germany

Question 1

how is the climat and the surcomstances for grape growing ?

Answer 1

1) cool continental, but more to the south like baden is a little bit warmer
2) rain generally declines in autumn (herfst) near the last tsage of ripening
3) long cool ripening gives the grapes their sugar ripenes while they retain their acidity
4) when the conditions are good nobel rot is possible in every region of germany
5) anual weather conditions vary considerably
6) small differences is vineyard location are very important to the quality of the wines
- – all the best sites are located on a steep and stony south facing slopes, which maximise the available heat and sunlight
7) vineyards are worked by hand and on some steep parts they need to put the material up whit winches
8) on these slopes vineyards are headpruned, individually staked and canes are tied in at the top of the stake to maximise grrape exposure to light and circulation to air
9) when located near the river, reflected sunlight can also help the grapes to ripen
10) the movement of air created by flowing water can protect against frost
11) because the fact that the wines are classified by must weight, the harvest can be spread in a several months

Question 2

qualitatswein is:

Answer 2

red and white and dry

Question 3

riesling:

Answer 3

1) different from region to region and vineyard to vineyard
2) aromas can vary from delicate and floral to rich and peachie
3) wines can range fron bone dry to luschious sweet

Question 4

prädikatsweine: kabinet

Answer 4

1) light in body, high aci, flavours of green apple or citrus fruit often balanced with residual sweetness
2) the sweet styles will have alc 8-9
3) drier styles 12° or higher
4) or you can enriche the wine after the ferm with sussreserve concentrated unfermented grapejuice
5) the best quality is made by stopping the ferm before the yeast converted all the sugar and this achieves a better sugar acid balans

Question 5

Following ranks pradikatsweine:

Answer 5

1) kabinet : dry to med sweet
2) spätlese: dry to med sweet
3) auslese: dry to sweet
4) beerenauslese: sweet only
5) eiswein; sweet only
6) trockenbeerenauslese: sweet only

Question 6

pradik: spatlese:

Answer 6

1) made in the same way as kabinet, only are more concentrated, riper and have a little more alcohol
and where relevant they have more sweetness
2) citrus and stonefruit (peach or apricot

Question 7

pradikat: auslese

Answer 7

1) these are made of individually selected extra ripe bunches of grapes whether dry or sweet
2) are richer in style compared with spatlase
3) nobel rot can be between the bunches

Question 8

beerenauslese and trockenbeerenauslese:

Answer 8

1) nobel rot is essential to achieve the must weights necessary for tba
2) nobel rot is necessary for these wines
3) not every year tba and ba is ade

Question 9

eiswein:

Answer 9

1) not every year
2) no nobel rot needed
3) the winemaker wants a pure varietal character– so carefull with the use of yeast
4) the best wines have a nice balans between acidity and sweetness
5) no mlf or wood ferm or mac
- – pure varietal character

Question 10

Muller thurgau:

Answer 10

1) a crossing between riesling and madeleine royale
2) ripens earlier than riesling
- - but doesnt have the same acidity and flavour intensity
3) it can produce an attractive floral and fruity wine
- - in germany it produces rarely an high quality wine

Question 11

Sylvaner:

Answer 11

1) third mostly planted white variety
2) dry and sweet styles
3) less acidic and less fruity than riesling
4) sometimes it can have an earthy quality
5) on the right site (franken) it can produce good quality wines

Question 12

what is rülander ?

Answer 12

Grauburgunder, pinot gris

Question 13

spätburgunder:

Answer 13

1) third most planted grape variety
2) thrives in the warmer areas and most important pfalz and baden
3) dry, mostly light and fruity
- - some are made in a more concentrated style which includes oak aromas

Question 14

give some other black varieties of germany:

Answer 14

1) dornfelder: deeply coloured
2) portugieser, trollinger and schwarzriesling (pinot meunier): light body and fruity wines, though deeply coloured and sometimes oak

Question 15

what are the joining rivers of the mosel?

Answer 15

1) the mosel joins the Rhine

2) the Saar and the Ruwer are the tributaries of the mosel

Question 16

what is the best area in the mosel for high quality wine ?

Answer 16

1) the midle mosel:
- Piespoort
- Bernkastel
- Wehlen

Question 17

what are the best features for a good vineyard in the moselregion ?

Answer 17

1) very steep slopes near the river

2) slate soils (leisteen)

Question 18

how is a riesling compared with the reingau and reinhessen and pfalz ?

Answer 18

1) lighter in body
2) lower in alc
3) higher in acidity
4) floral and green fruit aromas predominate

Question 19

What about the Saar and ruwer and their riesling ?

Answer 19

1) the best quality is similar to the middle mosel
2) often showing higher level of acidity
3) there are vintages where the riesling not gets fully ripen
- - sparkling wines

Question 20

Nahe:

Answer 20

1) spread over a wide area between the mosel and rheinhessen
2) the best vineyards comes from steep south facing slopes near the river Nahe
- – schlossböckelheim
3) they have the pronounced acidity of the mosel, but have a slightly riper fruitcharacter as the climat is warmer

Question 21

rheingau:

Answer 21

1) most vineyards are situated on the slopes of the north bank of the river Rhine in the west and river Main in the east
- - most are south facing steep slopes
2) the protection of tauna hills in the norths provides optimal conditions for ripening grapes
3) the majority lies on the slopes at the west side and surround the villages of johannisberg and rudesheim
4) rieslin med to full body and a distinctive peach character
- - humid conditions tribbutes to the best ba and tba wines
5) some great spatburgunders are made as GG at the west of rudesheim

Question 22

Rheinhessen:

Answer 22

1) largest vine growing region
2) white varieties: riesling and muller thurgau
black: mostly dornfelder, portugieser and spat
- - gg wines made from riesling and spat
3) vineyards mostly on the west side of the rhine
4) nierstein often reffered rheinterasse produces one of the fullest bodied rieslings
5) young winemakers earn inovation prices

Question 23

Pfalz:

Answer 23

1) is the second largest winegrowing region in germany
2) almost like alsace: run in a narrow 980 km strip from the north of the french border and lay near to the haardt mountens, that are a continuation of the vosgues
3) pfalz is the driest region of germany and thats why in very warm years the grapes can suffer from waterstress
4) mostly whites
5) GG: riesling, weisburgunder or spatburgunder
6) best quality vineyards are located surround Forst an Diedesheim mittelhaardt)

Question 24

baden:

Answer 24

1) warmest and most southerly wineregion and produces the fullest body german wines with the highest alc
2) only the third larges winegrowing area because the most vineyards are just a narrow strip of vineyards that follow the rhine to the swiss border
3) the best vineyards comes from Kaiserstuhl and tuniberg
- - the best are south facing slope on the kaiserstuhl and make the most of the available warmth
4) top spatburgunder, then followed by grau and weisburgunder then by riesling

Question 25

Franken:

Answer 25

1) sylvaner
2) earlie flowering and ripener is susceptible to frost
- – so planted on the warmes sites
3) here the sylvaner reach a level of ripeness that no elswhere can be achieved
4) best wines comes from south facing slopes of wurzbur and are dry with a richness on the palate and often an earthy quality
5) gg can be made of Sylvaner, riesling weis grau and spat