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WSET Diploma D3 > Germany > Flashcards

Germany Flashcards

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1
Q

quick history recap of german wines

A
  1. famous for quality since middle ages, expansion during 16th century thanks to river rhine (famous european waterway)
  2. decline for the 30 years war, land used for grain for bread and beer
  3. new wines laws from 1830, then unity of the country in 1871, then building of institutes like Gelsenheim university
  4. philloxera, mildew, WWI and II
  5. restructuring and modern laws in 1971
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2
Q

famous ancient estates in rheingau

A

schloss johannisberg
kloster eberbach

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3
Q

1980s germany was famous for what style and % of export

A

bulk cheap muller thurgau and kerner
60% total export

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4
Q

what is Liebfraumilch and famous brands

A

muller thurgau and kernel, high yields of ripe grapes for inexpensive medium sweet wines

famous in 1980s

black tower, blue nun most famous brands

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5
Q

what is Flurbereinigung

A

after ww2 germany issued a program of restructuring vineyards creating acess roads and small fragmented vineyards to help working and reduce vicitultural costs (without it many vineyards would be abandoned)

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6
Q

what style dominates germany market

A

bulk wines
fine wine is growing

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7
Q

germany overall climate

A

cool continental

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8
Q

climatic influences of germany

A
  1. high latitude
  2. river rhine and its tributaries
  3. steep slopes
  4. mountains ranges (Taunus, Haardt)
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9
Q

latitude location of germany vineyards

A

49-50 some of the most northenly in the world

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10
Q

river rhine and tributaries effectd

A

radiate heat (moderate temperature and lenghten growing season)

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11
Q

mosel slopes can reach what gradients

A

70%

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12
Q

mountain ranges influences in germany

A

shelter from cold winds and heavy rains

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13
Q

general altitude in germany

A

below 200

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14
Q

main climatic problems in germany

A
  1. cold winters
  2. spring frost
  3. rainfall in summer (fungal diseases)
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15
Q

what helps fighting spring frost in germany

A

river rhine influence in mitigating the climate

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16
Q

average rainfall in germany

A

500/800mm (mostly in summer)

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17
Q

one german ambaugebite has a different climate. which one?

A

baden (closer to swiss border) drier, and warmer

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18
Q

main types of soils in germany

A
  1. dark slate (mosel)
  2. calcareous (baden, pfalz, rheinessen)
  3. heavy clay (franken)
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19
Q

advantages of dark slate in mosel

A

retains heat and releases it during nighttime

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20
Q

calcareous soils are helping producing what wine?

A

pinot noir
pinot blanc
chardonnay

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21
Q

heavy clay helps what varieties?

A

silvaner
grauburgunder (pinot gris)

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22
Q

main problem of slopes in germany

A

erosion needs costant winch (cost increase)

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23
Q

maximum yields for Deutscher Wein, Land Wein and Qualitatswein

A

Deutscher Wein 150hl/ha
Land Wein 150hl/ha
Qualitatswein 105hl/ha (VDP producers goes way lower)

incredibly high

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24
Q

average annual production in germany hL

A

9 million hl

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25
Q

what has helped germany grape growing?

A
  1. climate change
  2. vineyard management techniques
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26
Q

vineyard management development in germany examples

A
  1. clonal selection (improved fruit ripeness)
  2. canopy management (improve sun exposure and air circulation)
  3. summer pruning
  4. green harvesting
  5. hand harvesting
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27
Q

vine training in germany

A

vines were historically staked with cane at the top (labour intensive)

now :
1. double replacement cane with vsp trellissing
2. cane arched to trellis (improve sap circulation, increase number of viable buds and increase yields)

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28
Q

organic/biodynamic viticulture in germany

A

9% not particularly suited for the climate, only way to spray properly is via helicopter (goes into neighbouring vineyards)

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29
Q

general labour cost in handling vineyards (slopes vs flat land)

A

in both case high

slopes - terraces handling, mechanisation is not possible (except certan small caterpillar)

flat sites - higher compared to other countries, german laws on styles (e.g. beerenauslese) requires hand harvesting and many producers still decide to do so, only large scale producers for inexpensive machanise

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30
Q

do you need to state grape variety on german labels

A

no, but they often are by producer’s choice

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31
Q

what grapes are getting more plantings recently?

A

red varietals are rising up - spatburgunder and dornfelder
whites such as grauburgunder, weissburgunder, and chardonnay
also some international cab sauv, merlot, sauv blanc

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32
Q

riesling: main pro and con (budding ripening)

A

pro: late budding with thick wood (frost resistant)
cons: late ripening (needs lots of sun exposure and dry autumn)

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33
Q

why riesling plantings went down in the 70s?

A

late ripening needs a lot of sun many switched to german crosses that could ripen easily

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34
Q

why riesling came back up in plantings recently?

A

improved vineyard management and rising temperatures assures a more steady and constant ripening

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35
Q

riesling % plantings

A

23% of all germany

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36
Q

alternative name for muller thurgau in germany

A

rivaner

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37
Q

main features of muller thurgau

A

earlier ripening produces high yields

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38
Q

muller thurgau blends were called

A

liebfraumilch famous wine that made plantings of muller rise up in the 70/80s (was the most planted varietal)

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39
Q

muller thurgau style

A

medium acidity simple floral and fruity early drinking

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40
Q

spatburgunder general style in germany

A

better quality (canopy, clones, harvesting dates) whole bunch often use oak but less new

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41
Q

most planted black variety in germany?

A

spatburgunder then dornfelder

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42
Q

is dornfelder a german cross?

A

yes

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43
Q

dornfelder two main styles

A
  1. easy drinking, fruity (cherry, blackberry), little residual sugar
  2. complex, worth ageing, lower yields, deep colour, high acidity, fruity and floral with oak ageing
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44
Q

silvaner styles

A
  1. easy drinking, medium acidity, simple, inexpensive
  2. Franken - dry, medium body with medium + acidity, earthy character
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45
Q

plantings of silvaner

A

halved since 1980s now taken over by Grauburgunder and Weissburgunder especially in Pfalz, RHeinessen and Baden

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46
Q

grauburgunder favourite soils

A

heavy soils

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47
Q

grauburgunder style

A

medium acidity stone/tropical fruit medium to full body also sweeter styles

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48
Q

sweeter styles of grauburgunder are called

A

rulander

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49
Q

weissburgunder style

A

medium + acidity citrus/stone fruit aromas

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50
Q

when chardonnay was introduced in germany

A

1990, still low plantings

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51
Q

other grapes you can find in germany

A

portugieser
schwarzriesling (p meunier)
trollinger (schiava)
lemberger (blaufrankisch)

for simple inexpensive wines in Wurtenberg
some high quality from Lenberger

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52
Q

what are german crosses

A

varieties created by various german wine institutes to cope with cool climate

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53
Q

why we don’t know much about all the german crosses?

A

most examples had high sugar but really low acidity so they were just used for inexpensive blends (liebfraumilch)

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54
Q

best german crosses

A
  1. scheurebe - full body with intense aromas of grapefruit and peach, medium acidity but ageworthy wines
  2. kerner - high acidity, floral, fruity, can produce pratikat level of complexity
  3. dornfelder
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55
Q

why german crosses went out of fashion?

A

because technology allowed riesling to ripen better

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56
Q

winemaking in germany features
traditional vs experimental

A
  1. more traditional, less interventionist (ambient yeast, no filtration/fining)
  2. experimentations (lees/oak in grauburgunder and weissburgunder and extreme cases riesling)
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57
Q

is enrichment permitted

A

yes is a common practice but not permitted in pradikatswein

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58
Q

enrichment EU laws for germany

A

germany is EU Zone A up to 3% Baden is Zone B up to 2%

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59
Q

de acidification and acidification

A

all permitted in coldest and hottest year mainly used for high volume inexpensive wines

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60
Q

germany’s own type of oak

A
  1. Fuder - used in mosel 1000L
  2. Stuck - oval shaped 1200l used along the rhine historically used for fermenting and maturing (some premium riesling producers still uses this technique)
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61
Q

most common vessel used in germany and why

A

stainless steel (especially in inexpensive wines)

  1. temperature control
  2. easy cleaning
  3. no oxygen
  4. no flavour added - maintain primary aromas
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62
Q

is new oak used in germany?

A

rarely mostly for red wines, grauburgunder, weissburgunder and chardonnay

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63
Q

how does sugar gets in the final wine in germany? 3 options

A
  1. sussreserve
  2. rcgm
  3. naturally
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64
Q

sussreserve use in the 60/70s

A

heavily used as all wines were fermented dry and then sussreserve was used

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65
Q

was sussreserve used at pradikat levels in 60/70s?

A

yes

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66
Q

what is sussreserve

A

unfermented or partially fermented grape must must be produced from grapes of the same region and same quality of the final wine is common for sussreserve to come from the same must

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67
Q

how can you make sussreserve?

A

small proportion of must pre fermentation is taken than clarified, chilled and protected under SO2 so it remains fresh

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68
Q

% and sussreserve in final wine

A

might lower the content as there is no alcohol to it just sugar

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69
Q

sussreserve main problem

A

makes unbalanced wines

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70
Q

common alternative to sussreserve used today

A

stopping fermentation by adding so2 racking filtering

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71
Q

RCGM sweetener can be used?

A

yes but only in Deutscher Wein

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72
Q

what grapes have natural high sugars?

A

ones destined to beerenausles, eiswein trockenbeerenauslese

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73
Q

BA, Eiswein, TBA fermentation

A

really slow it will stop naturally by too much sugar (and leaving low alcohol)

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74
Q

BA, Eiswein, TCA general alcohol levels in final wine

A

between 5.5 and 8%

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75
Q

are sweet wines in germany still popular?

A

not as much, most styles are now dry also in mosel

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76
Q

why sweetness was important back in the day in germany

A

masked high acidity masked bitterness from underripe grapes changed when technology and climate brought riesling to full ripeness

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77
Q

general winemaking for red wines in germany

A

inexpensive = thermovinifivator (rapid extraction colour and flavours), fermented off the skins (low tannins)
higher quality = cold soaking, whole bunch, oak maturation

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78
Q

Home sales in germany %

A

11% domestic sales

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79
Q

general winemaking for rose wines in germany

A

youthful fruity inexpensive, cool temp ferment ins tainless steel small high price oaked

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80
Q

how wines are classified in germany

A

according to must weight at harvest

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81
Q

4 quality levels in germany

A
  1. deutscher wein
  2. landwein
  3. qualitaswein
  4. pradikatswein
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82
Q

deutscher wine is also known as

A

tafelwein

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83
Q

deutscher wine and landwein account for how much of the production today

A

annualy 4%

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84
Q

where the grapes of deutscher wine are coming from?

A

no geografical indication, they can come from everywhere in germany

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85
Q

alcohol levels for deutscher wein

A

between 8.5 and 15% (any style is permitted)

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86
Q

what is landwein?

A

PGI equivalent of Germany

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87
Q

main rules of Landwein

A
  1. 85% grapes are coming from the landwein region named on the label
  2. alcohol between 8.5 and 15%
  3. styles admitted are trocken or halbtrocken (few more sweeter stles might be allowed)
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88
Q

qualitaswein rules

A
  1. grapes are coming from one of the 13 region, name must appear on the label
  2. all styles allowed
  3. min alcohol is 7%
  4. enrichment is permitted
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89
Q

what wines do you get in the qualitaswein category

A
  1. majority everyday drinking, high volume
  2. some top quality from VDP producers that prefers to keep pratikatswein only on sweet wines and have trocken in qualitaswein
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90
Q

what is amtliche prufungsnummer (AP)?

A

10 to 12 digit indicating where and when a qualitaswein passed a tasting and lab analysis, vineyard location and bottle lot number

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91
Q

pradikatswein major rules

A
  1. must come from one of te 40 recognised bereich, the name can or cannot be on the label (mostly not), the name of the anbaugebiete needs to be all the times
  2. grapes have high must weight, enrichment is not allowed
  3. any grape variety is allowed, mainly riesling
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92
Q

what is a bereich?

A

smaller area inside a specific anbaugebiete

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93
Q

how much pradikatswein is producer?

A

half the quantity of qualitaswein

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94
Q

what pradikat means

A

distinction

95
Q

seix levels of pradikat

A

kabinett spatlese ausles beerenauslese (BA) eiswein trockenberenauslese (TBA)

96
Q

kabinett style

A

light body, high acid alcohol from 7% (residual medium sweet) to 12 (dry) citrus, green fruit

97
Q

when spatlese grapes are picked?

A

two weeks after kabinett

98
Q

spatlese style and rules

A

ripe tropical/stone fruit (more concentration) full body alcohol min 7% dry to medium sweet

99
Q

auslese harvesting

A

mostly done by hand but not mandatory some producer use mechanisation and then sort by hand at the winery

100
Q

auslese character

A

honey notes (might have botrytis) dry to sweet 7% min abv

101
Q

how can you understand the style of an auslese?

A

there are usually extra terms on the label

102
Q

ba is made from what grapes?

A

individually selected berries (hand harvesting is mandatory)

103
Q

style of ba

A

always sweet, no mandatory botrytis but it is there most times

104
Q

min % for BA, Icewine and TBA

A

5.50%

105
Q

BA yields

A

extremely low

106
Q

eiswein became a category in

A

1982

107
Q

must weight of eiswein

A

same as BA

108
Q

harvest of eiswein

A

november (if temp are ok) till february

109
Q

temperature for the grapes to freeze

A

-7

110
Q

is artifical freezing allowed in eiswein in germany

A

no, grapes needs to be pressed while naturally are still frozen

111
Q

problems of eiswein

A
  1. if rot is present bad flavours are amplified (needs healthy grapes)
  2. by waiting for the grapes to freeze winemakers might lose a lot of crop to diseases and predators (plastic sheeting to protect grapes)
112
Q

eiswein style

A

high acidity, concentrated peach and grapefruit, premiu price

113
Q

tba %

A

doesn’t usually reach more than 8%

114
Q

tba botrytis is mandatory

A

yes, is the only way to reach those required sugars

115
Q

acidity in tba

A

still high

116
Q

main problem of auslese, spatlese, kabinett and qualitaswein

A

a consumer cannot tell if the wine is dry or sweet

117
Q

EU labeling terms to help understanding residual sugar

A
  1. trocken (means dry)
  2. labtrocken (off dry)
  3. lieblich (medium, medium-sweet)
  4. suss (sweet)
118
Q

trocken max g/l

A

4g/l, 9g/l when residual sugar does not exceed total acidity by more than 2g/l e.g. Riesling

119
Q

halbtrocken max g/l

A

4-12g/l, 18g/l when residual sugar does not exceed total acidity by more than 10g/l

120
Q

lieblich max residual sugar g/l

A

12-45g/l

121
Q

suss max residual sugar gl

A

more than 45g/l

122
Q

problems of EU labeling terms for sweetness

A

indicates only residual sugar and not how sweet the wine tastes e.g. a medium acidity muller will taste sweeter than a riesling with the same residual sugar

123
Q

is trocken a popular category?

A

mostly in warmer region e.g. baden generally under 50% of the wines in germany are trocken

124
Q

is halbtrocken popular?

A

in decline producers prefers to use the term feinherb (means fine dry) that actually as not law definition and extend to slightly higher sugar levels than halbtrocken

125
Q

alternative ways for indicating sweetness for auslese

A
  1. goldkapsel (gold capsule) - indicates wines affected by botrytis
  2. shorter capsules - indicates higher concentration
126
Q

german law of 1971 divided land into:

A
  1. bereiche (districts)
  2. grosslagen (bigger vineyards that collects several einzellagen, from 600 to 1800ha, 167 registered)
  3. einzellagen (single vineyards, average 38ha - 1658 registered)
127
Q

einzellage/grosslage in the labels

A
  1. only used on qualitatswein and pradikatswein
  2. must precede by the name of the village where they are located (e.g. Goldtropfchen in Piersport will be called Piesporter Goldtropfchen)
  3. if the vineyard is famous the village can be taken off
128
Q

main problems of einzellage/grosslage

A
  1. difficult for consumers to know quality level of a wine (e.g. is difficult to understand between the finest einzellage and the biggest grosslage)
  2. in the area of Ahr, Mosel, Nahe, Pfalz, Rheinessen the names can now be registered added to the bereich
129
Q

what is liebfraumilch and laws

A

medium dry white wine qualitatswein level min 18g/L 70% riesling, silvaner, muller thurgau (the latter dominates the blend) was famous in the 80s (most of the exports) now decline

130
Q

vdp was founded in which year and for what reason

A

1910 to promote wines without must enrichment (called naturweine)

131
Q

hw much is the annual production under vdp label

A

3%

132
Q

vdp export

A

under a quarter of the total

133
Q

vdp main laws

A
  1. lower maximum yield
  2. higher minimum must weight
  3. only local varietals
  4. encourage sustainable viticulture
134
Q

most popular style of wines from vdp

A

dry even bottles with a bit of residual are labeled as qualitaswein trocken

135
Q

vdp 4 categories

A
  1. gutswein
  2. orstwein
  3. erste lage
  4. grosse lage
136
Q

vdp gutswein and maximum yield

A

regional wines, 75hl/ha

137
Q

vdp orstwein and maximum yields

A

village wines, 75hl/ha

138
Q

vdp erste lage laws and maximum yields

A

1er cru level

  1. 60hl/ha
  2. hand harvesting
  3. must weight needs to be at spatlese level
  4. village and vineyard name always present
139
Q

vdp grosse lage laws

A
  1. only best parces of best vineyards demarcated by local associations
  2. 50hl/ha
  3. restricted grapes (riesling in all regions, in ahr only botrytis and spat in all apart from mosel and nahe)
  4. dry releases 1rst september after harvest (reds needs 12 months oak ageing) if sweeter until 1rst may
  5. if dry can have the GG label
  6. only vineyard name on the label and not the village
140
Q

what is erstes gewachs?

A

best sites in rheingau under the rheingau charta

141
Q

what is the rheingau charta?

A

1984 to promote dry wines from rheingau

142
Q

estes gewachs laws

A
  1. dry
  2. hand harvested
  3. only riesling or spatburgunder
  4. low yield vineyard
  5. must weight is spatlese level
143
Q

erstes gewachs can use gg terms?

A

yes as the charta joined vdp in 99

144
Q

what changed in the january 2021 revision of the wines of germany?

A

now qualitatswein has a geographic hierarchy

  1. anbaugebiet - winegrowing area (13 regions)
  2. region (replaces bereich and grosslage)
  3. ortwein (village, name on label)
  4. einzellage - single vineyard (dry or sweet, kabinett quality)
145
Q

what are erstes gewachs and grosses gewachs?

A

are two further categories inside the einzellage single vineyard system

146
Q

erstes gewachs and grosses gewachs have what laws in common?

A
  1. single vineyard, or parcel inside a single vineyard
  2. single varietal (85% min can be blended with approval varieties within a region)
  3. dry wines only (within trocken rules)
147
Q

harvesting in erstes and grosses gewachs

A

erstes - picked selectively (both hand and machine)
grosses - hand picking

148
Q

yields of erstes and grosses gewachs

A

erstes - 60hl/ha/70hl/ha on slopes, 11% natural alcohol
grosses - 50hl/ha, 12% natural alcohol

149
Q

release date erstes and grosses gewachs

A

erstes - 1rst march following harvest
grosses - 1rst september white, 1rst march if red

150
Q

how a wine can be tested for erstes and grosses gewachs

A

estes - panel only if ordered by regional body
grosses - tasting commission is mandatory

151
Q

80% of germany’s production comes from what anbaugebiete(s)?

A

rheinhessen pfalz baden wurttemberg

152
Q

germany’s smallest regions

A

saale-unstrut
sachsen

153
Q

rheinhessen general production

A

under 1/4 of whole production largest in terms of production and yields

154
Q

general climate of rheinhessen

A

warm/dry

155
Q

rheinhessen soils

A

warm, fertile valley floors (bulk, high production)

156
Q

main climatic influence in rheinhessen

A

sheltering made by mountains ranges (that’s why its warm and dry) most famous are hunsruck and taunus

157
Q

main grapes of rheinhessen

A

white: riesling, muller (also silvaner, grau and weiss) red: dornfelder is twice spatburgunder

158
Q

best quality areas in rheinhessen

A

rheinterrasse
wonnegau

159
Q

what style of wine was born in rheinhessen and in which specific area

A

liebfraumilch in the area of worms

160
Q

rheinterrasse climatic features

A
  1. east facing slopes (morning sun)
  2. river rhine (moderate influence, warmer autumns)

ripe lemon and peach

161
Q

two best vineyards of rheinterrasse and soils

A
  1. roter hang
  2. nackenheim rotliegenden soils (iron rich red slate/clay/sandstone)
162
Q

pfalz climatic influences

A

warmer sites

  1. west - haardt mountains (rain shadow effect) is a continuantion of the vosges
  2. east - river rhine (river only on a side not centering the region)
163
Q

grapes in pfalz

A

white 65%: riesling (muller, grau, weiss) red: dornfelder and spat

164
Q

how big is pfalz in terms of production

A

little bit less than rheinhessen so still quite big

165
Q

two most renowned vineyards area in pfalz

A
  1. mittelhaardt
  2. sudliche weinstrasse
166
Q

mittelhaardt location

A

around bad durkheim, wachenheim, forst, deidesheim, rupperstberg

167
Q

mittelhaardt lcation

A

foothills of the haardt muntains south-east facing slopes, protect from the winds

168
Q

mittelhaardt soils

A

limestone sandostone basalt clay many winemakers experiment with different soils and blend

169
Q

sudliche weinstrasse was famous for what kind of wines?

A

inexpensive now small growers are bringing up quality sites

170
Q

sudliche weinstrasse soils

A

sandstone

171
Q

baden climate and influences

A

warmest, sunniest region of germany

  1. vosges rain shadow effect
  2. river rhine moderating influence
172
Q

most planted grape in baden

A

spatburgunder

173
Q

white or red: who is more planted in baden?

A

whites: muller thurgau second most planted also grau, weiss and chardonnay

174
Q

riesling plantings in baden

A

really small quantities, fuller body all pradikat level

175
Q

who produces most of baden’s wine?

A

co-ops 75% most famous one is badischer winzerkeller

176
Q

2 main macroareas/climates of baden

A
  1. hotter areas - Kaiserstuhl - extinc vulcano, south facing slopes (high alcohol, full body)
  2. coldest areas - ortanau, tuniberg, breisgau bereich area - calcareous soils (more acidity delicate)
177
Q

wurttemberg wine styles

A

inexpensive fruity light red wines some high quality more structured

178
Q

main grapes in wurttemberg

A

68% red trollinger, lemberger, schwarzriesling for whites is mostly riesling

179
Q

biggest producer of wurttemberg

A

coop moglingen

180
Q

quality sites of wurttemberg

A

steep terraced vineyards above the river nectar and tributaries

181
Q

mosel plantings

A

90% white 60% riesling

182
Q

mosel most important thing and why

A

site selection most northerly region

183
Q

two main factors influencing site selection in mosel

A
  1. aspect (south facing slopes, sun exposure and sunshine reflection from the river)
  2. dark coloured slate (radiates heat)
184
Q

where the best vineyards are located in mosel?

A

middle mosel

185
Q

mosel is divided into?

A

upper mosel middle mosel lower mosel

186
Q

best vineyards in mosel

A

brauneberg (juffer, juffer sonnenuhr)
erden (treppchen, pralat)
graach (himmelreich, domprobst)
urzig (wurzgarten)
wehlen (sonnenuhr)
bernkastel (doctor)
piesport (goldtropfchen)

187
Q

can you produce eiswein every year in the mosel

A

it is technically cold enough to do it every year

188
Q

slate colour in mosel

A

grey, blue, brown, red differences, producers are now exploring and blending the results

189
Q

why is expensive making wine in mosel?

A
  1. steep sites are labour intensive (more cost for labour)
  2. low yields are requested for BA/TBA plus multiplie passages
190
Q

are there flat lands in mosel for inexpensive wine production?

A

yes around piesport mostly muller thurgau for merchant houses/co-ops

191
Q

biggest producer in mosel

A

20% is made by moselland co-op in bernkastel

192
Q

saar/ruwer river area of mosel influences

A

south-east/west aspect sheltered by the valleys near te two rivers higher altitude (lower temperatures) = high acidity

193
Q

best vineyard in the saar-ruwer area

A

scharzofberg in saar

194
Q

franken climate

A

continental (located further east) shorter growing season with high risk of spring frost

195
Q

franken river’s name

A

Main + tributaries

196
Q

most planted varieties in franken

A

mostly white: muller thurgau then silvaner reds: some spatburgunder

197
Q

where spatuburgunder grows in franken?

A

on steep terraces sandstone soil

198
Q

most famous spatuburgunder producer in franken

A

rudolf furst

199
Q

name of the historical bottle of franken

A

bocksbeutel

200
Q

silvaner budding ripening cycle

A

early early

201
Q

where silvaner mainly grows

A

in the south east facing slopes of chalk soils in wurzburg

202
Q

aromas of silvaner

A

full body floral/wet stones

203
Q

nahe main climatic features

A

hunsruck mountains river nahe large area with small production

204
Q

how nahe rieslings differs from the ones in mosel?

A

lower acidity, riper fruit slightly warmer

205
Q

nahe most planted grapes

A

white mainly 3/4: riesling (30%) then muller thurgau reds: dornfelder, little spat

206
Q

nahe best vineyards (location, climate, soils)

A
  1. east of the region, south facing banks of the river nahe warmest conditions plus moderating from nahe + rhine river slate and sandstone
  2. west of the region is colder, harvest 2 weeks later
207
Q

nahe best producers

A

donnhof emrich schnleber

208
Q

nahe inexpensive area of production

A

gentle slopes, deeper and more fertile soils muller, grau and weiss

209
Q

rheingau climate and influences

A
  1. taunus mountain (protects from arrival of cold winds) - more full body
  2. river Main and Rhine (more wider so influence reduce frost and increase humidity for noble rot)
210
Q

main focus of production in rheingau

A

quality

211
Q

how can rheingau achieve better quality wines?

A

lower yields than average in germany

212
Q

main style of wines in rheingau

A

mostly dry small sweet high quality production

213
Q

best vineyard in rheingau location

A

slopes (mid-slope for dry as humidity is lower, no fungal, but still has river moderating influences) around the villages of rudesheim, geisenheim, johannisberg, hattenheim, erbach

214
Q

soils in rheingau

A

east - sand, loam, loess
west - sandstone, slate

215
Q

main platings of rheingau

A
  1. 86% white (78% riesling) 2. spatburgunder
216
Q

where is spatburgunder grown in rheingau?

A

west south west facing slopes

217
Q

what schloss mean

A

indicates in rheingau a castle or a manor

218
Q

historical producers of rheingau

A

schloss johannisberg
schloss vollrads
hessische staatweinguter
kloster eberbach co-op

219
Q

ahr influences on climate and soils

A

most northernly river ahr flows into a sheltered valley

steep southfacing slopes

dark slate (heat retaining) and greywacke (dark sandstone)

220
Q

most planted grape in ahr

A

black 83% mostly spatburgunder

221
Q

traditional wine style in ahr and how it is now

A

reds with residual sugar now high tannins pinot with oak spices dry

222
Q

most important producer in ahr

A

co-op mayschoss (3/4 of production)

223
Q

a grower in germany usually owns around

A

3ha

224
Q

is being a growner sustainable in germany?

A

not much, costs of land and managing it is unsustainable more land is planted but growers went down by 20% (so the land is just flat for bulk)

225
Q

how germany is trying to bring young people to viticolture?

A

the german wine institute initiated generation riesling in 2005 to support economically under 35 winemakers

226
Q

estate general size in germany

A

can be big 100ha or small 5ha mostly were ancient founded by the church of charitable organisations

227
Q

most growers are selling to?

A

merchant houses

228
Q

what is weinkellerei?

A

merchant houses

229
Q

are co-op important in germany?

A

one of the first country to start co-ops 30% vineyard area is then vinified by co-ops

230
Q

change in co-ops in germany

A

they are going down slowly replaced by estate but some are changing towards high quality eg Badischer Winzekeller in Baden launched a high quality line

231
Q

domestic market of german wines

A
  1. germany is a beer country
  2. wine is tho still high popular, needs to import wine from abroad to satisfy internal demand
  3. hard to understand because has shifted to different tastes over the years
232
Q

german wine export

A

has fallen because or a lower demand of bulk wines and new world competition higher costs - also shipping cost and augment of bottled export

233
Q

most famous export market for germany

A

usa, netherland, uk ,norway, sweden (less here because bulk is not as famous as before)

234
Q

promotional body for german wines name

A

deutsches weininstitut most famous for the riesling week campaign in 13 countries

WSET Diploma D3 (28 decks)

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