Traminette is an estate grown grape that is refreshing, has a fruitful bouquet and is food friendly. I am excited to tell you about this grape, how we make the wine, and what food pairings are best.
The Grape
Traminette is a hybrid white wine grape variety originally bred at the University of Illinois in 1965 – it is a cross between Gewürztraminer and Joannes Seyve 23.416. Traminette is probably one of the most consumer friendly of the hybrid grapes, and is widely grown in the Northeast. The grape is universal, it can be fermented dry, semi-dry or made into ice wine.
Winemaking Process
Our Traminette grapes are usually picked in mid-October when they are at their optimum sweetness at between 23-24 brix – this will give us the desired alcohol of 12.5% – 13%. We ferment the grapes completely dry and then back sweeten it 1.5 – 2% to get the sweeter aromas to pop and the acidity to lose its sharp edge. To enhance the tropical and floral notes in the wine we use a commercial yeast.
Tasting
The aroma that hits you when pouring this wine is amazing – lychee is what hits you first on the nose and palette, then the tropical fruits, white peach, orange blossom and a hint of white pepper. You ask — What is Lychee? It is an imported tropical fruit – some grown in CA and FL; the exterior is red, thick skin with a translucent-white portion of the lychee fruit covering a seed or pit. The fruit tastes similar to a strawberry or pear with a hint of citrus.
Food Pairing
Traminette is very food friendly. It is a great choice with spicy dishes from China, India, Indonesia and Mexican. Give me a bottle of Traminette and General Tso’s chicken, or Stuffed Poblano Peppers and I am a happy camper. It also goes with Sweet & Sour Chicken, Honey-glazed Salmon, Chicken Tacos, Asian Stir Fry, mild to medium cheeses, and Oysters on the half-shell.
I encourage you to try this wine and fall in love with its versatility and deliciousness. It is the perfect wine in the summer for sipping with friends and family.