German wines: history, classification, best producers
German wines, like any other products from Germany, are of high quality. Buying local wines, you can be sure that they are made in strict accordance with the technology and contain only natural ingredients.
However, it is extremely difficult to buy wine outside the country: only a small part of the production is exported.
This explains the low popularity, especially compared to the popularity and demand for German beer.
History and peculiarities of winemaking in Germany
The history of German viticulture dates back to ancient times: the first vines were brought to the country by the ancient Romans.
Large plantations stretched on the banks of the Rhine and Mosel, where the oldest wineries were founded, although monasteries were considered the real centers of the industry.
The most popular Riesling variety in the country began to be cultivated in the XV century, and the real heyday of wine art in Germany was reached in the XIX century.
It was during this period that local samples of outstanding white wines became popular abroad. German beverages were supplied to England and Austria-Hungary.
At this time, the main traditions of the wine industry were laid down:
Preference for light varieties and white wines.
The most common: Riesling, Silvaner, Pinot Blanc, Pinot Gris, Gewürztraminer.
Pinot Noir, Cabernet Sauvignon and Merlot are popular among the darker wines.
Production volumes of red wines are much lower than white wines.
Classification of drinks by quality, not by region of production.
The local wine gradation is close to the European one and distinguishes similar categories, but the emphasis is on quality indicators and characteristics of raw materials, rather than on the affiliation of vineyards to a particular area.
Most of the plantations and wineries are concentrated in the Rhineland-Palatinate, with other regions considered less important.
The existence of a list of varieties authorized for use by winemakers obliges producers to adhere to it.
The list also includes grapes for experimental cultivation for non-commercial purposes.
Naturalness of products. The only ingredient that can be added to wine is sugar (except for the highest category of products: no additional ingredients are included).
Local beverages have high acidity and flavor.
Late harvest due to the harsh climate.
Often, the fruits are left to ripen on the branches until the frost to achieve the desired level of sugar content.
Evaporation of water bodies protects against freezing, and fog enriches the berries with noble mold, which is used to create special wines.
Classification of German wines
Tafelwein
Table drinks, the raw materials for which can be supplied from any region.
Minimum requirements for production technology.
Low alcohol content (up to 8.5%) and limited shelf life (about 1 year).
Such products are mostly consumed domestically and are not exported.
Landwein
Local/regional wines. Produced in one of 19 German regions.
Dry or semi-dry, usually characterized by greater strength than table wines.
The quality of these drinks is quite high, they are produced mainly by small farms, and their taste characteristics may vary depending on the year of production.
Qualitätswein bestimmter Anbaugebiete
Quality wines produced in a specific area.
Produced in one of the 13 regions whose producers can label their products with the "QbA" label.
There are a number of requirements for beverages of this class: permissible strength (at least 7%), a set aging period, raw materials must meet certain quality and maturity parameters, mandatory tasting and laboratory tests.
Additional sugars are allowed (chaptalization).
Prädikatswein (Qualitätswein mit Prädikat)
The most valuable of German wines, which are made from selected fruits of a high degree of maturity in certain regions. Tasting evaluation is mandatory, as is compliance with production technology. Such products are characterized by special manufacturing methods.
The latter category, in turn, is divided into subtypes that characterize the level of maturity of the raw materials and the timing of their harvest:
Kabinett
Natural, unsweetened beverages made from fruit harvested a few days after the grapes are harvested for the "QbA" category (mainly semi-dry products).
Spätlese
Semi-dry or semi-sweet wines made from late harvested berries (picked 1-2 weeks after the grapes for the previous category).
Auslese
Beverages made from selected fruits harvested and sorted by hand (late harvest ensures high sweetness of berries).
Beerenauslese
Wines made from overripe grapes that are partially affected by the fungus and slightly leesy (sweet dessert drinks are produced).
Eiswein
Products from frozen fruits harvested after the first frost (the famous "ice wines" have a high level of natural sugars).
Trockenbeerenauslese
Drinks made from completely fermented, "dry" berries affected by a fungus (very sweet, concentrated, expensive wines are produced).
German wine regions
Germany is not one of the countries where wine berries are grown and processed everywhere.
Smaller vineyards can be found in different parts of the country, but there are several major wine-growing areas that form the backbone of the industry:
Baden
The warmest, sunniest region, located in the south of the country.
It produces excellent dry drinks from red varieties, good products from white grapes and the famous elite pink wine "Spatburgunder Weissherbst".
Mosel
One of the most famous and prestigious wine regions in Germany, whose products are exported.
Especially good are the local Rieslings, presented in different styles, which have a lively, bright character with a characteristic acidity in the taste.
Grape plantations are located on the hillsides.
Franconia
Specializes in drinks from the Silvaner variety.
White dry wines from this region contain little sugar and are noble, austere, with pronounced fruity notes in the bouquet.
The packaging of local products is also interesting - special bottles in the form of a flask.
Rheingau
One of the oldest wine-growing areas, where much attention is paid to traditional winemaking techniques.
The best Riesling terroirs are located here.
Local drinks are delicate, noble, incredibly flavorful, complete.
The taste is dominated by fruits with light hints of spices.
Reingessen
Hilly region with a warm climate and high rainfall.
The wines here are mostly simple, soft, with a fragrant bouquet, but there are also elite examples of Riesling with a deep, rich taste.
The region's products are often exported, for example, the popular Liebfraumilch brand, which, however, is not among the best German wines.
Palatinate
One of the largest wine-growing regions of the country, where the industrial giants of the industry are concentrated.
Local drinks are valued for their bright, fruity flavors, exotic aromas, and are very popular in the domestic market.
Quality wines are also produced here from selected fruits.
The best wine producers in Germany
Horst Sauer (Franconia)
Gunderloch (Rheingau)
Weingut Robert Weil (Rheingau)
Maximin Grunhause
Weingut Reichsgraf von Kesselstatt
Nik Weis (Mosel)
Domdechant Werner
Weingut Van Volxem
Weingut Dr. Fischer
Excellent sparkling wine "Sekt" is produced under the brands "Henkell", "Kupferberg", "Rotkäppchen", "Deinhard", "Naumburger", fruit drinks - under the brand "Katlenburger".
What you should try first
You can appreciate the quality of the products only after tasting the wines of the "Prädikatswein" class, which is the pride and "soul" of the German wine industry.
Rieslings from the highest category are worth a separate tasting, as they most fully reflect the local flavor.
The main notes in the bouquets of this variety are peach, dried apricots, citrus fruits, green apple.
Riesling is good both at a young age and when aged.
In the process of aging, hints of honey, raisins, and bread crust appear in the drinks.
It is recommended to cool Riesling to 8-15 °C before serving. Can also be used as an aperitif.
Update: 16.11.2018
Category: Wine and Vermouth