Salut/Hi Michael Scarpitti,

le/on 10 Sep 2004 18:24:08 -0700, tu disais/you said:-

>skenzer > wrote in message >. ..
>> Can somebody clarify what the proper serving temps should be for these
>> wines? I'm assuming around 45f but want to make sure.
>> Thanks
>> Skenz
>
>No, 50-55 F.

How would you know? From your personal experience of only drinking Italian
wines?

I say this publicly to warn all readers to take everything this troll says
with not just a pinch of salt, but a whole bushel.

To answer the OP, if it's a Gewurz with some residual sweetness, serving it
colder (say around 45F) will tend to bring the whole wine into better
equilibrium. If it's a top dry Gewurz made by someone like Ostertag or
Faller or Deiss, then maybe a touch warmer, I feel.
--
All the Best
Ian Hoare
http://www.souvigne.com
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