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Better - WSET Diploma D3 - Wines of the World > Germany > Flashcards

Germany Flashcards

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1
Q

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

A

25%

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2
Q

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

A

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.

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3
Q

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

A

The Fifth German Wine Law

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4
Q

True or False

Bulk wines dominate the modern German winemaking landscape.

A

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

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5
Q

Between which latitudes are Germany’s wineproducing regions located?

A

49-50⁰ N, with the exception of Baden

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6
Q

What is the climate in Germany?

A

Cool continental

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7
Q

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

A

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.

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8
Q

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

A

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

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9
Q

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

A

The rivers that moderate heat and increase airflow

Slopes on which vines are planted

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10
Q

True or False

Summers in Germany are warm and dry

A

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

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11
Q

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

A

Fungal pressure, dilution of grapes, and hail

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

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12
Q

How does autumn in Germany compare to summer?

A

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

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13
Q

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

A

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

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14
Q

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

A

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.

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15
Q

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

A

200 meters ASL or less due to the extreme northerly latitude

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16
Q

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

A

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.

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17
Q

What types of soil are found in Mosel and Ahr?

How does this affect grape ripening?

A

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

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18
Q

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

A

In Baden, Pfalz, Rheinhessen, & Franken.

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

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19
Q

True or False

Soil erosion is an issue in Rheinhessen

A

False

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20
Q

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

A

They sometimes lift rocks and soil back up the slopes

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21
Q

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

A

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

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22
Q

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

A

9 million hL

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23
Q

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

A

100 hL/ha

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24
Q

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

A

150 hL/ha for Deutscher Wein and Landwein

105 hL/ha for Qualitätswein

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

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25
Q

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

A

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

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26
Q

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

A

Maximizing sunlight exposure to improve ripeness

Create airflow withing the canopy to reduce fungal disease

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27
Q

What was the traditional method of planting vines on steep slopes in Germany?

Is this still used today?

A

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.

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28
Q

Is Germany well suited to organic and biodynamic viticulture?

A

No. There is too much disease pressure and so regular spraying is widely necessary.

8% of German vineyards are certified organic

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29
Q

How is spraying conducted in Mosel? Why?

A

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

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30
Q

Is sustainable viticulture an attractive philosophy for German grape growers?

A

Yes, and most employ sustainable techniques wherever possible.

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31
Q

How is mechanization affected by the German terrain?

A

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.

32
Q

What effect has Flurbereinigung had on viticulture in Germany?

A

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.

33
Q

True or False

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

A

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.

34
Q

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

A

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

35
Q

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

A

Spätburgunder and Dornfelder

36
Q

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

A

Grauburgunder, Weissburgunder, and Chardonnay to a lesser extent

37
Q

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

A

Merlot, Cabernet Sauvinon, and Sauvignon Blanc

38
Q

True or False

Varieties must be indicated on German wine labels.

A

False. There is no requirement, though they usually are

39
Q

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

A

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

40
Q

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

A

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

41
Q

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

A

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

42
Q

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

A

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

43
Q

What are the five most planted varieties in Germany?

A 
Riesling
Müller-Thurgau
Spätburgunder
Dornfelder
Grauburgunder
44
Q

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

A

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.

45
Q

Why is Riesling a desirable variety for cultivation in Germany?

What makes it difficult to work with?

A

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.

46
Q

What make Riesling an attractive variety for German winemakers?

A

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.

47
Q

What aromas are Riesling known for?

A

Fruit ranging from green to tropical (depending on ripeness)

Floral aromas like honey suckle and white flowers

Toast, honey, and petrol with age

48
Q

Which grape is synonymous with the German Liebfraumilch?

Why?

A

Müller-Thurgau.

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

49
Q

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

A

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.

50
Q

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

A

Spätburgunder (P. Noir).

It has tripled to 11.5% of plantings due to growing popularity in both domestic and export markets

51
Q

Where are you likely to find Spätburgunder growing in Germany?

A

Baden and other warm areas

52
Q

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

A

Dry, complex styles with oak aging from large, 10-20 year old barrels.

Whole bunch fermentation to add tannins occurs among some producers

53
Q

Where are you likely to find Dornfelder growing in Germany?

A

Rheinhessen and Pfalz

54
Q

What types of wine are produced with Dornfelder in Germany?

A

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

55
Q

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

A

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

56
Q

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

A

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.

57
Q

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

A

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

58
Q

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

A

Grauburgunder prefers heavier clay soils.

In Germany it is used to produce dry to sweet styles ranging from medium to full body.

59
Q

What types of wines are made in Germany with Weissburgunder?

A

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

60
Q

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

A

Bulk wine production

61
Q

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

A

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.

62
Q

Is enrichment common in Germany?

A

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.

63
Q

Are acidification and de-acidification permitted in German winemaking?

A

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

64
Q

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

A

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.

65
Q

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

A

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

French oak is typically used for barriques.

66
Q

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

A

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.

67
Q

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

A

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

68
Q

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

A

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

69
Q

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

A

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.

70
Q

How are contemporary German sweet wines produced? Why?

A

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).

71
Q

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

A

The higher must weights take considerable time to initiate fermentation and attain sufficient alcohol.

TBA can take several months to ferment.

72
Q

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

A

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

73
Q

How are German red wines typically fermented and matured?

A

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.

74
Q

What percentage of German wine sales is comprised of rosé?

What is their price point and style?

A

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.

75
Q

What is the guiding principle of German wine law?

When did it begin?

A

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.

76
Q

What is Germany’s most planted black grape variety?

A

Spätburgunder (Pinot Noir)

77
Q

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

A

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.

Better - WSET Diploma D3 - Wines of the World (101 decks)

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