ISG WFCL2 Session 8: Germany

Dry

High yield varieties were planted in flat areas. Low quality branded wines (Black Tower and such) hurt reputation of the country.

Must weight (sugar) or ripeness at harvest.

Below table wine. Grapes can come from outside of Germany.

Table wine

Simple wines

Grapes must be sourced in Germany

Equivalent of French Vin de Pays

Wines must be Trocken Halbtrocken.

Large districts. Can blend within the district.

QbA (#2)
QmP (#1)

Qualitätswein bestimmter Anbaugebiete

Quality wine

Wines must be sourced from one of the 13 designated wine regions

Has to be produced from specific grape varities

This is usually an estates basic wine and is often good quality

Top quality wine

Sourced from one Anbaugebeit (region)

Further classified according to must weight at harvest (6 levels)

Chaptalization is not permitted

Kabinett
Spätlese
Auslese
Beerenauslese
Eiswein
Trockenbeerenauslese

Wine made from Grapes harvested at the normal time but have higher Oëchsle (sugar) reading than QbA

Lighter wine

7-8% alcohol

Typically off-dry (though there is exceptions)

Literally means "late harvest"

Typically made from grapes harvested 1-2 weeks after normal harvest

Fuller body than Kabinett

Usually off-dry but some exceptions

Means "selected from harvest"

Made from extra-ripe bunches

Some may have boytriris

Capable of considerable complexity

Made from grapes that are very ripe and botrytus affected but not extensively shriveled

Ice wine

Temp of -8 required

Made from grapes frozen on the vine

Happens rarely

Trocken means dried

Made from shriveled and botrytis affected grapes

Thick, sweet, rich and decadent

Rarest and most expensive of German wines.

Only made in great vintages

High acid to balance sugar

Term for a German wine region. There is 13.

German term for a large area within an Anbaugebiete (region).

German term for a commune or village

German term for collection of vineyards

German term for a single vineyard

50°

Cold continental

Grapes struggle to ripen

Frost is a hazard

Slate (most importantly

Also Sandstone and Loess (clay+silt)

Steep slopes and terraced slopes

Cold fermentation

Yes. To balance acidity.

Challenging climate means sugars low which makes acidic wine.

Arrested fermentation (most common)

Süssreserve (adding must)

German term for sweet reserve

Addition of preserved grape juice to sweeten wines high in acidity

Grape juice preserved with sulphur

Popular in the 70s and 80s but not used as much anymore

Riesling
Silvaner
Müller-Thurgau (high yield)
Pinot Gris
Spätburgunder (Pinot Noir)

Steep slate slopes

Light bodied whites from Riesling

High acid

Residual sugar

Lime, floral and mineral character

Top quality

South facing slopes on the North side of the Rhine River

Fuller-bodied Rieslings with tropical fruit character

Higher alcohol

Often vinified dry (60%)

Primarilly flat land

Best Rieslings planted on the slopes

Home of Leibfraumilch. Inexpensive flowery off-dry wine. Crap.

Usually made from Muller-Thurgau

Alsace influence grape varietals:

Riesling, Ruländer (Pinot Gris) and Spätburgunder (Pinot Noir)

Fuller bodied wines. Dryer and higher alcohol.

Red grapes gaining ground.

Pork
Pork
Sausage
Pork
Veal
Goose
Pork
Onions
Cabbage
Potato
Wheat
Pork

Schnitzel
Polied new potatoes
Sauerkraut
Roast goose
Black forest cake
Stollen (pastry)
Apple struddle

Limburger (cows milk, pungeant, semi-soft)

Munster (cows milk, soft washed rind)

Cambozola (cows milk, camembert+gorgonzola)