Germany Flashcards
When was the German Wine Law introduced
1971
Four categories of wine by law
Deutscher Wein (grown and bottled in Germany)
Landwein/Wein mit geschützter geographischer Angabe g.g.A.
Qualitatswein/geschutzte Ursprungsbezeichnung g.U.
Pradikatswein
13 Anbaugebiete for Qualitatswein and Pradikatswein
Ahr Hessiche Bergstrasse Mittelrhein Mosel Nahe Rheingau Rheinhessen Pfalz Franken Wurttemberg Saale-Unstrut Sachsen
Bereich
District within an Anbaugebiet
example: Bereich Bernkastel and Bereich Nierstein
Grosslage
Collection of vineyard sites
example: Rosengarten (Rhudesheim)
Einzellage
Individual vineyard site
German most important white grapes
Riesling
Muller-Thurgau (Riesling x Madealine Royal)
Silvaner
Grauburgunder Weissburgunder (Pinot Blanc) Kerner Bacchus Scheurebe
German most important red grapes
Spatburgunder (Pinot Noir)
Dornfelder
Blauer Portugieser
To name a single grape varietal on the label the wine must contain a min of
85% of that grape
Soil Mosel
Red en blue slate which radiates heat on the grapes during the day and at night, helping to ripen them.
Increase drainage and ads its own character to the wine
Soil Rheingau
Loess quatzite
Trocken
Dry style
No more than 4 g/L residual sugar
or
No more than 9 g/L if the acid content is not lower than 2 g/L
Halbtrocken
Semi-dry
No more than 18 g/L residual sugar if the acid content is not lower than 10 g/L
Feinherb
Off-dry, usually slightly sweeter than Halbtrocken
Classic
Category introduced in 2000
Must be dry or off-dry (max 15 g/L residual sugar)
Made from a traditional grape variety and from 1 anbaugebiet, which must be noted on the label along with the name of the producer
Meant to be a classic wine typical for the respective anbaugebiet
Selection
Category introduced in 2000
In addition to the criteria for ‘Classic’ wines the grapes must be hand-picked
Min of 12.2 alcohol
an max of 12 g/L of residual sugar
Not be released until 1st of September following the year of harvest
Erste Gewächs
Rheingau
Indicates dry wines with a max of 13 g/L of residual sugar
Riesling or Spatburgunder which reached spatlase level
Not be released until 1st of September following the year of harvest
VDP
Verband Deutscher Pradikatsweinguter, 1910
To preserve Germany’s traditional viticultural heritage, producing terroir-oriented wines and to help dry wines to their previously renowned status
Grosses Gewachs
A dry white wine max 9 g/L of sugar from a Grosse Lage
Must be of Spatlase must weight but will be labeled qualiteitswein trocken and carry the GG on the logo
VDP Hierarchy
Grosses Gewachs
Erste Lage
Ortswein
Gutsweine
Ortswein
Applied to wines of superior quality from a village’s best vineyards which are planted with typical grape varieties of the region.
Rheingau climate
South facing vineyards, reflection form the Rhine and protected by the cold north winds by the hills