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WSET Dip D3 > Germany > Flashcards

Germany Flashcards

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1
Q

Define Deutscher Wein

A

Wine without a geographical indication made exclusively from grapes grown in Germany
Alcohol levels must be between 8.5 and 15%abv
Can be produced in any style
Inexpensive wines intended to be drunk young

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2
Q

Define Landwein

A

German equivalent of PGI wine
85% of grapes must originate from Landwein region named on label
Alcohol levels must be between 8.5 and 15%abv
In most regions, wines can only be produced in a trocken or halbtrocken style (in a few, sweeter wines are permitted)

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3
Q

Define Qualitatswein

A

PDO category with less stringent rules (than pradikatswein)
Grapes must come exclusively from one of 13 designated quality wine regions (Anbaugeblete), the name of which must appear on the label
Wines can be made in all styles
Min alcohol level is 7%, no max alcohol level
Wines must undergo a lab analysis and blind tasting prior to release
Those that pass are given AP number that appears on label (10-12 digits)

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4
Q

Define Pradikatswein

A

PDO category but with more stringent regulations
Grapes must exclusively come from a Bereich (one of 40 recognised wine districts, smaller than Anbaugebieten), the name of which need not appear on the label
The name of the Anbaugebieten must
Wines that are produced from grapes with the highest must weight (Enrichment isn’t permitted)
Any grape variety, though particularly associated with Riesling
6 levels of Pradikat, defined by minimum must weight

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5
Q

Define Kabinett

A

Lowest must weights of Pradikatswein
Lightest in body, highest in acid
Dry to med-sweet in style
With residual sugar they can have abv as low as 7%, dry reach 12%
Kabinett riesling has high acidity and aromas of green and citrus fruit

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6
Q

Define Spatlese

A

Produced from fully ripened grapes, usually picked 2 weeks after those intended for Kabinett
Greater concentration, riper fruit flavours (stone fruits for riesling)
Slightly higher alcohol, fuller body
Dry to Med-sweet
Min abv must be 7%

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7
Q

Define Auslese

A

Made from specially selected, extra-ripe bunches of grapes
Auslese wines have even more concentrated and ripe flavours than Spatlese
Often have honey characteristics, some may have botrytis
Last category in which wines can be dry
FOr sweeter wines, alvohol can be as low as 7% abv

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8
Q

Define Beerenauslese

A

(BA) made from individually selected berries and must be harvested by hand
Wine will always be sweet and fermentation can be long and slow - min alcohol 5.5%
Typically botrytised, but not required
Riesling = very ripe and dried stone fruit
Yields low and labour-intensive

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9
Q

Define Eiswein

A

Minimum must weights are the same as for BA but grapes must be picked when frozen at temps below -7°C
Harvest from Dec (or nov) to Feb (vintage is year harvest started)
Grapes must be pressed while still frozen
Disease and predators is a risk - waiting for freeze (some protecting with plastic sheeting)

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10
Q

Define Trockenbeerenauslese

A

(TBA) Grapes must have been affected by botrytis
Sweetness balanced by high acidity - possibility for long ageing
Fermentation rarely continues above 8%
Most expensive wines produced in Germany

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11
Q

Define “trocken”

A

Dry
No more than 4g/l residual sugar (or up to 9g/l where residual sugar does not exceed total acidity by more than 2g/l - usually the case with Riesling)

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12
Q

Define “halbtrocken”

A

Off-dry
Between 4 and 12g/l of residual sugar (or up to 18g/l where residual sugar does not exceed total acidity by more than 10g/l)

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13
Q

Define “Lieblick”

A

Medium / Medium sweet

Wines with between 12 and 45g/l of residual sugar

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14
Q

Define “suss”

A

Sweet

Wines with more than 45g/l of residual sugar

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15
Q

What is “Goldkapsel”

A

Designates wines characterised by botrytis

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16
Q

What are “Einzellagen”

A

Individual vineyard sites

17
Q

What are “Grosslagen”

A

Collective vineyard sites

18
Q

What is “Liebfraumilch”

A

Medium-dry white wine with at least 18g/l of residual sugar
Must contain at least 70% of Riesling, Silvaner, Muller Thurgau and Kerner (although in practice Muller Thurgau tends to dominate the blend)
Grapes must come from 1 of 4 regions - usually Rheinhessen and Pfalz though some produced in Rheingau and Nahe

19
Q

Define VDP Gutswein

A

Regional wines, similar in style to generic or regional wines in Burgundy, which originate from a member’s holdings within a particular region
Max yield - 75hl/ha

20
Q

Define VDP Ortswein

A

Equivalent of village wines in Burgundy
Produced from grape varieties typical of their region
Max yield - 75hl/ha

21
Q

Define VDP Erste Lage

A

“first class” vineyards, distinctive characteristics, equivalent of Burgundy Premier Cru
Excellent quality with ageing potential
Only grape varieties which the local association has deemed to be best suited to a particular site/parcel
60hl/ha
Hand Harvesting, ripe enough to qualify for spatlese status
Village and vineyard must appear on the label

22
Q

Define VDP Gross Lage

A

Equivalent to Burgundy grand cru
Best parcels in best vineyards
Outstanding quality - long ageing potential
50hl/ha
Dry white wines can’t be released until 1st September of the year following harvest
Red wines must spend at least 12 months ageing in oak and cannot be released until 1st September in the year after that
Sweeter pradikat wines can be released on 1st May following harvest
Dry wines are designated “Grosses Gewachs” - GG VDP trademark is used
Only vineyard name and not village appears on label

23
Q

Rheinhessen

[8 points]

A
  1. Warm and dry region - sheltered by mountains including Hunsruck and Taunus
  2. Most vineyards in the valley floor = inexpensive, high volume
  3. White wine dominates = Riesling then MT (also Sylvaner, Weissburgunder, Grauburgunder)
  4. Dornfelder is leading black variety
  5. Bulk production dominates - under the control of merchant houses
  6. Rheinterrasse - East-facing slopes, morning sun at coolest part of day, proximity to Rhine = quality Riesling, ripe lemon and peach
  7. Roter Hang strip - Rotliegenden soil - Iron-rich red soil - smoky
  8. Wonnegau in south getting rep for riesling and spatburgunder
24
Q

Pfalz

[9 points]

A
  1. Haardt mountains (continue of the Vosges mountains) to the west, Rhine plain to the east
  2. Driest region, only one where drought can be a concern
  3. White grapes dominate
  4. Fuller bodied, riper flavours (than Rheinhessen)
  5. Dornfelder most planted black variety
  6. Mittelhardt in the northern part = south or east facing steeply sloping in foothills of the Haardt = ripe, full bodied Riesling.
  7. Mittelhardt = Variety of soils - limestone, clay, sandstone, basalt
  8. South = area for high volume production = dominated by merchant houses
    9 = South = gain rep from quality-focussed producers
25
Q

Baden

[8 points]

A
  1. Main vineyard area situated on eastern side of the Rhine opposite Alsace and also benefits from Vosges rain shadow
  2. Relatively southerly latitude = warmest, sunniest, driest region
  3. Best known for red wines = Spatburgunder is most planted variety, amongst Germany’s best with complex flavours and oak ageing
  4. Kaiserstuhl (extinct volcano, steep, south-facing slopes) = Fullest body, high alcohol, smoky ripe fruit flavours
  5. Ortenau - pockets of calcerous soils - more acidity and more delicate fruit flavours
  6. Inexpensive, high-volume blends - Muller thurgau
  7. Gaining good rep for Grauburgunder, weissburgunder and Chardonnay
  8. Cooperatives responsible for 75% - led by Badischer Winzerkeller
26
Q

Wurttemberg

[4 points]

A
  1. East of Baden, South of Franken, Located around stuttgart
  2. Mainly light, fruity red wines - domestic market
  3. Warmer, sunny temps suited for red wine production which dominates
  4. Most planted black varieties = Trollinger, Lemberger and Schwartzriesling
27
Q

Mosel

[14 points]

A
  1. Known for producing some of the world’s greatest Rieslings - whites dominate at 90% (60% riesling)
  2. One of the most northerly regions - best vineyards are on steep, south-facing slopes overlooking the Mosel = best sun exposure, and a little bit sunshine reflected from river
  3. Dark coloured Soils
  4. 3 sections - Upper Mosel, Middle Mosel, Lower Mosel
  5. Middle Mosel is largest, home to the majority of best vineyards e.g. Brauneberg, Graach
  6. Mosel Riesling = paler in colour, lighter in body, lower alcohol and higher acidity. Pronounced green and floral aromas. Balance = ability to age
  7. Strong rep for sweeter styles in Kabinett, Spatlese and Auslese categories
  8. Winters are almost always cold enough to produce Eiswein
  9. Topography of best sites = working vineyards is labour intensive and expensive
  10. BA and TBA = low yields = impacts cost of production
  11. Mosel wines are some of the most expensive in Germany
  12. Flatter sites around Piesport used for inexpensive e.g. Muller Thurgau
  13. 20% bottled by Moselland co-operative
  14. Saar and Ruwer = higher altitude = temps lower than in Middle Mosel and acidity higher
28
Q

Franken

[6 points]

A
  1. W-shaped course along the south-facing slopes of River Main and tributaries
  2. More Continental climate (further east)
  3. White grapes dominate, drier styles, most planted = Muller Thurgau
  4. Sylvaner producers regions best and most distinctive wines, produced on south / south-east facing slopes of chalk = full bodied, dry wines with floral and wet stone aromas
  5. West of region = terraces of sandstone producing spatburgunder
  6. Traditional Bocksbeutel - flat, round-shaped bottle with a short neck.
29
Q

Silvaner [as a grape]

[4 points]

A

Early-budding
Early Ripening
Can reach full ripeness before temps fall in Autumn
Susceptible to Spring Frost (in Franken gets the best sites, less frost prone)

30
Q

Rheingau

[10 points]

A
  1. Produces some of the highest quality and most age-worthy rieslings
  2. Covers rivers Rhine and Main
  3. Across the river from Rheinhessen, protected from cold, northerly winds by Taunus Mountains
  4. South-facing slopes and wind protection = Fuller-bodied and riper fruit than those of Mosel
  5. Rhine has moderating temp, and can increase humidity for botrytis in Autumn
  6. Quality focussed region = yields lower than average for Germany
  7. Best vineyards are on steep slopes around Rudesheim and Gesisenheim
  8. White wines dominate - Riesling especially. Majority dry style (the trend for dry started in Rheingau) Also reputed for sweet, botrytised wines
  9. Western end = Spatburgunder. Steep South / South-west facing vineyard Hollenberg = fuller bodied pinot, high quality
  10. Production is mainly from estates
31
Q

Ahr

[5 points]

A
  1. One of the most northerly, yet black varieties dominate
  2. River Ahr cuts a narrow, sheltered valley with steep, south-facing slopes and soil is dark, heat-retaining slate
  3. Traditionally late harvested black grapes and made with sweetness
  4. Now produces good quality spatburgunder, dry with relatively high tannins and spice notes from oak ageing
  5. Co-operatives produce 3/4 Ahr wine
32
Q

Why has there been a reduction in the number of growers in Germany over the last few years?

A

For vineyards on the steeper slopes in particular, the high cost of labour and low yields - especially for sweeter wines - plus vintage variation = High production costs
Cost of land and farming is unsustainable against prices the consumers are willing to pay

33
Q

What percentage of crop do co-operatives receive from total German vineyard area?

A

30%

34
Q

What are Germany’s top 5 export markets by Volume? (in order)

A

USA, Netherlands, UK, Norway and Sweden

35
Q 
Climate in Germany
Climatic influence(s)
A

Cool and Continental overall
(Excluding Baden) 49-50 N latitude (amongst the most northerly in the world)
Most vineyards situated along the river Rhine and it’s tributaries - rivers play a vital role in moderating temps/extending growing season

36
Q

Climate hazards in Germany and Rainfall

A

Spring frosts - mitigated by rivers and planting on slopes
Summer - rainfall = increase fungal disease, dilution of grapes, hail
500-800mm

37
Q

Soils in Germany

A

Mosel and Ahr - dark-coloured slate

Significant pockets of calcerous soils - Baden, Pfalz, Rheinhessen

WSET Dip D3 (13 decks)

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