Germany Flashcards

1
Q

What century were the Rheingau vineyards such as Schloss Johannisberg and Kloster Eberbach are planted?

A

12th

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2
Q

What century did the German Wine industry go into decline because of the Thirty Years War. The vineyards on flatter plains were taken over by agriculture?

A

early 16th

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3
Q

What decade were new wine laws are introduced, based on the must weight of grapes, a principle which dominates German wine law to this day.

A

1830’s

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4
Q

What year did Germany becomes unified, so states can begin to trade amongst each other?

A

1871

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5
Q

What century were some of Germany’s wine institutes are founded e.g. Hochschule Geisenheim University in Rheingau and the Julius Kühn-Institut in Pfalz?

A

Late 19th and early 20th century

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6
Q

What century did the Inexpensive, medium-sweet wines labelled as Liebfraumilch account for 60% of all German exports?

A

Late 20th

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7
Q

What year did the fifth German wine law is passed. This lays the foundation for modern German wine production, establishing protected geographical labelling and classification of wine styles based on must weights?

A

1971

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8
Q

What is Flurbereinigung?

A

Vineyard restructuring involved the consolidation of many small, fragmented vineyards and the building of access roads, both aimed at increasing efficiency, making mechanisation easier and so reducing the costs of viticulture.

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9
Q

Why is Flurbereinigung necessary?

A

Vineyards were highly fragmented as a result of equal division inheritance laws (similar to the Napoleonic inheritance laws in Burgundy).

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10
Q

Most of Germany’s vineyards are some of the most northerly in the world. Between which degrees latitude do most of the vineyards lie?

A

49-50°N

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11
Q

How does the Rhine river affect grape growing in Germany?

A

It is one of the key reasons why viticulture and particularly the successful ripening of Riesling is possible in this marginal climate and northerly latitude. Proximity to large bodies of water moderate temperatures and this is what the river Rhine does. The result being an extended growing season which is key for ripening Riesling and the vineyards closest to the river benefit the most. The river also reflects sunlight and heat back on the vineyards.

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12
Q

How does the Haardt Mountains affect grape growing in Germany?

A

They are a continuation of the Vosges mountains in Alsace located directly south. The Pfalz vineyards are mostly planted at the base of the Haardt mountains in a long thin strip. The mountains provide the same protection from westerly winds and the rain that comes with it, creating a dry, warm and sunnier climate than surrounding areas that are not protected by these mountains. The resulting wine styles in this region are generally dry as the climate ripens grapes fully.

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13
Q

How does the Tanus Mountains affect grape growing in Germany?

A

The Taunus mountains are in the Rheingau wine region and they are located north of the vineyards, which gives protection from cold winds. The vineyards are sandwiched between the Taunus mountains in the north and the river Rhine to the south.

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14
Q

What soil is in the Mosel and the Ahr?

A

Dark colored slate

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15
Q

What soil is in the Rheinhessen, Baden, and Pfalz?

A

Clacareous soil

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16
Q

What vineyard establishment and management options help improve ripeness of grapes in Germany?

A
  1. Plant on slopes that are south east or west facing.
  2. Plant near a river.
  3. Clonal selection to pick clones most suited for the environment.
  4. Summer pruning to remove excess foliage.
  5. Green harvesting to remove grapes that are unlikely to achieve full ripeness.
  6. Selective hand harvesting.
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17
Q

What is the name of the German replacement-cane pruning system where the canes are arched in the trellis?

A

Pendelbogen

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18
Q

Why are vines trained with Pendelbogen in Germany?

A

The arching of the canes 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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19
Q

Which two of Germany’s principal varieties are crosses?

A

Müller-Thurgau & Dornfelder

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20
Q

What German variety can produce dry to sweet wines. It has high acidity and often significant potential for ageing. Wines can have pronounced intensity and fruit flavours range from green fruit to tropical, often with floral notes such as white flowers or honeysuckle. With age, the wines develop toast, honey and sometimes petrol-like aromas.

A

Riesling

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21
Q

What German grape is a white variety, generally with medium acidity. It can produce wines with attractive but relatively simple floral and fruity aromas for early drinking. Can also produce high yields.

A

Müller-Thurgau

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22
Q

What German grape is a black grape variety that produces wines that are often deep in colour, high in acidity with fruity and floral notes. It is used to produce two quite distinct styles of wine; one is an easy-drinking style, occasionally with a little residual sugar, the other is a more complex style with ageing potential produced from lower yields.

A

Dornfelder

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23
Q

What German grape can produce high-quality, dry, medium-bodied wines with medium to medium (+) acidity and a distinctive earthy characteristic. Inexpensive versions have subtle fruit aromas that can range from green fruit to tropical fruit.

A

Silvaner

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24
Q

Given Germany’s cool climate, enrichment is permitted (apart from for Prädikatswein). Most of Germany’s regions (apart from Baden) lie within EU Zone A. What percentage ABV enrichment does Zone A permit? & Zone B?

A

3% in Zone A
2% in Baden/Zone B

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25
Q

Are de-acidification and acidification allowed in Germany?

A

Yes to both

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26
Q

What old oak fermentation and maturation vessel in Germany allows for gentle oxidation and is 225L?

A

Barriques

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27
Q

What old oak fermentation and maturation vessel in Germany allows for gentle oxidation and is 1000L?

A

Fuder

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28
Q

What old oak fermentation and maturation vessel in Germany allows for gentle oxidation and is 1200L?

A

Stuck

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29
Q

How and why Süssreserve is used in the production of German wines?

A

to sweeten a dry wine.

It must be produced from grapes of the same region and the same quality level as the wine to which it is added. It is common for the Süssreserve and wine to come from the same must; producers take a small proportion of must pre-fermentation, clarify, chill and protect it with SO2 so it remains fresh, and then add this must back to the fermented wine to create the desired level of sweetness. Süssreserve is added to the dry wine just prior to bottling.

30
Q

How sweetness is achieved in Beerenauslese achieved?

A

leaving the grapes on the vine for an extended period to ensure maximum ripeness and high sugars. Noble rot is not required but generally some berries will have noble rot.

31
Q

What is Beerenauslese?

A

“selected late harvest of berries” and the prädikatswein system requires the wine to be sweet and to have a minimum 2nd highest must weight in the system.

32
Q

What is Trockenbeerenauslese?

A

“dried berries selected late harvest” and the dry is in reference to the level of noble rot the berries need to have.

33
Q

How is Trockenbeerenauslese achieved?

A

leaving the grapes on the vine for an extended period to ensure maximum ripeness and high sugars. Noble rot is present. They need to be fully shrivelled and the must weights are the highest required in the prädikatswein system.

34
Q

How do wines for beerenauslese and trockenbeerenauslese retain RS?

A

fermentation will be slow and will naturally stop before dryness due to the extremely high sugar levels in the must. The finished wines are sweet and low in alcohol (5.5-8% ABV).

35
Q

What German winemaking techniques are used for the production of inexpensive, high volume red wines?

A

Thermovinification
Maturation in stainless
de-acidification

36
Q

What German winemaking techniques are used for the production of high quality, premium red wines?

A

maturation in oak
cold soaking
whole bunch fermentation

37
Q

What is the fundamental principle of historic German wine law?

A

Classification of grapes according to their must weight at harvest

38
Q

Order the German classifications from most stringent to least stringent.

A

Prädikatswein
Qualitätswein
Landwein
Deutscher Wein

39
Q

What is the min & max abv for Deutscher wein and Landwein?

A

8.5% - 15%

40
Q

Wualitatswein must come from and Anbaugebiete. How many Anbaugebiete are there?

A

13

41
Q

What is the min abv for Qualitatswein?

A

7%, no max

42
Q

German Pradikatswein must come from a Bereiche. How many Bereiche are there in Germany?

A

40

43
Q

What is the min abv for the Pradikatwein levels of Kabinett, Spatlese, and Auslese?

A

7%

44
Q

What is the min abv for the Pradikatswein levels of Beerenauslese, Eiswein, & Trockenbeerenauslese?

A

5.5%

45
Q

Why can German wines can often be confusing as up until Beerenauslese?

A

wines can be made at all sweetness levels within an indication of quality

46
Q

What German term is for wines with no more than 4g/l residual sugar (or up to 9 g/l where residual sugar does not exceed total acidity by more than 2g/l)?

A

Trocken

47
Q

What German term is for wines with between 4 and 12 g/l of residual sugar (or up to 18 g/l where residual sugar does not exceed total acidity by more than 10g/l)?

A

Halbtrocken

48
Q

What German term is for wines with between 12 and 45g/l of residual sugar?

A

Lieblich

49
Q

What German term is for wines with more than 45g/l of residual sugar?

A

more than 45 g/L

50
Q

Why might a German, off-dry wine be labelled as ‘feinherb’?

A

It literally translates as ‘fine dry’; this may lead consumers to believe these sweeter wines are more like popular dry styles.

Wines with residual sugar have fallen in popularity in recent years, and consumers are buying more dry wines. Feinherb is not a legally defined term but falls within the legal definition of halbtrocken but extends to wines with slightly higher levels of residual sugar.

51
Q

What historic German geographical labelling term is for a collective vineyard sites, ranging in size from 600 to 1,800 ha?

A

Grosslagen

52
Q

What historic German geographical labelling term is for wine producing districts?

A

Bereiche

53
Q

What historic German geographical labelling term is for Individual vineyard sites, ranging in size from less than 1ha to over 200 ha but the average is around 38 ha?

A

Einzellagen

54
Q

What is the sweetness level of Liebfraumilch?

A

medium dry with 18g/L of RS

55
Q

What grapes must make up 70% of Liebfraumilch?

A

Riesling
Silvaner
Muller Thurgau
Kerner

56
Q

Where does Liebfraumilch come from?

A

mostly Rheinhessen and Pfalz.
Rheingau and Nahe are also permitted.

57
Q

What VDP term is for regional wines, which originate from a member’s (VDP) holdings within a particular region. They must meet the general standards prescribed by the VDP. The maximum permitted yield is 75hL/ha.

A

Gutswein

58
Q

What VDP term is the equivalent of village wines in Burgundy, these are produced from grape varieties that are typical of their region. The maximum permitted yield is 75hL/ha.

A

Ortswein

59
Q

What VDP designation is for ‘first-class’ vineyards with distinctive characteristics and is the equivalent to Burgundy premier cru. These are very good quality wines with ageing potential. The maximum permitted yield (60hL/ha).

A

Erste Lage

60
Q

What VDP term is the equivalent to Burgundy grand cru, these have been determined to be the best parcels from the best vineyards. These wines should be outstanding quality and have long ageing potential. The maximum yields are low at 50hL/ha and the choice of grape varieties is more restricted.

A

Grosse Lage

61
Q

Which of the following are the four largest wine producing regions in Germany?

A

Wurttemberg
Baden
Pfalz
Rheinhessen

62
Q

Name 3 villages of Rheinhessen.

A

Nierstein
Oppenheim
Nackenheim

63
Q

Name 5 villages in the Pfalz region.

A

Wachenheim
Bad Dürkheim
Forst
Deidesheim
Ruppertsberg

64
Q

Name 7 villages in the Mosel region.

A

Brauneberg
Graach
Erden
Ürzig
Wehlen
Bernkastel
Piesport

65
Q

Name 2 villages in Nahe.

A

Schlossböckelheim
Bad Kreuznach

66
Q

Which German region is the largest in terms of production?

A

Rheinhessen

67
Q

Which German region is the driest and the only one where drought can be a concern.

A

Pfalz

68
Q

Which German region has the vast majority of produciton coming from the central co-op, Moglingen?

A

Wurttemberg

69
Q

Which German region has the most continental climate?

A

Franken

70
Q

Why have the number of growers in Germany has decreased in recent years?

A

For vineyards on the steeper slopes in particular, the high cost of labour and low yields, particularly for sweeter wines, coupled with vintage variation result in high production costs. Although such wines often command higher prices, for some growers the cost of farming the land is unsustainable against the prices customers are prepared to pay, hence the reduction in the number of growers in recent years. Younger generations are also less likely to take agricultural jobs.

71
Q

Why are co-operatives are important to German wine business?

A

They allow small producers to compete with larger, wealthier producers as costs of machinery, expertise and general production costs are shared. This share of resources is necessary in a country like Germany were there are many fragmented vineyards and more than half of growers owning vineyards of 3 ha or less.