Which grape varietal in Alsace typically produces dry to slightly off-dry, full-bodied wines that pair well with aromatic and spicy cuisine?

Gewurztraminer is the grape varietal in Alsace that is known for producing dry to slightly off-dry, full-bodied wines, making it an excellent choice for pairing with aromatic and spicy cuisine. This varietal is characterized by its intense floral and spicy aromas, which often include lychee, rose petal, and ginger. The richness and complexity of Gewurztraminer enable it to complement dishes with bold flavors, such as those found in Asian or Indian cuisine. Its relatively low acidity balances the richness of the wine and enhances the overall dining experience.

The other varietals listed do not share the same profile as Gewurztraminer. For instance, while Pinot Grigio is typically lighter and crisper, Chardonnay can vary widely in style but generally tends to be more focused on fruit and oak characteristics rather than the aromatic and spice emphasis of Gewurztraminer. Sauvignon Blanc, on the other hand, is often more herbaceous and high in acidity rather than full-bodied, making it a different pairing choice altogether. Thus, Gewurztraminer stands out for its ability to harmonize with the complexities of aromatic and spicy dishes.