Dave Breeden wrote:
> doing them all whole cluster, don't do that to Gewurz. For Gewurz,
> I do something like what Tom is describing--crush and de-stem, cold
> soak on the skins for 12-24 hrs, and then press and ferment. I've
> always had it in mind that much of the varietal character in Gewurz
> comes from the skins, and so from skin contact.

Exactly - to get the spice and characteristic aromatics from Gewurz you
really need to get some skin contact. Phenolics are part of the style
anyway when making a big Alsatian style Gewurz.

Ben