Germany Flashcards
(8 cards)
Germany
Sekt production
- Sekt = increased production after mid-50’s (cheap based wine could be sourced within the European Union)
- 90% of production = inexpensive, high-volume brands
- Highest demand for sparkling in the world
Germany
Germna sparkling categories
Sekt:
- tank method
- no mention of grape varieties or vintage
- from base wine sourced in the south of Europe
- largest category = 90% of total production
- light intensity fruit / no autolytic notes
- med acidity / noticeable residual sugar (typically Brut or Extra Dry)
- acceptable to good quality / inexpensive
Deutscher Sekt:
- must be made from German-grown fruit (can come from a number of regions
- cannot state the region of origin on the label
- tank or traditional method
- vintage or NV
- if grape variety is stated on the label = min 85% / can be multiple varieties
Deutscher Sekt bA:
- bA = bestimmter Anbaugebiete = defined region
- Qualitatswein bestimmter Anbaugebiete = quality wine from one of the 13 defined wine-regions
- name of the region must appear on the label
- tank or traditional method
Winzersekt:
- Winzer = winegrower
- estate-bottled / only estate-grown fruit
- traditional method
- min 9 months on lees
- most tipically made with Riesling (med intensity apple and peach fruit, toasty, smoky, autolytic notes)
- vintage , grape variety and producer must appear on the label
- high acidity / typically Brut style
- very good to outstanding / mid- to premium priced
Perlwein:
- commonly known as Secco
- tank emthod or carbonation
- from inexpensive base wine
- cheaper than fully sparkling wine (min 3 atmospheres) = no taxation
Germany
Growing enviroment and grape growing
Sekt:
- low aromatic varieties from italy, Spain, France / picked early to retain acidity
- fruit typically crushed in the country of origin / juice chilled and transported by trucck or train to germany
Deutscher Sekt, Deutscher Sekt BA, Winzersekt:
- cool continental climate = perfect for production of low potential alcohol + high acidity grapes
- grapes picked early = retain acidity + under-ripe grapes
- mainly single varietals + chardonnay and PN blends
- Riesling, Pinot Blanc, Pinot Noir, Pinot Gris, Chardonnay, Silvaner, aromatic varieties (Schreube…)
- Hand harvesting for high quality wines
- Variation in climate and soils eliminated by blending of base wines prior 2nd fermentation
Germany
Winemaking
Tank method:
- 1st fermentatin at low temperature to retain freshness of the fruit / stainless steel tanks
- wines blended to ensure consistency across batches and within the style of the brand
- higher quality wines = 3-6 months on lees
- Relatively low cost
- Base wine may be made by growers and sent to large Sekt-producing specialist for 2nd fermentation
Traditional method:
- used for Chardonnay, PN and Riesling
- No Malo on Riesling
- Lees ageing according to variety and producer: Riesling = min time on lees to enanche floral primary notes or long lees ageing for smoky note
- mature sweet riesling may be used for dosage to add richness
Germany
Wine law: Sekt
- must be produced through 2nd fermentation
- min 10% alcohol
- min 3.5 atmosperes pressure
- varietal or vintage label = min 85%
- released after 6 months from tirage (min 3 months lees ageing) for Tank method Sekt (1 months lees ageing if in tank with stirrers)
- min 9 moths on lees for Traditional method
- realeased after 9 months (min 3 months on lees) for Transfer method
Germany
Wine law: Perlwein
- Perlwein = EU wine
- Qualitatsperlwein bA = from one of the 13 Anbaugebiete
- Perlwein = semi sparkling (1-2.5 bars) / C02 can be injected or produced by fermentation (usually tank method)
- Often sweeter than Sekt
- Trocken = up to 32g/L
- Halbtrocken = 33 to 55g/L
- Mild = +50g/L
Flaschengärung = bottle fermented / may be disgorged by transfer method
Klassische Flaschegärung = Classic bottle fermented (tranfer method not allowed)
Germany
Wine business
Sekt market:
- Low-end = retail at up to €4
- Standard = retail at up to €8
- High-quality = cosiderably higher prices
- Price of every bottle automatically inlcudes a government tax of €1.02 (since 1902)
- higly competitive market
- Market domainated by a few large companies: Rotkäppchen– Mumm, Henkell & Co and Schloss Wachenheim = 80% of total production
- vast majority of wines sold in supermarkets
- Winzersekt sold from the cellar door, specialist wine retailers and restaurants
-Mostly consumed in Germany / export = little over 10%
Germany
VDP Sekt
- Sekt incorporates in VDP since 2018
- fruit must be grown on the estate of VDP member and produced specifically for Sekt
- fruit must be picked early by hand / whole cluster pressed / traditional method only
- From 2020 new VDP Sekt classification:
NV VDP Sekt = min 15 months lees ageing
Vintage VDP Sekt = min 24 months
Vintage VDP Sekt Prestige = min 36 months - each region can determine its own permissable grapes
