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  At its most clear-cut and varietally distinctive in Alsace, this variety produces very aromatic wines, often described as spicy, but its complex bonquet can range from grapey-muskiness to pungent pepperyness. Originally from the Pfalz region in Germany, the Gewurztraminer was introduced into Alsace after 1871, since when it has been successfully transplanted as far afield as South Africa and California, where its characteristics are softer.

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