Comparison
Gewürztraminer vs Vouvray
How Gewürztraminer and Vouvray differ, dimension by dimension.
The short answer
Gewürztraminer and Vouvray come from the same country but sit in different territory. The main differences: Vouvray has more acidity; Gewürztraminer has more spice; Vouvray has more perceived freshness.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Vouvray is fresher and more acidic: high against low-medium.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Gewürztraminer is spicier: medium-plus against low.
Perceived freshness
Clear differenceThe overall impression of liveliness — a composite of acidity, alcohol balance, fruit character and the absence of tiredness. Distinct from raw acidity: a wine can be high in acid yet taste heavy.
Vouvray is fresher: high against low-medium.
Fruit intensity
Clear differenceHow loudly the fruit flavours speak, independent of whether they are ripe or tart.
Gewürztraminer is fruitier: high against medium.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Gewürztraminer is more aromatic: high against medium.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Gewürztraminer is more floral: high against medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both medium.
- Tannin: Similar — both low.
- Herbal / green character: Similar — both low.
- Earthy character: Similar — both low.
Full side by side
| Dimension | Gewürztraminer | Vouvray |
|---|---|---|
| Acidity | typically low-medium, ranging from low to medium (2/5) | typically high, ranging from medium-plus to high (5/5) |
| Spice | typically medium-plus, ranging from medium to high (4/5) | low (1/5) |
| Perceived freshness | typically low-medium, ranging from low to medium (2/5) | typically high, ranging from medium-plus to high (5/5) |
| Fruit intensity | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Aromatic intensity | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Floral character | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Carbonation | low (1/5) | typically medium, ranging from low to medium-plus (3/5) |
| Alcohol | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Body | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | low (1/5) | typically low-medium, ranging from low to low-medium (2/5) |
| Savoury character | low-medium (2/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Texture | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Sweetness | typically medium, ranging from low to medium-plus (3/5) | typically medium, ranging from low to high (3/5) |
| Tannin | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Serve at | 8–11°C | 8–11°C |
| Typical flavours | lychee, rose petal, ginger, Turkish delight, orange blossom | quince, yellow apple, honey, chamomile, wet wool |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.