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d3 wines of the world stage 2 > 11 - Germany > Flashcards

11 - Germany Flashcards

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1
Q

Outline the growing environment in Germany (climate, rivers and topography)

A

Climate

- Cool and continental

  • Extremely cold winters
  • Frost risk in spring
  • 500-800mm of rain often in summers which are otherwise warm
  • Autumns are long and dry

Rivers: important to moderate –> site selection

Topography: Taunus and Haardt provide shelter from wind and rain, vineyards generally below 200m

Baden: southerly, drier, warmer and sunnier

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2
Q

Match the soil type with regions and grape varieties

A
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3
Q

Outline the costs and benefits to growing vines on steep slopes

A

+ Increased sunlight interception

+ Faster draining soils

+ Less frost risk

  • Cost of labour in tending and harvesting vines –> equipment winched up and down
  • Specialist machines like caterpillar tractors can be expensive
  • Soil erosion incurs significant costs
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4
Q

Outline why vintage variation has reduced and quality improved in recent years? (4)

A

Climate change - consistently warmer climate

Clonal selection - improved selection of clones suited to cooler conditions

Summer pruning - improving vine balance via green harvesting etc –> ripeness

Selective hand-harvesting

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5
Q

Outline changes in canopy management techniques

A

Individual stakes - used on steep slopes with cane tied to top –> falling out of use due to shortages of skilled labour

Single/double guyot - more popular after land consolidation

combined with…

1. VSP - favoured especially in larger vineyards

2. Pendelbogen - replacement-cane with bent to improve sap flow –> more viable buds

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6
Q

What % of vineyards are organic? Why is this not higher?

A

9%

  1. Disease risk from humid summers
  2. Steep slopes mean helis used to spray –> can drift into neighbouring vineyards
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7
Q

In which situations would hand-harvesting be used vs. machine harvesting?

A

Hand

  1. Sloped vineyards
  2. Grapes with botrytis - requires multiple passes
  3. HQ wines were selection is important

Machine

  • Flat vineyards producing high vol wines (more common following land consolidation)
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8
Q

Which varieties are most widely planted in Germany?

A
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9
Q

Describe the characteristics of Riesling

A
  • Late budding / ripening –> autumn conditions?
  • Thick wood –> winter freeze
  • High yielding while retaining acid
  • Resistant to: downy, powdery mildew
  • Susceptible to: BBR
  • Flavour: green –> tropical; floral; toast, honey, petrol
  • High acid with variety of sweetness
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10
Q

Why did Riesling plantings decline in the 1970/80s and why have they increased recently?

A

Difficulty achieving ripeness - less favourable sites struggle in cooler years

German crosses achieved minimum must weights more reliably

Improved vineyard mngt and rising temps have made it easier to reliably ripen Riesling

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11
Q

Describe the characteristics of Muller-Thurgau

A
  • High yields: any time, any place
  • Most planted in 70/80s - Liebfaumilsch (plantings have since halved)
  • Simple fruit and floral aromas
  • Med acidity
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12
Q

Describe the characteristics of Spatburgunder

A
  • Early budding/ripening
  • Yields and ripeness are opposed
  • Vulnerable to: EVERYTHING (millerandage, downy, powdery, BBR, fan leaf, leaf roll, shrivelling, sunburn)
  • Strawberry, raspberry, red cherry, oak, earth, game, mushroom
  • High acid, low-med tannin, med alcohol
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13
Q

What factors have driven increased plantings of Spatburgunder in Germany?

A

Plantings have trebled and now most planted black grape

  1. Warming climate has made it easier to ripen consistently
  2. Introduction of higher-quality clones and better canopy management have also improved consistency
  3. Use of wholebunch has helped contribute tannins without use of costly oak
  4. Increased domestic and export demand
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14
Q

Describe the characteristics of Dornfelder

A
  • 2nd most planted
  • Deep colour, fruity/floral, high acid

Two styles:

  1. Sour cherry and blackberry, some RS, fruity and easy drinking
  2. More complex with tannic structure and some oak
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15
Q

Describe the characteristics of Silvaner

A
  • Plantings 1/2 of 1980s
  • Less acid /aromatics than Riesling
  • Green –> tropical fruit
  • Franken: HQ, earthy, med-med(+) acid, med bodied
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16
Q

Describe the characteristics of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc)

A

Both increasingly popular - Rheinhessen, Pfalz, Baden

Grau - likes heavy soils. Stone + tropical fruit, honey. Dry - sweet, med acid, med-full body.

Weiss - citrus and stone fruit. Med(+) acid.

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17
Q

What other grapes are grown in Germany?

A

Chardonnay - since 1990s, HQ in Pfalz and Baden

Portugieser, Schwarzriesling (Pinot Meunier), Trollinger (Schiava), Lemberger
(Blaufränkisch) - fruity, simple, early drinking

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18
Q

Why were crossings developed and how did they become so popular in Germany? What are they used for and what are their advantages and disadvantages?

A

Developed to cope with cool climate and ripen sufficiently to meet min. must requirements e.g. M-T in 1880s

Popular to use in mass-production e.g. Liebfraumilch

Advantages:

  • Ripen sufficiently even in cool years (less important today)
  • Easier to grow
  • Higher yields

Disadvantages:

  • Often lack acidity for balance (however Kerner has high acidity even into Pradikat)
  • Generally less aromatic (however Scheurebe capable of full body with intense grapefruit and peach)
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19
Q

Which two winemaking techniques may be particularly useful when dealing with Germany’s climate?

A
  1. Enrichment - most of Germany in Zone A (up to 3% ABV)
  2. De-acidification:

Mostly for high volume production has riper vintages mean only the coolest sites / highest density struggle for ripeness

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20
Q

Why are large oak barrels (traditional) and SST (modern) preferred as fermentation vessels?

A

Large oak - e.g. 1200L Stuck –> minimise oxidative impact but are to buy expensive and difficult to clean. Reserved for some premium Riesling.

SST - reductive environment and easy temp control. Default option for mid and premium Riesling and other grapes

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21
Q

What options are available to a winemaker to make sweet wine? (4)

Which options are appropriate for producers of premium and mid-priced vs inexpensive wine?

A
  1. Use grapes with high ripeness - ferment until yeast dies around 5.5-8%
  2. Stop fermentation early - chill below 10c and/or add SO2, rack and sterile filter
  3. Ferment until dry –> add Sussreserve (unfermented grape must)
    - Must has to be from same region / of same quality as base wine. Often must is divided at early stage and some fermented. Rest is clarified, chilled and dosed with SO2 to be added later. Issues with balance. Reduces ABV via dilution.
  4. Ferment until dry –> add RCGM - only for Deutscher Wein
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22
Q

How has the style of German wines shifted in terms of style?

A

Vast majority now trocken or halbtrocken

Althought top producers continue to produce world-class Beerenauslese, Eiswein and Trockenbeerenauslese

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23
Q

Why might a winemaker want to add sweetness to a wine?

A
  1. To balance high acidity - from underripe grapes
  2. To mask bitterness - from underripe grapes
  3. To improve mouthfeel and make up for lack of flavour intensity - from… you get the idea
  4. Stylistic
24
Q

Contrast techniques that may be used to make inexpensive vs. high-quality red wine.

A

Inexpensive

  • Thermovinification followed by fermentation off-skins –> tannin extraction
  • SST ferment

HQ

  • Cold maceration
  • Wholebunch fermentation

Maturation in oak

25
Q

How much rose is produced in Germany? What style?

A

11% of domestic sales

Generally inexpensive and fruity

Some premium / oak but rare

26
Q

Outline Germany’s 1971 wine laws.

A
27
Q

Outline the difference in style between the different Pradikats

A

Kabinett - dry-med sweet, 7-12% ABV, light body, green and citrus

Spatlese - dry-med-sweet, slightly high ABV (>7%) than Kabinett for a given level of sweetness, more body, riper fruit picked two weeks later

Auslese - dry-sweet, >7% (alcohol may be lower for sweeter wines), riper still with honey and some botrytis extra ripe grapes, some bot possible

Beerenauslese - sweet, >5.5% ABV, very ripe/dried stone fruit usually with botrytis and only in years with humid/dry and sunny weather

Eiswein - sweet, peach/grapefruit flavours no bot, rare and at premium price

TBA - sweet, 5.5-8%, extremely long-lived always bot given high min must weight

28
Q

Outline the process of making Eiswein (5)

A

Harvested after -7c for 7 days

November - February

Sheeting may be used to protect from rot and predators

Rot flavours would be amplified by freezing and grapes would disintegrate before freezing

Pressed while frozen

29
Q

How can German producers communicate the dryness of their wines?

A
  1. Pradikat - indicates range but only for QbA and vague (e.g. Auslese)
  2. EU labelling terms:
  • trocken (‘dry’) – < 4 g/L (may be up to 9 g/L as long as not too much greater than TA, same for below categories
  • halbtrocken (‘off-dry’) – 4-12 g/L
  • lieblich (’medium / medium-sweet’) – 12-45g/L
  • süss (’sweet’) – >45g/L

BUT - corresponds to RS, acidity changes perception of dryness. Halftrocken rarely used due to negative connotations. Feinherb may be used instead (undefined by law).

  1. Producer specific labelling

E.g. Goldkapsel labelling in Mosel to distinguish Auslese with botrytis

E.g. shorter capsule indicating more concentration

BUT at the discretion of producer

30
Q

Outline the geographical terms used under the 1971 laws. What is the issues with the current laws?

A

Difficult to distinguish the quality of vineyards

Both Einzellage and Grosslage must usually be preceded by village name

Goldtröpfchen is a very good vineyard producing world class Riesling –> Piesporter Goldtröpfchen

Michelsberg is a Grosslage producing high vol, inexpensive wine –> Piesporter Michelsberg

31
Q

What does Liebfraumilch indicate? (3)

A
  • Qualitatswein with > 18 g/L RS
  • > 70% Riesling, Silvaner, M-T or Kerner (M-T dominates)
  • Grapes from either Rheinhessen, Pfalz, Rheingau, Nahe
32
Q

What is the VDP and who is part of it?

A

Growers associated founded in 1910 to promote high-quality German wine. Originally promoted un-enriched Naturwein but concept rejected by German law.

200 members representing 5% of the vineyard area and 7.5% of production by value. Riesling is the main variety and 25% of production is exported.

33
Q

How do rules for VDP members differ from non-VDP members?

A

Lower max yields, higher min must weights, must mainly grow traditional grapes of the respective regions

VDP promotes sustainable viticulture - 20% of certified organic growers in Germany are VDP

Dry wines must be labelled QbA trocken (even if they qualify for a Pradikat)

Only wines with RS may be labelled with a Pradikat

Four-tier vineyard classification system

Audited every five years to ensure standards are met

34
Q

Outline the four-tier classification system within the VDP

A
35
Q

What is the Rheingau Charta?

A

Introduced in 1984 to promote dry wine in Rheingau.

Best sites designated Erstes Gewachs

Riesling and Spatburgunder only

Hand harvest only and lower max yields

Dry but minimum must of Spatlese

Joined with VDP in 1999

36
Q

Outline the revised German wine law introduced in 2021 and is fully implemented by 2025.

A
37
Q

Outline the regional labelling introduced by the 2021 revision to Germany wine law

A
38
Q

Outline the similarities and differences between requirements for Estes Gewachs and Grosses Gewachs within the new QbA 2021 regulations in terms of:

  • Origin of grapes
  • Grape variety
  • Picking
  • Yields
  • Final dryness
  • Tasting panels / testing
  • Release dates
  • Indication of smaller parcels
A
39
Q

Briefly outline the similarities and differences between the 1971 and 2021 wine laws (4)

A

Similarities

  1. Central Deutscher, Land, Qualitatswein structure untouched
  2. Pradikatswein system also untouched

Differences

  1. Introduction of nationwide geographic hierarchy (outside the VDP)
  2. Scrapping of geographic terms like Bereich and Grosslage
40
Q

Describe the size, situation and growing environment in the Rheinhessen.

What kind of wine does the Anbaugebiete produce?

A

Size: largest by production, 25% of German vineyards

Situation: sheltered by Hunsruck and Taunus mountains

Growing environments:

1. Warm, fertile valley floors –> bulk production from grape blends and youthful Dornfelder produced via merchants

2. Rheinterrasse - steep, east-facing slopes near the Rhine (Nierstein and Oppenheim). Roter Hang is known for slate, clay, sandstone soils rich in iron –> HQ Riesling made by co-ops and small estates

3. Wonnegau - near Rhine (Worms) –> HQ Riesling and Spatburgunder

41
Q

Describe the size, situation and growing environment in the Pflaz.

What kind of wine does the Anbaugebiete produce?

A

Size: slightly smaller than Rheinhessen in terms of plantings and production

Situation: located aware from rivers, Haardt Mountains to west are continuation of Vosges –> rainshadow

The growing environment: generally warmer than regions to the north

  1. Mittelhaardt (north) - S/SE slopes with max protection from Haardt, soils vary widely including from limestone –> clay
  2. Südliche Weinstrasse (south) - fertile sandstone –> inexpensive wine with a recent increase in quality. Pinots are popular due to the cultural legacy of French rule.

Production: mainly white grapes with Riesling 1/4 of plantings. Dornfelder > Spat.

42
Q

Describe the situation and growing environments in the Baden.

What kind of wine does the Anbaugebiete produce?

A

Situation: southerly but split into multiple Bereiche including near Swiss border and between Franken and Wurttemberg. Main area benefits from the rainshadow near the Vosges

Growing environment: warmest, sunniest, driest region

  1. Kaiserstuhl: steep, S slopes –> full bodied, complex reds
  2. Ortenau: cooler, calcareous soil –> more acid, delicate fruit

Production: most white but best known for reds

  • HQ reds esp with Spatburgunder often oaked
  • High vol white blends esp. with M-T
  • HQ Pinots and Chardonnay
  • Riesling with Pradikats and body
  • Co-ops account for 75% of production
43
Q

Describe the situation and growing environment in Wurttemberg.

What kind of wine does this Anbaugebiete produce?

A

Situation: east of Baden, around Stuttgart

Growing environment: warm summer temp ideals

  1. Neckar: river and tributaries with steep, terraced vineyards

Production:

  • Mainly light reds for domestic consumption, vast majority from single co-op Moglingen
  • Most planted varieties: Trollinger, Lemberger and Schwarzriesling
  • Lemberger is capable of making fuller bodied reds, sometimes with oak
  • Riesling is half of white plantings
44
Q

Describe the situation and growing environment in Mosel.

What kind of wine does this Anbaugebiete produce?

A

Situation: one of most northerly regions

Growing environment: best vineyards on steep, s-facing slopes. Mosel river can reflect some sun. Dark slate soils.

1. Middle Mosel: largest, best vineyards including villages like Urzig (Wurzgarten), Wehlen (Sonnenuhr), Bernkastel (Doctor), Piesport (Goldtropfchen)

2. Flatter sites e.g. Piesport –> M-T bottled by merchants

3. Sarr and Ruwer tributaries: sheltered valleys southerly-aspects, bit higher in altitude –> HQ

Production:

  • 90% white, 60% Riesling
  • Best-known for sweeter styles (balance acid)
  • Drier wines become more popular
  • Many small estates (JJ Prum) and large co-ops e.g. Moselland (20% of region’s production)
45
Q

Describe the style of Riesling producers in the Mosel

A

Pale in colour

Pronounced green and floral aromas

Light body, low alcohol, high acid + sweeter

Very long lived

  • Capable of producing Eiswein in most years
46
Q

Describe the situation and growing environment in Franken.

What kind of wine does this Anbaugebiete produce?

A

Situation: W-shaped valley along river Main, further east than most –> continental climate

Growing environment: continental, south-facing slopes

  1. Wurzburg: S/SE slopes on chalk for Silvaner
  2. West: steep sandstone terraces, ideal for Spatburgunder e.g. Rudolf Furst

Production:

  • Most white with M-T and Silvaner being most planted
  • Silvaner: early budding/ripening, planted on best sites, dry, full-body, floral/west stone aromas
  • Mostly local consumption but gaining export markets

Don’t forget the Bocksbeutel

47
Q

Describe the situation and growing environment in Nahe.

What kind of wine does this Anbaugebiete produce?

A

Situation: between Mosel and Rheinhessen

Growing environment: large area with estates scattered –> variety of terroir. Hunsruck Mountains provide shelter. Slightly warmer than Mosel.

1. East - Schlossböckelheim to Bad Kreuznach: benefit from Rhine and Nahe with steep, s-facing slopes on mix of slate and sandstone

2. West - cooler conditions with later harvest e.g. Donnhof

3. Flatter, more fertile sites - M-T for high-vol, good quality Grau and Weiss

Production: some red made as well, but 75% white

48
Q

Describe the situation and growing environment in Rheingau.

What kind of wine does this Anbaugebiete produce?

A

Situation: south-facing section along the Rhine (and some Main), across river from Rheinhessen

Growing environment: Protected by Taunus mountains, width of Rhine increases moderating influence –> temp, frost risk, humidity. Quite a warm region overall. Soils vary including sand, loam, loess (near Hochheim in east) sandstone, slate (west)

  1. Steep slopes near villages like Rudeheim and Johannisberg - mid-slopes for best for dry wine
  2. Assmannshausen - western end with S/SW-facing slopes of top vineyard make full-bodied Spat

Production:

  • White dominates (~90%) esp Riesling, mainly dry
  • Good rep for sweet with bot as well
  • Estates (Schloss) unusually dominant over co-ops
49
Q

Describe the size, situation and growing environment in Ahr.

What kind of wine does this Anbaugebiete produce?

A

Size: very small, ~000s ha

Situation: northerly

Growing environment: narrow, sheltered valley with steep, south-facing slopes and darkslate + greywacke –> unusually warm

Production:

  • Black grapes dominate (~80%) especially Spat –> dry, relatively high tannin, oak
  • Traditionally grapes were harvested late and RS left over
  • Co-ops produce 3/4 although small estates enjoying more success
50
Q

Outline average vineyard holding and associated trends (3)

A

Half own <3ha

Number of growers has fallen 20% since 2010

Area under vines has grown but mainly on flatter slopes

51
Q

Outline why production costs are high for some growers (3)

A
  1. Steep slopes –> labour costs
  2. Botrytis –> selective picking –> labour costs
  3. Vintage variation –> cash flow pressure
52
Q

How has Germany tried to combat the fall in growers?

A
  1. Generation Riesling promotion for young winemakers
  2. New geographic system should help higher costs sites command better pricing
53
Q

How do estates vary? (3)

A

Size: <5ha - 100ha

Age: new growers to centuries old institutions e.g. Schloss Johannisberg

Purpose: e.g. charitable organisations e.g. Burgerspital

54
Q

How important are co-ops and merchants in Germany?

A

Co-ops process 30% of total crop and 75% in Baden and Wurttemberg. Declined in importance slightly but still essential.

More co-ops including quality focussed wines in their range

Merchant houses remained main source of high-vol wines to serve large, price-sensitive domestic market

55
Q

Outline trends in German wine consumption

A
  1. Increased demand for drier white wine
  2. Increased demand for red wine
  3. Remains 4th-largest wine consuming country
  4. Large importer of wine - around 14.5mn HL
56
Q

Outline trends in German wine exports

A
  1. Export volumes have halved from 20-25% of production to 10% from 2000-10
  2. Export value up 50% - €200 per hL to €300 per hL
  3. Above trend driven by reduction in bulk shipping wine and increase in bottle shipping
  4. Largest markets are US, NL, UK, Norway, Sweden - large % of exports to UK is inexpensive Liebfraumilch
57
Q

How is German wine promoted abroad?

A

German Wine Institute:

  1. Riesling Weeks in 13 countries

d3 wines of the world stage 2 (49 decks)

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