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German wines, like any product from Germany, are of high quality. When buying local wines, you can be sure that they are made in strict accordance with the technology and contain only natural ingredients.
But it is extremely problematic to buy wine outside the country: only a small part of the production is exported.
This explains the low popularity, especially in comparison with the popularity and demand for German beer.
wine cocktails
History and features of winemaking in Germany
The history of German viticulture goes back to antiquity: the first vines were brought to the country by the ancient Romans.
Extensive plantations stretched along the banks of the Rhine and Moselle, where the oldest wineries were founded, although monasteries were considered the real centers of the industry.
The country’s most popular Riesling variety began to be cultivated in the XNUMXth century, while wine art in Germany reached its true heyday in the XNUMXth century.
It was during this period that local examples of outstanding white wines became popular abroad. German drinks were supplied to England, Russia and Austria-Hungary.
At this time, the main traditions of the wine industry were laid:
Adherence to light varieties and white wines.
The most common are: Riesling, Silvaner, Pinot Blanc, Pinot Gris, Gewürztraminer.
Of the dark Pinot Noir, Cabernet Sauvignon and Merlot are popular.
Red wine production volumes are much lower than white ones.
Classification of drinks by quality, not by region of manufacture.
The local gradation of wines is close to the pan-European one and distinguishes similar categories, but the emphasis is on quality indicators and characteristics of raw materials, and not on the belonging of vineyards to a particular area.
Most of the plantations and wine production enterprises are concentrated in the lands of the Rhineland-Palatinate, other regions are considered less significant.
The existence of a list of varieties allowed for use by winemakers obliges producers to adhere to it.
The list also includes grapes for experimental cultivation for non-commercial purposes.
Naturalness of products. The only ingredient that can be added to wine is sugar (except for products of the highest category: additional components are not included in it).
Local drinks have high acidity and aroma.
Late harvest due to harsh climate.
Often, the fruits are left to ripen on the branches until frost to achieve the desired level of sugar content.
Frost protection is provided by evaporation from ponds, and mists enrich the berries with noble mold, which is used to create special wines.
Classification of German wines
table wine
Table drinks, the raw materials for which can be supplied from any region.
Requirements for production technology are minimal.
It is characterized by a low strength (up to 8,5%) and a limited shelf life (about 1 year).
Such products are mainly consumed within the country and are not exported.
Landwein
Local/regional wines. Produced in one of 19 German regions.
They are dry or semi-dry, usually they are stronger than canteens.
The quality of such drinks is quite high, they are produced mainly by small farms, the taste characteristics may differ depending on the year of manufacture.
Quality wines produced in specified regions
Quality wines produced in a specific area.
Produced in one of 13 regions, manufacturers of which can label products with the “QbA” badge.
For drinks of this class, a number of requirements are provided: permissible strength (at least 7%), a specified aging period, raw materials must meet certain quality and maturity parameters, tasting and laboratory tests are mandatory.
The inclusion of additional sugars (chaptalization) is allowed.
Prädikatswein (quality wine with predicate)
The most valuable of German wines, which are made from selected fruits of a high degree of maturity in certain regions. Tasting assessment is obligatory, as well as compliance with production technology. Such products are characterized by special manufacturing methods.
The latter category, in turn, is divided into subtypes that characterize the level of maturity of raw materials and the timing of its collection:
cabinet
Natural, unsweetened beverages made from fruits harvested a few days after harvesting grapes for the QbA category (mainly semi-dry products).
Late harvest
Semi-dry or semi-sweet wines made from late-harvested berries (picked another 1-2 weeks after the grapes for the previous category).
choice
Drinks from selected fruits, harvested and sorted by hand (late harvest ensures high sweetness of the berries).
Beerenauslese
Wines made from overripe grapes, partially affected by a fungus and slightly raisined (sweet dessert drinks are obtained).
Eiswein
Products made from frozen fruits harvested after the first frost (the famous “ice wines” have a high level of natural sugars).
Trockenbeerenauslese
Drinks from completely raisined, “dry” berries affected by a fungus (very sweet, concentrated, expensive wines are obtained).
Wine regions of Germany
Germany does not belong to the states where wine berries are grown and processed everywhere.
Smaller vineyards can be found in various parts of the country, but there are several major wine growing areas that form the backbone of the industry:
Baden
The warmest, sunniest region, located in the south of the country.
Here they produce excellent dry drinks from red varieties, good products from white grapes and the famous elite rose wine Spatburgunder Weissherbst.
Moselle
One of the most famous and prestigious wine regions in Germany, whose products are exported.
Local Rieslings are especially good, presented in different styles and having a lively, bright character with a characteristic sour taste.
Grape plantations are located on the slopes of the hills.
Franconia
Specializes in drinks from the Sylvaner variety.
Dry white wines from this region contain little sugar and are noble, austere, with pronounced fruity notes in the bouquet.
The packaging of local products is also interesting – special bottles in the form of a flask.
Rheingau
One of the oldest wine-growing regions, where much attention is paid to traditional technologies for making drinks.
The best Riesling terroirs are located here.
Local drinks are subtle, noble, incredibly fragrant, complete.
The taste is dominated by fruits with light hints of spices.
rheinhessen
Hilly area with warm climate and high rainfall.
The wines here are mostly simple, soft, with a fragrant bouquet, but there are also elite examples of Rieslings with a deep, rich taste.
The products of the region are often exported, for example, drinks of the popular Liebfraumilch brand, which, however, does not belong to the best German wines.
Palatinate
One of the largest wine-growing regions of the country, where industrial giants of the industry are concentrated.
Local drinks are valued for bright, fruity flavors, exotic aromas and are always popular in the domestic market.
Produce here and high-quality wines from selected fruits.
The best wine producers in Germany
Horst Sauer (Franconia)
Gunderloch (Rheingessen)
Winery Robert Weil (Reingau)
Maximin Grunhause
Reichsgraf von Kesselstatt winery
Nik Weis (Moselle)
Cathedral dean Werner
Weingut Van Volxem
winery dr fisherman
Excellent sparkling wine “Sekt” is produced under the brands “Henkell”, “Kupferberg”, “Rotkäppchen”, “Deinhard”, “Naumburger”, fruit drinks – under the brand name “Katlenburger”.
What to try first
You can truly appreciate the quality of products only by tasting Prädikatswein class wines, which are the pride and soul of the German wine industry.
Rieslings from the highest category deserve a separate tasting, which most fully reflect the local flavor.
The main notes in the bouquets of this variety are: peach, dried apricots, citrus fruits, green apple.
Riesling is good both at a young age and aged.
In the process of aging, shades of honey, raisins, bread crust appear in drinks.
Before serving Riesling is recommended to cool to 8-15 °C. It can also be used as an aperitif.
how to choose natural wine
Relevance: 16.11.2018
Tags: wine and vermouth