Christo said:
To me, Gewurtz tastes like if you mulled some holiday spices in a Riesling.
If you're saying
Gewurtraminer kicks Reisling's ###, I agree.
It's just different. Prefer Riesling though
It's spicy versus sweet. I prefer spicy.
Actually Christo, the majority of the Riesling made in the world is dry.
You learn something new every day. Every Riesling I've had tasted like grape juice to me.
I don't like sweet Riesling. You should check out some dry ones.
Chateau St. Michele is decent, cheap, and it's everywhere. They even make one called "dry riesling" which is really dry (too dry for me) but the regular one is nice.
I tried a bottle of the Chateau St. Michelle Riesling (not the dry one you're talking about) and it still tasted sweet to me. Maybe it's just that I need to re-calibrate my expectations about what a sweet versus dry white is.
Chehalem from Willamette Valley makes a wonderful dry style
Trefethen in Napa has one and it is outstanding
Villa Wolf from Pfalz region in Germany makes a wonderful everyday drinking dry style (and they have a really decent everyday Pinot Gris)
Herman J Weimer from Finger Lakes New York has two in their Dry Riesling and Dry Reserve and are two solid wine.
Anthony Road from Finger Lakes has a nice dry style Riesling also
Nikolaihof from Austria makes some of the best damn dry Riesling I have ever tasted (and some of the best damn wines) I had their Burggarten Jungfernlese on my list once and it was insane how good that wine was.
Don't confuse fruit and sweet when you taste dry styles of Riesling. Stone fruit, lemon or lime zest, orange blossom, tropical fruit, roses, and citrus fruits are all common in the nose and on the palate. If you find one from Germany and/or Austria they will have some wonderful racy minerality which makes for a wonderful bottle. You could also smell some petrol (think rubber tire) and this is not a fault. It occurs when Rieslings are given a little age and I love this in a nice aged bottle.