NO!
I often hear comments that try to classify Alsace wines according to their sweetness. Traditionally, we think of Sylvaner, Riesling and Pinot Blanc as dry wines, Muscat and Pinot Gris as sweeter, and Gewurztraminer as mellow or even sweet.
Even if most Alsace white wines follow this reference system out of habit and convention, it's above all a winemaker's choice.
Any grape variety can produce either a dry, semi-dry or sweet wine. It all depends on the winemaker's willingness to let fermentation finish or not.
Fermentation is a biochemical process carried out by yeasts (the same yeasts used to make beer and bread). During fermentation, yeast transforms grape sugars into alcohol. If these micro-organisms from the fungus family finish their job and transform all the sugars, the resulting wine is dry. If, for whatever reason, fermentation doesn't go all the way, stops or is halted, the wine will still contain residual sugars.
Some grape varieties "ferment" better than others, but strangely enough, a Gewurztraminer has less trouble "finishing" its sugars than a Riesling.
Gewurztraminer is central to the composition of Nìderwind wines. It accounts for almost 90% of the Orange wine and 20% of the White wine.
Vinified dry, this great Alsatian grape variety is of enormous interest to me. Without its sometimes cartoonish sugars, it combines great aromatic finesse, power, salinity and length on the palate. It's a grape variety with a chewy mouthfeel.
What's more, it's one of the region's emblems, even if its name is unpronounceable to some "French inlanders"!
Note: in Alsace, Gewurztraminer is written in the French style, without the umlaut on the u.