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WSET Diploma D3 > Germany > Flashcards

Germany Flashcards

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1
Q

What percentage of Germany’s vineyard area is Riesling?

A

Nearly 25%

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2
Q

What country is the world’s largest producer of Riesling?

A

Germany

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3
Q

What is Liebfraumilch?

A

Inexpensive, medium sweet wines produced from Muller-Thurgau and Kerner, specifically developed to produce high yields of ripe grapes in the cold German climate. Accounted for 60% of all German wine exports by the 1980s but has since plummeted

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4
Q

What important vineyards in Germany were planted in the 12th century?

A

Schloss Johannisberg and Kloster Eberbach (both in the Rheingau)

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5
Q

What caused the German wine industry to decline in the 17th century?

A

The 30 years war, which saw the flat valley plains where vines were planted torn up for grain production, pushing vineyards onto the steeper slopes

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6
Q

What is the basis for German wine laws, and when was this introduced?

A

Must weigth of grapes, introduced in the 1830s

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7
Q

When did Germany become a unified country?

A

1871

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8
Q

What happened to the German wine industry between 1895 and 1945?

A

Area under vine halved due to phylloxera, mildew, then the world wars. It has more than doubled since

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9
Q

What post-war changes took place in the German wine industry? What was this called?

A

Emphasis on bulk production of reliably ripe grapes, like Muller-Thurgau, sourcing from multiple regions to ensure volume, and a major program of vineyard restructuring that consolidated fragmented sites, built access roads, and made mechanization possible (called Flurbereinigung)

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10
Q

When was the 5th German wine law passed, and what did it do?

A

1971, laying the foundation for modern German production based on protected geographical labeling and classification of styles based on must weights

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11
Q

Where do the bulk of Germany’s wine-producing regions lie?

A

49-50’N, making them some of the mot northerly in the world

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12
Q

What is the overall climate of German wine country?

A

Cool continental

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13
Q

What factors influence site selection in Germany?

A

Most vineyards are along the Rhine and its tributaries, which radiate heat, temperature, and extend the growing season. Best vineyards on steep, south-facing slopes for max sun exposure. Some reach 70% grade

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14
Q

What are the main viticultural threats in Germany?

A

Frost (although mitigated by rivers and slopes), and wet summers that increase fungal diseases, dilution, and sometimes hail

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15
Q

What role do mountain ranges play in German viticulture? What are the main ranges?

A

Taunus and Haardt mountains shelter vineyard areas from cold winds and the worst rain (although vineyards are relatively low, usually below 200M)

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16
Q

What is different about Baden’s climate compared to the rest of Germany?

A

More southerly, toward the Swiss border, and is noticeably drier, warmer, and sunnier (although cool areas still have frost risk)

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17
Q

What role does dark slate soil play in German viticulture? Where is it found?

A

Slate retains heat during the day and radiaties it out at night, helping ripening in the Mosel and Ahr

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18
Q

Where are calcareous soils found in Germany, and what is planted in them?

A

Baden, Pfalz, and Rheinhessen, where it is mostly planted to Spatburgunder (PN), Pinot Blanc, and Chardonnay, and Franken, where it produces Sylvaner

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19
Q

What unique expense is incurred in steep slope vineyards of Germany, and where is this most common?

A

Steepest sites in Mosel and Rheingau have such major erosion problems that owners must winch soil and rocks back up the slopes

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20
Q

How many hectares are there under vine in Germany? Where does this rank in the EU?

A

100,000 ha, 7th in the EU

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21
Q

What are the maximum yields for Deutscher Wein, Landwein, and Qualitatswein?

A

Varies by region, but typically 150 hl/ha for Deutscher Wein and Landwein, and 105 hl/ha for Qualitatswein

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22
Q

Besides climate change, what has contributed to reduced vintage variation in Germany?

A

Better clonal selection (particularly with black grapes), summer pruning, green harvesting, and selective hand harvesting

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23
Q

What is Flurbereinigung?

A

The program of modernization and mechanization Germany undertook in its vineyards after WW2

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24
Q

Why is canopy management so important in Germany?

A

It is essential for maximizing sun exposure and ensure air circulation (to reduce disease pressure)

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25
Q

What is pendelbogen?

A

Replacement-cane pruning with the canes arched in the trellis, which is thought to improve the flow of sap in the vine and increase the number of viable buds, in turn increasing yields

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26
Q

How were German vineyards traditionally trained? How are they trained today?

A

Traditionally indivudally staked with canes tied at the top, bot nowadays mostly single- or double-replacement-cane pruning with VSP and pendelbogen

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27
Q

What is the state of organic / biodyanmic viticulture in Germany?

A

Not widely used due to disease pressure; growers still have to spray their crops regularly and many must use helicopters to do so (which cause spray drift that could endanger organic certs if they even were in place)

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28
Q

What percentage of German vineyards are organic or biodynamic?

A

9%

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29
Q

What is the primary expense of the most steeply-sloped German vineyards?

A

Labor to work the very challenging topography

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30
Q

Why are German labor costs higher than other wine-producing regions?

A

Hand-harvesting requirements for Beerenauslese and above, and many producers hand harvest for all Pradikatsweine to ensure ripe fruit. Also, steep slopes

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31
Q

What happened to German red wine production between 1980 and 2017?

A

It increased from 10% of production to 39%

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32
Q

What percentage of all German plantings are Riesling?

A

23%

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33
Q

Describe Riesling viticulture

A

Late budding, late ripening, frost resistant. Requires sunlight to fully ripen and can continue to develop sugars deep into fall, as well as botrytize

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34
Q

What are the top three varieties in Germany by vineyard area? In what amounts?

A

Riesling at 24,000 ha, Muller-Thurgau and Spatburgunder at about 12,000 ha each

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35
Q

Describe Muller-Thurgau

A

One of the early German crosses, earlier-ripening than Riesling that produces high yields in almost any conditions. Most planted German variety in the 1970s and 1980s, but plantings have more than halved since. Lower acid than Riesling, less structure and character, but makes simple floral, sweet wines like Liebfraumilch

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36
Q

What is Germany’s most-planted black grape?

A

Spatburgunder (Pinot Noir)

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37
Q

How is Pinot Noir made in Germany?

A

Careful clone selection, canopy management, and harvest planning to balance alcohol, acid, and ripeness. Some whole bunch fermentation (in part because stems add tannin), often oak aged but rarely new

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38
Q

Where is Dornfelder planted? What style wine does it make?

A

Rheinhessen and Pfalz, where it can make a fruity, easy-drinking style with some residual sugar, or a complex style produced from low yields, focused on tannin and structure, fermented or aged in oak

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39
Q

Where is Silvaner made?

A

Plantings have halved since 1980, but in areas where yield is controlled (Franken in particular) good quality dry, medium-bodied wines with some earthy character are made

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40
Q

Where are Grauburgunder and Weissburgunder planted? What styles of wine are made?

A

Rheinhessen, Pfalz, and Baden. Both can produce very good quality, sometimes oak aged, ranging from dry to full-bodied, sweeter “Rulander”

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41
Q

Where is German Chardonnay made?

A

Only allowed since 1990, but high-quality wines are made in southern Pfalz and Kaiserstuhl in Baden (often with oak)

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42
Q

Which German grapes are used in Wurttemberg to produce simple, fruity wines for early drinking? Which of these produces the highest quality?

A

Portugieser, Schwarzriesling (Pinot Meunier), Trollinger (Schiava), and Lemberger (Blaufrankisch). Lemberger is best.

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43
Q

What are “German crosses”?

A

A group of mainly white grape varieties developed to cope with Germany’s cool climate. Muller-Thurgau is the most common

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44
Q

Why did German crosses become widely planted?

A

German crosses produce grapes with high potential alcohol, which is incentivized by the German regulatory system basaed on must weight

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45
Q

What is the chief criticism of German crosses?

A

They produce wines high in sugar but without sufficient acidity or aromatic character to balance the sweetness or alcohol

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46
Q

What is Scheurebe?

A

A German cross that can produce good qulity, full-bodied wines with intense grapefruit and peach aromas. Lower acid than Riesling but capable of ageworthy production

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47
Q

What is Kerner?

A

A German cross that produces good quality wines up to high Pradikat levels with high acid some of the fruit and floral character of Riesling

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48
Q

What is Dornfelder?

A

The most succesful black German cross, now the second most planted black variety in Germany

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49
Q

Give some examples of winemaking experimentation going on in Germany

A

Traditional and less interventionist techniques such as natural fermentation and reduced filtration and fining, experimentation with lees contact and oak (particularly with PG and PB but sometimes Riesling)

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50
Q

Is enrichment common in Germany?

A

Yes, but forbidden in Pradikatswein. Most of Germany is in EU region A, allowing enrichment up to 3% abv, Baden is in ZZone B, max 2% abv. Becoming less common outside bulk wine production

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51
Q

What is the traditional German fermentation and maturation vessel?

A

Large, old oak casks for slight oxygenation. 1,000 L Fuder of Mosel, 1,200 L Stuck ialong the Rhine

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52
Q

What is the modern standard German fermentation / maturation vessel?

A

Stainless steel to preserve primary fruit, avoid oxygen, and for ease of cleaning and size

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53
Q

Which German wines may see time in new oak?

A

Reds, Grauburgunder, Weissburgunder, and Chardonnay

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54
Q

What is sussreserve? What are its regulations?

A

Unfermented or partially-fermented grape must. It must be produced from grapes of the same region and quality level as the wine it is added to, commonly it is the same must as the base wine

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55
Q

How was sweetness managed in all but the finest German wines in the 1960s and 1970s?

A

Fermentation to dryness then sweetened with sussreserve post-fermentation

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56
Q

How is sussreserve made?

A

Must is taken pre-fermentation, clarified, chilled, and dosed with SO2, then added back to the fermented dry wine to create the desired level of sweetness just prior to bottling

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57
Q

Is sussreserve highly thought-of? What other sweetening techniques are used in Germany?

A

Sussreserve is thought to give less balanced wines and is not favored for quality production. High quality sweet wines are made by stopping fermentation via SO2, racking, or filtering

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58
Q

Is Rectified Concentrated Grape Must allowed in Germany?

A

Only in Deutscher Wein

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59
Q

What is unique about fermentation for Beerenauslese, Eiswein, and Trockenbeerenauslese?

A

High must weights means slow fermentation, TBA can take several months. Fermentation will stop naturally due to high sugar levels, leaving high RS and low ABV (5.5-8%)

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60
Q

Since the 1980s, how has the domestic German market’s taste shifted?

A

Toward dry wines, which are now the majority (trocken and halbtrocken)

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61
Q

What is the historical reason for sweet wine production in Germany?

A

Sweetness masked high acidity and bitterness from underripe grapes in the cool climate

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62
Q

How much rose is produced in Germany?

A

About 11% of production, mostly consumed domestically

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63
Q

What are the quality levels of German wine? On what are the levels based?

A

Deutscher Wein, Landwein, Qualitatswein, and Pradikatswein, all based on must weight

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64
Q

What is Deutscher Wein?

A

Formerly Tafelwein, these are wines without geographic indication made from grapes grown in Germany in any style. ABV between 8.5-15%. Inexpensive and early drinking. Grape variety and vintage allowed on label

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65
Q

What is Landwein?

A

German geographical indication wine. 85% of the grapes must originate from one of 26 Landwein regions (this goes on the label), ABV 8.5-15%,. Often can only be produced in trocken or halbtrocken styles

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66
Q

What is Qualitatswein?

A

Protected Designation of Origin category. Grapes come from one of 13 designated regions (Anbaugebiette), which must appear on the label. All styles, min ABV 7%, 50-72 Oechsle at harvest. Most everyday drinking wines are in this category, although many quality producers now use Qualitatswein for their dry wines and Pradikatswein for sweeter

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67
Q

What is an Amtliche Prufungsnummer?

A

When Qualitatswein or Pradikatswein undergo lab analysis and blind tasting, those that pass receive an AP which indicates where and when the wine was tested, the vineyard location, and the lot number

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68
Q

What is Pradikatswein?

A

PDO category with more stringent regs than Qualitatswein. Grapes must come from a Bereich (one of 40, smaller than Anbaugebieten). Highest must weights (70-154 Oechsle), no enrichment, produced from any variety but associated with Riesling. On average, production is half that of Qualitatswein, but in good years can be equal

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69
Q

What are the Pradikat of Pradikatswein?

A

Kabinett, Sptlese, Auslese, Beerenauslese, Eiswein, Trockenbeerenauslese

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70
Q

Describe Kabinett Pradikatswein

A

Lightest must weights, lightest in body and highest in acid. Min 7% alcohol

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71
Q

Describe Spatlese Pradikatswein

A

Produced from fully ripened grapes picked about two weeks later than Kabinett wines. Greater concentration of riper fruit flavor (stone fruit for Riesling), slightly higher ABV, fuller body. Dry to med sweet

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72
Q

Describe Auslese Pradikatswein

A

Specially-selected, extra ripe bunches, riper and more concentrated flavors than Spatlese, often some honeyed character, sometimes botrytis. Last Pradikat allowing for dry wine, but the best are sweet

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73
Q

Describe Beerenauslese Pradikatswein

A

Individually selected berries harvested by hand, always sweet, long fermentation, low ABV (min 5.5%). Botrytis is common but not mandatory. Typical flavor is dry, ripe, stone fruit. Only produced in Botrytis years

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74
Q

Describe Eiswein Pradikatswein

A

Same minimum must as Beerenauslese, but must be picked when frozen. Harvest can take place from December to February. Must be pressed while still frozen, artificial freezing not permitted, pressing releases small quantities of concentrated juice. Pure peach and grapefruit flavors

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75
Q

Describe TBA Pradikatswein

A

Botrytis affected, extremely sweet, highly concentrated, high acid and ageworthy. Rarely above 8% ABV, usually most expensive German wines

76
Q

What are the German equivalents for the EU sweetness labeling terms?

A

Trocken (dry, no more than 4g/l), Halbtrocken (off-dry, 4-12 g/l), lieblich (Medium-sweet, 12-45 g/l), suss (sweet, 45+ g/l)

77
Q

Where are trocken Rieslings most common?

A

Warmer regions where ripeness of fruit can balance acid without needing sugar.

78
Q

What is feinherb?

A

“Fine dry”, used for wines that are legally halbtrocken or slightly sweeter whose producers wouldn’t want to use the untrendy halbtrocken designation

79
Q

What is Goldkapsel?

A

“Gold capsule”, an unofficial designation for wines affected by botrytis

80
Q

What is Bereiche?

A

Wine-producing district

81
Q

What is Einzellagen?

A

Individual vineyard site within a Bereiche

82
Q

What is a Grosslagen?

A

Collective vineyard site within a Bereiche

83
Q

What is the average size of an Einzellagen?

A

38 ha, but range from 1 to 200 ha

84
Q

How big are Grosslagen?

A

600-1800 ha, usually comprising several Einzellagen

85
Q

How do Einzellage and Grosslage names appear on the label?

A

Only on Qualitatswein and Pradikatswein, preceded by the village name where the vineyards are located (IE Goldtropfchen vineyard in Piesport is Piesporter Goldtropfchen)

86
Q

Two examples of vineyards so well known they do not need to include a village name on the label?

A

Schloss Johannisberg, Schloss Vollrads

87
Q

In which regions can individual plots within a vineyard site appear on the label after the Bereich?

A

Ahr, Mosel, Nahe, Pfalz, Rheinhessen

88
Q

Define Liebfraumilch

A

Medium-dry white Qualitatswein of at 18g/l, must contain at lest 70% Riesling, Silvaner, Muller-Thurgau, and Kerner (MT domaintes) from Rheinhessen, Pfalz, Rheingau or Nahe

89
Q

What does VDP stand for?

A

Verband Deutscher Pradikatsweinguter

90
Q

What is the VDP?

A

Group that imposes stricter regs on grape growing and winemaking than those imposed by German law, including much lower max yields, higher min must weights, focus on traditional varieties for their region and sustainability. Members abide by these regs and are audited every 5 years, out of compliance leads to exclusion

91
Q

Why was the VDP originally started?

A

Producers from Rheingau, Rheinhessen, Pfalz, and Mosel who wanted to promote wines made without must enrichment (called Naturweine)

92
Q

How big is the VDP?

A

Members account for about 5% of vineyard holdings, 3% of annual production by volume, 7.5% annual production by value

93
Q

Where do sweet wines account for a large proportion of VDP production?

A

Mosel

94
Q

What do VDP producers call their dry wines?

A

Qualitatswein trocken; Pradikat levels are only used for residual sugar wines

95
Q

What are the categories of VDP wine?

A

VDP Gutswein, VDP Ortswein, VDP Erste Lage, VDP Grosse Lage

96
Q

What is VDP Gutswein?

A

Regional wines similar to generic Bourgogne AOC, coming from a member’s holdings within a particuar region, meeting local standards, max yield 75hl/ha

97
Q

What is VDP Ortswein?

A

Equivallent of village wines in Burgundy, produced from typical varieties for the region, max yield 75hl/ha

98
Q

What is VDP Erste Lage?

A

“First-class” vineyard designations similar to Burgundy 1er Cru. Excellent quality with aging potential, more stringent grape growing and winemaking regs. Varieties determined best for the site or parcel. Max yield 60hl/ha, grapes must be hand hrvested, and at least ripe enough to qualify for Spatlese. Traditional winemaking techniques. Village and vineyard name on the label

99
Q

What is VDP Grosse Lage?

A

Equivalent to Burgundy Grand Cru, best parcels of the best vineyards. Outstanding quality, aging potential. Max yield 50hl/ha, more restrictive varieties (but differ by Anbaugebiete). Released at least one year (September 1) after harvest for whites, reds 12 months aging in oak and 2 years after harvest. Sweet Pradikat may be released May 1 after harvest

100
Q

Which varieties are permitted in all Anbaugebiete’s VDP Grosse Lage?

A

Riesling (botrytized-only in the Ahr) and Spatburgunder in all but Mosel and Nahe

101
Q

What are dry wines made from Grosse Lage grapes called?

A

Grosses Gewachs (which cannot appear on the label, but VDP “GG” trademark is used). Vineyard name only on the label (as in Burgundy)

102
Q

What is the Rheingau Charta?

A

Charter introduced in 1984 to promote dry wines from the best vineyard sites of the Rheingau, using the term Erstes Gewachs. Wines must be exclusively Riesling or Spatburgunder, hand-harvested from lower-yielding vineyards, must be dry with minimum must weight to qualify for Spatlese

103
Q

What happened to the Rheingau Charta in 1999?

A

The Charta members joined the Rheingau VDP, allowing them to use Grosses Gewachs instead of Erstes Gewachs

104
Q

What are the quality tiers of Qualitatsweine in the 2021 German wine law revision?

A

Winegrowing area (Anbaugebiet), Region (formerly Bereich/Grosslage site), Village (Ortwein), Vineyard (Einzellage)

105
Q

What are the quality tiers of single vineyard wines in the 2021 German wine law revision?

A

Single vineyard, Ertes Gewachs, Grosses Gewachs

106
Q

What are the requirements for Einzellage wines?

A

Single vineyard made from one or more recommended varieties and of Kabinett quality

107
Q

What requirements do Erstes Gewachs and Grosses Gewachs share?

A

Single vineyard or smaller parcel, single variety (minimum 85% and only recommended varieties approved for the region), dry, Gewann may be appended to label

108
Q

Where do Erstes Gewachs and Grosses Gewachs requirements differ?

A

EG must be selectively picked, GG must be handpicked. EG yields are 60hl/ha (70 on steep slopes), min alcohol 11%, GG yields max 50hl/ha, min nat alc 12%. EG have to pass a sensory test if ordered, GG must pass sensory test. EG may be released March 1 of following year, GG September 1 for whites, March 1 of the next year for reds

109
Q

What are the two small wine regions in eastern Germany, and what do they produce?

A

Saale-Unstrut and Sachsen, producing whites fro Mullter Thurgau, Weissburgunder, and Riesling

110
Q

Which is the largest Anbaugebiete by volume? What is grown there?

A

Rheinhessen, with about 25% of German vineyards. High yields of R71% white, with Riesling the most planted, then closely followed by Muller-Thurgau (region is home to Liebfraumilch). Also has Silvaner, Grauburgunder, Weissburgunder, and Dornfelder

111
Q

Describe the topography of the Rheinhessen

A

Along the Rhine, sheltered by the Hunsruck and Taunus mountains, mostly planted on warm, fertile valley floors

112
Q

What style of wine predominates in Rheinhessen?

A

Bulk production (with plantings still rising to supply it). Liebfraumilch hails from Rheinhessen

113
Q

What is the Rheinterrasse? What makes it unique?

A

High-quality subregion of Rheinhessen on the west bank of the river around Nierstein and Oppenheim. Steep, east-facing slopes give maximum sun exposure during the coolest part of the day, proximity to the Rhine moderates evening and autumn temps, both enhancing ripening

114
Q

What is Rotliegenden?

A

Soil type found in the Roter Hang composed of iron-rich slate, clay, and sandstone said to give wines with smoky characteristics

115
Q

Where are the best quality vineyards in the Rheinterrasse?

A

Roter Hang, around Nierstein, noted for its Rotliegenden soil

116
Q

What is the Wonnegau?

A

High quality subregion of Rheinhessen gaining a reputation for Riesling and Spatburgunder (due to moderating influence of the Rhine)

117
Q

Name two significant producers from Rheinhessen

A

Weingut Gunderloch on the Rheinterrasse and Weingut Keller near Worms

118
Q

Describe the location and topography of Pfalz

A

Narrow strip of vineyards between the Haardt Mountains to the west and rhine plain to the east; basically a continuation of Alsace, the Haardt are a continuation of the Vosges with the same rain shadow effect. Not a river valley

119
Q

What is the production makeup of Pfalz?

A

Only slightly less production than Rheinhessen. 65% white, with Riesling about 1/4 of all plantings, then Muller-Thurgau, Grauburgunder, Weissburgunder. Good potential for reds, Dornfelder is the largest then Spatburgunder

120
Q

How do wines from Pfalz compare to those from Rheinhessen? Why?

A

Slightly fuller-bodied and with riper fruit flavors due to warmer temperatures

121
Q

Where are the most renowned vineyards in Pfalz? What makes it unique?

A

The Mittelhaardt, in the north. South and east-facing, steep slope vineyards in the Haardt foothills get maximum sunshine and wind protection producing ripe, full-bodied Riesling. Various soils (limestone, sandstone, basalt, clay) give different expressions

122
Q

Where is the Sudliche Weinstrasse? What is grown there?

A

Fertile sandstone area in southern Pfalz. Traditionally for inexpensive production, now becoming popular for Spatburgunder, Grauburgunder, Weissburgunder

123
Q

Name two significant producers in Pfalz

A

Dr Burklin-Wolf and Winzerverein Deidesheim co-op

124
Q

There are multiple, distinct districts in Baden. Where are they located?

A

Main vineyard area is north of Heidelberg to the Swiss border. Also between Franken and Wurttemberg, and east of the Bodensee

125
Q

Describe the location and topography of Baden

A

Main vineyard area is on the eastern side of the Rhine, opposite Alsace, in the rain shadow of the Vosges. This and its southern latitude make Baden Germany’s warmest, sunniest, and dried wine region

126
Q

Baden is best known for what type of wine? Why?

A

Spatburgunder in a variety of styles due to Baden’s varied soils and microclimates. Considered Germany’s best, with complex flavors and oak aging

127
Q

Where is the Kaiserstuhl? What is grown there?

A

An extinct volcano in Baden, with steep, south-facing slopes that produce the fullest-bodied, most complex Spatburgunder in Germany

128
Q

Four significant areas for Spatburgunder in Baden

A

Kaiserstuhl (volcanic), Ortenau (cool climate), Tuniberg and Breisgau (calcareous soil)

129
Q

What is the planting breakdown of Baden?

A

59% white, but Spatburgunder is most planted. Followed by Muller Thurgau (climate is conducive to high volume), Grauburgunder, Weissburgunder, Chardonnay. Not much Riesling

130
Q

Two examples of producers from Baden

A

Bernhard Huber (small estate) and Badischer Winzerkeller (co-op. Co-ops are about 75% of Baden’s production)

131
Q

Describe the location and topography of Wurttemberg

A

Around Stuttgart, east of Baden and south of Franken. Warm summer temps ideal for red production

132
Q

What is the prevailing style of wine produced in Wurttemberg? What varieties are planted?

A

68% of plantings are red, usually made in a light, fruity style for domestic consumption (most production comes from Moglingen, the central co-op). Trollinger, Lemberger, Schwarzriesling, with Spatburgunder growing in importance

133
Q

Where are quality-minded estates located in Wurttemberg?

A

On the steep, terraced vineyards above the Neckar river and its tributaries. Producing fuller-bodied reds, often with oak aging, particularly from Lemberger

134
Q

What is the planting breakdown of Mosel?

A

90% white varieties, of which Riesling is 60% on its own

135
Q

Describe the location and topography of Mosel

A

Northern region along the Mosel river; site selection is essential to ensure ripening. Best vineyards are on steep, south-facing slopes overlooking the Mosel, giving best sun exposure, sunshine reflected from the river, and heat radiation from dark slate soils

136
Q

How is the Mosel generally divided? Which of these has the best vineyards?

A

Upper, Middle, and Lower, with Middle home to the best vineyards

137
Q

Where is Brauneberg located? What are its best vineyards?

A

Mosel, best vineyards are Juffer and Juffer-Sonnenuhr

138
Q

Where is Erden located? What are its best vineyards?

A

Mosel, best vineyards are Treppchen and Pralat

139
Q

Where is Graach located? What are its best vineyards?

A

Mosel, best vineyards are Himmelreich and Domprobst

140
Q

Where is Urzig located? What are its best vineyards?

A

Mosel, best vineyard is Wurzgarten

141
Q

Where is Wehlen located? What are its best vineyards?

A

Mosel, best vineyard is Sonnenuhr

142
Q

Where is Bernkastel located? What are its best vineyards?

A

Mosel, best vineyard is Doctor

143
Q

Where is Piesport located? What are its best vineyards?

A

Mosel, best vineyard is Goldtropfchen

144
Q

What distinguishes Mosel Rieslings from those of other German areas?

A

Paler in color, lighter in body, lower alcohol, higher acid, pronounced floral and green fruit. Also has a strong reputation for sweeter wines within respective Pradikat tiers, although dry is increasingly in style

145
Q

Describe the soils of Mosel and their significance

A

Grey, blue, brown, and red slate, which absorb and radiate heat to varying degrees. Producers are exploring how these differences can influence aromas

146
Q

Why are Mosel Rieslings among the most expensive in Germany?

A

Steep topography means expensive labor (low yields and hand-harvest requirements for BA and TBA exacerbate this), reputation for quality

147
Q

Where in the Mosel is less complex, inexpensive wine produced?

A

Flatter sites around Piesport producing wines from Muller Thurgau

148
Q

What is the world’s largest producer of Riesling?

A

Moselland co-op in Bernkastel, Mosel, producing about 20% of Mosel’s wine

149
Q

Which tributaries of the Mosel River are included in Mosel? Where are the best vineyards located?

A

Saar and Ruwer, with the best sites in the sheltered side valleys of these rivers with south, south-east, and south-west aspects. Slightly higher altitude means cooler temperatures and elevated acidity (compared to Middle Mosel)

150
Q

Describe the location and topography of Franken

A

W-shaped course along south-facing slopes of the river Main and its tributaries. Furthest east of Germany’s main wine region and most continental climate, with warmer summers, shorter growing season, cooler autumns, and spring frosts

151
Q

What is the planting breakdown of Franken?

A

82% white, with Muller-Thurgau the most planted, Riesling a relatively small proportion, and the best wines from Silvaner

152
Q

What makes Silvaner well-suited to Franken?

A

Early ripening (reaches full ripeness before autumn temperatures fall). Early-budding risks spring frost, but because it is historically significant in Franken Silvaner gets the warmest, least frost-risked sites

153
Q

Where is the best Silvaner made in Franken?

A

Wurzburg, on south and south-east facing, chalky slopes

154
Q

Where is the best Spatburgunder made in Franken?

A

In the west, on steep sandstone terraces

155
Q

What is the Bocksbeutel?

A

Flat, round-shaped bottle with a short neck traditional to Franken

156
Q

Describe the location and topography of Nahe

A

Between Mosel and Rheinhessen protected by the Hunsruck Mountains, resulting in mild temps and low rain. Small number of vineyards over large area means wide variety of soils and growing conditions

157
Q

What is the planting breakdown of Nahe?

A

Just over 3/4 white, Riesling is 30% of plantings, Muller-Thurgau is next largest, also PG and PB. Dornfelder is largest black grape

158
Q

What distinguishes Nahe Rieslings from other German areas?

A

Slightly warmer climate means lower acid, riper fruit, more body than Mosel, but less than Rheingau and Rheinhessen

159
Q

Where are the warmest conditions in Nahe?

A

In the east, on south-facing banks of the Nahe, benefitting from moderating influence of Rhine and Nahe, maximum sunlight, and steepest slopes. Soils are slate and sandstone

160
Q

Two significant producers in Nahe

A

Weingut Donnhof and Emrich-Schonleber

161
Q

What is grown in the Nahe’s more fertile soils?

A

Inexpensive Muller-Thurgau and good quality Grauburgunder and Weissburgunder

162
Q

Describe the location and topography of the Rheingau

A

Small stretch from Wiesbaden to Lorchhausen along the Rhine and small section of the Main around Hochheim, across from Rheinhessen, protected from cold north winds by the Taunus Mountains

163
Q

What topographical features allow Rheingau Riesling to reach its fuller-bodied, riper expression?

A

Taunus Mountains protect from cold, northerly wind, the Rhine is very wide (1km), for more moderating influence, and south-facing aspect for sun interception and sunlight reflection

164
Q

Where are the best sites in Rheingau?

A

Steep slopes around Rudesheim, Geisenheim, Johannisberg, Hattenheim, Erbach. Mid-slope is best for dry wines, with moderating influence from the river but high enough to avoid humidity and ufngal disease

165
Q

What is the soil like in Rheingau?

A

Sand, loam, and loess around Hocchei in the east, sandstone and slate as you move west

166
Q

What is the planting breakdown in Rheingau?

A

86% white, with Riesling 78% alone, but with significant, high-quality Spatburgunder plantings

167
Q

What is the majority style of Rheingau Riesling?

A

Dry, although there is also a reputation for botrytised sweet wines

168
Q

Where is high quality Spatburgunder produced in Rheingau?

A

Hollenberg, at the western end, around Assmannshausen, where the river turns north, on steep south and south-west facing slopes

169
Q

Three examples of Rheingau producers

A

Schloss Johannisberg, Schloss Vollrads, and Hessische Staatsweinguter Kloster Eberbbach (state-owned)

170
Q

Why do black grapes dominate in the Ahr?

A

Ahr River cuts a narrow, sheltered valley with steep, south-facing slopes, and the soil is dominated by heat-retaining dark slate and greywacke

171
Q

What is greywacke?

A

A dark sandstone soil that retains heat

172
Q

What is the traditional style of wine made in Ahr?

A

Late harvest reds produced with residual sweetness

173
Q

What is the modern style of wine made in Ahr?

A

Quality Spatburgunder fermented to dryness with relatively high tannin and oak aging

174
Q

What has the trend of growers and area under vine been in Germany since 2010? Why?

A

Area under vine has slightly increased, but the number of producers has declined over 20% due to high labor cost, low yields, and vintage variation generating higher production costs than the prices consumers are willing to pay. Growth of area under vine is for bulk production

175
Q

What is “Generation Riesling”?

A

An initiative by the German Wine Institute in 2005 to give new, highly-skilled young (under 35) winemakers in Germany a national and international promotional platform

176
Q

Two German estates founded by the Church

A

Schloss Johannisberg and Kloster Eberbach

177
Q

Two German estates founded by charitable organizations

A

Burgerspital and Juliusspital

178
Q

What is a Weinkellerei?

A

German merchant houses that are a main source of high-volume wine

179
Q

Are co-ops important in Germany?

A

Yes. Germany was one of the first wine-producing countries to establish co-ops, and they account for about 30% of the crop from vineyard area and over 3/4 production in Baden and Wurttemberg

180
Q

Large co-op with an internal range of small-volume, high-quality wines

A

Badischer Winzerkeller in Baden

181
Q

What stylistic trends have been driven by the German domestic wine market?

A

Move toward drier whites and more reds

182
Q

How much wine does Germany import?

A

14-15 M hl

183
Q

Describe the recent history and current state of German wine exports

A

Volume has nearly halved since 2000, from 2 M hl (20-25% of production) to 1 M hl per year, but the average price has risen from below E200 to E300/hl due to reduced shipping of bulk wine and an increase in higher-value bottled exports

184
Q

Two most important German markets in terms of sales value per unit volume

A

USA and Norway

185
Q

Important German markets in terms of volume but not value

A

UK and the Netherlands (mostly attributable to Liebfraumilch)

186
Q

What is the DWI?

A

Deutsches Weininstitut, German Wine Institute, which promotes quality and sales of German wines domestically and in export markets, notably with the “Riesling Week” campaign

WSET Diploma D3 (17 decks)

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