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Germany Flashcards

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1
Q

What is the varietal that Germany is synonymous with?

A

Reisling

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2
Q

How much of germany’s total vineyard area does Reisling take up?

A

almost 1/4

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3
Q

What country is the largest producer of Reisling?

A

germany

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4
Q

What styles are Reisling produced?

A

full range - dry to lusciously sweet (its sweetest wines are the worlds finest)

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5
Q

What were prices for top German Reislings in the 19th and early 20th century

A

they commanded prices similar to those classed as first growth Bordeaux

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6
Q

What is another style of Reisling that others see Germany synonymous with?

A

inexpensive wines with medium sweetness produced with varietals such as Muller Thurgau and Kerner - style referred to as Liebfraumilch

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7
Q

What is another style of Reisling that others see Germany synonymous with?

A

inexpensive wines with medium sweetness produced with varietals such as Muller Thurgau and Kerner - style referred to as Liebfraumilch in export markets

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8
Q

How were Liebfraumilch wines labeled in export markets?

A

blue Nun and Black Tower

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9
Q

How much did Liebfraumilch account for in all German exports in the 1980s

A

60%

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10
Q

How have sales done with Liebfraumilch wines since the 1980s

A

plummeted as people have turned to a drier style of wines

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11
Q

What are some of the influential vineyards from germany dating back to the Middle ages

A

Schloss Johannisberg and Kloster Eberbach in Rheingau - both first planted in the 12th Century

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12
Q

What century was German wine widely transported by

A

16th this was helped by the proximity of the vineyard to the Rhine River

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13
Q

When did the German wine industry go into a rapid decline and why

A

early 17th C due to the 30 year war. the flatter valley plains were taken over for the more lucrative grain production for bread and beer

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14
Q

When were new wine laws introduced in Germany that were based on the must weight of grapes

A

1830s - this is a principle that dominates German wine law today

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15
Q

When did Germany become a unified country?

A

1871 which lead to a freer opportunity to trade

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16
Q

When did Germany establish a reputation for producing some of the world’s finest white wines?

A

end of the 19th Century

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17
Q

What caused a major decline in Germany in the late 19th C?

A

phylloxera and mildew then 2 World Wars causing the vineyards to half in the 50 years to 1945

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18
Q

What is Flurbereinigung

A

program of vineyard reconstructing that involved the consolidation of many small fragmented vineyards and the building of access roads both aimed at increasing efficiency making mechanization easier and reducing the cost of viticulture.

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19
Q

What happened to some areas that could not maintain the vineyards economically

A

there are many abandoned vineyards which can still be seen. some young highly motivated producers are attempting to recultivate these sites

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20
Q

When was the 5th wine law passed in germany?

A

1971 and it has lalid the foundation for modern German wine production establishing protected labelling and classification of wine styles based on must weights

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21
Q

Where does the main wine production region lie in germany (with exception of Baden)

A

49-50C N - making them the most northerly in the world

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22
Q

What is the climate of Germany overall

A

cool and contiental

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23
Q

Where are most of Germany’s vineyards situated?

A

along the Rhine River and its tributaries

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24
Q

What role do the rivers play in Germany grape growing?

A

a vital role in radiating heat, moderating temp and extending the growing season.

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25
Q

Where are the best vineyards located in Germany

A

on steep south facing slopes to maximize sun exposure - some slopes are as steep as 70% gradient overlooking the Mosel

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26
Q

what is Sussreserve?

A

an unfermented or partially fermented grape must, has been added to wine post fermentation for sweetness even at the Pradikatswein level.

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27
Q

how are winters in Germany?

A

they can be very cold usually cold enough to produce Eiswein.

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28
Q

What are a big risk in Germany?

A

spring frosts

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29
Q

What helps to mitigate spring frosts in germany?

A

the rivers and planting on slopes

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30
Q

What are typical rainfalls for Germany

A

summers are wet and annual rainfall is 500-800 mm with much of it failing in the summer

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31
Q

What problems does the rainfall cause in Germany?

A

increases fungal disease risk, dilution of grapes and in heavy storms hail can be a problem

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32
Q

Describe autumn in Germany

A

long and dry allowing for ripening periods during which grapes can develop the high levels of natural sugar required for Pradikatswein and the morning mists along the rivers account for are ideal for botrytis

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33
Q

What are the mountain ranges that are important in Germany and why?

A

Taunus and Haardt - they shelter the vineyards from cold winds and the worst rains

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34
Q

Describe climate of Baden

A

it is further south closer to Switzerland - noticeably drier, warmer, and sunnier than the others although in some of its cooler areas, spring frosts can still be a problem.

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35
Q

What are the soil types in Germany

A

there are several types of soil in Germany and they play an important role in fruit ripening in the coolest regions

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36
Q

What soil type does Mosel and Ahr have?

A

dark-colored slate that retains heat during the day and radiates it out again at night

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37
Q

What soil type does Baden, Pflaz, and Rheinhessen have?

A

significant pockets of calcareous soils.

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38
Q

What varietals are planted in calcareous soil types in Germany?

A

Spatburgunder (PN), Weissburgunder (Pinot Blanc), and Chardonnay.

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39
Q

What soil type does Franken have?

A

heavy clayey soils

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40
Q

What varieties do better in clayey soils in germany?

A

Silvaner, and Grauburgunder (PInot Gris)

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41
Q

What is a major problem on steep slopes especially in Mosel and Rheingau?

A

erosion - producers are continually having to winch soil and rocks back up the slopes which adds cost of vineyard management

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42
Q

What was Germany’s area under vine in 2018

A

7th largest area under vine in EU around 100,000 ha

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43
Q

What is the average annual production for Germany in recent years?

A

9 million hl

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44
Q

What are yields produced in Germany in recent years?

A

it varies from region to region and and vintage to vintage but in Rheinhassen and Pflaz they can average over 100 hl/ha with it being even higher in the past

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45
Q

What are yields produced in Germany in recent years?

A

it varies from region to region and and vintage to vintage but in Rheinhassen and Pflaz they can average over 100 hl/ha with it being even higher in the past
quality-minded producers work with much lower yields

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46
Q

Where are many German vineyards located?

A

at the northern most limit for ripening grapes

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47
Q

Besides climate change what are some things that have helped more grapes to full ripen in recent years in Germany?

A

vineyard management techniques that include: better clonal selection
summer pruning
green harvesting
selective hand harvesting

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48
Q

How does good canopy management affect grapes in germany?

A

its essential to maximize sunlight, exposure, and improve air circulation in order to reduce risk og fungal diseases in wet summers

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49
Q

How did vines used to be trellised and trained in germany and why has that stopped?

A

on slopes vines were traditionally staked individually with canes tied at the top. This stopped as it was labor and time intensive and there was a skill to it which was lost

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50
Q

What is the recent method of trellising and training vines in Germany

A

single and double replacement cane pruning with VSP and Pendelbogen

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51
Q

What is Pendelbogen

A

replacement cane pruning with the canes arched on a trellis - arching of canes is thought to improve the flow of sap in vine and increase the number of viable buds in turn increasing yields

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52
Q

Is Germany suited for organic and biodynamic viticulture?

A

no due to the risk of disease growers still have to spray crops regularly, sometimes even by helicopter which sometimes causes the spray to drift into other vineyards - however about 9% of Germany’s vineyards are certified organic

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53
Q

HOw does the topography of Germany make it challenging?

A

on steeper slopes the vineyards are terraced or planted up the slopes. This make mechanisation difficult or impossible. in some cases the workers or machines have to be winched up and down

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54
Q

What keeps prices of wines made on flatter land in Germany also high?

A

even though mechanization is wide spread there are German laws (ex. Beerenauslese level and above needs to be hand harvested) that mean the work still needs to go in. Also there are quality producers still looking to hand harvest.

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55
Q

Because of the cool climate what grape varietals does Germany focus on?

A

white wine varieties that can tolerate cool conditions or that have been specifically bred for that purpose

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56
Q

How many grapes were planted white in germany in 1980

A

90%

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57
Q

How many grape varieties were planted red in Germany in 2017?

A

39%

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58
Q

Do grape varieties need to be stated on german wine label?

A

they don’t have to be, but often are

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59
Q

How much of all plantings are accounted for by reisling?

A

23%

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60
Q

Why is Reisling so successful in Germany?

A

it can survive the cold winters and being late budding with thick wood it is relatively frost resistant

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61
Q

Why will Reisling sometimes not ripen in german?

A

it is late ripening and needs good sun exposure and dry autumn and in cooler years sometimes will not fully ripen

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62
Q

What has led to greater consistency with Reisling ripening in germany?

A

improved vineyard management and rising temperatures

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63
Q

what is the style of reisling found in Germany

A

a full range from dry to sweet

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64
Q

What type of acidity does Reisling have in Germany?

A

it retains high acidity even when fully ripe which helps to provide balance in sweet wines giving them the potential to age.

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65
Q

General SAT for Reisling in germany

A

pronounced intensity and great aromatic complexity.
high acidity
depending on ripeness - fruit flavors range from green fruit to tropical. some floral aromas such as white flower and honeysuckle
with age it can develop toast, honeyed or petrol like aromas

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66
Q

What is Muller-Thurgau also know as?

A

Rivaner

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67
Q

Ddescribe Muller-Thurgau

A

one of Germany’s earliest crossings
earlier ripening than Reisling
can produce high yields in almost any condition

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68
Q

What was Germany’s most widely planted varietal in 1970-80s

A

Muller-Thurgau

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69
Q

Describe a wine made with Muller-Thurgau from germany

A

much lower acidity than reisling
med acidity
less structure and character but can produce wines with attractive floral fruity aromas
meant for early drinking

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70
Q

What is Germany’s most planted black grape?

A

Spatburgunder (PN) 11.5% of total plantings

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71
Q

Where does Spatburgunder thrive in Germany?

A

warmer climates such as Baden

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72
Q

What type of Spatburgunder has Germany been increasingly recognized as producing?

A

high quality, complex and dry often with oak aging

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73
Q

How is vineyard management improving for Spatburgunder?

A

higher quality clone selection
perfecting canopy management
selecting harvest dates to balance alcohol, acidity and ripeness of fruits and tannins

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74
Q

What type of fermentation do some producers in Germany use with Spatburgunder>

A

whole bunch fermentation the tannins from stems contributing to tannins without needing to use oak for this purpose.

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75
Q

What is the trend with the use of oak for fermentation more recently than in the past for Spatburgunder

A

less new oak, more larger oak vessels

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76
Q

What is Germany’s second most planted black varietal?

A

Dornfelder

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77
Q

What are the two distinct styles of wines that Dornfelder produces?

A

fruity easy drinking style occasionally with a little residual sugar with aromas of sour cherry and blackberry

more complex style more complex style with aging potential produced from lower yields showing a greater focus on tannins and structure, fermented or aged in oak.

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78
Q

What kind of wines does Dornfelder produce overall

A

deep in color, high in acidity, with fruity and floral aromas

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79
Q

What two regions in Germany is Dornfelder especially successful?

A

Pflaz and Rheinhessen where it is even more planted then Spatburgunder

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80
Q

What is Silvaner known as in Alsace?

A

Sylvaner

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81
Q

Describe Silvaner compared to reisling?

A

lower in acid and less aromatic

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82
Q

What are the two different style of wine that Silvaner can produce?

A

large amounts of inexpensive wines (simple) with subtle fruit aromas of green fruit to tropical

when yields are controlled (in Franken esp) high quality dry, med bodied wines with med - med+ acidity and a distinctively earthy note

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83
Q

What has Silvaner now been taken over by in Germany?

A

Grauburgunder(PInot Gris) and Weissburgunder (Pinot Blanc)

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84
Q

What quality wines can both Grauburgunder(PInot Gris) and Weissburgunder (Pinot Blanc) produce?

A

very good some which are aged in oak.

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85
Q

What varietal specifically likes heavier soils?

A

Grauburgunder

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86
Q

General SAT for Grauburgunder

A

med acidity
aromas of stone fruit and tropical (sometimes dried) fruit and honey
range from dry and med bodied to sweet and fuller bodied (often labelled Rulander)

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87
Q

General SAT for Weissburgunder

A

well balanced wines
med+ acidity
delicate citrus and stone fruit aromas

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88
Q

How long has Chardonnay been allowed in Germany?

A

since 1990 and still have low plantings

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89
Q

What type of Chardonnay is being produced in Germany

A

high quality, often with oak aging esp from warmer areas such as southern Pfaz and Kaiserstuhl in Baden

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90
Q

What other varieties in Germany can produce mainly simple fruity wines for drinking young espeically in Wurttemberg

A

Portugieser, Schwarzriesling (Pinot Meunier), Trollinger (Schiava) and Lemberger (Blaufrankisch)

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91
Q

What are German crosses?

A

a group of mainly white grape varieties developed by the various German wine institutes to cope with Germany’s cool climate

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92
Q

What is one of the earliest German wine crossings?

A

Muller Thergau - developed in 1880 to ripen earlier than Riesling

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93
Q

What is unfortunate about most of the crossings in Germany?

A

they have high levels of sugar but without sufficient levels of acidity or aromatic character to balance it.

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94
Q

What are most German crossings used for?

A

inexpensive blends such as Liebfraumilch

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95
Q

Describe the crossing Scheurbe

A

full bodied
intense aromas of ripe grapefruit and peach
acid levels lower than Reisling still high enough to make age worthy and high quality sweet wines.

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96
Q

ikat leDescribe the crossing Kerner

A

can produce good quality wines up to high Pradikiat levels
high acidity
some of floral and fruity characteristics of Reisling

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97
Q

What is the most successful crossing of all German crossings?

A

Dornfelder

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98
Q

Does Germany make bulk wine?

A

yes, it still accounts for a large proportion of the production, but there are many small estates that make high-quality low volume wines

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99
Q

Explain why an increased number of producers are returning to traditional winemaking in Germany?

A

less interventionalist = neutral fermentation, reduced filtering and fining helped by better harvests of healthier ripe grapes

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100
Q

What are German winemakers experimenting with wines such as Grauburgunder and Weissburgunder

A

lees contact and oak

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101
Q

Is enrichment used in German winemaking?

A

yes due to the cool temperature

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102
Q

Is enrichment used in German winemaking?

A

yes due to the cool temperature, but not permitted for Pradikatswein

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103
Q

What are the zones in Germany and how much enrichment is allowed for each?

A

Zone A = (most of Germany’s

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103
Q

What are the zones in Germany and how much enrichment is allowed for each?

A

Zone A = (most of Germany’s wine regions) up to 3% abv
Zone B = (Baden) up to 2% abv

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104
Q

When is de-acidification and acidification permitted in germany?

A

only in the hottest years and really only used for high volume inexpensive wines

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105
Q

How were german wines traditionally fermented and matured?

A

large oak casks to allow for oxygenation - some premium producers still do it for Reisling today

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106
Q

What is the range of casks found in Germany today?

A

1,000L= Fuder of Mosel
1200 L = oval shaped stuck used along the Rhine

German oak (esp from Pfalz) = popular for large vessels as is oak from Central Europe

French oak common for smaller vessels such as barriques

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107
Q

What fermentation vessel has become more the norm

A

stainless steel - used for inexpensive wines in which the ease of temp control and cleaning are important. also does not introduce any oxygen or add flavors helping to protect primary aromas

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108
Q

What type of vessel is rarely used for Reisling?

A

new oak as it could mask primary aromas however a proportion of new oak often in form of barriques may be used for red wines as well as Chardonnay, Graugurgunder and Weissburgunder

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109
Q

What is Sussreserve thought to do?

A

give less balanced wines and whilst many large wineiers still use this process - quality driven producers follow the traditional method of making sweet wines by stopping fermentation and adding SO2, racking or filtering

110
Q

What is the only wine in Germany that sweetening through RCGM can be used for?

A

Deutscher wine

111
Q

What wines will have very high must weights and fermentation will usually proceed very slowly

A

Beerenauslese, Eiswein, and Trockenbeerenauslese

112
Q

How long does it take Trockenbeerenauslese to ferment?

A

several months

113
Q

How does fermentation normally stop for Trockenbeerenauslese

A

naturally due to high sugar levels leaving high levels of residual sugars and low level of alcohol (5.5-8%)

114
Q

What has the trend been for style of wines domestically in germany?

A

more for the drier styles: dry (trocken) and off dry (halbtrocken)

115
Q

What was sweetness used for in the past in Germany?

A

to mask high acidity and bitterness in underripe grapes

116
Q

How are inexpensive red wines in germany produced?

A

they typically undergo thermovinification for quick extraction of color and flavor. the wine can then be fermented off the skin to produce fruity red with low tannins - typically not oak matured

117
Q

How are high quality red wines in germany produced?

A

mostly Pinot Noir - cold maceration, whole bunch fermentation and maturation in oak are common

118
Q

What is the domestic sales of rose wines in Germany?

A

11% of all domestic sales

119
Q

How are rose wines typically sold in germany

A

inexpensive, youthful and fruity
fermented at cool temperatures in stainless steel
and bottled and released soon after

small number of higher-priced roses from quality-focused producers some of which age in oak barrels

120
Q

When due Germany’s current wine laws date back to?

A

1971- although they have been amended considerably since then leading them to be confusing to customers

121
Q

What has always been Germany’s main principle of their wine law?

A

to classify grapes according to their must weight at harvest

122
Q

Besides the law around weight of musts, what other wine laws does Germany have?

A

there are few other rules regarding grape growing or winemaking although there are limited restrictions to max yields

123
Q

What are the 4 quality levels in Germany in increasing order of must weight?

A

Deutscher Wein, Landwein, Qualitätswein, and Pradikatswein

124
Q

What was Deutscher Wein used to be known as?

A

Tafelwein

125
Q

What is Deutscher Wein?

A

covers wine without a geographical indication made exclusively from grapes grown in Germany

126
Q

WHat must alcohol levels be for Deutscher Wein?

A

between 8.5%-15% and they can be produced in any style

127
Q

Describe Deutscher Weins

A

inexpensive wines intended to be drunk young

128
Q

How much annual production do Deutscher Wein and Landwein account for in germany together?

A

4%

129
Q

When was Landwein category introduced?

A

1982

130
Q

What is Landwein’s international equivalent?

A

PGI wine

131
Q

How much of the grapes in Landwein must have originated in the Landwein region named on the label?

A

85%

132
Q

What must alcohol levels be for Landwein

A

same as Deutscher Wein - 8.5-15%

133
Q

What style in most regions can Landwein only be produced in?

A

Trocken and halbtrocken - although in a few sweeter styles are permitted

134
Q

Describe Qualitätswein

A

this is a PDO category but with less restrictions than Pradikatswein

135
Q

What are the restrictions for grapes in Qualitätswein wines?

A

grapes must come exclusively from one of 13 designated wine regions and the name of which must appear on the bottle.

136
Q

What styles can Qualitätswein be made in?

A

all styles and min alcohol level must be lower, normally around 7% to allow for the sweeter wines - there is no max alcohol level

137
Q

What category does the majority of everyday drinking and high volume wines come from in Germany?

A

Qualitatswein

138
Q

What must wines at Qualitätswein level or higher need to undergo prior to release?

A

laboratory analysis and a blind tasting

139
Q

What are wines who pass the laboratory analysis and blind tasting in Germany given?

A

an “AP” (Amtiliche Prufungsnummer) number which must appear on the label.

140
Q

what is “AP” (Amtiliche Prufungsnummer) number

A

10-12 digit number which indicates where and when the wine was tested, location of the vineyard, and the bottler’s specific lot number.

141
Q

What is Pradikatswein?

A

a PDO with more stringent regulations than Qualitatswein

142
Q

What is the regulation on the grapes for Pradikatswein wines?

A

must come exclusively from a Bereich (one of 40 recognized wine producing districts), the name which need not be on the bottle (and increasingly is not on the bottle), grapes with the highest must weights and enrichment is not permitted at this level

143
Q

What variety of grapes must Pradikatswein be produced?

A

any grape varietal, but typically associated with Reisline

144
Q

What variety of grapes must Pradikatswein be produced?

A

any grape varietal, but typically associated with Reisling

145
Q

What is the amount of Pradikatswein produced each year?

A

depends on the vintage, but on average it produces about half that of Qualitätswein. In the best vintages it can produce around the same amount

146
Q

What does Pradikat mean?

A

distinction

147
Q

How many levels of Pradikatswein and what are they defined by?

A

6 defined by must weight

148
Q

What are the levels of Pradikatswein in order from least must weight to most

A

Kabinett
Spätlese
Auslese
Beerenauslese
Eiswein
Trockenbeerenauslese

149
Q

Describe Kabinett wines

A

produced from grapes with the lowest must weights
lightest in body
highest in acidity
dry to med-sweet
those with RS can have alcohol levels as low as 7%
dry wines can reach 12% abv

150
Q

General SAT for Kabinett Reisling

A

light bodied
high acidity
aromas of green and citrus fruit

151
Q

Describe Spätlese wines?

A

produced from fully ripened grapes which are usually picked about 2 weeks later than those destined for Kabinett
Compared to Kabinett:
greater concentration of riper fruit flavors (typically stone fruit for Reisling)
slighter higher alcohol level
fully body
range from dry - med sweet
min alcohol level must be 7% abv

152
Q

What types of grapes are Auslese wines made from?

A

specially selected, extra ripe bunches of grapes

153
Q

How are grapes harvested in Auslese style?

A

they can be hand-harvested but it is not compulsory, some harvest mechanically before sorting by hand when they reach the winery

154
Q

Describe Auslese wines?

A

riper and more concentrated than Spätlese wines.
honey characteristic and some of the grapes have
been affected by botrytis which adds to flavor complexity

last category at which wines can be dry
although many of the best are sweeter
with balance of sweetness and acidity that gives them the potential for long-bottle aging

for sweeter wines alcohol levels can be as low as 7% (legal min)

155
Q

Why do some producers use additional labeling terms for wines in the Auslese category

A

because the range of must weight covered by this category is particularly wide

156
Q

Why must Beerenauslese (BA) be harvested by hand?

A

because the wine is made by individually selected berries

157
Q

What makes BA wines always sweet?

A

the must weights are high.

158
Q

Describe fermentation for BA wines?

A

long and slow reaching relatively low levels of alcohol. - for this reason the alcohol min level for this category and TBA is 5.5%

159
Q

Do BA wine grapes need to be botritized?

A

no but it is a typical feature of these wines

160
Q

What are the typical flavors of BA?

A

very ripe and dried stone fruit

161
Q

When are BA wines produced?

A

only in years with favorable conditions for noble rot, and yields are very low

162
Q

Overall what kind of wines are BA wines?

A

rare and expensive as they are labor intensive and costly to make.

163
Q

When was German Icewine given its category?

A

1982

164
Q

What are the minimum must weight requirements for German Eiswein

A

same as BA

165
Q

When must the grapes be picked for Eiswein

A

when they are frozen, at temperatures below -7C any time from December (sometimes November) to February the following year (vintage is given as the year in which the harvest started)

166
Q

How are Eiswein grapes pressed in Germany?

A

while still frozen artificial freezing of grapes are not permitted.

167
Q

What does pressing do for Eisweins

A

releases small qualities of naturally concentrated juice with very high levels of sugar and acid.

167
Q

What does pressing do for Eisweins

A

releases small qualities of naturally concentrated juice with very high levels of sugar and acid.

168
Q

Why must the grapes used be healthy for Eiswein?

A

unpleasant flavors of any rot would be amplified along with any other flavors.

169
Q

What happens to some of the growers who are waiting for their grapes to freeze? how are growers improving this

A

regularly lose some and sometimes all of their crop to disease or predators
some producers are covering their crops with plastic sheeting to protect them until they can freeze

170
Q

General SAT for Eiswein

A

high acidity, concentrated pure peach and grapefruit flavors
rare and sells at premium prices

171
Q

What are the must weights for Trockenbeerenauslese (TBA)

A

extremely high which means they have to be affected by botrytis

172
Q

Describe TBA wines?

A

shriveled raisin-like grapes produce tiny amounts of highly concentrated extremely sweet wines.
sweetness is balanced by high acidity which can also help the wine to age elegantly for a long time

173
Q

Describe fermentation for TBA

A

long and slow and rarely continues beyond 8%

174
Q

What are yields for TBA?

A

extremely low so only made in tiny quantities (rarely more than 100 bottles at a time) and only during suitable years. also tend to be the most expensive in Germany.

175
Q

What are the EU labelling terms for sweetness that Germany uses?

A

trocken (dry)
halbtrocken (off dry)
lieblich (med/med sweet)
suss (sweet)

176
Q

Define trocken

A

wines with no more than 4 g/l residual sugar or up to 9 g/l where residual sugar does not exceed total acidity by more than 2 g/l as is usually the case with Reisling

177
Q

Define halbtrocken

A

wines with between 4-12 g/l of residual sugar or up to 18 g/l where residual sugar does not exceed total acidity by more than 10 g/l

178
Q

Define lieblich

A

wines between 12-45 g/l of residual sugar

179
Q

Define suss

A

wines with more than 45 g/l of residual sugar

180
Q

Describe why wines that are defined using the terms of indication of sweetness don’t necessarily correspond to how dry or sweet they taste

A

the definitions are based on the level of residual sugar
ex high acid Reisling will likely taste drier than a medium acidity Muller Thurgau with the same amount of sugar

181
Q

Where is the higher proportion of trocken wines using produced?

A

in warmer climates where ripeness of fruit can balance acidity without the need for sugar (esp for high acidity Reisling grape

182
Q

What wine label of sweetness has been falling in popularity in recent years

A

halbtrocken - consumers are turning to drier styles of wine.

183
Q

what is feinherb

A

a labelling term used in Germany that has less obvious connotations (literal definition is “fine dry”) and not defined by law, used for wines that fall within the legal definition of halbtrocken but also extends to those with slightly higher levels of residual sugar.

184
Q

why have producers in Germany adopted unofficial methods of indicating wines produced from grapes with higher with higher must weights

A

because the band of permitted must weights are relatively wide esp in Auslese

185
Q

What are producers in Mosel doing in terms of must weights?

A

they are making wines at a range of sweetness levels

186
Q

what does Goldkapsel mean in Germany?

A

“gold capsule” wines that are designated by botrytis rot

187
Q

What do some capsule lengths mean for Auslese wines in Germany

A

shorter capsules = wines with higher concentration than average Auslese

longer capsules = a further level above that

188
Q

What happened under the wine laws of 1971 in Germany?

A

the precise boundaries of all German vineyards were established and registered

189
Q

Define Bereiche

A

wine producing districts

190
Q

Define Einzellogen

A

individual vineyard sites

191
Q

Define Grosslagen

A

collective vineyard sites

192
Q

How many registered Einzellogen are there in Germany?

A

2658

193
Q

How many registered Einzellogen are there in Germany?

A

2658

194
Q

What is the size of a Einzellogen?

A

range from less than 1 ha to over 200 ha but average is 38 ha - mostly split between different owners

195
Q

What is the size of a Grosslagen?

A

much larger than Einzellogen - ranging from 600-1800 ha - usually consisting of several Einzellogen

196
Q

HOw many Grosslagen have been registered?

A

167

197
Q

Under what labels may Grosslagen and Einzellage be used?

A

Pradikatswein and Qualikatswein

198
Q

What must preceed Grosslagen or Einzellage on the label?

A

the name of the village where the vineyards are located unless the name of the vineyard is so well known it is officially permitted not to

199
Q

What is Liebfraumilch

A

legally defined term in Germany that was once the mainstay of German exports, med-dry white wine of Qualitätswein level with at least 18 g/l residual sugar

200
Q

What varietals must Liebfraumilch contain?

A

at least 70% Reisling, Silvaner, Muller-Thurgau, and Kerner although in theory Muller Thurgau tends to dominate the blend.

201
Q

Where must the grapes that make Liebfraumilch come from?

A

the four regions. the majority of the wines come from Pfalz and Rheinhassen although some were produced in Nahe and Rheingan.

202
Q

when was VDP first founded and what was its aim?

A

1910 - a group of producers from Rheingau, Rheinhessen, Pfalz, and Mosel who wanted to promote wines made without must enrichment (Naturweine). In 1960 this concept was rejected by German law and in 1971 Pradikatswein was introduced

203
Q

how many members does the VDP have today?

A

around 200 across all of Germany

204
Q

What does VDP stand for?

A

Verband Duetscher Pradikatsweinguter

205
Q

How are members of VDP identified?

A

by the VDP logo (eagle bearing a bunch of grapes) which must appear on the wine capsules

206
Q

How much of total vineyard area in germany do VDP members own?

A

about 5%

207
Q

How much % of total annual production in Germany do VDP produce by vol? by value?

A

vol = 3%
Value = 7.5%

208
Q

About how much of VDP wine is exported?

A

just under a quarter

209
Q

What are the stricter laws that VDP has implemented than the German winemaking laws?

A

much lower max yields, high min must weights, and growing predominately the traditional grape varieties for their particular regions; members are audited every 5 years and if not in compliance can be excluded

also encourages sustainable viticulture

210
Q

How much of Germany’s certified organic producers are VDP members?

A

over 1/5

211
Q

What types of wines are made by VDPs

A

mostly dry red and whites although wines with residual sugar account for significant amount of production in Mosel

212
Q

Describe the 4 tier vineyard classification system for VDP German wines?

A

established in 2012
applies only to VDP
not form part of german wine law, but lobbying to have its labelling terms protected under German wine law

213
Q

What are the 4 categories of VDP wines?

A

VDP Gutswein
VDP Ortswein
VDP Erste Lage
VDP Grosse Lage

214
Q

Describe VDP Gutswein

A

regional wines similar in style to generic or regional wines of Burgundy which originate from a member’s holdings within a particular region. must meet standards prescribed by VDP

max yield is 75 hl/ha

215
Q

Describe VDP Ortswein

A

equivalent of village wines in Burgundy, produced from grape varieties that are typical of their region

max yield permitted 75 hl/ha

216
Q

Describe VDP Erste Lage

A

designation of “first class” vineyards with distinctive characteristics and is the equivalent to Burgundy premier cru.

excellent aging potential

more stringent grape growing and wine making regulations apply

217
Q

What are the only varietals that can be used in VDP Erste Lage

A

where the local association has deemed them to be best suited to a particular site or parcel may be used

218
Q

what is the max permitted yield in VDP Erste Lage

A

60 hl/ha

219
Q

How is VDP Erste Lage harvested

A

by hand and must be at least ripe enough to qualify for Spatlese status

220
Q

How must wines be produced in VDP Erste Lage

A

by traditional winemaking techniques

221
Q

what must appear on the label for VDP Erste Lage

A

the village and vineyard name

222
Q

Describe VDP Grosse Lage

A

equivalent to Burgundy Grand cru - determined to be the best parcels in the best vineyards

should be outstanding in quality and have long aging potential

223
Q

What are max yields for VDP Grosse Lage

A

50 hl/ha

224
Q

Described the restrictions on grape varieties in VDP Grosse Lage

A

stricter than in Erste Lage. Permitted varieties differ according to Anbaugebiete, for Grosse Lage Reisling is allowed for all Anbaugebieten and Spatburgunder in all Anabaugenbieten except Mosel and Nahe

225
Q

When can dry white wines be released in VDP Grosse Lage?

A

1st September in the year following the harvest

226
Q

When can red wines be released in VDP Grosse Lage

A

1st September two years following the harvest

227
Q

When can red wines be released in VDP Grosse Lage

A

1st September two years following the harvest as they must be aged at least 12 months in oak

228
Q

When can Pradikat wines from VDP Grosse Lage be released?

A

on 1st May following the harvest

229
Q

What are dry wines from VDP Gross Lages designated?

A

Grosses Gewachs - although this cannot appear on the label instead GG trademark is used

230
Q

What appears on the label for VDP Gross Lages wines?

A

the vineyard name but not the village (similar to Burgundy)

231
Q

Why was the Rheingau Charta introduced in 1984

A

to promote dry wines from the best vineyard sites in Rheingau and it is a legally protected term for wines from these sites.

232
Q

What must occur for wines to use the Rheingau Charta term on the label?

A

wines must be produced exclusively from Reisling or Spatburgunder; must be hand harvested from lower yielding vineyards; and wines must be dry with a min must weight equivalent to Spatlese

233
Q

When did German wine law revise?

A

2021 - but producers can still use the old system until 2025

234
Q

What are the categories since the new wine revision in German law?

A

Deutscher Wein, Landwein, Qualitatswein and Pradikatswein

235
Q

Describe new Duetscher Wein category

A

without geographical designation, german term for the basic wine category in EU legislation. Label may state vintage and grape varitiey

236
Q

Describe new Landwein category

A

PGI wine from one of Germany’s 26 defined Landwein areas

label may state the name of Landwein regions where grapes were grown but may not state the village or vineyard name

237
Q

Describe new Qualitatswein category

A

PDO and therefore must come from defined origin

min must weight ranges between 50-72 Oechsle depending on origin. wine may be enriched within stated limits

238
Q

Describe new Pradikatswein category

A

a category within Qualitatswein category with in most cases higher must weight requirements 70-154 Oechsle - enrichment is not allowed

239
Q

How much of German’s overall production does Qualitätswein account for?

A

90%

240
Q

What is the new element of the German wine law in 2021

A

geographic hierarchy of Qualitatswein based on the principle that the smaller the unit of origin the higher the quality of wine

wine must be grown in defined area of origin

241
Q

Define Anbaugebiet

A

wine growing area the lowest level tier of Qualitatswein
grapes must be grown in one of 13 German wine regions

242
Q

Define Region in terms of new German wine law

A

this replaces Bereich and Grosslage of the former regulations
label must state “region” on the label

243
Q

Define Ortwein

A

village wine
label must bear the name of the village

244
Q

Define Einzellage

A

singe vineyard
wine can be sweet or dry
must be made from one or more recommended grape varieties and be of Kabinett quality

245
Q

What are the two further categories that are found in the single vineyard categories of germany

A

Erstes Gewachs and Grosses Gewachs

246
Q

What are the commonalities for Erstes Gewachs and Grosses Gerwachs?

A

grapes must come from a single vineyard or smaller parcel within a classified site

wines must be made from a single grape variety (min 85% and only recommended varieties approved within the region of origin)

wines must be dry (Trocken)

for both it is possible to indicate a smaller parcel known as a Gewann as long as it is entered into the vineyard register

247
Q

How must grapes be picked for Erstes Gewachs and Grosses Gewachs?

A

Erstes Gewachs = can be picked using any method, but must be picked selectively

Grosses Gewachs = must be hand-picked

248
Q

what are the max yields for for Erstes Gewachs and Grosses Gewachs?

A

Erstes Gewachs = max 60 hla/ha on steep slopes with a min natural alcohol of 11%

Grosses Gewachs = max yield 50hl/ha with min natural alcohol of 12%

249
Q

Describe passing of sesnory test for Erstes Gewachs and Grosses Gewachs?

A

Erstes Gewachs = wines have to pass sensory test by tasting commission if ordered by the regional body

Grosses Gewachs = wines have to pass a sensory test by a tasting commission

250
Q

Describe release date regulations for Erstes Gewachs and Grosses Gewachs?

A

Erstes Gewachs = wines are subject to specific release dates )march 1st of the following year)

Grosses Gewachs = wines are subject to specific release dates (Spet 1st of the following year for white wines and March 1st of the next year for reds)

251
Q

How much do the 4 highest-producing regions in Germany account for and what are they?

A

80%
Rheinhessen, Pflaz, Badan, and Wurttemberg

252
Q

Where is the vast majority of wine production concentrated in germany?

A

southern and south western part of germany

253
Q

What are the two areas in eastern Germany that predominantly produce white wines?

A

Saale-Unstrut and Sachsen

254
Q

What wine varieties are produced in Saale-Unstrut and Sachsen

A

Muller Thurgau, Reisling, and Weissburgunder

255
Q

How many vineyards is Rheinhessen the home to?

A

just under a quarter of German vineyards

256
Q

What is Rheinhessen the largest region in Germany in terms of?

A

production, and yields

257
Q

What is the climate of Rheinhessen

A

realtively warm and dry, sheltered by various mountain ranges including the Hunsruck and Taunus

258
Q

Where are most of the vineyards planted in Rheinhessen?

A

on the valley floors which are warm and fertile and ideal for high vol inexpensive wines

259
Q

What color grape dominates in Rheinhessen?

A

white with 71% of plantings

260
Q

What are the main varieties planted in Rheinhessen?

A

Reisling is the most planted, clsoely followed by Muller Thurgau and also some other German crosses used mostly for inexpensive blends

Silvaner, graubungunder, Weissburgunder are also planted

261
Q

what is the leading black varietial in Rheinhessen?

A

Dorfelder - covering over double the vineyard area of Spatburgunder

262
Q

What type of production dominates in Rheinhessen?

A

bulk production and plantings are still on the rise to supply this year

263
Q

What has control of the majority of production in Rheinhessen?

A

merchant houses

264
Q

Where is quality wine production dominated in Rheinhessen?

A

small estates and a number of co-operatives

265
Q

What is the longest established area in Rheinhessen that has a reputation for high quality wines?

A

Reinterrasse which is a stretch of steeply sloping vineyards on the west bank of the river around Nierstein and Oppenheim

266
Q

What does the east facing aspect of the Reinterrasse vineyards help with?

A

receiving the warming morning sun in the coolest part of the day enhancing ripeness

267
Q

HOw does proximity to the Rhine also help Reinterrasse?

A

its moderating influences means evening and autumn temps remain warmer than in vineyard areas away from the river extending the ripening period.

268
Q

What do Reislings from Reinterrasse offer?

A

ripe lemon and peach flavors

269
Q

What area within the Reinterrasse is particularly reputed?

A

vineyards within the strip known as Roter Hang around Nierstein and neighboring Nackenheim

270
Q

What kind of soil does Roter Hang have?

A

Rotliegenden - an iron rich red soil consisting of slate clay and sandstone.

271
Q

What characteristic do Rieslings show from Roter Hang

A

smokey

272
Q

What area in south Rheinhessen is gaining a reputation for high quality Reisling and Spatburgunder

A

vineyards in Wonnegau
this area benefits from moderating influences from the Rhine

My WSET L4D3 (13 decks)

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