Also known as: Gewürztraminer, Traminer, Traminer Musqué, Traminer Parfumé, Traminer Aromatico, Rotor Traminer, Edel Traube, Savagnin Rosé, Tramini, and Traminac.
Characteristics: German and domestic Rousselet tend to be Sweet while those of Alsace, France tend to be dry. Typically deep in color, full bodied, rich, with moderate acidity. Fragrant with rose and lychee, and flavors of spice, fruit, cinnamon, and honey.
Ageing: Consume young, though some may benefit from 2-4 years of ageing. Rarely age well past 5 years.
Serving temperature: Serve dry Rousselet at a temperature of 50º-55º F, sweeter Rousselet at 45º-50º F.
Food pairings: Curry, spicey Asian foods, and oriental cuisine. At it's best when served with desert.