Professional Documents
Culture Documents
TABLE OF CONTENTS
A WORLD OF PLEASURE.
A WORLD OF PLEASURE.
A TRADITION OF QUALITY.
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DESIGNATIONS OF DISTINCTION.
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EPICUREAN DELIGHTS.
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QUICK REFERENCE.
APPELLATION OF ORIGIN.
QUALITY CATEGORY.
GRAPE VARIETY.
STYLE.
TYPE OF WINE.
GLOSSARY.
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A TRADITION OF QUALITY.
No one knows when and where wine first appeared, but certainly wild vines existed long before
man as long as 130 million years ago whereas
the earliest fossil remains of Neanderthals, for
example, are merely 200,000 years old. Modern
scientific tests have shown that wine was produced by man at least 8,000 years ago, although
these early wines could have borne little resemblance to modern vintages.
Germanys wine history goes back to ancient
times when wild vines of the species vitis silvestris grew abundantly in the Rhine Valley. About
100 B.C. the Romans conquered the region, and
ultimately introduced the systematic cultivation of
the vine particularly vitis vinifera, the species
that includes all of Europes great winemaking
grapes. The Romans were pragmatic: local viticulture ensured the supply of wine needed for the
legionnaires
without
having to transport it in
heavy amphorae over
the Alps.
A period of great viticultural expansion
ensued in the 7th and 8th centuries, when
the monastic orders established many of
the finest vineyards in Germany and else
where in Europe. It was the monasteries,
with their research and meticulous care of
the vines and wines, and later, the nobility,
that set the standard for the high quality of
German viticulture.
A number of factors led to a viticultural
decline in the post-medieval era, including
climatic changes (poorer weather, cooler
temperatures) and stiff competition from
imported beverages (wine from the south,
tea, coffee) and local beer. Even more devastating were the economic and political consequences of the many wars in the
centuries that followed they wiped out
vast tracts of vineyards and a considerable
portion of the labor force. In the early
1800s, when Napoleon occupied German
NATURAL
FACTORS.
BENEATH
THE SURFACE.
Viticulture in Germany
is confined primarily
to
the
sheltered,
south-facing
slopes
and steep hillsides
along the Rhine River
and its tributaries, e.g.
the Ahr, Mosel (and its
tributaries Saar and
Ruwer), Nahe, Main
and Neckar. In the
east there are small
pockets of vineyards
in the Saale, Unstrut
and Elbe river valleys.
Very broadly speaking, these soil types "yield wines with these characteristics:
volcanic: full-bodied, fiery wines
slate: racy, piquant wines
marl and shell limestone: hearty, powerful wines
loess and loam: full-bodied, fragrant wines.
There is rarely one type of soil in any given location. Not only do combinations
abound, but there are also tremendous variations in soils even within short distances. This, coupled with topographical and climatic factors that are equally as
variable, helps to explain why, in one vintage, the quality of wine can vary within
sections of a vineyard or from vineyards that are adjacent to one another to say
nothing of the annual differences between districts or regions.
Climate, topography and soil factors the French sum up as "terroir influence the
quality and character of a wine and thus, contribute to the amazing diversity of wines
produced in such a small wine-growing country. Tasting is the most enjoyable way
to discover all the differences.
THE WHITES.
RIESLING
A STELLAR PERFORMER.
First documented in 1435, near
Hochheim/Rheingau, the noble
Riesling grape is Germanys premier variety in terms of image
and acreage. It ripens late,
during the last half of October
although the harvest can
extend well into November
and it grows best in sites with a
warm, southern exposure and
light stony soil or weathered
primitive rock. It can, however,
thrive in various soil types,
including loess and loam.
Riesling
wines
are
extraordinarily diverse
and therefore, so
versatile. They add
enjoyment to festive
occasions and meals,
from apritif through
dessert. Seafood and
light meats are traditional partners, but its
fruity character also
enhances spicy, sweetand-sour, or slightly
sweet ethnic favorites
from Asia (Szechuan/
Hunan dishes, sushi,
curries and satays),
Mexico or Cajun country. Riesling. One grape,
endless possibilities.
RIVANER
A WINE FOR ALL OCCASIONS.
Many are familiar with this white grape under its synonym, MllerThurgau, which for decades was thought to be a crossing of Riesling
and Silvaner hence the term Rivaner. Thanks to genetic analysis we
now know that when Prof. Dr. Mller of the Swiss canton Thurgau
bred his namesake in the Rheingau in 1882, he actually crossed Riesling and Gutedel. Rivaner ripens early, is not fussy about site or soil,
and consistently yields good quantity. As such, it is widespread throughout German wine country, above all in the central regions along the
Mosel and Rhine valleys and in Baden. It is the primary variety in the
Franken, Saale-Unstrut and Sachsen regions, where the continental
climate puts late-ripening varieties at risk.
In general the wines are flowery, with a light Muscat tone, and not
too acidic easy on the palate and best enjoyed while young. They
are primarily refreshing wines for everyday drinking and casual gettogethers. Rivaner usually denotes a drier, more food-compatible style
than Mller-Thurgau, that goes well with herbed foods, salads and
vegetables, such as asparagus.
SILVANER
A TRADITIONAL VARIETY STILL IN VOGUE.
This ancient, traditional white variety was once the most widely planted grape
of Germany. Over the years it has been nudged out of this position by increased
plantings of Riesling and Rivaner. Nevertheless, Germany is still known for earthy
Silvaners from Franken; sleek Silvaners from Rheinhessen, the Nahe and SaaleUnstrut; and powerful, full-bodied Silvaners from the Pfalz and the Kaisterstuhl
district of Baden.
The grape probably originated in the
Danube River Valley or Transylvania;
the name derives from the Latin silva,
meaning forest.
Silvaner wines are fairly neutral in bouquet and flavor, with a fine-fruity acidity
that is less pronounced than that of
Riesling. It is a versatile variety that
yields simple, juicy quaffing wines as
well as harmonious, mouth-filling wines
that are excellent with fish, poultry,
pork, veal and the springtime favorite,
asparagus. In general, the wines are
best consumed within two years of the
harvest. Auslese-type Silvaners are the
exception; these highly prized rarities
merit cellaring.
GRAUBURGUNDER
A POWERFUL PINOT.
Known as Pinot Gris in France and Pinot Grigio in Italy,
Grauburgunder is also synonymous with Rulnder, a name
derived from an early proponent of the variety, a merchant
from Speyer named Johann Ruland. It is grown in the Pfalz
and neighboring Rheinhessen, and is a traditional variety in
Sachsen and Hessische Bergstrasse; yet by far, the most plantings are in Baden.
Today, Rulnder denotes the richer, fuller-bodied, more fragrant and sweeter-style wines made from this grape, while
the sleeker, drier and more food-compatible versions occasionally aged in small oak (barrique) casks are labeled Grauburgunder. Regardless of name, it is a powerful, mouth-filling
white wine, with a relatively round acidity. Its bouquet hints
of fresh butter or nuts or a spectrum of fruits (pineapple,
citrus, dried fruit), with a vegetal undertone. Grauburgunder
is substantial enough to pair with full-flavored foods, such as
saltwater fish, lamb and young game. Pungent cheese, such
as blue or Mnster, or desserts made with honey or almonds
are superb with a golden, ripe Rulnder.
WEISSBURGUNDER
AN ELEGANT DINNER PARTNER.
Aside from the fact that it is part of the Burgunder (Pinot)
family of grapes and a descendant of Sptburgunder and
Grauburgunder, little is known about the origin of this ancient
white variety. Weissburgunder (Pinot Blanc) has long been a
traditional variety in the easternmost regions, Saale-Unstrut
and Sachsen. In terms of vineyard area, Baden and the Pfalz
are the most important regions. Traditional, food-compatible
varietals are in vogue; as such, the number of Pinot plantings,
white and red, is increasing in all regions.
Weissburgunder wines are medium- to full-bodied, yet generally racier and less forward in aroma and taste than Grauburgunder. Its bouquet can be reminiscent of nuts, fresh
pineapple, apricots or citrus fruits. Elegant Weissburgunder
wines, with their refreshing acidity and fine fruitiness, are
excellent dinner partners. Drier styles go well with light
meats, poultry and seafood, while richer versions and/or those
aged in small oak (barrique) casks harmonize well with the
more intense flavors of lamb and young game.
GEWRZTRAMINER
THE SEDUCTIVE SCENT OF ROSES.
Named after the Tyrolean village of Tramin, this ancient variety has been grown along
the upper Rhine (in Baden, where it is also known as Clevner) and in the Pfalz for
centuries. "Gewrz literally means "spice and alludes to the pink-skinned grapes
spicy flavor and above all, its highly perfumed bouquet that is often compared with
the scent of roses. Gewrztraminer wines are rare specialties, not least because
yields are variable and never very high.
Food affinities range from game pts, to roast poultry served with aromatic
sauces or chutney, to spicy ragouts. Rich, sweet Gewrztraminer is delicious with
piquant cheese, such as Munster, or rich, blue-veined cheese.
SPTBURGUNDER
A CLASSIC FOR WINE LOVERS.
Wine lovers all agree that Sptburgunder (Pinot Noir) is truly a classic
among red wines. As the name implies, this ancient and noble variety
originated in Burgundy; it was introduced into Germany in the Middle
Ages. Today, it is the most important red variety in the Baden, Ahr and
Rheingau regions, and there are considerable plantings in the Pfalz,
Rheinhessen and Wrttemberg.
In all, it is Germanys finest and foremost red wine grape, yielding
mouth-filling, velvety smooth wines with a slightly sweet, fruity aroma
that hints of blackberries, cherries, strawberries or raspberries. Traditional German Sptburgunders are light- to medium-red, with a fruity,
rather than tannic, acidity. Parallel to this style are contemporary
versions of a more international character, i.e. with more color and
tannin, and often, the vanilla tone that is typical of wines aged in small
oak (barrique) casks. At the table, Sptburgunder pairs well with rich,
flavorful foods, such as elegant roasts and game. Sptburgunder Weissherbst, a ros, is a delicious alternative for light meats.
DORNFELDER
A DEEP RED TEMPTATION.
Dornfelders deep, red-violet color is enticing from the moment its poured. Its intense color is precisely why it was bred in 1955, for use as
a blending wine to add depth to the color of other red wines. Although
bred in Wrttemberg, where Germanys first viticultural school was
founded (1868) by a local vintner named Imanuel Dornfeld, most plantings are in the Pfalz and Rheinhessen. In the nineties, Dornfelder skyrocketed in popularity as a varietal in its own right and now numbers
among Germanys "top five grape varieties.
There are two distinctive styles of Dornfelder. The first focuses on the
intense fruit aromas (sour cherry, blackberry or black currant) and is
bottled and marketed while young, much like a Beaujolais Nouveau.
Other winemakers ferment and/or age Dornfelder in large or small (barrique) casks, and focus more on the tannins and structure of the wine.
These full-bodied versions, with more substance and depth, are excellent with hearty roasts, game and flavorful cheese; a young, fruity Dornfelder served slightly chilled is a great picnic wine.
PORTUGIESER
A CHARMING PLEASURE.
Probably a native of Austria or Hungary not, as the name
implies, Portugal this red varietal came to Germany in the
19th century and rapidly replaced numerous older varietals. A hearty, prolific bearer that ripens fairly early and
can thrive practically anywhere, it is a significant variety
in the Pfalz, Rheinhessen and Ahr regions, where it is consumed with gusto as a quaffing wine in local wine pubs.
For the most part, Portugieser wines are light red in color,
low in acidity and have a faint, berry-like bouquet. They are charming, everyday wines
meant to be enjoyed in the freshness of youth. The ros version, known as Portugieser Weissherbst, is equally popular with those who prefer light, uncomplicated
wines. While pleasant on its own, served with soft, chewy pretzels or with bread
and whipped cheese dips, Portugieser is also well-suited to accompany platters of
cold cuts and cheese, delicately seasoned roasts and stir-fried dishes.
TROLLINGER
WRTTEMBERGS FAVORITE.
Trollinger is widespread in Wrttemberg, or Swabia, and in Italys South Tyrol. Its
name is said to have derived from "Tirolinger and its origin is either South Tyrol or
neighboring Trentino, where it is known as Vernatsch or Schiava. The Romans brought
it over the Alps into Germany, initially to the Bergstrasse and the Pfalz. By the middle
of the 17th century, it was also at home in Wrttemberg, where it is still regarded
as the "national drink of Swabia served everywhere in the "Viertele, a local round
glass with a handle that holds a "Viertel (quarter) liter of wine.
These unpretentious red wines are light and fruity, crisp in acidity, and reminiscent
of wild cherries or red currants on the nose. In terms of color, light red is typical;
ruby red in better years. Trollinger-Lemberger blends are quite popular and somewhat deeper in color. The wines are very agreeable on their own or enjoyable with
simple fare, e.g. platters of cheese and sausage, as well as light meats or stir-fried
dishes.
LEMBERGER
A RED WINE SPECIALTY.
The red varietal Lemberger, or Blauer Limberger, probably originated in the lower Danube
River Valley, where it has been known as Blaufrnkisch since the 18th century. Some 1,300
hectares (3,000 acres) are cultivated in Germany, primarily in Wrttemberg. The wines are
rich in fruit, acid and tannin, with a bouquet ranging from berry-like to vegetal, such as green
bell pepper. Young, fruity Lemberger is often blended with another local red, Trollinger, to
make an uncomplicated wine for early drinking. Riper qualities (Sptlese or Auslese) yield
wines that are almost Mediterranean in character with more volume and color and a long
finish. These benefit from bottle aging, particularly those aged in small oak (barrique) casks,
and rank in the premium quality sector.
Lighter versions are ideal with platters of cheese and/or cold cuts as well as BBQ favorites. More powerful, tannic Lemberger wines are great with pts and full-flavored foods,
such as roasts, game, and pungent cheese (blue, brined, Alpine).
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AHR
MITTELRHEIN
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SAARFrankfurt
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RUWER NAHE
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13
land, Riesling in Ortenau, or Silvaner in the Kaiserstuhl. Mller-Thurgau is the leading white varietal
everywhere. The "Burgunder (Pinot) family, however,
thrives throughout most of the region: delicate Auxerrois; food-compatible Weissburgunder (Pinot Blanc)
and Grauburgunder (Pinot Gris) the richer, milder
versions of the latter are labeled with the synonym
Rulnder; and Chardonnay, which hails from Burgundy
but is not a true Pinot variety.
Sptburgunder (Pinot Noir) and one of its mutations,
Schwarzriesling (Pinot Meunier), are the most widely
planted red wine grapes. The former yields powerful,
full-bodied wines, often aged in barrique casks, while
Schwarzriesling, also known as Mllerrebe, tends to
be less voluminous. Badens fine-fruity ros wines,
such as Sptburgunder Weissherbst, and the specialty
Badisch Rotgold, made from Sptburgunder and Grauburgunder grapes that are pressed together, are also
quite popular.
DISTINCTIVELY DIFFERENT.
FRANKEN
BOCKSBEUTEL AND BAROQUE.
Franken, the hilly region east of Frankfurt, lies between the Spessart Hills and the Steigerwald (Steiger
Forest). Most of the vineyards follow the zig-zag
of the Main River through a countryside rich in art
treasures, from simple wayside shrines and chapels
to churches and palaces, often within the towered
gates of medieval wine villages. Wrzburg, the wine
and cultural center of Franken, abounds with architectural gems. Here, and throughout the region, you
can marvel at masterpieces by the Gothic sculptor
Tilmann Riemenschneider and the Baroque architect
Balthasar Neumann.
Using Wrzburg as a hub, it is easy to discover
Frankens wine country through a number of circular
tours via the so-called Bocksbeutel Route, named
HESSISCHE BERGSTRASSE
GERMANYS SPRING GARDEN.
The old Roman trade route strata montana (mountain
road) runs parallel to the Rhine in the foothills of the
Odenwald (Oden Forest). It extends some 70 km (45
miles) from Darmstadt to Wiesloch, south of Heidelberg. There is an "island of vines near Gross-Umstadt
(east of Darmstadt), but the heart of the small region
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MITTELRHEIN
THE ROMANTIC RHINE.
The Mittelrhein is the spectacular stretch of the Rhine
River between Bonn and Bingen known as the Rhine
Gorge. Here the river has carved its course through
the stone hills to form a steep, narrow valley with a
microclimate in which vines have thrived since Roman
times. On both sides of the river, in addition to the
routes that run parallel with it, motorists and cyclists
can enjoy the scenery from the heights via the Rheingoldstrasse or the Loreley-Burgenstrasse; hiking
enthusiasts can follow the Rhein-Wein-Wanderweg or
the Weinwanderweg trails.
Steeped in legend (the Loreley, the Nibelungs), the
Mittelrhein has long been a source of inspiration to
artists, poets and composers, such as William Turner
(misty Rhine sunsets), Goethe (Feast of St. Roche),
Lord Byron (Childe Harolds Pilgrimage), Mark Twain
(A Tramp Abroad), Richard Wagner (Der Ring des
RIESLING COUNTRY.
Nibelungen) and Clemens Brentano (Legend of Loreley). The best-known lyrics stem from Heinrich Heine,
whose "Song of Loreley is played aboard Rhine
steamers as they approach the slate cliff where the
sirens lovely singing lured sailors to their death. The
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MOSEL-SAAR-RUWER
THE LEGACY OF THE ROMANS.
The valleys of the Mosel River and its tributaries, the
Saar and the Ruwer (pronounced ROO-vair), are the
setting for some of Germanys most beautiful and
romantic wine country. From Perl, at the "threecountry corner of France, Luxembourg and Germany,
the Mosel flows for 242 km (145 miles) to join the
Rhine at Koblenz. The Saar and the Ruwer rivers flow
into the Mosel near the ancient town of Trier. Vines
and forests carpet the steep slopes formed when the
Mosel cut a gorge through the Hunsrck and Eifel hills.
Spectacular loops mark the sites where the slate has
resisted the power of the river.
The Mosel Weinstrasse (Mosel Wine Road) runs parallel to the river and passes through dozens of wine
villages with world-renowned vineyards, such as the
Sonnenuhr (sun dial) sites of Zeltingen, Wehlen and
Brauneberg; the Doctor in Bernkastel; and Goldtrpfchen in Piesport. Hikers can enjoy breathtaking
panoramas from the heights of the Moselhhenweg
trails on both sides of the Mosel. Or savor the
landscape and its wines on a leisurely river cruise.
For an overview of the regions wines, stop in Bernkastel-Kues to visit the tasting room in the regional
cooperative winery or in the historic Cusanusstift next
to the wine museum. The winemakers and chefs of the
Terrassenmosel (terraced sites between Zell and
Koblenz) are an insiders tip worth discovering. They
host festive wine and food events nearly all year
round.
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A WEALTH OF DIVERSITY.
CHEERS!
THE PFALZ.
Not only grapes, but also figs, lemons, sweet chestnuts and almonds thrive in this exceptionally warm,
sunny climate. Pflzer hospitality is just as inviting.
These people are legendary for their ability to "eat,
drink and be merry. It is not surprising that the worlds largest wine festival, Bad Drkheims Wurstmarkt
(mid-September), is held in the Pfalz. Other large celebrations include the colorful harvest festival in Neustadt (October), featuring a parade and the coronation
of the German wine queen, and "wine days in Landau
CONTRAST:
FROM CLASSIC TO CONTEMPORARY.
In terms of size, the Pfalz is Germanys second largest wine region, with 23,357 ha (57,715 acres) of
vines. In a region of this size there is a wide range of
soil types. Loam is prevalent, often in a mixture with
loess, chalk, clay, colored sandstone or sand. Riesling
is the leading grape variety. It brings forth wines of
great substance, rounder and fuller-bodied than their
Mosel counterparts, with a fragrance and acidity more
reminiscent of peaches or apricots than green apples.
Mller-Thurgau, Kerner, Silvaner, Weissburgunder
(Pinot Blanc), Grauburgunder (Pinot Gris) and Scheurebe are also important white varieties. Slightly more
than a third of the wines are red, from the new crossing Dornfelder as well as the traditional varieties Portugieser and Sptburgunder (Pinot Noir). Smaller
quantities of many other white and red varieties are
grown here, including the ubiquitous Cabernet Sauvignon and Chardonnay.
19
RHEINGAU RIESLING.
RHEINGAU CULTURE AND VITICULTURE.
20
SAALE-UNSTRUT
A MILLINNEUM OF VITICULTURE.
Vines have lined the slopes of the Saale and Unstrut
river valleys for ten centuries. Saale-Unstrut is Germanys northernmost wine-growing region, the heart
of which straddles the 51st degree of latitude between
Leipzig and Weimar. It is a gentle landscape of hills
ringed by forests, poplar groves and broad plateaus.
Vineyards and orchards are scattered on the slopes
of shell-limestone, often terraced with dry stone walls,
while corn and wheat fields dominate the flatter
expanses. Much of the region lies within the SaaleUnstrut-Triasland nature park, a haven for rare fauna
and flora.
Freyburg, Naumburg and Bad Ksen are the main wine
centers and host the largest festivals. To visit them
and take in the smaller wine villages, travel on the
Weinstrasse (wine road). It follows the Unstrut from
Nebra to Grossjena, then continues westward along
the banks of the Saale and the Ilm River to Bad Sulza.
Sections of the route are identical with the Strasse
der Romanik (the Romanesque Road), with signposts
to historical castles, monasteries and churches. The
Radwanderweg (bicycle trail) along the rivers banks,
the Wanderweg (hiking trail) through the vineyards,
as well as trips by boat and train are pleasant alternatives to driving.
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SACHSEN
"SIMPLY STRONG.
Sachsens slogan, "simply strong, alludes to the
powerful Saxon dynasty and the legendary August the
Strong (1670-1733), who ruled when viticulture was
in its heyday. Today, Sachsen is Germanys smallest
and easternmost wine-growing region, nestled in the
Elbe River basin some 200 km (125 miles) southeast
of Berlin and 150 km (95 miles) northwest of Prague.
The Schsische Weinstrasse (Saxon Wine Road), the
Elbe-Radweg (bicycle path) and the Weisse Flotte, the
worlds oldest (1836) fleet of paddlewheel steamboats, cover the length of wine country as they follow
the course of the river from Pirna, south of Dresden,
to Diesbar-Seusslitz, north of Meissen. Along this
route, a mere 55 km (34 miles), there are countless
art and architectural treasures to admire, from
ancient fortresses to sumptuous palaces surrounded
by elaborate parks or gardens. These were financed
by revenues from Saxons wine and the silver of the
Erzgebirge (Ore Mountains), and from 1710, the
"white gold produced in Meissens renowned porcelain manufactory.
22
WRTTEMBERG
HOSPITALITY SWABIAN STYLE.
Wrttemberg is a rural area of considerable natural
beauty between the foothills of the Swabian Jura and
the Tauber River Valley. Stuttgart and Heilbronn are
the regions major cities; both are rich in history and
culture. But it is in the countryside and villages which
line the valleys of the Neckar River and its tributaries
that the character of Wrttemberg really comes alive.
Shell-limestone, keuper (colored marl) and loess-loam
are the main soil types. Particularly scenic are the
stone-terraced vineyards overlooking the Neckar as
it loops between Besigheim and Mundelsheim. These
so-called Felsengrten (cliff gardens) give a glimpse
of how vineyards throughout the region looked prior
to being modernized. Wrttembergs wine villages are
scattered amidst fields and forests. To discover them
requires considerable criss-crossing, but the Schwbische Weinstrasse (auto route) and the signposted
Radweg (bicycle trail) do an admirable job as they
wind from Weikersheim to Metzingen.
23
GERMAN WINES
A PURE PLEASURE...NATURALLY.
INTEGRATED VITICULTURE.
Integrated viticulture embraces preventive and
remedial measures that minimize damage to the
environment. It is the responsibility of all German
wine-growing enterprises to manage their vineyards
in an ecologically-conscious manner. This includes,
for example, the timely and proper use of plant protection products based on the intensity of infestation
(disease) or attacks (pests) and damage threshold,
as well as the application of ecologically-friendly
fertilizer only after soil analysis and according to the
motto "as little as possible, as much as necessary.
Wine is one of natures greatest gifts. Man has cultivated vines for thousands of years, yet to this day,
it is nature that determines the outcome of every
vintage. And the scope of its influence extends far
beyond that of weather conditions related to the sun,
wind and rain.
Wine grapes are part of a sensitive ecosystem, in
which even relatively minor changes can result in
damage and/or long-term changes. For this reason, it
is important to maintain and nurture the natural
flora and fauna indigenous to vineyards. It is in every
wine-growers own interest to protect the fragile
ecosystem so that his or her vines are able to yield
crops of optimal quality and size for many decades.
A TRADITION OF
ENVIRONMENTAL PROTECTION.
Environmentally-friendly viticulture is virtually a
tradition in Gemany. Its pioneering efforts in this
field have made Germany a role model within
Europe. Local wine-growers and authorities have long
practiced ecologically-oriented viticulture according to
the highest standards. Thus, it comes as no surprise
that wine lovers are increasingly buying and enjoying
wines produced in harmony with nature. All German
wine-growers are legally obligated to treat the environment with care. In addition, there are numerous
organizations that prescribe even stricter guidelines
for their members. Here is a rsum of some of the
most important concepts.
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CONTROLLED, ENVIRONMENTALLY
SOUND VITICULTURE.
The goal of this type of viticulture is to foster greater
harmony between wine-growing and nature. On the
part of the grower, this requires a high level of
professional competence where viticulture and the
natural environment are concerned. The system is
sbased on using only plant protective products that
are not harmful to beneficial creatures; using fertilizer only as needed; and
using natural green cover
to provide a habitat for a
wealth of flora and fauna.
Specially approved herbicides or insecticides are
permitted only if deemed
necessary. The members of
the associations devoted
to "controlled, environmentally sound viticulture voluntarily adhere to these
stricter regulations, that have been developed and
are controlled by viticultural advisory centers in
conjunction with individual growers.
ECOLOGICAL VITICULTURE.
By the mid-1980s many German wine-growers were
committed to the holistic approach of ecological viticulture. Today, they adhere mto the officially controlled regulations prescribed
by
European
Union
decree
no. 2092/92 on "ecological agriculture
issued in 1991. Among the key provisions
are: to improve soil fertility through
green cover to provide optimal conditions
for the flora and fauna that are natural
enemies of harmful pests, and to use only
a balanced amount of organic fertilizer
when needed; herbicides are forbidden.
Powdered stone meal and plant extracts
can be used to support the natural
resistance of vines to mildew. Limited
amounts of preparations containing
sulfur or copper are permitted if deemed
necessary to improve resistance. Only biological and
biotechnical products are permitted to combat pests.
The following organizations mentioned on labels or
wine lists denote ecological wine-growers: ECOVIN,
Naturland, Bioland, Demeter and Ga.
ENJOY...NATURALLY.
Ecology and pleasure are perfect partners when it
comes to wine. After all, wine is a product of nature
and the healthier our natural environment, the more
healthful and more enjoyable the wine. Taste is
the final arbiter of quality.
25
THE HARVEST
TIMING IS CRUCIAL.
26
A MATTER OF STYLE.
RIPENESS A SIGN OF QUALITY.
Whether "light and lively or "rich and concentrated,
the character of the finished wine is related to the
ripeness of the grapes at harvest. Wines made from
riper and very ripe grapes have more depth and
substance in terms of aroma, bouquet and body, as
well as greater aging potential. The ripeness level is
indicated on the label by the quality category.
27
DESIGNATIONS OF DISTINCTION.
Kabinett:
Elegant wines made from fully ripened grapes. Generally, the lightest of
the Prdikat wines.
Sptlese:
Literally, late harvest. Made from very
ripe grapes, these wines are deeper
in aroma and flavor, and fullerbodied, than Kabinett.
Auslese:
Noble wines, intense in bouquet and
taste, made from even riper grapes,
selected in bunches.
Beerenauslese (BA): Rare and exquisite wines with the
unmistakable honey-like aroma of
Botrytis ("noble rot). Made from
overripe berries, individually selected
by hand.
Eiswein:
Made from grapes of BA quality,
harvested and pressed while frozen.
Truly unique wines with a remarkable
concentration of fruity acidity and
sweetness.
Trockenbeerenauslese (TBA): The crowning achievement of German viticulture. A lusciously sweet wine made from individual berries shrivelled almost to
raisins.
28
THE LABEL
THE KEY TO A WINES PROFILE.
2002
DLG-BUNDESPRMIERUNG
DLG-BUNDESPRMIERUNG
2002
DLG-BUNDESPRMIERUNG
DLG-BUNDESPRMIERUNG
2002
2002
ENLIGHTENING COMBINATIONS.
The descriptive terms explained above for QbA and
QmP wines refer to varying degrees of ripeness at
harvest primarily determined in the vineyard, by
Mother Nature. The riper the grapes, the more intense
or concentrated the wine. With the exception of
Classic and Selection, which are always drier-style
varietals, and the last three Prdikats (BA, Eiswein,
TBA), which are lusciously sweet dessert wines, the
ripeness (quality) designations do not provide information about the style of the wine.
Whether a wine is dry, off-dry or sweet to the taste
is primarily determined in the cellar, by the winemaker. The descriptive terms for style trocken (dry)
or halbtrocken (off-dry) are qualifiers, used in conjunction with the ripeness designations. Both trocken
and halbtrocken wines can be made in ripeness
categories from QbA through Auslese. In other words,
increasing levels of ripeness from QbA through Auslese (= concentration, intensity) do not mean increasing levels of sweetness. A QbA trocken or Kabinett
trocken is a dry wine vinified from fully ripened
grapes (good aroma and flavor), while a Sptlese
trocken is a dry wine vinified from very ripe grapes
(more aroma and flavor).
If neither trocken nor halbtrocken (or Classic or
Selection) is indicated on a label or wine list, expect
a wine with perceptible sweetness.
A SAMPLE LABEL.
8 Wines bottled and produced by the grower or a
cooperative of growers (Winzergenossenschaft)
may be labelled Erzeugerabfllung. Estates and
individual growers can use Gutsabfllung as an alternative. Estates located in a historical castle can
use Schlossabfllung. Other wineries and bottlers
are identified as Abfller. The business address
of all bottlers (growers, estates, cooperatives,
wineries) must appear on the label.
WEINGUT
HANS WINZER
D-12345 WINZERDORF
2 2000
3 RIESLING KABINETT
5 HALBTROCKEN
6 WINZERDORFER REBBERG
7 RHEINGAU
10
alc 11,5% vol
GUTSABFLLUNG
QUALITTSWEIN MIT PRDIKAT
9 A.P. NR. 12 345 678 01
PRODUCE OF GERMANY
11
e 750ml
29
DESIGNATIONS OF DISTINCTION.
TOP-CLASS QUALITY.
DRY IN STYLE.
SIMPLIFIED LABELS.
SHOPPING FOR
GERMAN WINE WAS
NEVER EASIER.
Classic wines enable everyone to easily find uncomplicated, dry varietal wines for
everyday enjoyment reliable taste and quality at an
affordable price.
TASTE DRY.
TASTE STYLE.
Vintage 2000 marked the
advent of Classic a term
meant to simplify matters
for consumers. Winemakers
in all 13 German wine-growing regions can produce
Classic wines, provided the
wines are above average in
quality, harmoniously dry in
taste, and made from one of
the classic grape varieties,
such as Riesling, Silvaner or
Sptburgunder. The concept
is designed to impart a clear
profile regarding a wines
quality and taste only
wines that meet these criteria can be labeled Classic.
30
"Omnia praeclara rara all that is excellent is rare. The great Ciceros words of
wisdom could have served as the inspiration for one of German wine-growers most
ambitious plans: to produce wines comparable with the best dry wines of the world.
With vintage 2000 a new generation of top-class, dry German wines was born.
These wines represent a standard that only a select few will reach. As such, the
designation for these wines is at once a mark of distinction: Selection. They are
distinctive wines that embody the perfect pleasure of wine.
EXCELLENT
GERMAN WINES.
Regardless of whats on
the menu, Classic wines
are perfect partners with
food every season of the
year.
SELECTED GRAPES
FOR PERFECT
PLEASURE.
Only selected, traditional
grape varieties can meet the
high standards of a Selection
wine. Excellent Rieslings and
outstanding members of the
Burgunder (Pinot) family red
and white are among the
grapes of choice. However,
each wine-growing region has
determined which of its traditional varieties are suitable
and permitted for local production. The long, slow ripening period of the grapes
ensures that the finished wine
is a perfect pleasure. All of the
experience and tradition of
regional winemaking is reflected in a Selection wine.
31
FROM WINE
TO SPARKLING WINE.
Strictly speaking, sparkling and still wine are
variations on a theme. Both are products of the
grape. A second fermentation gives a still wine
its sparkle. But first things first. One or more
base wines are selected, preferably those that
are perfectly clean, with a healthy acidity and an
elegant, racy character. Winzersekt, for example,
is a sparkling wine made from a single varietal
rather than a cuve of several varieties. Thats it
32
EVOCATIVE.
33
EPICUREAN DELIGHTS.
Grapes are the source of an incredibly diverse number of products in addition to wine and sparkling wine.
The finest are handcrafted specialties available in limited quantities, and often bear the name of the
grape variety used. They are sold at wine estates,
gourmet delis and fine restaurants.
BRANDIES.
The art of distilling dates from the days of Frederick
Barbarossa (12th century). Initially, spirits were used
for medicinal purposes, as an aqua vitae the "water
of life and later, as a pleasant stimulant.
HEFEBRAND, or Weinhefe(brand), is a brandy distilled from the lees, the yeast-rich sediment that remains
after grape juice has fermented into wine. It is rounder, softer and fuller-bodied than Trester, and has a
more pronounced vinous flavor and bouquet. The
minimum alcohol content is 38% by volume.
34
A SEASONAL SPECIALTY.
FEDERWEISSER is grape juice in the process of
fermenting. As such, it is only available at harvest time
and in, or near, the wine-growing regions. The name
refers to the milky-white color it takes on as the
activated yeast converts the natural sugar in the juice
into alcohol and carbon dioxide some say it looks
like " little floating white feathers. In the early stage
of fermentation, Federweisser is fairly sweet; as
fermentation progresses, it becomes drier in taste, not
unlike hard cider. It is rich in vitamins B1 and B2, but
acts as a purgative if consumed in large quantities. It
is delicious served with the autumn specialties
Zwiebelkuchen (onion quiche) and gerstete Kastanien
(roasted chestnuts).
35
The intensity of a grape varietys taste is also a factor to consider when selecting
a wine.
Subtle
Spicy
Silvaner
Trollinger
Portugieser
Rivaner
Weissburgunder
Grauburgunder
Kerner
Lemberger
Dornfelder
Scheurebe
Rulander
Gewztraminer
Riesling
Sptburgunder
Matching wines and foods that are similar in character creates a balanced, overall harmony that adds excitement to the taste of both. Wine can also serve as
a counterbalance: a crisp wine cuts through fats and
strong flavors to help refresh the palate; a wine rich
in fruit flavor complements the spiciness of curries
and highly-seasoned dishes; a sweet wine served with
savory cheese offers a delicious contrast of flavors.
36
37
HEALTHFUL EFFECTS.
The alcohol and phenols in wine can help reduce the
risk of heart attack and stroke. Alcohol reduces the
amount of the coagulent fibrinogen in the blood, which
promotes blood clots, and increases fibrinolysin, which
helps dissolve clots and thus improves blood flow.
Alcohol can also alter cholesterol levels: it increases
HDL, which improves cholesterol metabolism and
thus helps prevent arteriosclerosis and slightly sinks
"bad LDL, which promotes cholesterol deposits. Wine
phenols are effective antioxidants, i.e. they protect
against damaging, aggressive oxygen reactions and
thus, help prevent damage to blood vessels as well
as reduce the oxidation of LDL.
WINE DRINKERS
LIVE LONGER.
Moderate wine consumption fosters good health. Long-term
studies show that wine drinkers live longer than teetotalers and
those who consume other alcoholic beverages. It is the quantity
that counts. This varies from person to person, but in general,
there is little risk of negative health effects for women who
consume one to two glasses (ca. 20 grams alcohol) and men who
consume two to three glasses (ca. 30 grams alcohol) of wine daily
equivalent to sharing a bottle of wine during a meal or over the
course of an evening.
DONT DRINK AND DRIVE.
For more information on the subject of wine and
health, contact the Deutsche Weinakademie (see back cover), an
organization that promotes the healthful benefitis of moderate
wine consumption, supports scientific research on the subject, and
publicizes the latest findings.
Wine relaxes, has a positive effect on the gastrointestinal tract and increases the subjective feeling of
well-being. Its not for nothing that the Italians call
wine "the milk of the aged.
38
39
TASTING WINE
PRACTICE MAKES PERFECT.
40
41
PRAXISTIPPS FR GENIESSER.
THE ANTICIPATION
OF PLEASURE.
Storing wine is it possible without
a cellar? Which wines are suitable for
storage? When does a wine reach
its peak? This brochure offers some
helpful hints that answer these and
many other questions.
42
TODAYS PURCHASE
TOMORROWS PLEASURE.
43
QUICK REFERENCE.
PRONUNCIATION GUIDELINES.
APPELLATION OF ORIGIN.
Einzellage
Grosslage
Bereich
bestimmtes Anbaugebiet (bA)
Ahr
Baden
Franken
Hessische Bergstrasse
Mittelrhein
Mosel-Saar-Ruwer
Nahe
Pfalz
Rheingau
Rheinhessen
Saale-Unstrut
Sachsen
Wrttemberg
ine-tsl-lah-geh [ine=vine]
gross-lah-geh
beh-rike
beh-shtim-tess ahn-bough-geh-beet
are
bah-dn
frahn-kn
hess-ish-eh bearg-shtrah-seh
mit-tl-rhine
mo-zl zahr roo-vair [ahr=are] [oo=moon]
nah-heh
pfaults
rhine-gow [ow=cow]
rhine-hessn
zahl-leh oon-shtroot [oo=moon]
zahk-sn
vyurt-tem-bearg
individual site
collective site
district
specified region
name of region
name of region
name of region
name of region
name of region
name of region
name of region
name of region
name of region
name of region
name of region
name of region
name of region
QUALITY CATEGORY.
Qualittswein
bestimmter
Anbaugebiete (QbA)
kvah-lee-tayts-vine
beh-shtimm-tair
ahn-bough-geh-beet-eh
made from:
ripe grapes
Qualittswein
mit Prdikat (QmP)
kvah-lee-tayts-vine
mit pray-dee-kaht
made from:
even riper grapes
Kabinett
Sptlese
Auslese
Beerenauslese (BA)
Eiswein
Trockenbeerenauslese (TBA)
kah-bee-net
shpate-lay-zeh
ouse-lay-zeh [ou=house]
bearn-ouse-lay-zeh [ou=house]
ice-vine
traw-kn- bearn-ouse-lay-zeh [ou=house]
GRAPE VARIETY.
44
white
Elbling
Gewrztraminer
Grauburgunder
el-bling
geh-vyurts-trah-mee-nair
grow-boor-goon-dair) [ow=cow] [oo=moon]
Gutedel
Kerner
Mller-Thurgau
goot-aidl
kair-nair
mew-lair toor-gow) [oo=moon] [ow=cow]
Riesling
reez-ling [g=sing]
Rivaner
Rulnder
ree-vah-nair
roo-len-dair [oo=moon]
Scheurebe
Silvaner
Weissburgunder
red
Dornfelder
Lemberger
Portugieser
shoy-ray-beh
zil-vah-nair
vice-boor-goon-dair [oo=moon]
dorn-fel-dair
lim-bear-gair
poor-tyou-gee-zair [g=go]
Sptburgunder
Trollinger
shpate-boor-goon-dair [oo=moon]
trawl-ling-air [g=sing]
White/Johannisberg/
Rhine Riesling
Mller-Thurgau
Grauburgunder
(denotes a drier, sleeker style)
named after Georg Scheu
Latin silva = forest
Pinot Blanc, Pinot Bianco
synonyms/origin
Blaufrnkisch
originated in Austria or
Hungary, not Portugal
Pinot Noir, Pinot Nero
Schiava, Vernatsch
STYLE.
trocken
traw-kn
feinherb
fine-hairp
halbtrocken
hahlp-traw-kn
lieblich
leep-lish
sss
zyoos [oo=moon]
edelsss
aidl-zyoos [oo=moon]
TYPE OF WINE..
Weisswein
Weissherbst
Rotwein
Sekt
vice-vine
vice-hairpst
wrote-vine
zeckt
white wine
ros wine
red wine
sparkling wine
synonyms/origins
Latin albus = white
German Wrz(e) = spice(s)
Rulnder (denotes a richer
style), Pinot Gris, Pinot Grigio
Chasselas, Fendant
named after Justinus Kerner
Rivaner (denotes a drier,
sleeker style); named after
Dr. Mller from Thurgau
45
QUICK REFERENCE.
GLOSSARY.
ABFLLER (op-fuel-lair)
Bottler: the guarantor of the contents in the bottle.
The name and business address of the bottler are
mandatory on labels. > Erzeugerabfllung, > Gutsabfllung, > Schlossabfllung, > Weinkellerei
AMTLICHE PRFUNGSNUMMER
(ahmt-lich-eh prew-foongs-noom-mair) [oo=moon]
Quality control number: indicates the wine has
passed the official analytical and sensory tests, i.e.
meets minimum standards, required for all QbA and
QmP wines. The number shows the year the wine
passed the test (final two digits). Since many wines
are bottled in the spring after the harvest, and then
sent to the quality control testing station, the final
two digits are not always identical with the vintage
on the label. The number is mandatory on labels.
Abbreviated "A.P.Nr.
BOCKSBEUTEL (bawks-boytl)
The flat, round-shaped bottle with a short neck that is
traditional in Franken.
46
GUTSABFLLUNG
(goots-op-fuel-loong) [oo=moon] [loong=sing]
Estate-bottled by an individual grower or estate.
The grapes must be sourced from the growers or
estates own vineyards and the wines must be produced and bottled in the growers or estates cellar. The
estate manager must be a certified oenologist, and the
vineyards must have been cultivated by the estate
since 1 January of the vintage year. Used primarily on
estate labels.
HOCK (hawk)
A generic term for white Rhine wine with between 18
and 45 g/l residual sugar (lieblich in style). It can be
a Tafelwein (table wine) from the table wine region
Rhein-Mosel/subregion Rhein or a QbA (quality wine)
from one of the following specified regions: Ahr,
Mittelrhein, Nahe, Rheingau, Rheinhessen, Hessische
Bergstrasse or Pfalz. The name derives from the Rheingau village of Hochheim.
ERZEUGERABFLLUNG
LAGE (lah-geh)
Vineyard site. An Einzellage is an individual site. A
Grosslage is a collection of neighboring individual sites
that share a similar geological and climatical makeup,
i.e. with the potential to yield wines bearing a family
resemblance.
CHAPTALIZATION
OECHSLE (erx-leh)
A scale for measuring grape sugar based on the
density of grape juice similar to other scales (e.g.
Balling, Baum, Brix) that measure must weight.
Expressed as degrees Oechsle, the must weight is an
indication of a grapes ripeness and a wines potential alcohol. The quality categories (based on ripeness)
are correlated to minimum starting must weights.
RESTZUCKER (rest-tsook-air) [oo=moon]
Residual sugar, i.e. the amount of sugar "left over (residual) after fermentation. If the yeast converts almost
all of the sugar in the grape juice into alcohol and CO2
the resulting wine is dry, with very little residual sugar.
However, certain conditions inhibit yeast performance when the wine reaches a high alcohol level
or the temperature is very low, for example, the yeast
"quits working before all of the sugar in the juice is
converted, and the wine has some residual sugar. It
can happen naturally or be induced through several
winemaking techniques (e.g. separating the wine from
the yeast). Residual sugar is expressed in grams per
liter. Wines with a residual sugar content of 4 g/l or
less are bone dry; under the German wine law, 9 g/l
and 18 g/l are the maximum amounts of residual sugar
permitted for wines labeled trocken (dry) or halbtrocken (off-dry), respectively. Yet even wines with
more than 18 g/l residual sugar often taste dry if they
are rich in acidity or tannins.
SCHLOSSABFLLUNG
(shlaws-op-fuel-oong) [oo=moon] [loong=sing]
Estate-bottled by a wine estate located in a "Schloss
(castle) under historical preservation status. The
grapes must be sourced from the estates own
vine-yards and the wines must be produced and
bottled in the castles cellar.
47
QUICK REFERENCE.
STRAUSSWIRTSCHAFT
WINZERGENOSSENSCHAFT
(shtrous-veert-schahft) [ou=house]
A wine pub in a growers home, where, for a few
months of the year, he/she can sell his/her wines
(no others) and light food or snacks. Look for a
"Strauss (wreath) hung over the door, often with
a light bulb in the middle if lit, the pub is open.
"Besenwirtschaft is a synonym for these pubs in
Wrttemberg, where a "Besen (broomstick) hangs
over the door. This tradition dates from ca. 800, when
Charlemagne legalized this marketing method.
(vin-tsair-geh-naws-sen-schahft)
Wine-growers cooperative. By the last half of the 19th
century, many wine-growers were in dire straits due
to the political and socioeconomic changes following
the Napoleonic wars and at the dawn of the industrial revolution, cheap wine imports, and poor harvests.
These conditions gave rise to the cooperative movement, whereby growers formed associations in order
to improve the quality of their wine and their income.
The oldest legally-recognized German cooperative
was founded in Mayschoss (Ahr) in 1868. Today, cooperative members produce about one third of an average annual harvest and collectively own ca. 31,000
ha (76,600 acres) of vineyards. Often abbreviated WG.
VERBAND DEUTSCHER
PRDIKATSWEINGTER
(fair-bahnt doytch-air pray-dee-kahts-vine-gyootair) [oo=moon]
The Association of German Prdikat Wine Estates,
abbreviated VDP, is Germanys oldest wine-growers
association dedicated to producing and promoting topquality German wines. It was founded in 1910, by
renowned estates from the Mosel, Rheingau, Rheinhessen and Pfalz who sold their "Naturweine or
"natural (unchaptalized) wines the predecessors of
todays Pradikat wines exclusively at auction.
Membership today comprises some 200 quality-oriented wine estates from all 13 specified regions. They
have holdings in some of Germanys best vineyards,
cultivate traditional grape varieties, and voluntarily
adhere to vineyard and cellar regulations that are
more stringent than required by law. The packaging
(capsule, label) always includes the VDP logo, a
stylized eagle bearing a cluster of grapes.
> Erste Lage, > Erstes Gewchs, > Grosses Gewchs
WINZERSEKT (vin-tsair-zeckt)
A vintners vintage varietal sparkling wine produced
by the traditional method, known as mthode
champenoise in France and in Germany as "traditionelle or "klassische Flaschengrung. The grapes must
be sourced from the growers own vineyards (within
one specified region) and ripe enough to qualify for
the quality category QbA.
WEINKELLEREI (vine-kell-air-eye)
Winery, often a large commercial winery that buys
grapes and produces wine (or buys finished wine) from
growers, then bottles and markets it. The name and
business address of the Weinkellerei is mandatory on
labels. > Abfller
WEISSHERBST (vice-hairpst)
A ros QbA made from one (red) grape variety,
e.g. Sptburgunder Weissherbst.
WINZER (vin-tsair)
Wine-grower or vintner.
48
49