Germany Flashcards
What trends has winemaking seen in recent years?
As in the vineyard, there’s been significant advances in knowhow and technology in recent decades, driven by the research institutes and winemakers gaining experience from elsewhere in the world.
An increasing number are also returning to more traditional, less interventionist methods such as natural fermentation and reduced fining and filtration, helped by the harvest of better, healthy, ripe grapes.
There is also much experimentation, such as with lees contact and oak, particularly with Grauburgunder and Weissburgunder, but in some cases with Riesling.
Is enrichment common in Germany?
Due to the cool temperatures, it is relatively common practice, although it is not permitted for Prädikatswein.
Most wine regions fall within EU Zone A, allowing enrichment up to 3% abv.
Baden is in Zone B, which allows enrichment up to 2%.
This is becoming increasingly rare outside bulk production due to consistently riper fruit.
Is (de)acidification common?
Deacidification is permitted, as is acidification in the hottest years only. Though these tend to only be for bulk wines.
What type of wood is commonly used for fermentation and maturation? In which situations?
Traditionally in large old oak casks to allow some oxygenation, and some producers of premium Riesling still do so today.
There’s a range of traditional casks found around Germanys wine regions: the 1000 L Fuder of Mosel, and the oval-shaped 1200 L Stück used along the Rhine.
German oak, especially from Pfalz, is popular for large vessels, as is oak sourced from central Europe.
French oak is common for the smaller vessels, eg barriques.
New oak is rarely used for Riesling as it could mask the primary aromas. However, a proportion of new oak, often barriques may be used for red wines, Grauburgunder, Weissburgunder and Chardonnay.
Which vessel has become the norm for fermentation? Why?
Steel. It is used for inexpensive wines where ease of cleaning and temperature control are important, as well as the ability to purchase extremely large vessels.
It does not introduce oxygen or add flavours, so it is still a common choice for mid priced and premium Rieslings (as well as others, eg Silvaner) to maintain primary aromas.
How was sweetness achieved in the 1960s and 70s?
All but the finest wines with RS were fermented to dryness but then sweetened post fermentation, even at Prädikatswein level. This was done by the addition of Süssreserve (unfermented or partially fermented grape must).
How is Süssreserve made?
Must be produced from grapes of the same region and quality level as the wine to which it is added.
It is common for the Süssreserve and wine to come from the same must; producers take a small proportion of must pre-fermentation, clarify, chill and protect with SO2 so it remains fresh, then add this back to the fermented wine to achieve the desired level of sweetness.
What effect does Süssreserve have on the final wine?
Sweetens it.
As it is added just before bottling and contains no or very little alcohol it can slightly reduce the alcohol level of the final wine, depending on the amount added.
It’s thought to give less balanced wines and is still used by many large, commercial wineries.
Quality focused producers follow the traditional method of making sweet wines by stopping the fermentation by adding SO2, racking or filtering.
What other way of sweetening wines is available? What style of wine can this be used for?
RCGM, for Deutscher Wein only.
How does fermentation take place for BA, Eiswein and TBA?
Due to their very high must weights, fermentation can take place very slowly. TBA can take several months.
Usually, fermentation will stop naturally due to the high sugar levels, leaving high RS and low alcohol (often 5.5-8% abv)
What has been a key trend change in the domestic market?
Since the late 1980s, there’s been a dramatic shift towards drier wines, and the vast majority of German wine is now produced in a trocken or halbtrocken style.
Even in the Mosel, famous for its sweet wines, more wines are being fermented to dryness.
Top producers still commit to producing high-quality wines with some degree of sweetness, and the best examples are among the worlds finest and still have an enthusiastic following.
What was sweetness in wine originally used for?
Masking high acidity and bitterness from underripe grapes.
Growers and producers have since learnt how to ensure Riesling ripens fully and produce sweet wines balanced with acid and fruit characteristics.
How are inexpensive reds typically made?
May undergo thermovinifcation for quick extraction of colour and flavour. The wine can then be fermented off the skins to produce a fruity red with low tannins.
They will typically not be oak matured.
How are premium reds typically made?
Especially for Pinot Noir, cold maceration, whole bunch fermentation and maturation in oak is common.
What styles of rosé are typically made? What is their presence on markets?
Volume is small, making up 11% of domestic sales of German wines in 2018. They tend to be sold domestically at inexpensive price points (often below prices of reds and whites).
Most are youthful and fruity, fermented at cool temperatures in steel and bottled for release soon after.
There is a small number of higher priced rosé from quality focused producers, some of which aged in oak.
