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WSET Level 4 - D3 > Germany > Flashcards

Germany Flashcards

1
Q

Describe key points in the German history (1830, quality of wines produced)

A
  • 1830s: introduction of new wine laws based on must weight of grapes
  • High volumes of inexpensive wines were produced that could reliably ripen
  • Vineyard area was restructured to make it more efficient (several smaller plots abandoned)
  • Increased focus on quality in the last 30 years (however, still dominated by bulk wine production)
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2
Q

What are the two extremes the German wine world is known for

A
  • Riesling (25% of vineyards)
  • Liebfraumilch
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3
Q

What is Liebfraumilch?

A
  • Germany as synonym for inexpensive, medium sweet wines
  • Often from Müller-Thurgau and Kerner
  • Accounted for 60% of German exports in the 1980s
  • Sales plummeted as consumers turned towards drier styles
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4
Q

What is the climate in Germany?

A

Cool continental

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5
Q

Describe the location of vineyards and the effect on grape growing

A
  • Located at 49-50° (the most northerly in the world)
  • Proximity to river Rhein (radiating heat, moderating temperature, extending the growing season)
  • Steep south-facing slopes of up to 70% gradient (max sun exposure)
  • Mostly low lying (below 200m)
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6
Q

What is the rainfall amount and pattern in Germany?

A
  • 500-800mm
  • Mostly during summer
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7
Q

What are the associated risks with rainfall?

A
  • Fungal disease
  • Dilution of grapes
  • Heavy storms
  • Hail
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8
Q

What German region is an exception in terms of growing envirovment and what is the difference?

A

Baden (warmer, drier, sunnier)

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9
Q

What favorable conditions are in autumn and winter and what are they good for?

A
  • Long and dry autumns (development of botrytis for Prädikatswein)
  • Very cold winters (major frost risk for production of ice wines)
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10
Q

What are the three main soil types?

A
  • Dark colored slate
  • Calcerous soils
  • Clay
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11
Q

Where is dark colored slate found and what are its benefits?

A
  • Mosel, Ahr
  • Retains heat and radiates during the night
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12
Q

Where is calcerous soil found and what varieties are grown on it?

A
  • Baden, Pfalz, Rheinhessen (Pinot Noir, Pinot Blanc, and Chardonnay)
  • Franken (Silvaner)
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13
Q

What grape variety is grown on clay soil?

A

Grauburgunder

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14
Q

What is the German area under vine and the total production (in hL)?

A
  • 100,000 ha under vine
  • 9mn hL
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15
Q

What are the max yields for Deutscher Wein/Landwein, Qualitätswein, and high-quality producers

A
  • 150 hL/ha for Deutscher Wein and Landwein
  • 105 hL/ha for Qualitätswein
  • Much lower for high-quality producers
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16
Q

How is the strong vintage variation reduced over recent years?

A
  • Better clonal selection
  • Summer pruning
  • Green harvesting
  • Hand harvesting
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17
Q

What was the traditional trellising system and what is used nowadays?

A
  • Traditionally: staked individually with canes tied at the top (now only on steepest vineyards as labor intensive)
  • Today: Mostly single or double Guyot with VSP OR Pendelbogen (form of replacement cane pruning)
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18
Q

How many vineyards are farmed organically or biodynamicly?

A
  • Germany not widely suited for organic or biodynamic viticulture (only 9% of vineyards are organic)
  • Growers have to spray regularly because of disease pressure (in steep vineyards in Mosel even by helicopter)
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19
Q

What are the disadvantages of steeper slopes?

A
  • No mechanization possible
  • In some cases so steep that workers and equipment have to be winched up the slope
  • Requires much more labor than flatter sites
  • Higher costs (only Riesling can command the higher prices)
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20
Q

What is an advantage and disadvantage (in Germany) of flatter land?

A
  • Advantage: Can be mechanized at a large scale
  • Disadvantage: Still higher costs compared to other countries
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21
Q

How has the planting ratio of white and black varieties changed compared to 1980s.

A
  • In 1980s: 90% white varieties
  • Now: 60% white varieties
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22
Q

What factors contributed to a significant improvement of German red wines?

A
  • Better vineyard management
  • Winemaking techniques
  • Increasing temperatures
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23
Q

What other varieties (besides Riesling and Pinot Noir) increased their plantings since 1990s?

A
  • Pinot Gris
  • Pinot Blanc
  • Chardonnay
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24
Q

What are the 7 most planted grape varieties in Germany? (order descending in vineyard area)

A
  • Riesling
  • Müller-Thurgau
  • Spätburgunder
  • Dornfelder
  • Grauburgunder
  • Weissburgunder
  • Silvaner
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25
Q

What 5 other varieties are planted in Germany?

A
  • Chardonnay
  • Portugieser
  • Schwarzriesling (Meunier)
  • Trollinger (Schiava)
  • Lemberger (Blaufränkisch)
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26
Q

What are the plantings and budding/Ripening time of Riesling?

A
  • 23% of plantings
  • Late-budding, thick wood -> relatively frost resistant
  • Late-ripening -> may not ripen fully (therefore, plantings fell in 1970s & 80s, but increased again with more consistent ripening now)
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27
Q

Describe the Riesling variety’s style: sweetness, acidity, intensity, aromas, ageing potential

A
  • Dry to sweet
  • Retains high acidity even when fully ripe
  • Pronounced intensity
  • Flavors range from green to tropical
  • Aromas with age: toast, honeyed, and petrol-like aromas
  • Significant potential for ageing
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28
Q

What is Riesling susceptible to?

A

Botrytis

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29
Q

What is the ripening time of Müller-Thurgau compared to Riesling?

A

Earlier than Riesling

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30
Q

Is Müller-Thurgau low or high yielding?

A

High yields in almost any conditions

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31
Q

For what is Müller-Thurgau widely used?

A

For production of inexpensive blends (e.g., Liebfraumilch)

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32
Q

Describe the style of Müller-Thurgau
(acidity, aromas, ageing potential)

A
  • Lower acidity and structure than Riesling
  • Relatively simple aromatic
  • Made for early consumption
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33
Q

What are the plantings of Spätburgunder?

A

11.5%

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34
Q

Where is Spätburgunder mostly grown?

A

In warmer climates, esp. Baden

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35
Q

Is popularity of Spätburgunder increasing oder decreasing?

A

Rapid rise in popularity

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36
Q

What factors led to the production of high-quality, complex, and dry Spätburgunder? (with oak ageing)

A
  • Better vineyard management
  • Higher quality clones
  • Canopy management
  • Perfect selection of harvest date (balance alcohol, acidity and ripeness of fruit and tannins)
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37
Q

What is the style of Dornfelder? (color, acidity, aromas)

A
  • Deep color
  • High acidity
  • Fruity and floral notes
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38
Q

Describe the two styles of Dornfelder

A
  • Easy drinking with often residual sugar
  • More complex style with ageing potential and higher focus on tannins and structure (oak)
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39
Q

In what two regions is Dornfelder the most grown black variety?

A

Rheinhessen and Pfalz

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40
Q

What is Silvaner’s acidity and aromatic compared to Riesling?

A

Lower in acidity and less aromatic than Riesling

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41
Q

What is the typical/most common style of Silvaner? (quality, price, aromas)

A
  • Simple, inexpensive wines
  • Aromas of green fruit to tropical
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42
Q

What is the style of Silvaner if yields are controlled (esp. in Franken)? (quality, sweetness, body, acidity, special aromas)

A
  • High-quality
  • Dry
  • Medium-bodied
  • Medium to medium(+) acidity
  • Distinct earthy character
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43
Q

Where are the most plantings of Grau- and Weißburgunder?

A
  • Rheinhessen
  • Pfalz
  • Baden
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44
Q

What is the typical style of Grauburgunder? (sweetness, acidity, body, aromas)

A
  • Dry
  • Medium acidity
  • Medium body
  • Stone fruit, tropical fruit, and honey
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45
Q

What is a “Ruländer”?

A

A sweeter and full-bodied style of Grauburgunder

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46
Q

What is the typical style of Weißburgunder? (acidity, aromas)

A
  • Medium (+) acidity
  • Delicate citrus and stone fruit aromas
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47
Q

Since when is Chardonnay allowed and are plantings high or low?

A
  • 1990s
  • Still low plantings
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48
Q

What two regions are known for high-quality, often oaked Chardonnay wines?

A
  • Southern Pfalz
  • Kaiserstuhl in Baden
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49
Q

What further black varieties produce mainly simple, fruity wines for early drinking?

A
  • Portugieser
  • Schwarzriesling (Meunier)
  • Trollinger (Schiava)
  • Lemberger (Blaufränkisch) -> some higher-quality examples from lower-yielding sites
50
Q

Why and by whom were German crosses created?

A

By the German wine institute to cope with the cool climate

51
Q

What encouraged the development of German crosses and what are the pitfalls?

A
  • Development was encouraged by German wine laws that require high yields and high must weight
  • Pitfall: Often show high levels of sugar without sufficient acidity or aromatics
52
Q

What are the 4 most prominent German crosses?

A
  • Müller-Thurgau (Rivaner)
  • Scheurebe
  • Kerner
  • Dornfelder
53
Q

What is the typical style of Scheurebe? (acidity, body, intensity/aromas)

A
  • Lower acidity than Riesling, but still ageworthy
  • Full body
  • Intense grapefruit and peach aromas
54
Q

What is the typical style of Kerner? (quality, acidity, aromas)

A
  • Good quality wines up to high Prädikat level
  • High acidity
  • Fruity and floral characteristics of Riesling
55
Q

Is Germany rather known for bulk wine production or low-volume, high-quality?

A
  • Bulk wine still accounts for a large proportion of production
  • There are many small estates producing low-volume high-quality wines
56
Q

Is enrichment allowed?

A

Yes, but it is rare outside of bulk production

57
Q

Is acidification or deacidification allowed?

A

Yes, but it is mostly used in bulk production

58
Q

What type of vessels were traditionally used in winemaking?

A
  • 1,000 L Fuder (Mosel)
  • 1,200 L Stück (along the Rhine)
59
Q

What type of oak is mostly used?

A
  • German oak (esp. from Pfalz)
  • Oak from central Europe
60
Q

What are barriques (with French oak) used for?

A
  • Mostly for red wines
  • Also for Grauburgunder, Weißburgunder, and Chardonnay
61
Q

What are the advantages of stainless steel vessels?

A
  • Easy cleaning
  • Temperature control
  • Does not introduce oxygen
  • Does not add any flavors
  • Extremely large vessels possible
62
Q
  • What is “Süßreserve”?
  • When and how was it used?
  • What are the requirements?
  • What are the pitfalls?
A
  • In 1960s/70s: wines with residual sugar were initially fermented to dryness and then sweetened with Süssreserve
  • Often small portion of must is taken pre-fermentation, clarified, chilled, and protected with SO2 and then later added to the wine
  • Süssreserve must be produced from grapes of the same region and quality level
  • Thought to give less balanced wines, but large commercial wineries still use this process
63
Q

What was sweetness in earlier days used for and where does the trend go?

A
  • Sweetness was used to mask high acidity and bitterness from under-ripe grapes which is less and less needed
  • Since 1980s trend towards drier styles (even in Mosel)
64
Q

For what wines can RCGM be used?

A

Only for Deutscher Wein

65
Q

How are inexpensive red wines, meant for early consumption, produced?

A
  • Thermovinification for quick extraction of color and flavor
  • Fermented off the skins for fruity and low tannin style
  • Typically, not in oak
66
Q

How are high-quality red wines produced?

A
  • Cold maceration
  • Whole-bunch fermentation
  • Maturation in oak
67
Q

What is the share of Rosé wines in domestic sales?

68
Q

How are Rosé wines mostly produced and are there high quality examples?

A
  • Mostly fermented at cool temperatures in stainless steel vats and soon released
  • Youthful and fruity
  • There is a small number of higher-priced rosés, some of which are aged in oak
69
Q

What are the four general quality levels in German wine law (with increasing levels of must weight)?

A
  • Deutscher Wein
  • Landwein
  • Qualitätswein
  • Prädikatswein
70
Q
  • Describe Deutscher Wein
  • Equivalent international category
  • Origin of grapes
  • Price
  • Alcohol level requirements
  • Style (Sweetness)
A
  • Wine without geographical indication
  • Made exclusively from grapes grown in Germany
  • Inexpensive
  • Alcohol levels must be between 8.5 to 15%
  • Can be produced in any style
71
Q
  • Describe Landwein
  • Equivalent international category
  • Origin of grapes
  • Alcohol level requirements
  • Style (Sweetness)
A
  • Equivalent to PGI wine
  • 85% must be from the region named on the label
  • Alcohol levels must be between 8.5 to 15%
  • In most regions, only trocken and halbtrocken allowed
72
Q

What percentage of the German wine production is Deutscher Wein and Landwein?

73
Q
  • Describe Qualitätswein
  • Equivalent international category
  • Origin of grapes
  • Alcohol level requirements
  • Style (Sweetness)
  • Enrichment allowed?
A
  • PDO category
  • Grapes exclusively from one of the 13 designated quality wine regions
  • Min alcohol: 7%
  • Can be produced in any style
  • Enrichment is permitted
74
Q

What is the typical quality of Qualitätswein? What is the exception?

A
  • Represents the majority of easy-drinking, high-volume wines
  • Some high-quality examples following VDP’s lead and labelling their dry style wines as “Qualitätswein trocken”
75
Q

How is the quality of Qualitätswein assured?

A
  • Must undergo laboratory analysis and blind tasting prior to release
  • If passed, 10 to 12 digit “AP” (amtliche Prüfungsnummer) is provided (unique for each bottling)
76
Q
  • Describe Prädikatswein
  • Equivalent international category
  • Origin of grapes
  • Enrichment allowed?
A
  • PDO category, but stricter regulations than Qualitätswein
  • Grapes exclusively from 1 of 40 “Bereiche”/districts (smaller than Anbaugebiete)
  • District does not have to be on the label, but Anbaugebiet has to
  • Enrichment not permitted
77
Q

What is the production level of Prädikatswein compared to Qualitätswein?

A

Roughly half the production of Qualitätswein, in some vintages similar production levels

78
Q
  • Describe Kabinett
  • Must weight
  • Sweetness
  • Acidity
  • Body
  • Aromas (in case of Riesling)
A
  • Lowest must weights for Prädikatswein
  • Dry to medium-sweet
  • Highest acidity
  • Lightest body
  • Riesling: green and citrus fruit
79
Q
  • Describe Spätlese
  • Concentration, fruit
  • Sweetness
  • Body
  • Aromas (in case of Riesling)
A
  • Fully ripe grapes
  • Greater concentration, riper fruit
  • Dry to medium-sweet
  • Fuller body
  • Riesling: Stone fruit
80
Q

What is the min alcohol level for Kabinett, Spätlese, and Auslese?

81
Q

What is the min alcohol level for Beerenauslese, Eiswein, and Trockenbeerenauslese?

82
Q

How can the balance and ageing potential of Auslese, BA, Eiswein, and TBA be described?

A
  • Balance of sweetness(/fruit) and acidity
  • Long ageing potential
83
Q
  • Describe Auslese
  • Harvest
  • Botrytis
  • Sweetness
  • Aromas (in case of Riesling)
A
  • Carefully selected extra-ripe grapes
  • Machine harvest possible
  • Some botrytis might add extra complexity
  • Dry to sweet
  • Riper aromas with often honey characteristics
84
Q
  • Describe Beerenauslese (BA)
  • Harvest
  • Botrytis
  • Aromas (in case of Riesling)
  • Fermentation speed
  • Yield, cost, quantity
A
  • Hand harvested, individually selected berries
  • Typically, botrytis
  • Aromas of ripe, dried stone fruit
  • Slow fermentation due to high sugar levels
  • Very low yields and labor intensive
  • Only small quantities and only in suitable vintages
85
Q
  • Describe Eiswein
  • Must weight
  • Harvest and pressing
  • Risks
  • Scarcity, price
A
  • Min must weight similar to BA
  • Grapes must be picked at -7°C or lower
  • Harvest usually anytime from November to February
  • Grapes must be pressed while still frozen
  • Often parts or sometimes the whole crop is lost to disease or predators
  • Rare and sells at premium prices
86
Q
  • Describe Trockenbeerenauslese (TBA)
  • Must weight
  • Botrytis
  • Fermentation speed
  • Scarcity, price
A
  • Extremely high must weights
  • Botrytis is a must, shriveled, raisin-like grapes
  • Fermentation can take several months and will naturally stop
  • Most expensive wines in Germany, rarely more than 100 bottles
87
Q

What does “Goldkapsel” indicate?

A

Wine with botrytis

88
Q

As there is a trend towards drier styles, what term do producers use on the bottle instead of “halbtrocken”

89
Q

Provide an example of why it is difficult for consumers to tell the quality levels of German wines

A
  • Piesporter Goldtröpfchen -> Einzellage with high quality
  • Piesporter Michelsberg -> Großlage with inexpensive, lower-quality wines
90
Q

What can be omitted on the label if the property is very well known

A

Village (e.g., Schloss Johannisberg)

91
Q

What are the 4 geographical labelling terms from large to small (incl. the rough numbers)

A
  • Anbaugebiete (13)
  • Bereiche (40)
  • Großlagen (≈ 170)
  • Einzellagen (≈ 2,700)
92
Q

What wine categories are allowed to use Großlagen and Einzellagen on their labels?

A

Only Qualitäts- and Prädikatswein (e.g., Piesporter Goldtröpfchen)

93
Q
  • What is Liebfraumilch?
  • Trend since 1980s
  • Sweetness
  • Allowed varieties
  • Allowed regions
A
  • Declined sharply since 1980s
  • Medium sweet white wine of Qualitätswein
  • At least 70% Riesling, Silvaner, Müller-Thurgau, and Kerner (in practice mostly Müller-Thurgau)
  • Grapes must come from Rheinhessen or Pfalz (mostly), Rheingau or Nahe (sometimes)
94
Q
  • What is VDP?
  • When was it founded?
  • How is it identified
A
  • Verband Deutscher Prädikatsweingüter
  • Founded in 1910 with today ≈200 members
  • Identified by VDP logo: eagle bearing a bunch of grapes
95
Q

For how much of vineyards, volume, and value do VDP members account?

A
  • 5% of vineyards
  • 3% of volume
  • 7.5% of value
96
Q

What is the VDP’s most planted grape variety? (rough planting levels)

A

More than half of all vineyards are planted with Riesling

97
Q

How much of VDP’s production is exported?

98
Q

VDP: What are the regulations regarding grape growing and winemaking?

A
  • Lower max yield
  • Higher min must weight
  • Predominantly traditional grape varieties
99
Q

What wines are mostly produced from VDP members? What are their labeling requirements?

A
  • Mostly dry white and red, but also sweet wines mostly from Mosel
  • Dry wines must be labeled Qualitätswein
  • Only sweet wines can be labeled with Prädikat levels
100
Q

What is the VDP’s 4-tier classification system? (not yet reflected in German wine law)

A
  • VDP Gutswein
  • VDP Ortswein
  • VDP Erste Lage
  • VDP Grosse Lage
101
Q
  • VDP Gutswein and VDP Ortswein
  • What are they similar to?
  • What is their max yield?
A
  • Similar to regional (Gutswein) or village (Ortswein) wines in Burgundy
  • Max yield: 75 hL/ha
102
Q
  • VDP Erste Lage
  • What is it similar to?
  • What is the quality level?
  • What is its max yield?
  • What are further requirements?
A
  • Equivalent to Burgundy Premier Cru
  • Excellent quality wines with ageing potential
  • Only the best suited varieties for the parcel are allowed
  • Max yield: 60 hL/ha
  • Must be hand harvest and at least ripe enough for Spätlese
  • Village and vineyard must appear on the label
103
Q
  • VDP Große Lage
  • What is it similar to?
  • What is the quality level?
  • What is its max yield?
  • What are further requirements?
A
  • Equivalent to Burgundy Grand Cru
  • Best parcels in the best vineyards
  • Outstanding quality and long ageing potential
  • Max yield: 50 hL/ha
  • Grape varieties even more restricted (mostly Riesling and Spätburgunder, other varieties may also be permitted)
104
Q

How are dry VDP Große Lage wines labelled?

A

They are designated “Großes Gewächs”, but it is not allowed to be on the label, instead “GG” is used

105
Q

In what regions are Riesling and Spätburgunder allowed for VDP Große Lage?

A
  • Riesling: All Anbaugebiete
  • Spätburgunder: All Anbaugebiete, but Mosel and Nahe
106
Q

When are VDP Große Lage white, red, and sweet wines allowed to be released?

A
  • White: 1st September in the year following harvest
  • Red: Must spend at least 12 months ageing in oak and cannot be released until 1st September the year after that
  • Sweet: Released earliest on 1st May following harvest
107
Q

What is the Rheingau Charta? (requirements and current state)

A
  • Introduced in 1984 to promote dry wines from the best vineyards in Rheingau
  • Grapes must be hand harvested and exclusively from Riesling or Spätburgunder
  • Min must weight to Spätlese
  • Members now joined VDP and are allowed to label their Erstes Gewächs as GG
108
Q

What is similar to current law in the revised German Wine Classification of 2021?

A
  • Deutscher Wein
  • Landwein
  • Qualitätswein (50°-72° Oechsle)
  • Prädikatswein (70°-154° Oechsle)
109
Q

What is new in the revised German Wine Classification of 2021?

A
  • The smaller the unit of origin, the higher the quality of the wine
  • The new categories within Qualitätswein are Anbaugebiet, Region, Ortswein, Einzellage
  • Ortswein and Einzellage qualify for single vineyard wines
  • Single vineyard wines are split into Single Vineyard, Erstes Gewächs, Großes Gewächs
110
Q

Describe Anbaugebiet in the revised German Wine Classification of 2021

A
  • Lowest level of Qualitätswein
  • Grapes from one of 13 Anbaugebiete
111
Q

Describe Region in the revised German Wine Classification of 2021

A
  • Replaces Bereich and Grosslage from previous regulations
  • Region must be on the label
112
Q

Describe Einzellage wines in the revised German Wine Classification of 2021

A
  • Single vineyard
  • Dry or sweet
  • From a recommended grape variety
  • At least Kabinett quality
113
Q

Describe the requirements for Erstes and Großes Gewächs in the revised German Wine Classification of 2021

A
  • Grapes from a single vineyard or smaller parcel
  • Must be made from a single variety (min 85%)
  • Grapes must be picked selectively (by hand for Großes Gewächs)
  • Wines must be dry
  • Wines have to pass a sensory test by a tasting commission
  • Subject to specified release dates
114
Q

What are the max yield and min alcohol for Erstes Gewächs in the revised German Wine Classification of 2021?

A
  • Max yield: 60 hL/ha or 70 hL/ha on steep slopes
  • Min 11% abv
115
Q

What are the max yield and min alcohol for Großes Gewächs in the revised German Wine Classification of 2021?

A
  • Max yield: 50 hL/ha
  • Min 12% abv
116
Q

How much of the production is exported?

117
Q

What are the top 5 export markets?

A
  • USA
  • Netherlands
  • UK
  • Norway
  • Sweden
118
Q

What two export markets are the best by value?

A
  • USA
  • Norway
119
Q

What two export markets buy rather inexpensive wines?

A
  • UK
  • Netherlands
120
Q

What is the aim of the promotional body “Deutsches Weininstitut”?

A

Seeks to promote quality and sales in domestic and export markets

121
Q

Is the number of smaller growers increasing or decreasing?

A

Small growers are decreasing as flatter, valley sites are more planted for bulk wine production

122
Q

How important are co-operatives in Germany?

A
  • Many growers sell their grapes to merchant houses or co-operatives
  • Receive grapes from 30% of German vineyard area
  • Many are now quality-focused (e.g., Badischer Winzerkeller)

WSET Level 4 - D3 (56 decks)

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