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Old_Full > Ch. 11 – Germany > Flashcards

Ch. 11 – Germany Flashcards

1
Q

Flurbereinigung

A

Program of restructuring

Consolidating small vineyards and building access roads

Making easier mechanization and reducing costs

Without which viticulture would not be financially viable.

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2
Q

Climate in Germany

A

49-50 degrees North (excluding Baden)

Cool continental climate

Warm but wet summers
- risk of fungal diseases, dilution of grapes, hail

Long, dry autumns
- long ripening periods to accumulate sugar
- Morning mists along river ideal for botrytis

Mountain ranges - Taunus and Haardt - shelter vineyards from cold winds and worst of rain.

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3
Q

Effect of proximity to Rhine in Germany

A

Radiating heat

Moderating temperature

Extending growing season

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4
Q

Location of best vineyards in Germany

A

Steep south-facing slopes (to maximize sun exposure)

Vineyards planted at relatively low altitudes around 200m

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5
Q

Soils in Germany

A

Wide variety - plays important role in ripening

Mosel and Ahr - dark coloured slate retains heat during the day and radiates back at night

Calcareous soils in Baden, Pfalz, Rheinhessen (planted with Pinot Noir, Weissburgunder and Chardonnay)

Franken calcareous soils - Silvaner
Franken clay - Grauburgunder

Erosion is major problem (adding cost)

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6
Q

Vineyard management in Germany

A

Considerable vintage variation (grapes can fail to fully ripen)

High maximum yields

Ripeness was improved by better clonal selection, summer pruning, green harvesting and selective hand harvesting

Canopy management is essential - maximise sun exposure and improve air circulation.

Single or double replacement cane pruned with VSP and Pendelbogen (canes arched at trellis - improved flow of sap - improved yields)

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7
Q

German crosses

A

Developed to achieve high must weights despite the cool climate

Muller-Thurgau - ripens earlier than Riesling

Scheurebe - full bodied wines with intense grapefruit and peach aroma. High acidity (possible for ageworthy wines)

Kerner - quality wines with high acidity and fruity floral notes of Riesling

Dornfelder

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8
Q

German Riesling

A

23% of all plantings

Winter hardy, late budding, relatively frost resistant.

Late ripening (needs good sun exposure and dry autumns)

May not fully ripen in cool years

Can produce high natural levels of sugar and is susceptible to Botrytis

Pronounced intensity, great aromatic complexity

Green to tropical aromas, floral (white flowers, honeysuckle.

With age - toast, honey, petrol aromas

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9
Q

Muller-Thurgau

A

Can produce high yields in any almost conditions

used in inexpensive blends such as Liebfraumilch

Lower acidity than Riesling (medium), less structure, simple floral and fruity aromas for early drinking

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10
Q

Spatburgunder

A

Germany’s most planted black variety

Warmer areas such as Baden

Increasingly recognised as high quality, complex wine often with barrel ageing

Whole bunch ferment sometimes used

Trend towards less new oak

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11
Q

Dornfelder

A

Most significant black German cross

Second most planted black variety

Deep colour, high acidity, fruity and floral aromas

2 styles
- one fruity & simple with some residual sugar
- complex ageworthy style with focus on tannin and structure, fermented or aged in oak, produced from lower yields

Mostly Rheinhessen and Pfalz

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12
Q

Silvaner

A

Lower in acidity and aromas than Riesling

Large amounts of simple wines with fruity aromas (green to tropical)

Where yields are controlled (Franken) can produce high quality dry, med bodied wine with med (+) acidity and distinctive earthy characteristics.

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13
Q

Grauburgunder

A

likes heavier soils

medium acidity, stone fruit aroma, tropical fruit and honey

Med-bodied dry style to full-bodied sweeter (often labeled Rulander)

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14
Q

Weissburgunder

A

med + acidity w/ delicate citrus and stone fruit aroma

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15
Q

Chardonnay in Germany

A

plantings are low

high-quality examples, often aged in oak

Warmer areas such as Pfalz and Baden

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16
Q

Other grapes (for simple fruity early-drinking styles) in Germany

A

Portugieser

Schwartzriesling (Pinot Meunier)

Trollinger (Schiava)

Lemberger (Blaufrankisch)

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17
Q

Vessels for production of wine in Germany

A

Traditionally produced in large old oak (Central European oak)
- 1000L Fuder (Mosel)
- 1200L Stück (oval shaped)

Stainless is the norm now

New oak is rarely used for Riesling, but proportion is used for Grauburgunder, Weissburgunder and Chardonnay

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18
Q

Sussreserve

A

unfermented or partialy-fermented grape must to sweeten the wine

Must be produced from grapes from the same region and same quality level as the wine produced

It is common for sussreserve to come from the same must as the wine where it is added

Added to dry wine before bottling

Minimal or no alcohol - lowers the final alcohol level

Thought to produce less balanced wines

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19
Q

Options for sweetening wine in Germany

A

Sussreserve
- only used for high-volume wines nowadays

RCGM (only for Deutscher Wein)

Stopping fermentation by adding SO2, filtering or racking

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20
Q

Winemaking progress and adjustments in Germany

A

Significant advance in know-how and technology

Lot of experimentation with Grau and Weissburg. with lees and oak, natural ferm.

Enrichment is common practice, but becoming less prevalent due to riper grapes (NOT allowed for Pradikatswein)

De-acidification permitted (mostly just inexpensive wine now)

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21
Q

Production of inexpensive red wines in Germany

A

Often thermovinification to extract colour and flavour

Fermented off skins to produce low tannin wine

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22
Q

Production of premium Pinot Noir in Germany

A

Cold maceration, whole bunch fermentation, maturation in oak are all common

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23
Q

General German wine law (1971)

A

Increasing must weight with few rules regarding growing and winemaking

Deutscher Wein

Landwein

Qualitatswein

Pradikatswein

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24
Q

Deutscher Wein

A

Without geographical indication

Exclusively from grapes from Germany

Any style

Only tiny proportion of German wine production

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25
Q

Landwein (Germany)

A

equivalent to PGI

At least 85% of grapes has to come from the Landwein region on label

In most regions only Trocken and Halbtrocken styles allowed

Only tiny proportion of annual production

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26
Q

Qualitatswein (Germany)

A

PDO category

Grapes come exclusively from one of 13 wine regions (Anbaugebiete) - name must appear on label

All styles allowed (including sweeter wines)

Enrichment is permitted

Must undergo laboratory test and blind tasting before release. Those who pass are given AP number, which must appear on label (when and where tasted, lot number, location of vineyard)

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27
Q

Pradikatswein (Germany)

A

PDO category but with stringent rules

Grapes must come from one of the 40 Bereich (wine producing districts smaller than Anbaugebiete) but name does NOT need to appear on label

However, name of Anbaugebiete must appear on label

Wines with highest must weight

Enrichment is not permitted

Any grape variety but mainly associated with Riesling

About half of the production of Qualitatswein

Amount produced strongly depends on vintage

Six levels of Pradikatswein (‘distinction’)
Kabinett
Spatlese
Auslese
Beerenauslese
Eiswein
Trockenbeerenauslese

28
Q

Kabinett

A

light in body, highest in acidity

dry to medium-sweet

can have alcohol as low as 7%; dry wines reach 12%

Green and citrus aroma

29
Q

Spatlese

A

Usually picked 2 weeks after Kabinett; fully ripe grapes

Greater concentration of ripe fruit flavour (stonefruit for Riesling)

Slightly higher alcohol and fuller body

dry to medium-sweet

Minimum alcohol is 7%

30
Q

Auslese

A

Made from specially-selected extra-ripe bunches of grapes

Hand harvesting is not compulsory

Honey characteristics, some grapes may be affected by Botrytis

Can be dry, but usually sweeter in style with balance of sweetness and acidity which gives potential for long term ageing

Alcohol can be as low as 7%

31
Q

Beerenauslese (BA)

A

Individually selected berries - must be harvested by hand

Always sweet

Slow fermentation reaching low alcohol levels (min. 5.5%)

Berries do not have to be affected by botrytis but it is very common

Very ripe and dried stone fruits

Only produced in years suitable for noble rot to form

Yields are very low

Rare and expensive

32
Q

Eiswein

A

Minimum must weight same as BA

Grapes must be picked frozen at temperature below -7C any time between December and February

Grapes must be pressed while still frozen, artificial freezing is not permitted

Grapes must be very healthy

High acidity, concentrated, peach, grapefruit flavours

33
Q

Trockenbeerenauslese

A

Grapes must be affected by botrytis (very high must weight)

Highly concentrated, extremely sweet wines, balanced by high acidity

Long and slow fermentation often below 8% abv

Extremely low yields, only in suitable years, some of the most expensive wines of Germany

34
Q

Terms indicating sweetness in Germany

A

Trocken - dry

Halbtrocken - off-dry

Lieblich - medium-sweet

Suss - more than 45g/l

35
Q

Goldkapsel

A

designates wines which are affected by Botrytis

36
Q

Labelling of vineyard names in Germany

A

Einzellagen and Grosslagen names can only be used on Qualitatswein and Pradikatswein

Village name + vineyard name,
e.g. Piesporter Goldtropfchen

Name of village can be skipped if it is very well known

37
Q

Liebfraumilch

A

medium-dry white wine of Qualitatswein level with at lease 18g/L RS.

Mostly Muller-Thurgau (though can also contain Riesling, Silvaner, and Kerner)

Mostly from Rheinhessen & Pfalz

38
Q

Verband Deutscher Pradikatsweinguter (VDP)

A

Founded in 1910 - group of producers who wanted to promote wines without enrichment (at the time naturweine)

Around 200 members (identified by the VDP logo which must appear on the capsule); only 5% of production.

Stricter regulations for growing and winemaking including lower yields, higher minimum must weight and growing predominantly traditional grape varieties for their region

Audited every 5 years

Encouraging sustainable viticulture

Pradikatswein is used only for wine with RS; dry wines must be labeled Qualitatswein trocken

Introduced four-tier vineyard classification system

39
Q

VDP vineyard classification system

A

VDP Gutswein - regional wines, max. yield 75hl/ha

VDP Ortswein - village wines, produced from grape varieties typical to region, max. yield 75hl/ha

VDP Erste Lage
- ‘first class’ equivalent to premier cru
- excellent quality wines with ageing potential
- stricter growing and winemaking conditions apply
- Only selected varieties for each region
- lower max yields
- grapes must be harvested by hand and ripe enough to qualify at least for Spatlese.
- Village and vineyard name on the label.

VDP Grosse Lage
- equivalent to Grand Cru
- even lower max yields
- Permitted varieties differ dependent on Anbaugebiete (Riesling in all, Spatburgunder in all but Nahe and Mosel)
- Dry whites cannot be released until September year following harvest.
- Red wines spend 12mths in oak
- Dry wines are designated Grosses Gewachs (only GG can appear on label)
- Only vineyard name appears on label not the village.

40
Q

The Rheingau Charta

A

Founded to promote dry wines from best vineyards of Rheingau

Erstes Gewachs status for the best vineyards in Rheingau and now it is legaly protected term

Only Riesling or Spatburgunder

Must be hand harvested from low-yielding vineyards

Dry wines with must weight to classify at least as spatlese

in 1999 joined VDP and growers who used Erstes Gewachs can now label wines GG

41
Q

Geographic Hierarchy for 2021 German Wine Law revisions

A
42
Q

Qualitatswein tiers (2021)

A

Anbaugebiet
- The lowest level tier of Qualitätswein
- The grapes must be grown in one of 13 German wine-growing areas

Region
- Replaces both Bereich and Grosslage
- Label must say “Region”

Ortwein
- Label must bear village name

Einzellage
- Can be dry or sweet
- Must be made from one or more recommended grape varieties and be at least Kabinett must weight.

43
Q

Two higher-tier categories for single vineyard wines (2021)

A

Erstes Gewächs
- At least 85% from one approved variety
- Grapes must be picked selectively
- Lower max yields
- Minimum alcohol of 11%
- Must be dry
- Must pass a tasting test if ordered by the regional bodies
- Subject to specified release dates

Grosses Gewächs
- At least 85% from one approved variety
- Grapes must be hand-harvested
- Even lower max yields
- Minimum alcohol of 12%
- Must be dry
- Must pass a tasting test
- Subject to specified release dates

  • For both categories, it’s possible to indicate a smaller parcel, known as a Gewann, if it’s entered into the vineyard register.
44
Q

Climate in Rheinhessen

A

Warm and dry
- accounts for 25% of German production

Sheltered by mountains - Hunsruck and Taunus

Warm fertile valley floors (good for Liebfraumilch)

45
Q

Rheinhessen grape varieties

A

Dominated by white wine
- #1 Riesling, #2 Muller-Thurgau, and many other varieties (Grau, Weiss, Silvaner)

Bulk production dominates
- Led by merchant houses
- Higher quality led by small estates and co-ops

46
Q

Quality producing area in Rheinhassen

A

Rheinterrasse

Steep sloping vineyards with east exposure - maximising sunshine

Moderating influence from Rhine - warmer evenings and longer ripening season

RIesling - ripe lemon and peach

‘Roter Hang’ Rotliegenden soil (iron rich red soil w/ slate, clay, sandstone) - produces smoky Rieslings

‘Wonnegau’ south - Riesling and Spatburgunder

47
Q

Pfalz terroir

A

Haardt Mountains (rain-shadow as in Alsace) to the west, Rhine to the east

Driest German region - drought is concern

not centered around river

48
Q

Pfalz grape varieties

A

production only slightly smaller than Rheinhessen

dominated by white
- #1 Riesling, #2 Muller-Thurgau, plus others (Grau, Weiss)

Fuller body than Rheinhessen and more ripe fruit

Suitable climate for reds
- Dornfelder and Spatburgunder

49
Q

Renowed vineyards in Pfalz

A

‘Mittelhaardt’ northern part, south-east facing slopes
- maximum sunshine and protection from winds - ripe full bodied Riesling.
- Wide variety of soils, giving different expressions.

‘Sudliche Weinstrasse’ w/ more fertile sandstone soils
- inexpensive production in past
- now great Spatburgunder, Grauburgunder and Weissburgunder.

High-volume production led by merchant houses, higher-quality production led by small estates and co-ops

50
Q

Baden terroir

A

Split into multiple Bereiche

East of the Rhine, opposite Alsace
- benefits from rain shadow of Vosges.

Relatively south latitude - sunniest, warmest, driest region

51
Q

Grape varieties in Baden

A

Known for reds

Spatburgunder (often oak aged, variety of styles thanks to variety of soils and microclimates)
- Around Kaiserstuhl (volcano) - fullest expressions, smoky, complex
- Cooler sites such as ‘Ortenau’ give more acidity and delicate fruit

60% plantings are white
- high volume, inexpensive blends from Muller-Thurgau
- Developing reputation for good Grauburgunder, Weissburgunder and Chardonnay (often in oak)

75% from co-operatives (ex. Badischer Winzerkeller)

52
Q

Wurttemberg

A

Mainly light fruity reds
- Trollinger, Lemberger, Schwartzriesling,
- Gaining a reputation for higher quality reds with oak aging, particularly from Lemberger

Dominated by local co-op (Moglingen)

Warm summer temperatures - ideal for red (70%)

53
Q

Mosel terroir

A

Very notherly - site selection is very important

Steep south-facing vineyards
- best sun exposure
- sunshine reflected from the river
- Dark colored slate soil - radiates heat

Slate soils in variety of colours - grey, blue, brown, red

Labour intensive

54
Q

Sections in Mosel

A

Upper Mosel, Middle Mosel, Lower Mosel

Middle - largest and has the best vineyards (village:vineyard)
- Bernkastel (Doctor)
- Piesport (Goldtropfchen)

Moselland co-op accounts for 20%

Small producer: Markus Molitor
Large producer: F.W. Langguth (maker of Blue Nun)

55
Q

Mosel Riesling

A

Dominates plantings in Mosel

Paler in colour, lighter in body, lower alcohol, higher acidity

Pronounced floral and green fruit aroma

Balance of acidity and flavour intensity for great potential to ageing.

Strong reputation for sweeter styles

Almost always cold enough to produce Eiswein

56
Q

Franken terroir

A

W-shape around river Main

the most continental climate of Germany
- warmer summers but shorter growing season with colder autumns and harsh winters

Spring frost is a particular problem

57
Q

Grapes in Franken

A

Majority is white grapes
- Drier styles traditionally produced
- #1 Muller-Thurgau, #2 Silvaner
- Riesling makes up a relatively small proportion

Silvaner
- early-ripening so can ripen before temp drop in the fall
- early-budding but given the best sites, where frost is less of a problem
- South-facing slopes on chalky soil
- Full-bodied, dry wines with wet stone and floral aromas

Spatburgunder (on steep sandstone terraces)

Bocksbeutel - flat, round-shaped bottle with short neck

58
Q

Nahe terroir

A

Relatively small number of vineyards spread over a large area
- wide variety of soils and microclimates.

Protected by Hunsruck Mountains
- mild temperatures and low rainfall

East has warmer conditions
- Slopes can be as steep as in Mosel
- Slate and sandstone

Cooler conditions in the west

59
Q

Nahe grape varieties

A

predominantly white
- 30% Riesling
- between Mosel and Rheingau/Rheinhessen in style, body, ripeness

Inexpensive Muller-Thurgau on fertile gentle slopes.

60
Q

Rheingau terroir

A

Small but highly prestigious region
- produces some of Germany’s highest quality and most age-worthy Rieslings

Protected from cold northerly winds by Taunus Mountains

South facing aspect - fuller bodied Rieslings than Mosel

The Rhine is wider here
- Moderating influence, protects against frost
- High humidity ideal for noble rot

61
Q

Best vineyards in Rheingau

A

Focus is on quality here, with lower yields

Around Johannisberg and Erbach

Mid-slope
- Moderating influence from river
- Far enough to avoid humidity that would increase risk of fungal disease

62
Q

Grapes in Rheingau

A

Dominated by white grapes
- 78% Riesling

Majority in dry style but also reputed for botrytised sweet wines

At the western end, Spatburgunder is the key grape (Steep south-facing Hollenberg vineyard is renowned for full bodied Pinot Noir)

Dominated by estate producers
- Schloss Johannisberg, Schloss Vollrads

63
Q

Ahr

A

Very notherly but dominated by black varieties

River Ahr cuts narrow sheltered valley with steep south-facing slopes and soil is dominated by heat-retaining dark slate and greywacke (dark sandstone)

Traditionally late harvested with RS

Now making dry Spatburgunder, with relatively high tannins, spice, barrel aged

Dominated by co-ops.
- Mayschoss (world’s oldest co-op)

64
Q

Wine business in Germany

A

High labor costs due to steep slopes, low yields for sweet wines, vintage variation
- wines command high prices but still unsustainable for some producers
- Number of growers is declining

Best wines typically made by estate producers
- Merchant houses make a lot of high-volume wine
- Co-ops are still strong (30%)

Domestic market is very important (fourth largest consumer in the world, also strong importer)

Small exports but growing in value
- Shifting away from bulk wine exports to bottled wine
- USA, Norway

Riesling weeks (German Wine Institute)

65
Q

promotional Platform for Riesling growers under 35 in Germany

A

Generation Riesling

by German Wine Institute

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