WSET Level 4 - D3 > Germany > Flashcards

Germany Flashcards

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1
Q

Describe key points in the German history (1830, quality of wines produced)

A
  • 1830s: introduction of new wine laws based on must weight of grapes
  • High volumes of inexpensive wines were produced that could reliably ripen
  • Vineyard area was restructured to make it more efficient (several smaller plots abandoned)
  • Increased focus on quality in the last 30 years (however, still dominated by bulk wine production)
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2
Q

What are the two extremes the German wine world is known for

A
  • Riesling (25% of vineyards)
  • Liebfraumilch
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3
Q

What is Liebfraumilch?

A
  • Germany as synonym for inexpensive, medium sweet wines
  • Often from Müller-Thurgau and Kerner
  • Accounted for 60% of German exports in the 1980s
  • Sales plummeted as consumers turned towards drier styles
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4
Q

What is the climate in Germany?

A

Cool continental

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5
Q

Describe the location of vineyards and the effect on grape growing

A
  • Located at 49-50° (the most northerly in the world)
  • Proximity to river Rhein (radiating heat, moderating temperature, extending the growing season)
  • Steep south-facing slopes of up to 70% gradient (max sun exposure)
  • Mostly low lying (below 200m)
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6
Q

What is the rainfall amount and pattern in Germany?

A
  • 500-800mm
  • Mostly during summer
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7
Q

What are the associated risks with rainfall?

A
  • Fungal disease
  • Dilution of grapes
  • Heavy storms
  • Hail
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8
Q

What German region is an exception in terms of growing envirovment and what is the difference?

A

Baden (warmer, drier, sunnier)

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9
Q

What favorable conditions are in autumn and winter and what are they good for?

A
  • Long and dry autumns (development of botrytis for Prädikatswein)
  • Very cold winters (major frost risk for production of ice wines)
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10
Q

What are the three main soil types?

A
  • Dark colored slate
  • Calcerous soils
  • Clay
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11
Q

Where is dark colored slate found and what are its benefits?

A
  • Mosel, Ahr
  • Retains heat and radiates during the night
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12
Q

Where is calcerous soil found and what varieties are grown on it?

A
  • Baden, Pfalz, Rheinhessen (Pinot Noir, Pinot Blanc, and Chardonnay)
  • Franken (Silvaner)
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13
Q

What grape variety is grown on clay soil?

A

Grauburgunder

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14
Q

What is the German area under vine and the total production (in hL)?

A
  • 100,000 ha under vine
  • 9mn hL
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15
Q

What are the max yields for Deutscher Wein/Landwein, Qualitätswein, and high-quality producers

A
  • 150 hL/ha for Deutscher Wein and Landwein
  • 105 hL/ha for Qualitätswein
  • Much lower for high-quality producers
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16
Q

How is the strong vintage variation reduced over recent years?

A
  • Better clonal selection
  • Summer pruning
  • Green harvesting
  • Hand harvesting
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17
Q

What was the traditional trellising system and what is used nowadays?

A
  • Traditionally: staked individually with canes tied at the top (now only on steepest vineyards as labor intensive)
  • Today: Mostly single or double Guyot with VSP OR Pendelbogen (form of replacement cane pruning)
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18
Q

How many vineyards are farmed organically or biodynamicly?

A
  • Germany not widely suited for organic or biodynamic viticulture (only 9% of vineyards are organic)
  • Growers have to spray regularly because of disease pressure (in steep vineyards in Mosel even by helicopter)
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19
Q

What are the disadvantages of steeper slopes?

A
  • No mechanization possible
  • In some cases so steep that workers and equipment have to be winched up the slope
  • Requires much more labor than flatter sites
  • Higher costs (only Riesling can command the higher prices)
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20
Q

What is an advantage and disadvantage (in Germany) of flatter land?

A
  • Advantage: Can be mechanized at a large scale
  • Disadvantage: Still higher costs compared to other countries
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21
Q

How has the planting ratio of white and black varieties changed compared to 1980s.

A
  • In 1980s: 90% white varieties
  • Now: 60% white varieties
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22
Q

What factors contributed to a significant improvement of German red wines?

A
  • Better vineyard management
  • Winemaking techniques
  • Increasing temperatures
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23
Q

What other varieties (besides Riesling and Pinot Noir) increased their plantings since 1990s?

A
  • Pinot Gris
  • Pinot Blanc
  • Chardonnay
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24
Q

What are the 7 most planted grape varieties in Germany? (order descending in vineyard area)

A
  • Riesling
  • Müller-Thurgau
  • Spätburgunder
  • Dornfelder
  • Grauburgunder
  • Weissburgunder
  • Silvaner
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25
What 5 other varieties are planted in Germany?
* Chardonnay * Portugieser * Schwarzriesling (Meunier) * Trollinger (Schiava) * Lemberger (Blaufränkisch)
26
What are the plantings and budding/Ripening time of Riesling?
* 23% of plantings * Late-budding, thick wood -> relatively frost resistant * Late-ripening -> may not ripen fully (therefore, plantings fell in 1970s & 80s, but increased again with more consistent ripening now)
27
Describe the Riesling variety's style: sweetness, acidity, intensity, aromas, ageing potential
* Dry to sweet * Retains high acidity even when fully ripe * Pronounced intensity * Flavors range from green to tropical * Aromas with age: toast, honeyed, and petrol-like aromas * Significant potential for ageing
28
What is Riesling susceptible to?
Botrytis
29
What is the ripening time of Müller-Thurgau compared to Riesling?
Earlier than Riesling
30
Is Müller-Thurgau low or high yielding?
High yields in almost any conditions
31
For what is Müller-Thurgau widely used?
For production of inexpensive blends (e.g., Liebfraumilch)
32
Describe the style of Müller-Thurgau (acidity, aromas, ageing potential)
* Lower acidity and structure than Riesling * Relatively simple aromatic * Made for early consumption
33
What are the plantings of Spätburgunder?
11.5%
34
Where is Spätburgunder mostly grown?
In warmer climates, esp. Baden
35
Is popularity of Spätburgunder increasing oder decreasing?
Rapid rise in popularity
36
What factors led to the production of high-quality, complex, and dry Spätburgunder? (with oak ageing)
* Better vineyard management * Higher quality clones * Canopy management * Perfect selection of harvest date (balance alcohol, acidity and ripeness of fruit and tannins)
37
What is the style of Dornfelder? (color, acidity, aromas)
* Deep color * High acidity * Fruity and floral notes
38
Describe the two styles of Dornfelder
* Easy drinking with often residual sugar * More complex style with ageing potential and higher focus on tannins and structure (oak)
39
In what two regions is Dornfelder the most grown black variety?
Rheinhessen and Pfalz
40
What is Silvaner's acidity and aromatic compared to Riesling?
Lower in acidity and less aromatic than Riesling
41
What is the typical/most common style of Silvaner? (quality, price, aromas)
* Simple, inexpensive wines * Aromas of green fruit to tropical
42
What is the style of Silvaner if yields are controlled (esp. in Franken)? (quality, sweetness, body, acidity, special aromas)
* High-quality * Dry * Medium-bodied * Medium to medium(+) acidity * Distinct earthy character
43
Where are the most plantings of Grau- and Weißburgunder?
* Rheinhessen * Pfalz * Baden
44
What is the typical style of Grauburgunder? (sweetness, acidity, body, aromas)
* Dry * Medium acidity * Medium body * Stone fruit, tropical fruit, and honey
45
What is a "Ruländer"?
A sweeter and full-bodied style of Grauburgunder
46
What is the typical style of Weißburgunder? (acidity, aromas)
* Medium (+) acidity * Delicate citrus and stone fruit aromas
47
Since when is Chardonnay allowed and are plantings high or low?
* 1990s * Still low plantings
48
What two regions are known for high-quality, often oaked Chardonnay wines?
* Southern Pfalz * Kaiserstuhl in Baden
49
What further black varieties produce mainly simple, fruity wines for early drinking?
* Portugieser * Schwarzriesling (Meunier) * Trollinger (Schiava) * Lemberger (Blaufränkisch) -> some higher-quality examples from lower-yielding sites
50
Why and by whom were German crosses created?
By the German wine institute to cope with the cool climate
51
What encouraged the development of German crosses and what are the pitfalls?
* Development was encouraged by German wine laws that require high yields and high must weight * Pitfall: Often show high levels of sugar without sufficient acidity or aromatics
52
What are the 4 most prominent German crosses?
* Müller-Thurgau (Rivaner) * Scheurebe * Kerner * Dornfelder
53
What is the typical style of Scheurebe? (acidity, body, intensity/aromas)
* Lower acidity than Riesling, but still ageworthy * Full body * Intense grapefruit and peach aromas
54
What is the typical style of Kerner? (quality, acidity, aromas)
* Good quality wines up to high Prädikat level * High acidity * Fruity and floral characteristics of Riesling
55
Is Germany rather known for bulk wine production or low-volume, high-quality?
* Bulk wine still accounts for a large proportion of production * There are many small estates producing low-volume high-quality wines
56
Is enrichment allowed?
Yes, but it is rare outside of bulk production
57
Is acidification or deacidification allowed?
Yes, but it is mostly used in bulk production
58
What type of vessels were traditionally used in winemaking?
* 1,000 L Fuder (Mosel) * 1,200 L Stück (along the Rhine)
59
What type of oak is mostly used?
* German oak (esp. from Pfalz) * Oak from central Europe
60
What are barriques (with French oak) used for?
* Mostly for red wines * Also for Grauburgunder, Weißburgunder, and Chardonnay
61
What are the advantages of stainless steel vessels?
* Easy cleaning * Temperature control * Does not introduce oxygen * Does not add any flavors * Extremely large vessels possible
62
* **What is "Süßreserve"?** * When and how was it used? * What are the requirements? * What are the pitfalls?
* In 1960s/70s: wines with residual sugar were initially fermented to dryness and then sweetened with Süssreserve * Often small portion of must is taken pre-fermentation, clarified, chilled, and protected with SO2 and then later added to the wine * Süssreserve must be produced from grapes of the same region and quality level * Thought to give less balanced wines, but large commercial wineries still use this process
63
What was sweetness in earlier days used for and where does the trend go?
* Sweetness was used to mask high acidity and bitterness from under-ripe grapes which is less and less needed * Since 1980s trend towards drier styles (even in Mosel)
64
For what wines can RCGM be used?
Only for Deutscher Wein
65
How are inexpensive red wines, meant for early consumption, produced?
* Thermovinification for quick extraction of color and flavor * Fermented off the skins for fruity and low tannin style * Typically, not in oak
66
How are high-quality red wines produced?
* Cold maceration * Whole-bunch fermentation * Maturation in oak
67
What is the share of Rosé wines in domestic sales?
11%
68
How are Rosé wines mostly produced and are there high quality examples?
* Mostly fermented at cool temperatures in stainless steel vats and soon released * Youthful and fruity * There is a small number of higher-priced rosés, some of which are aged in oak
69
What are the four general quality levels in German wine law (with increasing levels of must weight)?
* Deutscher Wein * Landwein * Qualitätswein * Prädikatswein
70
* **Describe Deutscher Wein** * Equivalent international category * Origin of grapes * Price * Alcohol level requirements * Style (Sweetness)
* Wine without geographical indication * Made exclusively from grapes grown in Germany * Inexpensive * Alcohol levels must be between 8.5 to 15% * Can be produced in any style
71
* **Describe Landwein** * Equivalent international category * Origin of grapes * Alcohol level requirements * Style (Sweetness)
* Equivalent to PGI wine * 85% must be from the region named on the label * Alcohol levels must be between 8.5 to 15% * In most regions, only trocken and halbtrocken allowed
72
What percentage of the German wine production is Deutscher Wein and Landwein?
4%
73
* **Describe Qualitätswein** * Equivalent international category * Origin of grapes * Alcohol level requirements * Style (Sweetness) * Enrichment allowed?
* PDO category * Grapes exclusively from one of the 13 designated quality wine regions * Min alcohol: 7% * Can be produced in any style * Enrichment is permitted
74
What is the typical quality of Qualitätswein? What is the exception?
* Represents the majority of easy-drinking, high-volume wines * Some high-quality examples following VDP’s lead and labelling their dry style wines as “Qualitätswein trocken”
75
How is the quality of Qualitätswein assured?
* Must undergo laboratory analysis and blind tasting prior to release * If passed, 10 to 12 digit “AP” (amtliche Prüfungsnummer) is provided (unique for each bottling)
76
* **Describe Prädikatswein** * Equivalent international category * Origin of grapes * Enrichment allowed?
* PDO category, but stricter regulations than Qualitätswein * Grapes exclusively from 1 of 40 “Bereiche”/districts (smaller than Anbaugebiete) * District does not have to be on the label, but Anbaugebiet has to * Enrichment not permitted
77
What is the production level of Prädikatswein compared to Qualitätswein?
Roughly half the production of Qualitätswein, in some vintages similar production levels
78
* **Describe Kabinett** * Must weight * Sweetness * Acidity * Body * Aromas (in case of Riesling)
* Lowest must weights for Prädikatswein * Dry to medium-sweet * Highest acidity * Lightest body * Riesling: green and citrus fruit
79
* **Describe Spätlese** * Concentration, fruit * Sweetness * Body * Aromas (in case of Riesling)
* Fully ripe grapes * Greater concentration, riper fruit * Dry to medium-sweet * Fuller body * Riesling: Stone fruit
80
What is the min alcohol level for Kabinett, Spätlese, and Auslese?
7% abv
81
What is the min alcohol level for Beerenauslese, Eiswein, and Trockenbeerenauslese?
5.5%
82
How can the balance and ageing potential of Auslese, BA, Eiswein, and TBA be described?
* Balance of sweetness(/fruit) and acidity * Long ageing potential
83
* **Describe Auslese** * Harvest * Botrytis * Sweetness * Aromas (in case of Riesling)
* Carefully selected extra-ripe grapes * Machine harvest possible * Some botrytis might add extra complexity * Dry to sweet * Riper aromas with often honey characteristics
84
* **Describe Beerenauslese (BA)** * Harvest * Botrytis * Aromas (in case of Riesling) * Fermentation speed * Yield, cost, quantity
* Hand harvested, individually selected berries * Typically, botrytis * Aromas of ripe, dried stone fruit * Slow fermentation due to high sugar levels * Very low yields and labor intensive * Only small quantities and only in suitable vintages
85
* **Describe Eiswein** * Must weight * Harvest and pressing * Risks * Scarcity, price
* Min must weight similar to BA * Grapes must be picked at -7°C or lower * Harvest usually anytime from November to February * Grapes must be pressed while still frozen * Often parts or sometimes the whole crop is lost to disease or predators * Rare and sells at premium prices
86
* **Describe Trockenbeerenauslese (TBA)** * Must weight * Botrytis * Fermentation speed * Scarcity, price
* Extremely high must weights * Botrytis is a must, shriveled, raisin-like grapes * Fermentation can take several months and will naturally stop * Most expensive wines in Germany, rarely more than 100 bottles
87
What does "Goldkapsel" indicate?
Wine with botrytis
88
As there is a trend towards drier styles, what term do producers use on the bottle instead of "halbtrocken"
Feinherb
89
Provide an example of why it is difficult for consumers to tell the quality levels of German wines
* Piesporter Goldtröpfchen -> Einzellage with high quality * Piesporter Michelsberg -> Großlage with inexpensive, lower-quality wines
90
What can be omitted on the label if the property is very well known
Village (e.g., Schloss Johannisberg)
91
What are the 4 geographical labelling terms from large to small (incl. the rough numbers)
* Anbaugebiete (13) * Bereiche (40) * Großlagen (≈ 170) * Einzellagen (≈ 2,700)
92
What wine categories are allowed to use Großlagen and Einzellagen on their labels?
Only Qualitäts- and Prädikatswein (e.g., Piesporter Goldtröpfchen)
93
* **What is Liebfraumilch?** * Trend since 1980s * Sweetness * Allowed varieties * Allowed regions
* Declined sharply since 1980s * Medium sweet white wine of Qualitätswein * At least 70% Riesling, Silvaner, Müller-Thurgau, and Kerner (in practice mostly Müller-Thurgau) * Grapes must come from Rheinhessen or Pfalz (mostly), Rheingau or Nahe (sometimes)
94
* What is VDP? * When was it founded? * How is it identified
* Verband Deutscher Prädikatsweingüter * Founded in 1910 with today ≈200 members * Identified by VDP logo: eagle bearing a bunch of grapes
95
For how much of vineyards, volume, and value do VDP members account?
* 5% of vineyards * 3% of volume * 7.5% of value
96
What is the VDP's most planted grape variety? (rough planting levels)
More than half of all vineyards are planted with Riesling
97
How much of VDP's production is exported?
25%
98
VDP: What are the regulations regarding grape growing and winemaking?
* Lower max yield * Higher min must weight * Predominantly traditional grape varieties
99
What wines are mostly produced from VDP members? What are their labeling requirements?
* Mostly dry white and red, but also sweet wines mostly from Mosel * Dry wines must be labeled Qualitätswein * Only sweet wines can be labeled with Prädikat levels
100
What is the VDP's 4-tier classification system? (not yet reflected in German wine law)
* VDP Gutswein * VDP Ortswein * VDP Erste Lage * VDP Grosse Lage
101
* **VDP Gutswein and VDP Ortswein** * What are they similar to? * What is their max yield?
* Similar to regional (Gutswein) or village (Ortswein) wines in Burgundy * Max yield: 75 hL/ha
102
* **VDP Erste Lage** * What is it similar to? * What is the quality level? * What is its max yield? * What are further requirements?
* Equivalent to Burgundy Premier Cru * Excellent quality wines with ageing potential * Only the best suited varieties for the parcel are allowed * Max yield: 60 hL/ha * Must be hand harvest and at least ripe enough for Spätlese * Village and vineyard must appear on the label
103
* **VDP Große Lage** * What is it similar to? * What is the quality level? * What is its max yield? * What are further requirements?
* Equivalent to Burgundy Grand Cru * Best parcels in the best vineyards * Outstanding quality and long ageing potential * Max yield: 50 hL/ha * Grape varieties even more restricted (mostly Riesling and Spätburgunder, other varieties may also be permitted)
104
How are dry VDP Große Lage wines labelled?
They are designated “Großes Gewächs”, but it is not allowed to be on the label, instead “GG” is used
105
In what regions are Riesling and Spätburgunder allowed for VDP Große Lage?
* Riesling: All Anbaugebiete * Spätburgunder: All Anbaugebiete, but Mosel and Nahe
106
When are VDP Große Lage white, red, and sweet wines allowed to be released?
* White: 1st September in the year following harvest * Red: Must spend at least 12 months ageing in oak and cannot be released until 1st September the year after that * Sweet: Released earliest on 1st May following harvest
107
What is the Rheingau Charta? (requirements and current state)
* Introduced in 1984 to promote dry wines from the best vineyards in Rheingau * Grapes must be hand harvested and exclusively from Riesling or Spätburgunder * Min must weight to Spätlese * Members now joined VDP and are allowed to label their Erstes Gewächs as GG
108
What is similar to current law in the revised German Wine Classification of 2021?
* Deutscher Wein * Landwein * Qualitätswein (50°-72° Oechsle) * Prädikatswein (70°-154° Oechsle)
109
What is new in the revised German Wine Classification of 2021?
* **The smaller the unit of origin, the higher the quality of the wine** * The new categories within Qualitätswein are Anbaugebiet, Region, Ortswein, Einzellage * Ortswein and Einzellage qualify for single vineyard wines * Single vineyard wines are split into Single Vineyard, Erstes Gewächs, Großes Gewächs
110
Describe Anbaugebiet in the revised German Wine Classification of 2021
* Lowest level of Qualitätswein * Grapes from one of 13 Anbaugebiete
111
Describe Region in the revised German Wine Classification of 2021
* Replaces Bereich and Grosslage from previous regulations * Region must be on the label
112
Describe Einzellage wines in the revised German Wine Classification of 2021
* Single vineyard * Dry or sweet * From a recommended grape variety * At least Kabinett quality
113
Describe the requirements for Erstes and Großes Gewächs in the revised German Wine Classification of 2021
* Grapes from a single vineyard or smaller parcel * Must be made from a single variety (min 85%) * Grapes must be picked selectively (by hand for Großes Gewächs) * Wines must be dry * Wines have to pass a sensory test by a tasting commission * Subject to specified release dates
114
What are the max yield and min alcohol for Erstes Gewächs in the revised German Wine Classification of 2021?
* Max yield: 60 hL/ha or 70 hL/ha on steep slopes * Min 11% abv
115
What are the max yield and min alcohol for Großes Gewächs in the revised German Wine Classification of 2021?
* Max yield: 50 hL/ha * Min 12% abv
116
How much of the production is exported?
10%
117
What are the top 5 export markets?
* USA * Netherlands * UK * Norway * Sweden
118
What two export markets are the best by value?
* USA * Norway
119
What two export markets buy rather inexpensive wines?
* UK * Netherlands
120
What is the aim of the promotional body "Deutsches Weininstitut"?
Seeks to promote quality and sales in domestic and export markets
121
Is the number of smaller growers increasing or decreasing?
Small growers are decreasing as flatter, valley sites are more planted for bulk wine production
122
How important are co-operatives in Germany?
* Many growers sell their grapes to merchant houses or co-operatives * Receive grapes from 30% of German vineyard area * Many are now quality-focused (e.g., Badischer Winzerkeller)
WSET Level 4 - D3
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