Germany and Austria Flashcards
How does Austria’s climate influence wine styles compared to Germany?
Austria’s continental climate is warmer and drier than Germany.
- continental, warmer in comparison
- mostly white wines made
extended growing season - not a ripening problem
What historic events influenced the growth of the wine industry in Austria and Germany?
1800s: wines blended into German wine
1980s: Glycol scandal (winemakers added antifreeze to wine to increase mouth feel….lol)
1990s: high quality restrictions in response to glycol thing
2000s: Austrian wine becomes trendy
What terms on a German wine label are meaningful and what do they tell us?
Weingut = wine producing estate Weinkelleri = wine blender Winzergenossenschaft = winegrowers co-op cellar Gutsaufüllung = estate bottled grower producer Erzeurgerabufüllung = coop (estate bottled) Abfuller = bottler/shipper
What are the classifications of German and Austrian wines and what flavor differences might one find when comparing them?
The German system divides wines with a Pradikate into six levels—assigning the highest rank to the ripest grapes, they are (from lowest to highest): Kabinett Spatlese Auslese Beerenauslese Eiswein Trockenbeerenauslese (TBA)
Other classifications include:
Qualitatswein (QBA)—quality wine
Tafelwein—table wine
How does the classification of wines in Germany differ from that of France?
German wines are classified based on: o the ripeness of the grapes o region of origin o whether sugar has been added · French wines are classified based on specific geographic areas (and on the concept of terroir— the aspects of grape growing and wine production in those areas)
Austrian White Grapes
67%
Gruner Veltliner—47% of production, dry and crisp, may show herbal, spicy or vegetable flavors
Riesling
Welschriesling
Weissburgunder (Pinot Blanc)
Muller-Thurgau
International Varietals: Chardonnay and Sauvignon Blanc
Austrian Red Grapes
Zweigelt Blaufrankisch St.-Laurent Blauburgunder—Pinot Noir International Varietals: Cabernet Sauvignon, Merlot, and Syrah
German White Grapes
65%
Riesling
Muller-thurgau (Rivener or Riesling-Gutedel)
Rulander/Grauburgunder
Gewürztraminer
Weissburgunder (Pinot Blanc)
A little Chardonnay (1991) and Sauvignon Blanc
German Red Grapes
Some Deer Played The Lamp
35% Spatburgunder (Pinot Noir) Dornfelder Portugleser Trollinger Lemberger
Region: Mosel-Saar-Ruwer
Mainly produces riesling
Located along the mosel and two of its tributaries: the Saar and the Ruwer
Slate covered slopes
Light bodied with flavors ranging from fruity to flintly, sometimes slightly effervescent
Region: Rheingau
More alcohol, still light
More floral and spicy fruit
Region: Pfalz (and Rheinhessen)
- More intensely fruit than Rheingau or Mosel
- Richer body and bouquet, higher alcohol
- Germany’s 2nd largest wine producing region
What are the labeling requirements and how does one decode a German or Austrian wine label?
Sweetness indicators: Extra trocken = extra dry trocken = dry halbtrocken = semi dry Lieblich = semi sweet Suss = sweet
WACHAU REGION trocken wines have different indicators for allowed amount of alcohol: Steinfeder up to 11%, Federspiel up to 12.5%, Smaragd above 12.5%
How does Germany’s climate influence wine styles produced in various regions?
The following factors allow grapes to ripen in Germany’s northernly marginal climate:
- Rivers which moderate temperature
- Hilltop forests, hillside cliffs and outcrops of rocks which protect parts of vineyards from wind and provide warmer microclimates
- Steep slopes which face south or southwest
- Trellising techniques which give maximum exposure to the sun
What winemaking practices are unique to Germany? e.g. use of Süssreserve
- Chaptalization is allowed up to the QbA level
- All wines can be fermented dry and adjusted by adding sweet reserve (Sussreserve)
- Trellising techniques which give maximum exposure to the sun—open canopy
