Wine Abroad: Germany

While red wine is produced in Germany, it is known around the world for its hypnotically aromatic white wines. They are lacy, lively, fruity wines that dance on the palate and pair with almost any food. The 13 wine growing regions are predominately in the southwest part of the country along the Rhine River, where the climate is cool and mild summer temperatures result in low alcohol wines.

There are some 100 grape varieties that grow in Germany, but Riesling, which thrives in the country’s mineral rich, stony soils found in the steep vineyards, is by far the star. Together with Muller-Thurgau, they account for almost half of Germany’s vineyard plantings.

Riesling originated in Germany during the Middle Ages. It is made in a wide variety of styles, from sparkling and bone dry to brilliant botrytis dessert wines with a wealth of residual sugar. In fact, there are five levels of ripeness, or pradikat, used to describe German Rieslings: Kabinet, which is a dry wine with just a touch of sweetness, followed by Spatlese, Auslese, Beerenauslese, Eiswein, and finally, Trockenbeerenauslese, an intensely sweet and unctuous wine. When scanning a German wine label, make sure to look for the level of ripeness, or sweetness, you desire.

In the Mosel Valley, the slate soils, the dramatically steep vineyards and long growing season are ideal conditions for Riesling, and the result is a purity of terroir that is worthy of age. Few white wines are capable of aging, but the low alcohol, high acidity and residual sugar in Riesling makes it a prime candidate. In the Rheingau, which is south of the Mosel and warmer, Pinot Noir is grown in addition to Riesling.

Suggested producers: Dr. F. Weins-Prum Wehlener Sonnenuhr, Dr. Loosen, Robert Weil.