Wines of Germany
Wines of Germany
Wines of Germany
Long history of wines – probably started by the Romans – great fame since Charlemagne’s time (800
AD).
Best vineyards near the 50º line – chances of good wines look slim but when they are good, the style
is inimitable.
In good years the sugar-acid balance is artistic – perfect combination of soil & fruit, of character &
interest.
The finest wines are even enjoyed alone, lest any food should distract them.
Vineyards are primarily in the valleys of Rhein and Mosel – most northerly in Europe.
Steep riverbanks → good sunshine and warmth released by river during the night.
Short summers – early winters – often frost → early picking = chaptalisation is allowed in the poorer
years.
Some best and rare wines are made from over-ripened grapes.
Sylvaner is popular in some areas (e.g. Franconia) but lacks the balance and breed of Riesling.
Spätburgunder & Portugieser – red wine source – the valley of Ahr is the only specialist area foe red
wines (of course not comparable to the whites).
WINE LAWS OF GERMANY
Govt. published new laws on July 19, 1969 – made effective on July 19, 1971 – aligned old laws with
prevailing ones, also promulgamated laws of other E.E.C. countries.
Controls and defines very specifically all better wines by different picking times.
1971 laws fixed the minimum area as 5 hectares (13 acres) for a vineyard. Neighbouring smaller ones
had to come under one name – only a few of extraordinary fame allowed to retain individual
identity.
Deutscher Tafelwein
Most ordinary – consumed locally – almost no export – only broad regional names (Rhein, Mosel,
etc.)
If only Tafelwein – most likely to be blended with cheaper wines from abroad.
Usually referred to just as Qualitätswein (a quality wine from a controlled growing district).
Chaptalisation not allowed – grapes have to ripe properly – not possible in bad years.
Carries a test-number.
QmP wines carry degrees of sweetness – previously traditional meanings – now determined by
must-weight.
Gradation of QmP wines
Kabinett: minimum m-w 75 – picked generally in October (later than rest in Europe).
Spätlese: minimum m-w 80 – 2 to 3 weeks later – sweeter and richer than Kabinett.
Auslese: minimum m-w 90 – fully ripened grapes handpicked from ripened branches – fuller-bodied
and sweeter than Spätlese.
Trockenbeerenauslese: minimum m-w 150 – highest quality – raisin-like grapes with edelfäule – in
exceptionally good years only.
In exceptionally good, sunny years – several pickings from the same vineyard.
Subsequent pickings are better – each picking costs more = extra labour and higher risks.
An unusual QmP wine is Eiswein – ripened to fullest extent – partially frozen. Typical German wine
speciality – once or twice in a decade – very expensive – highly flavoured, sugary, also high in acid –
normally consumed at the end of a meal (like liqueurs).
5 of the 11 wine regions: Rheingau, Rheinhessen, Rheinpfaltz, Mittelhein and Nahe – the first three
are important.
Liebfraumilch used to be a wine from Rheinhessen, now a generic term for all Rhein wines.
The English refer to Rhein wines as Hock wines – from Hockheimer, a popular wine.
Rhein bottles are made of brown glass.
Mosel wines
Referred to as Steinwein.
Baden-Württemberg wines
Generic term is Schaumwein. Most likely to be made from French/Italian grapes/wines. German
grapes are too expensive for making Schaumwein.
German sparkling wines have a stronger bouquet & flavour compared to nthe French ones.
Some well-known brands: Rüttgers Club, Deinhard Kabinett, Faber Krünung, Kurpferberg Gold
Label Info
Village and/or Vineyard: Bernkastler Doktor (village followed by vineyard), Bereich Bernkastler
(collective vineyard), etc.
Alcohol-content
Content
Bottler: Abfuller
Bottled by producer/grower: Erzengerabfüllung
Grape name mentioned on most. If not, either an easily recognisable wine from Riesling or the
maker does not want attention.