Germany

Question 1

How much of Germany’s vineyard area is planted with Riesling?

Answer 1

25%

Question 2

What was the state of German wine production between 1945 and 1971?

Answer 2

Winemakers turned to producing reliable volumes with grapes that were sure to ripen, such as Muller-Thurgau, and sourced from around the country.

Smaller vineyards were consolidated and a network of access roads were created to increase mechanization and efficiency.

Question 3

What happened in 1971 to establish the basis for modern German wine production?

Answer 3

The Fifth German Wine Law

Question 4

True or False

Bulk wines dominate the modern German winemaking landscape.

Answer 4

True, and have for the past 30 years, though there has been an increased focus on quality attracting global consumers

Question 5

Between which latitudes are Germany’s wineproducing regions located?

Answer 5

49-50⁰ N, with the exception of Baden

Question 6

What is the climate in Germany?

Answer 6

Cool continental

Question 7

Why is site selection important in Germany?
Where are most vineyards planted?

Answer 7

The cool climate can inhibit ripening.
Most vineyards are planted on south-facing slopes and on rivers that radiate and moderate temperatures, thus extending the growing season.

Question 8

What is the value of steep slopes in Germany?
How steep can some of them get?

Answer 8

The steep slopes ensure multiple rows of vines can receive direct sunlight.
In Mosel, some sites are as steep as 70⁰ inclination.

Question 9

What factors reduce the risk of spring frosts to grapevines in Germany?

Answer 9

The rivers that moderate heat and increase airflow

Slopes on which vines are planted

Question 10

True or False

Summers in Germany are warm and dry

Answer 10

False.
While they are warm, summers can be wet with 500-800 mm of precipitation

Question 11

What risks do German winegrowers face during the summer? Why?

Answer 11

Fungal pressure, dilution of grapes, and hail

There is a high amount of rainfall that can arrive in summers (500-800 mm average)

Question 12

How does autumn in Germany compare to summer?

Answer 12

It is drier and long, which allows for long ripening times and higher sugar levels necessary for sweet styles

Question 13

What factors make German wines suitable for botrytized winemaking?
When is the optimal time for botrytis to develop?

Answer 13

The rivers of Germany deliver morning mists through the vineyard in Autumn. The long, dry autumns help prevent the development of black rot.

Question 14

What mountains are important to viticulture in Germany and why?
Where are they located?

Answer 14

The Taunus and Haardt mountains protect vineyard area against cold wind and rain.

The Taunus Mountains are north of Frankfurt in Hesse. They are just north of the Rheingau.

The Haardt Mountains (actually hills of an upland plain) are in southwest Germany. They are a continuation of the Vosges in Alsace.

Question 15

What is the altitude at which vineyards in Germany are typically planted? Why?

Answer 15

200 meters ASL or less due to the extreme northerly latitude

Question 16

How does Baden compare to other regions of Germany? Why?

Answer 16

Baden is normally drier, sunnier, and warmer than the other areas of Germany due to its southerly location.

It is the farthest south of Germany’s wine regions.

Question 17

What types of soil are found in Mosel and Ahr?

How does this affect grape ripening?

Answer 17

Dark colored slate which retains heat and radiates it at night, continuing ripeness

Question 18

Which German region(s) have calcareous soils?
Which grapes are planted on them?

Answer 18

In Baden, Pfalz, Rheinhessen, & Franken.

Grapes include
Spätburgunder (P. Noir),
Weissburgunder (P. Blanc),
Chardonnay
And in Franken, Silvaner

Question 19

True or False

Soil erosion is an issue in Rheinhessen

Answer 19

False

Question 20

How do growers manage the effects of erosion in Mosel and Rheingau?

Answer 20

They sometimes lift rocks and soil back up the slopes

Question 21

What has been the trend in Germany’s area under vine?

Answer 21

It has been consistently growing.

In 2017, it was the sixth largest in Europe and remains the only European country where vineyard area is not declining

Question 22

What has been the average wine production by volume in Germany recently?

Answer 22

9 million hL

Question 23

What is the average production per hectare in good vintages from Rheinhessen and Pfalz?

Answer 23

100 hL/ha

Question 24

What are the maximum yields permitted for Deutscher Wein and Landwein? Qualitätswein?

Answer 24

150 hL/ha for Deutscher Wein and Landwein

105 hL/ha for Qualitätswein

(Pretty high. This was actually REDUCED per EU regulation)

Question 25

Is it possible for German winemakers to achieve the maximum yield permitted for Deutscher Wein, Landwein, and Qualitätswein? Why or why not?

Answer 25

Yes. Less vintage variation due to climate change, as well as better clonal selection and vineyard management by way of pruning, green harvesting, and selective hand harvesting

Question 26

What are the primary concerns regarding canopy management in German vineyards?

Answer 26

Maximizing sunlight exposure to improve ripeness Create airflow withing the canopy to reduce fungal disease

Question 27

What was the traditional method of planting vines on steep slopes in Germany? Is this still used today?

Answer 27

Individually staked with canes tied at the top. In all but the steepest slopes today, VSP trellising of single and double replacement can systems are popular, as well as Pendelbogen.

Question 28

Is Germany well suited to organic and biodynamic viticulture?

Answer 28

No. There is too much disease pressure and so regular spraying is widely necessary. 8% of German vineyards are certified organic

Question 29

How is spraying conducted in Mosel? Why?

Answer 29

By helicopter due to the steep slopes. This often affects other vineyards and their ability to be certified organic.

Question 30

Is sustainable viticulture an attractive philosophy for German grape growers?

Answer 30

Yes, and most employ sustainable techniques wherever possible.

Question 31

How is mechanization affected by the German terrain?

Answer 31

Some vineyards planted on slopes are terraced or planted directly onto the hill. Several sites are so steep that workers must be winched up and down. Steep slopes are largely inaccessible while others are becoming moreso due to Flurbereinigung.

Question 32

What effect has Flurbereinigung had on viticulture in Germany?

Answer 32

It has consolidated small parcels into larger properties, improved accessibility in and outside of vineyards, and standardized trellising systems as a result of labor and knowledge shortages.

Question 33

True or False Even on flatter sites in Germany, the labor costs are generally higher than other regions.

Answer 33

True. Prädikat wines of Beerenauslese and above must be picked by hand and many quality producers hand-harvest to ensure the fruit is ripe. Large scale producers mechanized for efficiency.

Question 34

How much of Germany's area under vine in 1980 was black grape plantings? In 2017? Why?

Answer 34

10% in 1980 as white grapes were better suited for ripening in Germany's cool climate 39% in 2017 due to better clonal selection, viticultural techniques, and global warming

Question 35

Which two varieties have seen the greatest development in selection and winemaking in Germany since 1980?

Answer 35

Spätburgunder and Dornfelder

Question 36

Which white varieties have seen a significant increase in planting in Germany since 1990?

Answer 36

Grauburgunder, Weissburgunder, and Chardonnay to a lesser extent

Question 37

Which international varieties in Germany are showing promise in limited production volumes?

Answer 37

Merlot, Cabernet Sauvinon, and Sauvignon Blanc

Question 38

True or False Varieties must be indicated on German wine labels.

Answer 38

False. There is no requirement, though they usually are

Question 39

What was the purpose of German grape crosses in their initial development?

Answer 39

To create varieties that were higher yielding and more reliable when ripening in Germany's cool climate

Question 40

What was the interest in using German crosses for winemaking in the mid 19th Century?

Answer 40

To consistently produce sufficient volumes of wine with adequate alcohol levels. Aromatic intensity was not a primary consideration.

Question 41

What happened in Germany to cause interest in German crosses to fade?

Answer 41

Better viticultural management and winemaking techniques of natural varieties, especially Riesling

Question 42

Which German crosses are significant? What do they taste like?

Answer 42

Müller-Thurgau: low acid, peach, floral, low intensity Scheurebe: ripe grapefruit, peach, med (+) acid, full body Kerner: pear, citrus, floral, high acid Dornfelder: cherry, blackberry, plum, floral

Question 43

What are the five most planted varieties in Germany?

Answer 43

``` Riesling Müller-Thurgau Spätburgunder Dornfelder Grauburgunder ```

Question 44

What happened to plantings of Riesling in Germany from 1960-2020?

Answer 44

During the 70's and 80's, plantings fell. Producers chose crosses like Müller-Thurgau because they ripened more reliably. Plantings recovered and continue to grow.

Question 45

Why is Riesling a desirable variety for cultivation in Germany? What makes it difficult to work with?

Answer 45

It can withstand the tough German winters and is frost resistant because it is **late budding** and has **thick wood.** However, it is **late ripening,** needs good sun exposure, requires dry autumns, and may not ripen fully in cool vintages.

Question 46

What make Riesling an attractive variety for German winemakers?

Answer 46

It retains high acidity when ripe and produces naturally high sugar levels, which offers balance and ageability in dry and sweet wines. It is also susceptible to botrytis.

Question 47

What aromas are Riesling known for?

Answer 47

Fruit ranging from green to tropical (depending on ripeness) Floral aromas like honey suckle and white flowers Toast, honey, and petrol with age

Question 48

Which grape is synonymous with the German Liebfraumilch? Why?

Answer 48

Müller-Thurgau. It was widely planted in the 70s and 80s for its reliability to ripen.

Question 49

What types of Müller-Thurgau based wines are produced in Germany today?

Answer 49

Dry white wines with lower acidity and generally less character than those made from Riesling. They can have relatively simple floral and fruity aromas and are suitable for early drinking.

Question 50

What is Germany's most planted black grape? What has been the trend in its area under vine?

Answer 50

Spätburgunder (P. Noir). It has tripled to 11.5% of plantings due to growing popularity in both domestic and export markets

Question 51

Where are you likely to find Spätburgunder growing in Germany?

Answer 51

Baden and other warm areas

Question 52

What style of Pinot Noir is most typical of Germany's high quality production?

Answer 52

Dry, complex styles with oak aging from large, 10-20 year old barrels. Whole bunch fermentation to add tannins occurs among some producers

Question 53

Where are you likely to find Dornfelder growing in Germany?

Answer 53

Rheinhessen and Pfalz

Question 54

What types of wine are produced with Dornfelder in Germany?

Answer 54

Two styles: - an off-dry, easy drinking fruity style and - a more complex, ageable style with more structural complexity.

Question 55

What has been the trend in Silvaner plantings in Germany since 1980? Why?

Answer 55

Plantings have halved because the variety, in large yields, produces wines with low aromatic intensity and acidity.

Question 56

Where might one find high quality German Silvaner? What makes the quality there different? What do the wines taste like?

Answer 56

In Franken, where yields are controlled. The wines are dry, medium bodied with medium to medium (+) acidity, and offer green fruit to tropical fruit with a distinctive earthiness.

Question 57

Which varieties have exceeded Silvaner in Germany? In which regions are there sizable plantings?

Answer 57

Grauburgunder and Weissburgunder popularity has grown since the 1990s. They are grown significantly in Rheinhessen, Pfalz, and Baden.

Question 58

What types of soils does Grauburgunder prefer? What styles of wine does it produce?

Answer 58

**Grauburgunder prefers heavier clay soils.** In Germany it is used to produce dry to sweet styles ranging from medium to full body.

Question 59

What types of wines are made in Germany with Weissburgunder?

Answer 59

Dry, balanced wines with medium (+) acid and delicate aromas of stone fruit and citrus.

Question 60

A large percentage of German wine production is devoted to what type of winemaking?

Answer 60

Bulk wine production

Question 61

What is the trend among higher quality estates in Germany towards winemaking methodology? Why?

Answer 61

Less intervention in the winemaking process (reduced filtration and fining) due to better viticultural and harvesting techniques. Experimentation with lees contact and oak, especially with Grauburgunder, Weissburgunder, and sometimes Riesling.

Question 62

Is enrichment common in Germany?

Answer 62

Yes, but it is not permitted in Prâdikatsweine. The climate is cool and most of Germany falls within EU Climate Zone A. Even so, the practice is increasingly rare outside of bulk wine production due to consistently riper fruit.

Question 63

Are acidification and de-acidification permitted in German winemaking?

Answer 63

Yes, though acidification is only permitted in the hottest years and both tend to be used only for inexpensive winemaking.

Question 64

What is the traditional fermentation and maturation method of German wines?

Answer 64

In large old oak to permit the slow oxidation. Some producers still use large oak barrels for Riesling. The 1,000 liter Fuder and oval shaped 1,200 liter Stück were historically used along the Rhine.

Question 65

Where does the oak used for German wine barrels come from?

Answer 65

Oak for large barrels popularly comes from Pfalz where German oak is planted, or from Central Europe. French oak is typically used for barriques.

Question 66

How are the majority of German wines fermented and matured today? Why?

Answer 66

In stainless steel, for both inexpensive and high quality wines. It is easy to clean, temperature can be controlled, and large vessels can be easily purchased. These vessels also do not alter the primary aromas of the wine.

Question 67

Is new oak used in the production of Riesling, Weissburgunder, or Grauburgunder?

Answer 67

Rarely for Riesling as it may block primary aromas, but a proportion may be used for Grauburgunder and Weissburgunder.

Question 68

What was the dominant method of making sweet wine in Germany from 1960-70?

Answer 68

Fermenting a wine to dryness and then adding Süssreserve, an unfermented or partially fermented grape must.

Question 69

What is Süssreserve? How is/was it made and how is/was it used?

Answer 69

An unfermented or partially fermented grape must that was formerly used to sweeten all German sweet wines but now may only be used (as RCGM) to produce sweet Deutscher Wein. It is made by reserving a portion of the harvest's must, clairfying and chilling it before adding SO2, and then adding it back to a dry wine for the desired sweetness level.

Question 70

How are contemporary German sweet wines produced? Why?

Answer 70

**By halting fermentation at the desired sweetness level through SO2, racking, or filtering.** The use of Süssreserve and RCGM is believed to dilute the wine (it lowers ABV and adds minimal flavor).

Question 71

How long does the fermentation for Beerenauslese, Eiswein, and Trockenbeerenauslese take? Why?

Answer 71

The higher must weights take considerable time to initiate fermentation and attain sufficient alcohol. TBA can take several months to ferment.

Question 72

How is the fermentation of sweeter wine styles stopped in Germany?

Answer 72

The fermentation halts on its own due to the high levels of sugar in the grape must.

Question 73

How are German red wines typically fermented and matured?

Answer 73

Inexpensive red wines are thermovinified and matured off the skins for a light, fruity red with low tannins. Higher quality red wines (esp. P/ noir) are cold macerated, sometimes whole bunch fermented, and commonly matured in oak.

Question 74

What percentage of German wine sales is comprised of rosé? What is their price point and style?

Answer 74

11% They are generally inexpensive and generally consumed domestically. German rosé tends to be youthful and fruity due to cool fermentation in stainless and bottling shortly after. Some finer examples with oak maturation exist.

Question 75

What is the guiding principle of German wine law? When did it begin?

Answer 75

Since 1971, German wine law has sought to **classify wine by its must weight at harvest.** Few other rules exist and there are limited restrictions on yields.

Question 76

What is Germany's most planted black grape variety?

Answer 76

Spätburgunder (Pinot Noir)

Question 77

How is high quality Spätburgunder typically fermented and matured in Germany?

Answer 77

Some producers use whole bunch fermentation to add stem tannins without needing oak. Less new oak is being used overall and some are using more, larger oak vessels than pre-2000 winemakers.