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55 Cards in this Set
- Front
- Back
Einzellage
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Geographical classification
- Individual vineyard site - Similar to French premier or grand cru - Very high quality with individual vineyard nuances |
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Grosslage
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Geographical classification
- Group of adjoining vineyards - Often named after top village grouping top and average quality vineyards together |
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Bereich
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Geographical classification
- Group of several communes within a Quality Region (Anbaugebiet) - One or more within a region - town can give name to Bereich, Grosslage or Einzellage |
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Geographical classifications
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- Einzellage (one vineyard)
- Grosslage (group of adjoining vineyards) - Bereich (group of several communes) - Anbaugebiet (12 quality regions) 85% of wine from the region if specified on the label |
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Anbaugebiet
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Geographical classification
- Designated Quality region - 13 in total |
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Styles of Pradikatswein
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- Kabinett
- Spatlese - Auslese - Beerenauslese (BA) - Eiswein - Trockenbeerenauslese (TBA) |
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Kabinett
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Delicate Riesling
Lightest must weight Can be dry to medium sweet Light body, crisp acid, green apple to citrus fruit flavours |
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Spatlese
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Late harvest with more body, concentration and flavours than kabinett
- Grapes picked at higher sugar level - Finished wine can be dry to medium sweet |
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Auslese
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- Hand selected bunches of extra ripe grapes
- large style range, off dry to sweet - harvested same time as Kabinett and Spatlese but separated in the vineyard |
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Beerenauslese
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Individually selected botrytis grapes
Rare and expensive sweet |
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Eiswein
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Equivalent sugar levels to Beerenauslese
Picked below -8C |
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Trockenbeerenauslese
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Rare and expensive
- Individually selected shrivelled grapes with high level of botrytis - Min potential abv of 21.5% - High acid balances |
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Classic
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- From specific region
- Must weight 1% abv higher than min for category - Min 12% abv (11.5% Mosel) - Max 15g/l residual sugar - Region, variety, vintage and 'classic' must appear on label - Trocken and Halbtrocken terms not permitted |
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Selection
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- Grapes from Einzellage
- Auslese level ripeness - 60 hl/ha - hand harvested - Max 12 g/l residual sugar - Region, variety, vintage and 'Selection' must appear on label - Trocken and Halbtrocken terms not permitted |
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Liebfraumilch
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- Rheinhessen, Pfalz, Rheingau or Nahe only
- Min 18g/l residual sugar - QbA quality - label states production region only |
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Riesling Hochgewachs
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QbA Riesling
Must weight min 10 Oechsle above minimum for QbA |
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Erstes Gewachs
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- Rheingau only
- Riesling or Pinot Noir from a grand cru Einzellagen - Dry only |
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Erste Lage and Grosses Gewachs
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Dry top Einzellagen Pinot or Riesling in Mosel and other Anbaugebiete (not Mosel)
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Erstes Gewachs
Erste Lage Grosses Gewachs Viticulture and vinification |
- 50 hl/ha max yield
- hand harvested - 83 degrees Oechsle ripening for Riesling - 90 degrees Oechsle ripening for Pinot Noir - sensory evaluation of wine - logo on bottle plus site, grape, vintage - Not to be released before 1st Sept following the harvest |
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% of Rheingau vineyards meeting Erstes Gewachs criteria
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Approximately 1/3
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EU is establishing two basic designations for quality wine:
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PDO (protected designation of origin)
PGI (protected geographical indication) |
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PDO
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EU 2009 quality wine designations
protected designation of origin PDO requires 100% of the grapes to be from the specified region |
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PGI
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protected geographical indication
2009 EU designation 85% of grapes from specified region |
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PDO vs PGI
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PDO = 100% grapes from region
PDI = 85% grapes from region |
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Rheingau single vineyard cru
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Erstes Gewachs
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German single cru terms (3)
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Erstes Gewachs - Rheingau
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Rheingau geography
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N bank of Rhine (running E/W)
Slate slopes on banks Sandy loam inland |
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Rheingau famous areas
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Assmanshausen (w) = PN
Rudesheim Geisenheim Johannisberg Winkel Oestich Hockenheim = HOCK |
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Rheingau wines
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80% Riesling
Balanced, elegant, fruity W. area of Assmanshausen = quality spatburgunder |
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Mosel
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Top Riesling
Steep slate soils |
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Mosel top Einzellagen around
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Piesport
Bernkastel Erden Urzig Graach |
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Nahe position
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S/E of Mosel, W of Rheinhessen
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Nahe soils
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Sandy loam in N = Muller-Thurgau and Silvaner
Porphry, quartz + coloured sandstone in south = Riesling |
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Nahe wines
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pineapple delicate riesling
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Rheinhessen geography
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South of Rheingau, E of Nahe
fertile soils away from river High quality riesling from river terraces Germany's largest area under vine |
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Rheinhessen wine
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No dominant grape
Quality riesling from Rhine banks Much Liebfraumilch and other bland medium sweet wine Muller-Thurgau and Silvaner common Co-ops important |
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Pfaltz geography
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Alsace to south
Haardt (vosge) mountains to W Rhine to E Rhinegau to N Sunny and dry like Alsace Sandstone soil Mild winters warm summers |
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Pfaltz wines
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*largest riesling acreage in Ger* 2nd largest German region
60% white/40% red dynamic and exciting for quality and experimentation Muller-Thurgau, Spatburgunder, Riesling and Kerner |
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Pfaltz quality villages
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Bad Durkheim
Forst (Jesuitengarten top site) Ruppertsberg Deidesheim |
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Baden
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Most southerly region
Extinct Kaisterstuhl volcano (southern half) creates mineral rich sun trap Full body, fruity, expensive Spatburgunder, Muller-Thurgau, Grauburgunder |
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German Riesling
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1/4 of all plantings
Most widely planted variety |
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Muller-Thurgau
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Also RIVANER
Riesling x Madeleine Royale cross from 1880s Early ripening High yields Prone to rot and frost mainly liebfraumilch |
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Rivaner
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also called Muller-Thurgau
Riesling x Madeleine Royale cross from 1880s Early ripening High yields Prone to rot and frost mainly liebfraumilch |
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Silvaner
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declining
Franken main area low acid neutral fruit |
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Scheurebe
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Silvaner x Riesling cross
grapefruit aromas when ripe suitable for sweet wine |
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Dornfelder
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1955 crossing of two crossed parents! Vitis vinifera
deep colour high yields great potential |
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German vintage
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Official date announced by local trade organisation
vineyards closed to all (inc owners) in days before harvest |
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Minimum must weights
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for Pradikatswein vary from region to region
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Yield controls
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3 options since 1990:
- diff yields by variety (MOSEL) - By category e.g. lower for QdP than table wine (RHEINHESSEN) - By region |
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German co-ops
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3/4 of German wine made in co-ops
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Sussreserve
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For all quality levels inc Pradikatswein
filtered cool stored juice from same vineyard/quality/variety ferment dry as poss for storage or stop with SO2 for residual sugar |
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Chaptilisation and must enrichment
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for all except Pradikatswein level
Up to 4.5% abv added in north in exceptional years |
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de-acidification
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Need permit to carry out
permitted via adding calcium carbonate |
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traditional fermenting vessels
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large wooden 'stuck' RHEINGAU or 'fuder' MOSEL
Stainless steel often used |
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Min potential abv of TBA
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21.5% abv potential (balanced by high acid)
Sugars assessed in winery |