Why does Gewürztraminer taste like that?

Characteristically very low tannin, medium-minus acidity and medium-full body. Commonly associated with lychee, rose petal, ginger, orange blossom.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

A wide day–night temperature range is associated with better acid retention, because cool nights slow the respiration that consumes malic acid while warm days continue to ripen the fruit.

Not claiming: That altitude or continentality guarantees high acidity. Both widen diurnal range on average and neither determines the outcome.

Stopping fermentation early to leave natural sugar in the wine.

Not claiming: That every producer of this style uses this method, or that using it is required.

A few hours of skin contact, used to make rosé and to add aromatics to white wine.

Not claiming: That every producer of this style uses this method, or that using it is required.

Fermenting in a vessel that contributes nothing, to preserve fruit and freshness.

Not claiming: That every producer of this style uses this method, or that using it is required.

Usually drunk young for its aromatic intensity. Alsace grand cru and vendanges tardives bottlings can hold a decade or more, developing a smoky, marmalade character as the rose note fades.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.