Germany is certainly one of the most important wine producing countries in the world. Its reputation is to bring to our tables some of the most superb and ageworthy white wines available in the market. Even though the high latitude does not favor the optimal ripeness of the grapes, this country produces high quality wines in very big quantities. The climatic conditions of Germany explain most of the characteristic of its wines which are generally high in acidity and low in alcohol.
German producers and Institutes had to focus on developing and cultivating early-ripening grape varieties which can also resist the long and cold winters without being damaged. However, even for the german superstar Riesling, good ripening conditions occur just once every three or four years in the most northerly regions. For this reason winemaking skills in Germany play a vital role. Generally speaking, if the intrinsic characteristics of the grapes are not excellent, quality can still be achieved in the cellar with a perfect vinification. For this reason, some of the most talented winemakers are German. It is possible that unripe and frozen grapes may enter the cellar in November and fresh, crisp and aromatic wines can live the same cellar after few months. In fact, german wine cellars are cold: this characteristic induces a slow and long fermentation which is responsible of the incredibly aromatic and rich bouquet for which these wines are so much appreciated . Moreover the cold climate slows down the yeast's activities of turning sugar into alcohol, giving to the wines the notorious low alcohol content (close to 10% by volume), together with a pleasant sweetness.
CLASSIFICATION LAW
The German wine classification system finds its foundations in the 1971 amendements even though the most recent changes have been made in 1993. Like in other European countries the piramid of quality in Germany has at the bottom the base "Table Wine" (Deutscher Tafelwein). Then it comes the "Vin de Pays" (Landwein) which is produced in one of the 20 designated regions and resemble the Italian IGT (Indicazione Geografica Tipica). Above that we find the Qba (Qualitatswein bestimmter Anbaugebeite) which has the same meaning of the French AOC or the Italian DOC. At the top of the piramid there is Qmp (Qualitatswein mit Predikat). These appellation means "Quality wine with Pedigree (Warranty)". It is similar to the Italian DOCG.
The last and separate category is "Eiswein" (Ice wine) which is made with ripe and frozen berries which are picked at the end of the winter. In this case the grapes must be harvested at a temperature of at least -7° Celsius: frost congeals the water content of the grapes, concentrating the sweetness even more. Thei concentration has to be at least Beerenauslese.
It is important to mention a way of categorizing German wines based on natural grape sugar content upon harvest. The 5 categories are: Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeerenauslese. These categories do not reflect the sugar level in the finished wine.
Kabinett
These are generally light wines made with completely ripe grapes that can be dry, medium-dry or sweet.
Spätlese (Late Harvest)
Spätlese literally means late harvest. In this case the grapes ripen and dry on the vines becoming richer in flavour and concentration than Kabinetts. Spätlese wines can be dry, medium-dry or sweet. This concept dates back to 1775.
Auslese (Harvest of selected, very ripe bunches)
Auslese literally means harvest of selected, very ripe bunches. This concept dates back to 1787. These wines have generally incredible aging potential, great intensity and amazing persistence at the palate. They can be dry, medium dry or sweet even though most of them are sweeter in style. The dry versions are fairly high in alcohol content.
Beerenauslese or BA (Harvest of individually selected, overripe berries)
Like in the other categorizations, Beerenauslese means harvest of individually selected, overripe berries. These wines are always sweet and superb.
Trockenbeerenauslese or TBA (Harvest of individually selected berries which are overripe and shrivelled on the vine almost to raisins)
These wines are very sweet, riich, exuberant and honey-like.
GERMAN VINEYARDS
German vineyards are divided into several designated regions. The most important are: Mosel-Saar-Ruwer, Rheingau, Rheinhessen and Pfalz (known in english as Palatinate and formerly known as Rheinpfalz). The other regions are Nahe, Franconia, Baden, Wurttemberg, Ahr, Mittelrhein and Hessische Bergstrasse.
Without any doubt the best and world-renowned German wine is Riesling, however several other excellent wines are produced with different grape varieties. The most popular are Muller-Thurgau, Silvaner, Rieslaner, Kerner, Scheurebe, Dornfelder, Limberger and last but not least Spatburgunder or Blauburgunder (Pinot Noir).
