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D3: Wines of the World COPY HENRY > Ch. 11 – Germany > Flashcards

Ch. 11 – Germany Flashcards

1
Q

History of German wine

A

Back to 12th century

16th century - widely exported through river Rhine

Decline in early 16th century (thirty years war) - plains planted with grains and vineyards pushed into steep slopes.

1830 new wine laws based on must weight

early 20th century - foundation of wine institutes (Hochschule Geinsenheim University and Julius Kuìhn-Institute) - wave of modernizing

19th century established reputation for world class wines followed by Phylloxera, mildew, world wars

After war - production of inexpensive wine
Flurbereinigung - program of restructuring - consolidating small vineyards and building access roads

1971 modern German wine law - establishing geographical labeling and classification of styles based on must weight.

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2
Q

Flurbereinigung

A

Program of restructuring

Consolidating small vineyards and building access roads

Making easier mechanization and reducing costs

Without which viticulture would not be financialy viable.

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3
Q

Climate

A

49-50 degrees North (excluding Baden)

Cool continental climate

Site selection is essential - along river Rhine and tributaries (radiating heat, moderating temperature, extending growing season)

Warm but wet summers (500-800mm most fall in summer) -risk of fungal diseases, dilution of grapes, storms, hail

Long, dry autumns - long ripening periods to accumulate sugar. Morning mists along river ideal for Botrytis

Mountain ranges - Taunus and Haardt - shelter vineyards from cold winds and worst of rain.

Vineyards planted in relatively low altitudes around 200m

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4
Q

Effect of proximity to Rhine

A

Radiating heat

Moderating temperature

Extending growing season

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5
Q

Location of best vineyards

A

Steep south-facing slopes (to maximum sun exposure)

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6
Q

Climate of Baden

A

Noticeably drier, warmer and sunnier

Spring frost can be concern in cold areas

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7
Q

Soils

A

Wide variety - plays important role in ripening

Mosel and Ahr - dark coloured slate retains heat during the day and radiates back at night

Calcaire pockets in Baden, Pfalz, Rheinhessen (planted with Pinot Noir, Weissburgunder and Chardonnay)

Franken calcaire - Silvaner
Franken clay - Grauburgunder

Erosion is major problem (adding cost)

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8
Q

Vineyard management

A

Considerable vintage variation (grapes can fail to fully ripen)

High maximum yields

Ripeness was improved by better clonal selection, summer pruning, green harvesting and selective hand harvesting

Canopy management is essential - maximising sun exposure and improve air circulation.

Single or double replacement cane pruned with VSP and Pendelbogen (canes arched at trellis - improved flow of sap - improved yields)

Difficult or impossible mechanisation (increased labour)

Not well suited to organic viticulture (only 8% certified)

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9
Q

Common pruning and trellising

A

Single or double replacement cane pruned with VSP and Pendelbogen (canes arched at trellis - improved flow of sap - increased number of buds and improved yields)

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10
Q

Steps taken to improve ripeness

A

Better clonal selection

Summer pruning

Green harvesting

Selective hand harvesting

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11
Q

Proportion of white/black grapes

A

in 1980 - 90% of grapes were white

2017- 39% black 61% white

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12
Q

Does grape variety need to be mentioned on label?

A

No, but usually they are

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13
Q

German crosses

A

To cope with cool climate

Muller-Thurgau - ripens earlier than Riesling

Scheurebe - full bodied wines with intense grapefruit and peach aroma. High acidity (possible for ageworthy wines)

Kerner - quality wines with high acidity and fruity floral notes of Riesling

Dornfelder

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14
Q

German Riesling

A

23% of all plantings

Winterhardy, late budding, relatively frost resistant.

Late ripening (needs good sun exposure and dry autumns)

May not fully ripen in cool years

High quality wide range of wines

High acidity even when fully ripe

Significant ageing potential

Can produce high natural levels of sugar and is susceptible to Botrytis

Pronounced intensity, great aromatic complexity

Green to tropical aromas, floral (white flowers, honeysuckle.

With age - toast, honey, petrol aromas

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15
Q

Muller-Thurgau

A

Also Rivaner

Ripens earlier than Riesling

Can produce high yields in any almost conditions

used in inexpensive blands such as Liebfraumilch

Lower acidity than Riesling (medium), less structure, simple floral and fruity aromas for early drinking

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16
Q

Spatburgunder

A

German most planted black variety 11.5%

Warmer areas such as Baden

Increasingly recognised as high quality, complex wine often with barrel ageing

Whole bunch ferment sometimes used

Less new oak tendencies

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17
Q

Dornfelder

A

Most significant black German cross

Second most planted black variety

Deep colour, high acidity, fruity and floral aromas

2 styles - one fruity simple with residual sugar and complex ageworthy style with focus on tannin and structure, fermented or aged in oak.

Mostly Rheinhessen and Pfalz

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18
Q

Silvaner

A

spelled Sylvaner in Alsace

Lower in acidity and aromas than Riesling

Large amounts of simple wines with fruity aromas (green to tropical)

Where yields are controlled (Franken) can produce high quality dry, med bodied wine with med (+) acidity and disctinctive earthy characteristics.

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19
Q

Grauburgunder

A

Rheinhessen, Pfalz and Baden

some aged in oak

likes heavier soils

medium acidity, stone fruit aroma, tropical fruit and honey
Med bodied dry style to full bodied sweeter (often labeled Rulander)

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20
Q

Weissburgunder

A

Rheinhessen, Pfalz and Baden

med + acidity delicate citrus and stone fruit aroma

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21
Q

Chardonnay

A

allowed since 1990

plantings are low

Warmer areas such as Pfalz and Baden

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22
Q

Other grapes

A

Portugieser

Schwartzriesling (Pinot Meunier)

Trollinger (Schiava)

Lemberger (Blaufrankisch)

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23
Q

Vessels for production of wine

A

Traditionally produced in large old oak (Central European oak)

  • 1000L Fuder (Mosel)
  • 1200L Stück (oval shaped)

Stainless is becoming norm now

New oak is rarely used for Riesling, but proportion is used for Grau, Weissburg and Chardonnay

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24
Q

Sussreserve

A

unfermented or partialy-fermented grape must to sweeten the wine

Must be produced from grapes from the same region and same quality level as the wine produced

It is common for sussreserve to come from the same must as the wine where it is added

Added to dry wine before bottling

Minimal or no alcohol - lowers the final alcohol level

Thought to produce less balanced wines

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25
Q

Options for sweetening wine

A

Sussreserve

RCGM (only for Deutscher Wein)

Stopping fermentation by adding SO2, filtereng or rackling

Fermentation for Beerenauslese, Eiswein or TBA usually stops itself because of high sugar level around 5-8%

Sweetness was often used to cover unbalanced acidity or underipe grapes

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26
Q

Winemaking progress and adjustments

A

Significant advance in knowhow and technology

Lot of experimentation with Grau and Weissburg. with lees and oak, natural ferm.

Enrichment is common practice (BUT not allowed for Pradikatswein) Zone A up to 3% (Baden zone B up to 2%)

De-acidification permitted (as well as acidification)

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27
Q

Production of inexpensive red wines

A

Often termovinification to extract colour and flavour

Fermented off skins to produce low tannin wine

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28
Q

Production of premium Pinot Noir

A

Cold maceration, whole bunch fermentation, maturation in oak

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29
Q

Proportion of rose production

A

11% sold mostly domesticaly

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30
Q

Creation of German wine law

A

1971

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31
Q

General German wine law

A

Increasing must weight with few rules regarding growing and winemaking

Deutscher Wein

Landwein

Qualitatswein

Pradikatswein

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32
Q

Deutscher Wein

A

Without geographical indication

Exclusively from grapes from Germany

Alcohol must be between 8.5 and 15%

Any style

Enrichment is permitted

Only tiny proportion of German wine production

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33
Q

Landwein

A

equivalent to PGI

At least 85% of grapes has to come from the region on label

Alcohol between 8.5% - 15%

In most regions only Trocken and Halbtrocken style allowed

Enrichment is permitted

Only tiny proportion of annual production

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34
Q

Qualitatswein

A

PDO category

Grapes come exclusively from one of 13 wine regions (Anbaugebiete) - name must appear on label

All styles allowed

Minimum alcohol 7% (to allow sweeter styles)

No maximum alcohol

Enrichment is permitted

Must undergo laboratory test and blind tasting before release. Those who pass are given AP number (amtliche Prufungsnummer) which must appear on label (when and where tasted, lot number, location of vineyard)

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35
Q

Anbaugebiete

A

13 PDO regions in germany

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36
Q

Amtliche Prufungsnummer

A

Appears on label of Qualitatswein

Mandatory lab test and blind tasting before release

Indicates when and where tasted wine was tasted, lot number, location of vineyard

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37
Q

Pradikatswein

A

PDO category but with stringent rules

Grapes must come from one of the 40 Bereich (wine producing districts smaller than Asbaugebiete) which number does NOT need to appear on label
However name of Anbaugebiete must appear on label

Wines with highest must weight

Enrichment is not permitted

Any grape variety but mainly associated with Riesling

About half of the production of Qualitatswein

Strongly depends on vintage

Six levels of Pradikatswein ('distinction')
Kabinett
Spatlese
Auslese
Beerenauslese
Eiswein
Trockenbeerenauslese
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38
Q

Kabinett

A

light in body, highest in acidity

dry to medium sweet

with residual sugar can have alcohol as low as 7%
dry wines reach 12%

Green and citrus aroma

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39
Q

Spatlese

A

Usually picked 2 weeks after Kabinett

Greater concentration of ripe fruit flavour (stonefruit for Riesling)

Slightly higher alcohol and fuller body

dry to medium sweet

Minimum alcohol is 7%

40
Q

Auslese

A

Made from specialy-selected extra-ripe bunches of grapes

Hand harvesting is not compulsory

Honey characteristics, some grapes may be affected by Botrytis

Can be dry, but usually sweeter in style with balance of sweetness and acidity which gives potential for long term ageing

Alcohol can be as low as 7%

41
Q

Beerenauslese (BA)

A

Individually selected berries - must be harvested by hand

Always sweet

Slow fermentation reaching low alcohol levels (min. 5.5%)

Berries do not have to be affected by botrytis but it is very common

Very ripe and dried stone fruits

Only produced in years suitable for noble rot to form

Yields are very low

Rare and expensive

42
Q

Eiswein

A

Minimum must weight same as BA

Grapes must be picked frozen at temperature -7degrees any time between November and February
(Vintage given by year where harvest started)

Grapes must be pressed while still frozen, artificial freezing is not permitted

Pressing releases small quantities of juice high in sugar and acid

Grapes must be very healthy

Some grapes are usually lost due to disease or predators

High acidity, concentrated, peach, grapefruit flavours

43
Q

Trockenbeerenauslese

A

Grapes must be affected by botrytis (very high must weight)

Highly concentrated, extremely sweet wines, balanced by high acidity

Long and slow fermentation often below 8% abv

Extremely low yields, only in suitable years, some of the most expensive wines of Germany

44
Q

Terms indicating sweetness

A

Trocken - no more than 4g/l (up to 9g/l where RS does not exceed total acidity by more than 2g/l)

Halbrocken - between 4 and 12g/l (up to 18g/l where RS does not exceed total acidity by more than 10g/l)

Lieblich - between 12 and 45g/l RS

Suss - more than 45g/l

Does not correspond to how dry or sweet the wine tastes

45
Q

Feinherb

A

‘Fine dry’ used instead of halbtrocken

halbtrocken got out of fashion

46
Q

Goldkapsel

A

designates wines which are affected by Botrytis

47
Q

Einzellagen

A

Individual vineyard site

average of 38ha

Sometimes several owners

Name can only be used on Qualitatswein and Pradikatswein

48
Q

German name for individual vineyards site

A

Einzellagen

average of 38ha

Sometimes several owners

Name can only be used on Qualitatswein and Pradikatswein

49
Q

German name for wine producing districts

A

Bereich

50
Q

Collective vineyard site german name

A

Grosslagen

51
Q

Grosslagen

A

Collective vineyard site

usually between 600ha to 1800ha and including several Einzellagen

Name can only be used on Qualitatswein and Pradikatswein

52
Q

Labelling of vineyard names

A

Only for Name can only be used on Qualitatswein and Pradikatswein

Village name + vineyard name

Piesporter Goldtropfchen (Pietsport village)

‘er’ belonging to…

Name of village can be skipped if it is very well known

State Rheinland-Pfalz (Ahr, Mosel, Nahe, Pfalz, Rheinhessen) can add individual plots within vineyard site to the name of Bereich

53
Q

Liebfraumilch

A

medium white wine of Qualitatswein level ith at lease 18g/l RS.

Must contain at least 70% of Riesling, SIlvaner, Muller-Thurgau and Kerner

Grapes must come from one of four regions (Rheinhessen, Pfalz, Nahe, Rheingau

54
Q

Verband Deutscher Pradikatsweinguter (VDP)

A

Founded in 1910 - group of producers who wanted to promote wines without enrichment (at the time naturweine)

Around 200 members (identified by the VDP logo which must appear on the capsule) only 5% of production.

Stricter regulations for growing and winemaking including lower yields, higher minimum must weight and growing predominantly traditional grape varieties to their region

Audited every 5 years

Encouraging Sustainable viticulture

Pradikatswein is used only for wine with RD other wines must be labeld Qualitatswein

Introduced four-tier vineyard classification system

55
Q

VDP vineyard classification system

A

VDP Gutswein - regional wines, max. yield 75hl/ha

VDP Ortswein - village wines, produced from grape varieties typical to region, max. yield 75hl/ha

VDP Erste Lage - ‘first class’ equivalent to premier cru, excellent quality wines with ageing potential, more growing and winemaking conditions apply, Only selected varieties for each region, max. yield 60hl/ha, grapes must be harvested by hand and ripe enough to qualify at least for Spatlese. Must be vinified by ‘traditional winemaking techniques’ and carry village and vineyard name on the label.

VDP Grosse Lage - equivalent to Grand Cru. max yield 50hl/ha, Permitted varieties differ dependent on Anbaugebiete (Riesling in all, Spatburgunder in all but Nahe and Mosel)
Dry white wine cannot be released until 1st September year following harvest. Red wines 12mths in oak and released after 1st September after that. Sweeter Pradikatswein may be released 1st May following harvest.
Dry wines are designated Grosses Gewachts (only GG can appear on label) Only vineyard name appears on label not the village.

56
Q

max yield for gutswein and ortswein

A

75hl/ha

57
Q

max yield for Erste Lage

A

60hl/ha

58
Q

Conditions for VDP Erste Lage

A

‘first class’ equivalent to premier cru, excellent quality wines with ageing potential,

more growing and winemaking conditions apply,

Only selected varieties for each region,

max. yield 60hl/ha,

grapes must be harvested by hand and ripe enough to qualify at least for Spatlese.

Must be vinified by ‘traditional winemaking techniques’

village and vineyard name must be on the label.

59
Q

Conditions for VDP Grosse Lage

A

Equivalent to Grand Cru

Best parcels in the best vineyards

Outstanding quality and long ageing potential

max yield 50hl/ha,

Permitted varieties differ dependent on Anbaugebiete (Riesling in all, Spatburgunder in all but Nahe and Mosel)

Dry white wine cannot be released until 1st September year following harvest.

Red wines 12mths in oak and released after 1st September after that.

Sweeter Pradikatswein may be released 1st May following harvest.

Dry wines are designated Grosses Gewachts (only GG can appear on label)

Only vineyard name appears on label not the village.

60
Q

The Rheingau Charta

A

1984 to promote dry wines from best vineyards of Rheingau

Erste Gewachst status for the best vineyards in Rheingau and now it is legaly protected term

Only Riesling or Spatburgunder

Must be hand harvested from loy yielding vineyards

Dry wines with must to classify at least to spatlese

in 1999 joined VDP and growers who used Erste Gewachst now label wines GG

61
Q

Climate in Rheinhessen

A

Warm and dry

Shaltered by mountains - Hunsruck and Taunus

Warm fertile valley floors (good for Liebfraumilch)

62
Q

Rheinhessen grape varieties

A

Dominated by white wine
Riesling, Muller-Thurgau, Silvaner, Grauburgunder, Weissburgunder, Dornfelder, Spatburgunder

Bulk production dominates

63
Q

Quality producing area in Rheinhassen

A

Rheinterrasse

Steep sloping vineyards with east exposure - maximising sunshine

Moderating influence from Rhine - long ripening season

RIesling - ripe lemon and peach

‘Roter Hang’ Rotliegenden soil (iron rich - slate clay, sandstone) - Smoky Rieslings

‘Wonnegau’ south - Riesling and Spatburgunder (Weingut Keller and Weingut Gunderloch)

64
Q

Pfalz terroir

A

Haardt Mountains (rain-shadow as in Vosges in Alsace) from west, Rhine from east

Driest German region - drought is concern

not centered around river

65
Q

Pfalz grape varieties

A

dominated by white

RIesling Muller-Thurgau, Grauburgunder, Weissburgunder
Spatburgunder

Fuller body than Rheinhessen and more ripe fruit

66
Q

Renowed vineyards in Pfalz

A

‘Mittelhaardt’ northern part, south-east facing slopes - maximum sunshine and protection from winds - ripe full bodied Riesling. Wide variety of soils.

‘Sudliche Weinstrasse’ more fertile sandstone soils - inexpensive production in past, now great Spatburgunder, Grauburgunder and Weissburgunder.

Producers: Dr. Burklin-Wolf and co-operative Winzerverein Deidesheim

67
Q

Baden terroir

A

Split into multiple bereiche

East to Rhine, opposit of Alsace benefits from rain shadow of Vosges.

Relatively south latitude - sunniest, warmest, driest region

68
Q

Grape varieties in Baden

A

Known for reds

Spatburgunder (often oak aged, variety of styles thanks to variety of soils and microclimates)

Around Kaiserstuhl (volcano) - fullest expressions, smoky, complex

Cooler sites such as ‘Ortenau’ ‘Tuniberg’ ‘Breisgau’ more acidity and delicate fruit

60% plantings are white
high volume of inexpensive Muller-Thurgau
Developing reputation for good Grauburgunder, Weissburgunder and Chardonnay (often in oak)

75% of co-operatives (ex. Badischer Winzerkeller)
Bernhard-Huber

69
Q

Wurttemberg

A

Mainly light fruity reds

Dominated by local co-op (Moglingen)

warm summer temperature- ideal for red (70%)

Spatburgunder, Trollinger, Lemberger, Schwartzriesling,

Riesling

Producers: Rainer Schnaitmann
co-op: Wurttembergische Weingartner

70
Q

Mosel terroir

A

Very notherly - site selection is very important

Steep south-facing vineyards - best sun exposure, sunshine reflected from the river. Dark coloured slate soil - radiating heat

Slate soins in variety of colours - grey, blue, brown, red

Labour intensive

71
Q

Grapes in Mosel

A

90% white

60% Riesling

72
Q

Sections in Mosel

A

Upper Mosel, Middle Mosel, Lower Mosel

Middle - largest and best vineyards (village:vineyard)

  • Brauneberg (Juffer, Juffer-Sonnenuhr)
  • Erden (Treppchen, Pralat)
  • Graach (Himmelreich, Domprobst)
  • Urzig (Wurzgarten)
  • Wehlen (Sonnernuhr)
  • Bernkastel (Doctor)
  • Piesport (Goldtropfchen)

co-op: Moselland (also source of grapes for Blue Nun)
Producers: Ergon Muller, Markus Molitor

73
Q

Mosel Riesling

A

Paler in colour, lighter in body, lower alcohol, higher acidity

Pronounced floral and green fruit aroma

Balance of acidity and flavour intensity for great potential to ageing.

Strong reputation for sweeter styles

Almost always cold enough to produce Eiswein

74
Q

Franken terroir

A

W-shape around river Main

the most continental climate of Germany - warmer summers but shorter growing season with coller autumns and hars winters

Spring frost is particularly problem

75
Q

Grapes in Franken

A

majority of white grapes

Drier styles traditionally produced

Muller-Thurgau, Silvaner, Riesling (relatively small proportion)

Silvaner - most celebrated and distinctive, given the best sites around Wurzburg

Spatburgunder (on steep sandstone terraces)
- Weingut Rudolf Furst

other: Horst Sauer

76
Q

Silvaner

A

Verìy expressive in Franken

Early budding, early ripening, Susceptible to spring frost

Likes chalky soils

Dry wines with floral and wet stone aromas

77
Q

Bocksbeutel

A

Flat, round shaped bottle with short neck typical for Franken

78
Q

Nahe terroir

A

relatively small number of vineyards on large area

wide variety of soils and microclimates.

Protected by Honsruck Mountains - mild temperatures and low rainfall

Slopes can be as steep as in Mosel

Slate and sandstone

79
Q

Nahe grape varieties

A

predominantly white

30% Riesling - lower levels of acidity, but riper fruit, more body than Mosel but less than Rheingau

Inexpensive Muller Thurgau on fertile gentle slopes.

Grauburgunder, Weissburgunder

Dornfelder, Spatburgunder

Weingut Donnhof and Emrich-Schonleber

80
Q

Rheinhau terroir

A

small but highly prestigious, some of Germany’s highest quality and age worthy Rieslings

Protected from cold northerly winds by Taunus Mountains

South facing aspect - fuller bodied Rieslings than Mosel

High humidity ideal for noble rot

Soils - sand, loam, loess in east, Sandstone and slate in west

81
Q

Best vineyards in Rheingau

A

focus on quality

Around Geisenheim, Rudesheim, Johanisberg and Erbach

Mid-slope - best sites

Moderating influence from river

82
Q

Grapes in Rheingau

A

Dominate white grapes
78% Riesling alone

majority in dry style but also reputed for botrytised sweet wines

at the western end Spatburgunder is key grape (Steep south, south-west facing Holenberg vineyard is renowed for full bodied Pinot Noir

Schloss Johannisberg, Schloss Vollrads
Dominated by small producers

83
Q

Ahr

A

Very notherly but dominated by black varieties (83%)

River Ahr cuts narrow sheltered valley with steep south facing slopes and soil is dominated by heat retaining back slate and greywacke (dark sandstone)

Traditionally late harvested with RS (declined)
Spatburgunder, dry, relatively high tannins, spice, barrel aged

Dominated by co-ops.

Jean Stodden
Mayschoss (world’s oldest co-op)

84
Q

Wine business in Germany

A

Steep slopes - high cost, low yields, vintage variation
- wines command high prices but still unsustainable for some producers

Number of growers is declining

Size of estates varies
Co-operatives are very strong (30%)

Domestic market is very important (fourth largest consumer in the world, also strong importer)

Small export but growing value
USA, Netherlands, Norway, UK, China

Riesling weeks (German Wine Institute)

85
Q

promotional Platform for Riesling growers under 35

A

Generation Riesling 2005

by German Wine Institute

86
Q

German merchants

A

Weinkellerei

87
Q

Weinkellerei

A

german merchants who buy grapes from growers

88
Q

Rheingau vineyards such as Schloss Johannisberg and Kloster Eberbach are planted.

A

12th century

89
Q

Wine industry goes into decline because of the Thirty Years War. The vineyards on flatter plains were taken over by agriculture.

A

Early 16th century

90
Q

New wine laws are introduced, based on the must weight of grapes, a principle which dominates German wine law to this day.

A

1830s

91
Q

Germany becomes unified, so states can begin to trade amongst each other.

A

1871

92
Q

Some of Germany’s wine institutes are founded e.g. Hochschule Geisenheim University in Rheingau and the Julius Kühn-Institut in Pfalz.

A

Late 19th early 20th century

93
Q

Inexpensive, medium-sweet wines labelled as Liebfraumilch account for 60% of all German exports.

A

Late 20th century

94
Q

Size of Stuck

A

1200L

95
Q

Size of Fuder

A

1000L

96
Q

Wurttemberg’s largest cooperative

A

Moglingen

D3: Wines of the World COPY HENRY (30 decks)

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