.
The grape's sweetness can easily produce a 13% abv delight. Normally, acid is sufficient for 3-5 years of aging during which an indescribable bouquet develops. Because this grape wants to oxidize, pains must be taken to ensure it does not. If you have a problem with sulfites, this is not the grape for you.
Strain juice into 6- or 6-1/2-gallon containing 1/4 tsp potassium metabisulfite and yeast nutrient. Measure sugar and acidity and adjust specific gravity to 1.095 and TA to 0.65%. Allow juice to sit 10 hours and then add activated yeast starter and cover carboy mouth with double layer of muslin held by a rubberband. Ferment two days past the onset of a vigorous fermentation, then remove muslin and attach airlock. When specific gravity drops to 0.998 or lower, rack, top up and refit airlock. Wait 30 days and rack into sanitized carboy containing 1/4 tsp potassium metabisulfite. Rack again after additional 30 days, top up and again refit airlock. After final 30 days, rack, stabilize and affix airlock. Wait 10-14 days to ensure no further fermentation occurs and bottle wine. Cellar 6 months under cork to allow bouquet to develop. [Author's own recipe]
My thanks to Lonni in Boise, Idaho for this request.