Germany Flashcards
History of German wine?
Flurbereinigung - vineyard restructuring after WW2
5th German wine law in 1971 - established regions and classifications based on must weight
Liebfraumilch was 60% of export in 1980s - Blue Nun and Black Tower
General German climate?
Cool continental
Moderate rainfall - mostly in summer
Morning mists
General German Topography?
Steep, south-facing slopes
Rivers radiate heat - moderate temp and extend growing season
Taunus and Haardt mountain ranges
German production?
7th largest area under vine
100,000ha planted
9mil hL produced
Vineyard management in Germany?
Average yields: 150hL/ha Deutscher Wein/Landwein; 105hL/ha Qualitatswein
VSP Trellising
Pendelbogen (replacement cane with arches), also single/double
Mostly hand harvesting - steep slopes, required by Beerenauslese and above
Little organic/sustainable due to climate
How is fruit ripeness improved in Germany?
Better clonal selection
Summer pruning
Green harvesting
Selective hand harvesting
Describe Riesling:
23% of total plantings
Late budding
Late ripening
Thick wood
Needs sun exposure and dry autumns
High level of sugar
Susceptible to botrytis
Great ageability
Describe Muller-Thurgau:
AKA Rivaner
Earlier-ripening than Riesling
High yields
Much lower acidity than Riesling
Popular in Liebfraumilch
Describe Spatburgunder:
AKA Pinot Noir
11.5% of total plantings
High quality, complex, oak-aged examples
Whole bunch common
Describe Dornfelder:
Deep color
High acid
Fruity, floral
Mainly grown in Rheinhessen and Pfalz
Describe Silvaner:
Simple, inexpensive wines
High quality in Franken
Lower acidity than Riesling
Plantings declining
Early budding
Early ripening
Winemaking in Germany:
Experimentation with lees/oak for whites
Enrichment common
- prohibited in Pradikatswein
Deacidification allowed, not often used
Sweetening practices in Germany?
Sussreserve - traditionally used to sweeten wines that had been fermented to dry
Sussreserve must be made from the same region/quality level as the wine
RCGM can only be used for Deutscher Wein
Now, quality producers stop fermentation with SO2, racking, or filtering
Describe Deutscher Wein:
Formerly Tafelwein
Grapes grown in Germany
No Geographical Indication
Tiny production
Describe Landwein:
Equivalent to PGI
85% must be from region
Trocken or Halbtrocken
Tiny production
Describe Qualitatswein:
13 Anbaugebiete (named quality regions)
Must undergo analysis and tasting panel
Given AP number for vineyard/lot/testing location (Amtliche Prufungsnummer)
Describe Pradikatswein:
All grapes must come from a Bereich (one of small 40 districts)
Classified as one of six levels based on must weights
Half the production of Qualitatswein
Describe Kabinett:
Lightest bodied
Highest in acidity
Dry to med-sweet
7%-12%ABV
Green and citrus fruit
Describe Spatlese:
Fully ripe grapes
Harvest 2 weeks later than Kabinett
Ripe stone fruits
Slightly higher alc and body (min. 7%)
Dry to med-sweet
Describe Auslese:
Extra ripe grapes
Riper, concentrated flavors
Honey character; some grapes may have botrytis
Dry to sweet
Min 7% ABV
Describe Beerenauslese:
Individually selected berries
Min 5.5% ABV
Often botrytized
Very ripe and dried stone fruit
Yields very low, very labor intensive
Describe Eiswein:
Grapes picked when frozen (below -7*C)
Healthy grapes only
Risk of losing grapes while freezing - cover in plastic sheeting
Pressed when frozen
High acidity
Min. 5.5% ABV
Concentrated peach and grapefruit
Describe Trockenbeerenauslese:
Must use only botrytis grapes
Min 5.5% ABV
High acidity
Extremely low yields/production - most expensive wines in Germany
Sweetness scale in Germany:
Trocken - max 4g/L, or up to 9g/L when sugar does not exceed acidity by more than 2g/L
Halbtrocken - 4-12g/L, or up to 18g/L “”” than 10g/L
Lieblich - 12-45g/L
Suss - more than 45g/L