1
Q
Germany History and Business
A
- biggest Riesling producer (40% of WW production)
- range of styles (dry to luscious)
- reputation for quality riesling, but inexpensive wines too (Liebraumilch, Black Tower, Blue Nun)
- sincre Middle Ages (Schloss Johannisberg, Kloster Eberbach)
- export through River Rhine
- rapid deline in 17th century (Thirty Years War)
- new wine laws in 1830s
- wine schools –> technological advances in 20th century
- decline plylloxera and mildew, WW
- Flurbereinigung (consolidation of small vineyards)
- increased quality focus
- steep slopes, vintage variation –> production costs –> less growers
- winemaking by church, aristocratic families and charitable organisations, now new estate owners
- often via merchant houses (Weinkellerei) –> volume or coops (30%, quality focus)
- Germany is the 4th largest consumer of wine –> import
- Export by volume decreasing, but increasing by value (10% of total) –> USA, Netherlands and UK, Norway and Sweden
- promoted by Wines of Germany
2
Q
Climate in Germany
A
Latitude 49-50C –> marginal
Cool Continental
- necc: site selection
- Influences: rivers -
–> radiate heat, moderating
—> steep south facing slopes –> sun exposure
–> manrginal, planted at lower altitude (up to 200m)
- cold winters –> Eiswein
- spring frosts –> river location and planting on slopes
- rain 500-800mm mostly summer –> disease, dilution, hail
- long and dry autumns –> morning mists, natural sugars
- mountain ranges: Taunus, Haardt –> shelter from cold wind
Excpetion: Baden: drier, warmer, sunnier
3
Q
Soil in Germany
A
Variety
- slate (dark) –> retains heat and radiates it out at night (important in coolest regions Mosel and Ahr)
- calcareaous soils
–> fe Baden, Pfalz, Rheinhessen –> Spaetburgunder, Weissburgunder, Chardonnay
–> Franken: Silvaner
- Clay soils: Grauburgunder
–> Different flavours profiles on different soils
Steep slopes –> erosion, rocks and soil winched back up the slopes –> costs
4
Q
Vineyard Management in Germany
A
- vintage variations, risk of unripe grapes (but global warming –> less variation), better vineyard management (clonal selection, summer pruning, green harvesting hand harvest)
Yields:often lower than max allowed - Deutscher Wein 150 hl/ha
- Qualitaetswein 105 hl/ha
Necc: good canopy management –> max sun exposure, air circulation
Training:
- trad staked individually (canes tied at the top) –> labour
- now: single or double replacement cane pruning with VSP
- Pendelbogen (replacement can with canes arched in the trellis) –> flow of sap, more buds, increased yields
Spraying necc (often by helicopter) –> less organic
Steep slopes –> terraced vineyards (mechanisation tricky, small caterpillar tractors –> more accessibility)
5
Q
Grape Varieties in Germany
A
- Riesling
- Spaetburgunder (growth, better quality)
- Muller Thurgau (cross)
- Grauburgunder
- Dornfelder (cross, growth, better quality)
- Wesisburgunder
- Silvaner
- Chardonnay, some Merlot, Cab Sauv and Sauv Blanc
- Portugieser - simple, fruity
- Schwarzriesling (Pinot Meunier) - simple, fruity
- Trollinger (Schiava) - simple, fruity
- Lemberger (Blaufraenkisch) - simple, fruity, some quality at low yields
- Scheurebe (cross): full bodied, intense ripe grapefruit and peach, relatively high acidity
- Kerner (cross): good quality, high acidity, fruity, floral
6
Q
Riesling in Germany
A
- Budding: late
- Ripening: late
- Where grown: good sun exposure
- Characteristics: winter hardy, thick wood, range of styles, susceptible to botrytis (noble rot), aromatic complexity
- Risks
- Colour:
- Intensity: pronounced
- Flavours: green fruit to tropical, floral (white flowers, honeysuckle), tast, honey and petrol (with age)
- Acidity: high –> ageing potential
- Body
- Alcohol
7
Q
Muller Thurgau in Germany
A
- Budding
- Ripening: earlier than Riesling
- Where grown
- Characteristics: German cross, high yielding
- Advantages
- Risks
- Colour:
- Intensity:
- Flavours: simple floral and fruity
- Acidity: lower than Riesling (medium)
- Body
- Alcohol
8
Q
Spaetburgunder in Germany
A
Pinot Noir
- Budding
- Ripening
- Where grown: warmer areas (Baden)
- Characteristics: growth sector, better vineyard management, some whole bunch, usually less new oak or large oak vessels
- Advantages
- Risks
- Colour:
- Intensity
- Flavours
- Acidity
- Body
- Tannins
- Alcohol
9
Q
Dornfelder in Germany
A
- Budding
- Ripening
- Where grown: Rheinhessen and Pfalz
- Characteristics: black, styles: fruity easy drinking vs complex (lower yields, oak use)
- Advantages
- Risks
- Colour: deep
- Intensity
- Flavours: fruity (sour cherry, blackberry), floral
- Acidity: high
- Body
- Tannins
- Alcohol
10
Q
Silvaner in Germany
A
- Budding: early
- Ripening: early
- Where grown: Franken (yields reduced –> quality), less frost prone sites, fe SE and S facing slopes on chalk
- Characteristics: decline, less aromatic than Riesling
- Advantages
- Risks
- Colour:
- Intensity
- Flavours: simple, green fruit to tropical, earthy (quality), floral, wet stone
- Acidity: med to med plus
- Body: med (can be full)
- Alcohol
- inexpensive
11
Q
Grauburgunder in Germany
A
- Budding
- Ripening
- Where grown: Rheinhessen, Pfalz and Baden, heavier soils
- Characteristics: growth, often maturation in oak, sometimes sweeter styles
- Advantages
- Risks
- Colour:
- Intensity
- Flavours: stone fruit and tropical, dried fruit, honey
- Acidity: med
- Body: med to full
- Alcohol
- very good
12
Q
Weissburgunder in Germany
A
- Budding
- Ripening
- Where grown: Rheinhessen, Pfalz, Baden
- Characteristics:
- Advantages
- Risks
- Colour:
- Intensity
- Flavours: citrus and stone fruit
- Acidity: med plus
- Body
- Alcohol
13
Q
Chardonnay in Germany
A
- Budding
- Ripening
- Where grown: warmer areas (Pfalz and Kaiserstuhl in Baden)
- Characteristics: often with oak maturation
- Advantages
- Risks
- Colour:
- Intensity
- Flavours
- Acidity
- Body
- Tannins
- Alcohol
14
Q
White Winemaking in Germany
A
- volume production
- improvements in techniques
- trend for traditional winemaking (ambient yeast, less filtration and fining), experimentation (lees contact and oak)
- often enrichment (reason cool temps) up to 3% abv
- de acidification permitted, usually only for volume
- fermentation and maturation in large old oak casks (fe 1000l Fuder or 1200l Stueck) with German aor Central European oak
- now: also fermentation in SS (especially for Riesling)
- rarely new oak (some for Grauburgunder, Weissburgunder and Chardonnay)
- traditonally fermented to dry and then sweetened with Sussreserve (from the same must) –> for volume
- now: stopping the fermentation by SO2, racking or filtering, high suger levels stop fermentation naturally at low alc
15
Q
Red Winemaking in Germany
A
- volume production
- improvements in techniques
- trend for traditional winemaking (ambient yeast, less filtration and fining), experimentation (lees contact and oak)
- often enrichment (reason cool temps) up to 3% abv
- de acidification permitted, usually only for volume
- fermentation and maturation in large old oak casks (fe 1000l Fuder or 1200l Stueck) with German aor Central European oak
- now: also fermentation in SS, some new oak barriques
- volume: thermovinification for quick extraction of colour and flavour, fermented off the skin, no oak maturation
- quality: cold maceration, whole bunch fermentation, oak maturation
16
Q
Quality Level of German Wine
A
- Deutscher Wein
- Landwein
- Qualitaetswein
- Praedikatswein
–> Kabinett
–> Spaetlese
–> Auslese
–> Beerenauslese
–> Eiswein
–> Trockenbeerenauslese
17
Q
Deutscher Wein (Quality Level)
A
= Tafelwein
- grapes grown in Germany
- 8.5 - 15% abv
- any style
- inexpensive, drunk young
- small percentage
18
Q
Landwein
A
= PGI wine
- quality level for German Wine
- 85% from that region
- 8.5-15% abv
- usually trocken or halbtrocken (sometimes sweeter)
19
Q
Qualitaetswein
A
= PDO
- less stringent than Praedikatswein
- from 13 regions (Anbaugebiete) - on label
- all styles
- min 7% abv (no max)
- enrichment permitted
- everyday drinking, high volume
- some high quality (VDP’s –> labelled trocken)
- laboratory analysis and blind tasting
20
Q
Praedikatswein
A
- PDO
- more stringent than Qualitaetswein
- from one of 40 districts, no need to label, but the Anbaugebiet must be labelled
- highest must weights
- no enrichment allowed
- any grape variety (usually Riesling)
- VDP: often used for sweeter wines
- Types: Kabinett, Spaetlese, Auslese, Beerenauslese, Eiswein, Tockenbeerenauslese
21
Q
Kabinett in Germany
A
- Praedikatswein (PDO)
- lowest must weight –> lightest body, highest acidity
- dry to med sweet
- alc from 7%, if dry around 12%
- Kabinett Riesling: light body, high acidity, green and citrus fruit
22
Q
Spaetlese in Germany
A
- Praedikatswein (PDO)
- late picked (2 weeks later)
- greater concentration, riper fruit (stone fruit) than Kabinett, higher alcohol, fuller body, dry to med sweet, min 7% abv
23
Q
Auslese in Germany
A
- Praedikatswein (PDO)
- selected harvest, extra ripe bunches
- can be mechanical and sorted by hand in winery
- riper and more concentrated than Spaetlese
- honey, some botrytis –> complexity and flavour
- can be dry, often sweeter, long bottle ageing potential
- min 7% abv
24
Q
Beerenauslese in Germany
A
- Praedikatswein (PDO)
- selected berries
- handharvest only
- always sweet
- min 5.5% (slow fermentation)
- often botrytis –> very ripe, dried stone fruit
- very low yields, labour intensive –> rare and expensive
25
Eiswein in Germany
- Praedikatswein (PDO)
- grapes must be picked when frozen (below -7C)
- harvest Dec to Feb
- pressed whilst frozen --> concentrated juice, very high sugars and acids
- necc: healthy grapes
- long hand time --> loss of crop possible
- high acidity, concentrated, pure peach and grapefruit
- rare, premium prices
26
Trockenbeerenauslese in Germany
- Praedikatswein (PDO)
- extremely high must weights
- botritys always --> shrivelled, raisin like grapes --> tiny amounts of concentrated very sweet wines
- high acidity, ageworthy, usually below 8%
- extremely low yields, tiny quantities, most expensive wine in Germany
27
Terms Indicating Sweetness in Germany
- Auslese, Spaetlese, Kabinett or Qualitaetswein --> difficult to tell sweetness
- trocken (dry) - less than 4g/l RS (or up to 9 g/l if high acidity)
- halbtrocken (off dry) - 4-12g/l RS (can be up to 18 g/l)
- lieblich (medium/medium sweet) - 12 -45 g/l RS
- suess (sweet) more than 45 g/l RS
--> usually drier in warmer region (as fruit can balance the acidity)
--> halbtocken not popular --> often not labelled or labelled as **feinherb**
--> **Goldkapsel**: indicates botrytis
28
Geographical Labelling Terms in Germany
- Anbaugebiete
- Bereiche (districts)
- Einzellagen (vineyard sites): over 2500
- Grosslagen (collective vineyard sites): 167
--> only used in Qualitaetswein and Praedikatswein
--> labelling: fe Piesporter (village) Goldtroepfchen (vineyard)
--> confusion for customer (Piesporter Goldtroepfchen is vineyard of amazing quality, Piesporter Michelsberg is a grosslage with varying quality
29
Liebfraumilch
- declining sales,
- med dry wine of Qualitaetswein level
- min 18 g/l RS
- min 70% Riesling, Silvaner, Muller thurgau, Kerner (often Muller Thurgau)
- one of four regions (Rheinhessen, Pfalz, some Rheingau and Nahe)
30
Verband Deutscher Praedikatsweinguter (VDP)
- problems with Einzellage / Grosslage system --> producer group to create their own quality hierarchy
- since 1910
- no must enrichment
- VDP logo (eagle bearing a bunch of grapes) on the capsules
- 3 % of total production by volume
- mostly Riesling (50%)
- 17% export
- strict regulation (grape growing and wine making --> lower yields, higher must weights, trad grape varieties, usually dry)
- dry wines must be labelled Qualitaetswein tocken
- sweet wines must be labelled Praeikat levels
- VDP Classification System: VDP Gutswein, VDP Ortswein, VDP Erste Lage, VDP Grosse Lage
31
VDP Gutswein
- in Germany
- VDP classification
- regional wines (like Burgundy AOC)
- max 75 hl/ha
32
VDP Ortswein
- in Germany
- VDP classification
- village wine (like Burgundy Village AOC)
- typical grape varieties
- max 75 hl/ha
33
VDP Erste Lage
- in Germany
- VDP classificaiton
- like premier cru in Burgundy
- excellent quality with ageing potential
- regulations (best local varieties, max 60 hl/ha, handharvest, min Spaetlese, traditional techniques)
- village and vineyard on label
34
VDP Grosse Lage
- in Germany
- VDP classificaiton
- like grand cru in Burgundy
- the best parcels in teh vineyard
- outstanding with long ageing
- strictest rules: max 50 hl/ha, restricted grape varietes (always Riesling, Spaetburgunder), min 1 year before release, reds min 12 months oak aged
- if dry: Grosses Gewaechs (GG)
- labelled only with vineyard name, not the village
35
Rheingau Charta
- since 1984
- promotes best dry wines from best vineyards of Rheingau
- **Erstes Gewaechs**
- Riesling or Spaetburgunder only
- hand harvest only
- low yields only
- dry only
- min must weigh of Spaetlese only
36
Revised Classification of 2021
Still the same categories:
- Deutscher Wein: basic, vintage and grape varieties can be on label
- Landwein (PGI): 26 areas, region, no village or vineyard on label
- Qualitaetswein (PDO): min must weight, can be enriched, 90% of total production
- Praediktswein (PDO): higher must weight, no enrichment
Levels:
- Anbaugebiet (Qualitaetswein), in one of the 13 regions
- Region: (Qualitaetswein): Bereich and Grosslage, region on the label
- Ortswein (Region): (Qualitaetswein): village wine, village on teh label
- Einzellage (Vineyard): Single, Erstes Gewaechs, Grosses Gewaechs: dry or sweet, min must weight, selected grape varieties
37
Erstes Gewaechs
- single vineyard or smaller parcel
- single, approved grape variety (min 85%)
- selective picking (can be machine)
- max 60 hl/ha
- min natural alc of 11%
- dry
- sensory tests (tasting commission)
- release 1st March the following year
38
Grosses Gewaechs
- single vineyard or smaller parcel
- single, approved grape variety (min 85%)
- handharvest
- max 50 hl/ha
- min 12% abv
- dry
- sensory test tasting commission
- release from 1st Sept after harvest
39
Anbaugebiete in Germany
- Rheinhessen
- Pfalz
- Baden
- Wuerttemberg
- Mosel
- Saale Unstrut (Muller Thurgau, Weissburgunder, Riesling)
- Sachsen (Muller Thurgau, Weissburgunder, Riesling)
- Franken
- Nahe
- Rheingau
- Ahr
40
Rheinhessen
- German Anbaugebiet
- largest
- relatively warm and dry
- influences: mountains (Hunsrueck und Taunus) --> shelter
- usually warm and fertile valley floor --> high volume prodction (Liebraumilch)
- Riesling, then Muller Thurgau, some Silvaner, Grauburgunder and Weissburgunder. Dornfelder, some Spaetburgunder
- mostly bulk production (by merchant houses)
Areas with quality focus:
- **Rheinterrasse** (steep slopes, E facing, Rhine influence --> ripe lemon and peach Riesling. Best: **Roter Hang** (rotliegender soil) and **Nackenheim**
- **Wonnegau**: high quality Riesling and Spaetburgunder (Rhine influence) fe Weingut Gunderloch, Weingut Keller
41
Rotliegenden Soil
- especially Roter Hang, Nierstein Rheinhessen
- iron rich red soil (slate, clay and sandstone) --> smoky characteristics
42
Pfalz
- German Anbaugebiet
- influences: **Haardt Mountains** (extension of Vosges --> rain shadow --> **driest** region --> risk drought) and Rhine Plains
- not around the river valley
- mostly: riesling, Muller Thugau, Grauburgunder, Weissburgunder
- fuller bodied, riper fruit than Rheinhessen
- good **potential for red wine prodcution**: Dornfelder, some Spaetburgunder
- best: **Mittelhaardt**: Bad Durkheim, Wachenheim, Forst, Deidesheim, Rupperstberg
- S / SE facing slopes, steep, foothills fo the Haardt --> max sunshine, wind protection --> ripe, full bodied Riesling
- soils varied: limestone, sandstone, basalt and clay --> different characteristics and flavours
- **Suedliche Weinstrasse**: fertile sandstone soils --> trad volume, now increased quality, fe Spaetburgunder, Grauburgunder and Weissburgunder
- volume from merchant houses, quality from small estates
- fe Dr Burklin Wolf, Winzerverein Deidesheim
43
Baden
- German Anbaugebiet
- split into multiple distinct areas (Bereiche)
- Latitude (south Germany) --> warmest, sunniest, driest
- Influences: Lake Constance (Bodensee), Rhine, Vosges --> rain shadow
- Spaetburgunder (complex with oak age)
- varied soils, microclimates
- best: S facing slopes (Kaiserstuhl) - extinct volcano --> full body, high alcohol, complex, smoky ripe fruit
- Ortenau, Tuniberg, Breisgau --> cancareous soils --> cooler --> more acidity and delicate fruit
- whites: warmth
--> volume: whites wines from Muller Thurgau
--> quality: good Grauburgunder, Weissburgunder and Chardonnay (oak matured), some high quality Rieslings
Coops dominate (75%), some small producers (fe Bernhard Huber)
44
Wuerttemberg
- German Anbaugebiet
- light, fruity red wines for domestic market
- central co-op (Moglingen)
- now; smaller estate --> VG quality on steep, tereraced vineyards above river Neckar
- warm summer temps --> red wine production: Trollinger, Lemberger (some with oak), Schwarzriesling, some Spaetburgunder --> different styles
- also Riesling
- fe Rainer Schnaitmann, Wuerttembergische Weingaertner coop
45
Mosel
- German Anbaugebiet
- best known for Riesling
- latitude (very north) --> site selection crucial
- best: steep south facing slopes overlooking Mosel --> sun exposure, reflection from river, dark coloured slate soil --> radiates heat --> labour intensive and costly
Sections: **upper**: largest, best vineyards fe Brauneberg village (Juffer, Juffer Sonnenuhr), Erden village (Treppchen, Pralat), Graach village (Himmelreich, Domprobst), Urzig village (Wurzgarten), Wehlen village (Sonnenuhr), Bernkastel village (Doctor), Piesport village (Goldtroepfchen). Also **middle**
and **lower**
Some flatter sites (fe Piesport --> volume wines from Muller Thurgau)
Some sites along Saar and Ruwer --> higher altitude --> lower temps --> high acidity (fe Scharzhofberg)
Soils: grey, blue, brown and red --> subtle differences
Yields: low for sweeter styles --> cost
Riesling: pale, lighter, lower alcohol, higher acidity, pronounced floral, green fruit --> balance of acidity and flavour intensity --> ageablility, often sweeter styles (Kabinett, Spaetlese and Auslese,often Eiswein).
small producers (fe Egon Muller, Markus Molitor) and lg companies (fe FW Langguth)
46
Franken
- Deutsches Anbaugebiet
- W shaped along the Main and tributaries
- furthest east --> most continental --> warmer summer, shorter season
- 82% white grapes, mostly Muller Thurgau, some very good **Silvaner** on S and SE facing sites on chalk (full body, dry, floral and wet stone)
- some steep terraces of sandstone --> VG Spaetburgunder (fe Weingut Rudolf Fuerst)
- often bottled in **Bocksbeutel** (round shaped bottle)
- increasing export
- fe Horst Sauer, Buergerspital, Juliusspital (quality)
47
Nahe
- deutsches Anbaugebiet
- a few vineyards, small estates, large area --> variety of soils and growing conditions
Influence:
- **Hunsrueck Mountains** --> protection --> mild temp and low rainfall --> warmer --> mostly white, Riesling --> lower acidity, riper fruit, fuller body than Mosel (but less than Rheingau and Rheinhessen)
- **Rhine** and **Nahe** rivers: south facing banks, warmest --> max sunlight, steep slopes, slate and sandstone soils
- flatter land: fertile soil --> Muller Thurgau volume, also some Grauburgunder and Weissburgunder (good to VG)
- some Dornfelder
48
Rheingau
- Deutsches Anbaugebiet
Influences:
- **Rhine** and **Main**: S facing, moderating, more humid --> botrytis
- **Taunus** Mauntains: wind protection
Soils: sand, loam and loess (east) to sandstone and slate (west)
Quality focus --> lower yields, steep slopes (Rudesheim, Geisenheim, Johannisberg, Hattenheim, Erbach), best mid slope
--> high quality Riesling (ageworthy) --> fuller body, riper fruit
--> usually dry styles, some botrytised
--> some Spaetburgunder (Hoellenberg) --> full body, VG to outstanding
- mostly estates (fe Schloss Jahannisberg, Schloss Vollrad), less coops
49
Ahr
- Deutsches Anbaugebiet
- small region, most northerly
- mostly black grapes
Influences:
- Ahr river --> narrow sheltered valley with steep south facing slopes
- Soil: dark slate and greywacke --> heat retaining
- traditional red wines with RS
- now: very good Speatburgunder (relatively high tannins, spice from oak ageing)
- increasing export
- coops important (fe Mayschoss), Jean Stodden
D3
flashcards
Decks in class (27)
# Cards
-
Grape Varieties150
-
Introduction to France7
-
Bordeaux53
-
Loire Valley60
-
Burgundy and Beaujolais86
-
The Rhone Valley53
-
South of France52
-
Jura and SW France63
-
Alsace21
-
Germany49
-
Austria and Hungary51
-
Greece24
-
Italy Intro and North104
-
Central and Southern Italy142
-
Spain123
-
Portugal92
-
California92
-
Intro USA and All Regions apart from California60
-
Canada29
-
Chile40
-
Argentinia40
-
South Africa41
-
Australia94
-
New Zealand41
-
China7
-
Principal Wine Regions87
-
D1 Recap32
