Introduction to Germany Flashcards
1
Q
The importance of Riesling in terms of land under vine
Oscilating reputation of German wines (3)
A
- Riesling: 1/4 of total vineyards in Germany
- Oscilating reputation: a) 19th & 20th centuries, German Rieslings commanded high prices (similar to classified growths in Bordeaux); b) in 1980’s, it became synonym of inexpensive, med-sweet wines made from Muller-Thurgau and Kerner; c) German’s reputation as quality wine producer is slowly returning.
2
Q
Middle Ages
Up to 16th Century
17th Century
1830’s
Institutes in 1830’s
19th Century
World Wars
20th century
A
- some of most influential vineyards (Johannisberg) in Rheingau date back to the Middle Ages.
- rapid expansion till the 16th century: german wines were widely exported.
- rapid decline in the 17th century: a) 30 years war; b) plains retaken for grain and beer production; c) vineyards pushed to the slopes.
- 1830: introduction of German wine law based on must weight.
- late 19th / early 20th centuries: creation of famous wine institures: a) Geishenheim in Rheingau and Julius Khun in Pfalz.
- by late 19th: Germany established reputation for producing some of the world’s finest white wines.
- both wars devastated Germany’s economy; high volumes of inexpsenive branded wines started being produced / exported, with Muller-Thurgau as a major blending partner.
- 1971: 5th German wine law laid the foundation for modern wine production: a) protected geographical labelling; b) classification of styles based on must weights.
3
Q
Overall climate
Most northerly wine region (1 exception)
Importance of site selection
Importance of rivers
Characteristics of yearly seasons
Importance of mountain ranges
Importance of altitude
A
- overall climate: cool and continental
- most northerly wine region in the world (exc. Baden, which is further south).
- at this latitude, site selection is essential: a) often on slopes; b) south facing; c) some slopes are very steep (reaching 70% - Mosel).
- most vineyards are situated around the river Rhine or their tributaries (ex. Mosel).
- rivers play a vital role in: a) radiating heat; b) moderating temp; c) extending the growing season.
- seasons: a) very cold winters, Eiswein; b) spring - frosts are a constant risk; c) summers are warm but wet - fungal diseases; d) autumns are long and dry - grapes can develop the high sugar levels for Pradikastwein; morning mists along the rivers - botrytis.
- mountain ranges such as the Haardt Mountains shelter vineyards from cold / rain.
- altitudes: because of the high latitude, vineyards are generally planted at low altitudes, generally below 200m ASL.
4
Q
Importance of different soils
Erosion: where it’s a problem and how to counter it
How to minimise the impact of erosion?
A
- German vineyards are planted on a variety of different soils
- importance of soils: a) dark coloured soils (dark slate) absorb heat during the day and release it at night; b) light coloured soils reflect sunlight back to the vines during the day; c) slate and calcareous soils are better drained and less fertile.
- erosion is a major problem on steep slopes.
- how to minimise erosion: a) terracing; b) cover crops; c) winching soil and rocks back up the slopes.
5
Q
Area under vines
Considerations in yield (5)
Considerations on vintage variation (2)
Reasons for improved fruit ripeness (6)
Considerations on canopy management (4)
Pendelbogen pruning (3)
Size of certified organic vineyards and reasons (3)
Challenges of managing a sloped vineyard (3)
Challenges of managing a flat vineyard (4)
A
- in 2018: Germany had the 7th largest area under vine in Europe.
- yields: a) significant variance from vintage to vintage; b) also vary from region to region; c) due to EU regulations, lower yields were imposed; d) yields are still quite high: 150 hL/ha for Deutscher Wein and Landwein and 105 hL/ha for Qualitatswein; e) quality-focused producers work with much lower yields.
- vintage variations: a) considerable variation year on year; b) in the cooler sites / vintages grape can fail to fully ripen.
- fruit ripeness has improved: a) vintage variation reduced in recent years b) better vineyard management; c) better clonal selection; d) summer pruning; e) green harvesting; f) selective hand harvesting.
- canopy management: a) maximise sun exposure; b) maximise air circulation; c) vines trained on single stakes with canes tied at the top (steep vineyards); d) single / double replacement canes VSP are more common.
- Pendelbogen (replacement-cane pruning with arched canes): a) improves sap flow; b) increases the number of viable buds: c) thus increaseing the yield.
- Not widely suited to organic / biodynamic: a) cool, wet summers - risk of fungal diseases; b) spray still needs to be done regularly; c) only practicable by helicopter - spray can drift to the neighbours.
- sustainable viticulture has considerable support.
- total of certified organic vineyards: 9%.
- challenges of managing a vineyard on slopes: a) terracing or planting up the slope; b) mechanisation is difficult / impossible (winching labour / equipment); c) vineyards on slope require more labour.
- challenges of managing a vineyard on flatter sites: a) abour costs are higher than in other wine regions; b) mechanisation is widespread; c) grapes for Beerenauslese and above need to be hand harvested; d) many producers still hand harvest for other Pradikatsweine (healthy, fully ripen grapes).
6
Q
1980’s - split between white / black grape varieties
2017 - split between white / black grape varieties
Reasons for improved quality of German red wines (4)
Since 1990’s plantings of international varieties have increased. Which ones?
A
- grapes planted in 1980: 90% white grapes, 10% black grapes.
- grapes planted in 2017: 61% white grapes, 39% black grapes.
- reasons for improved quality of German red wines: a) development of better clones (of Spatburgunder / Dornfelder); b) better vineyard management; c) better winemaking techiniques; d) warmer temperatures in the vineyard.
- since 1990’s, plantings of international varieties have increased; ex: Grauerburgunder, Weissburgunder and Chardonnay.
7
Q
% of plantings in Germany
Budding / ripening
Advantages (4)
Disadvantages (5)
Quality level
Characteristics
A
- 1/4 of total plantings
- late budding / late ripening.
- advantages: a) less vulnerable to spring frosts; b) thick wood more resistant to frost; c) can produce high-quality, ageworthy wines; d) susceptible to botrytis.
- disadvantages: a) more vulnerable to autumn rains; b) cooler year / sites: may not fully ripen; c) retains acidity even when fully ripe; d) produces natural high levels of sugar; e) susceptible to botrytis.
- quality level: very good to outstanding wines.
- characteristics: high acid, pronounced intensity, great aromatic complexity; depending on ripeness leves, fruit flavours from green to tropical fruits; floral aromas (white flowers and honeysuckle); with age, develops toast, honeyed and petrol-like aromas.
8
Q
Ripening
Popularity & decline (which decades?)
Advantages (3)
Disadvantages (3)
Characteristics
A
- early ripening (earlier than Riesling)
- it was widely planted in 1970’s and 1980’s
- advantages: a) produces high yields in almost any conditions; b) suitable for inexpensive blends; c) less vulnerable to cold weather.
- disadvantages: a) susceptible to spring frosts; b) much less popular than Riesling; c) lacks aromatic complexity (if compared to Riesling).
- characteristics: much lower acidity than Riesling, less character & structure, relatively simple floral and fruity aromas for early drinking wines.
9
Q
Size of plantings in Germany
Recent changes in its perception (2 reasons)
Best areas for cultivation
Reasons for increase in quality (4)
A
- Germany’s most planted black variety (11.5%)
- recent change on its reception: a) rapid rise in popularity (domestically and internationally); b) Germany is increasingly recognised as quality producer of this wine.
- it thrives well in warmer areas, such as Baden
- reasons for increase in quality: a) better vineyard management; b) use of higher quality clones; c) better canopy management; d) better harvest date selection (balance of acid, alc and fruit / tannins ripeness).
10
Q
Size of plantings
2 distinctive styles
Where is it succesful
A
- second most planted grape variety
- produces 2 distinctive styles: a) fruity, easy-drinking, occasionally with RS, aromas of sour cherry and blackberry; b) more complex style, with ageing potential, focus on tannins and structure, fermented or aged in oak.
- very succesful in Rheinhessen and Pfalz.
11
Q
Current trend for Silvaner
Budding & ripening
Characteristics (inexpensive and with controlled yields)
A
- Sylvaner in Alsace.
- early budding, early ripening
- plantings have nearly halved since 1980’s.
- characteristics: lower in acid / less aromatic then Riesling; inexpensive wines have subtle floral & green fruit aromatics; with lower yields, produces high quality, dry, med bodied wines, with med to med (+) acid and a distinctive earthy characteristc.
12
Q
Current trend
Principal regions (3)
Preferred soil type and reason
Characteristics
Styles (2)
Quality level
A
- has grown in plantings since 1990’s.
- considerable plantings in Reinhessen, Pfals and Baden.
- better in heavier soils (to retain acid).
- characteristics: wines with med acid, aromas of stone / tropical fruit, sometimes dried fruit and honey; it’s sometimes oaked;
- styles: from dry, med body to sweet, full body.
- quality level: very good.
13
Q
Current trend
Principal regions (3)
Characteristics
Styles (2)
Quality level
A
- has grown in popularity since 1990’s
- sizeable plantings in Rheinhessen, Pfalz and Baden.
- characteristics: med (+) acid, with delicate citrus and stone fruit aromas; some are aged in oak.
- styles: from dry, med body to sweeter, full body.
- quality level: very good.
14
Q
Bulk x high quality wines
Reasons for recent development in knowhow / techonology (2)
Must management considerations (3)
Fermentation vessels considerations (2)
Maturation vessels considerations (4)
What is sussreserve
Sweetness considerations (4)
Current trends in white winemaking (2)
Red winemaking considerations (2)
Rose wimaking considerations (2)
A
- bulk wines account for a large proportion of the production.
- many small estates producing low-volume, high quality wines.
- recent development in knowhow & technology: a) driven by research institutes; b) winemakers gaining experience elsewhere in the world.
- must management: a) enrichment: common place (due to cool climate), but not for Pradikatswein; b) deacidification is permitted; c) acidification permitted in hotter years.
- fermentation vessels: a) stainless steel has become the norm; b) some producers still follow traditional methods (large, old oak vats) for fermentation / maturation.
- maturation vessesl: a) German and Central European oaks are very popular for larger vessels; b) French oak for smaller vessels (barriques); c) new oak is rarely used for Riesling; d) new oak is used for Grauburguder, Weissburgunder and Chardonnay.
- Sussreserve: unfermented or partially fermented grape must (must come from same region / quality level of the wine); it’s common for Sussreserve and wine to come from the same must;
- sweetness: a) can be achieved by the addition of Sussreserve; b) by stopping fermentation (lower quality wines); c) by adding RCGM (only Deutscher Wein); d) by concentraing sugars in the grapes (late harvest, botrytis or Eiswein).
- current trends in white winemaking: a) return to more traditional, less-interventional winemaking (natural fermentation, reduced filtration fining); b) better harvests helped this; c) experimentation with lees contact & oak.
- current trends style: a) shift to a drier style of wines (trocken or habtrocken); b) top producers continue to make high-quality wines with RS (sweetness was used to mask high acid / bitterness from unripe grapes).
- red winemaking: a) inexpensive wines often on thermovinification (fruity, low tannins), with oak use; b) for higher quality wines (particularly Pinots) = cold maceration, whole bunch fermentation and maturation are common.
- rose winemaking: a) very small proportion (11%); b) often stainless steel fermented, youthful and fruity; b) small number of high quality producers use oak maturation.
15
Q
When do the current laws date back to?
Principal regulation system considerations (2)
4 quality levels
A
- current laws date back to 1971.
- principal system in wine laws: a) classifying grapes according to their must weight at harvest; b) critised as confusing to consumers.
- 4 quality levels (increase in must weight): a) Deutscher Wein; b) Landwein; c) Qualitatswein; d) Pradikatswein.
