vine

the " History" of german Vines Almost 2000 years ago the Romans brought vines from theyr country to Germania The wine there, to produce ,where they wanted to drink in big quantities was simpler, than to manage it troublesome in amphoras over the Alps. Indeed they might quite have been surprised over the result: The northern wines were lighter than the southern, and they were already in the taste of many varied ways then... Later, in the Middle age, the cloisters took on the direction in the wine-growing. With new methods, they put down standards for the further developed Quality of the Germans wines. 1803, as Napoleon conquered the left-Rhineland areas, the vineyards of the church were privatized there. Also the new owners concentrated always more strongly on the production of certified wine. The wines of Rhine and Moselle became very famous they exported them to England, Bohemia and Russia. On many wine menus and price lists, these white wines already were the stars then. but then came for the wine-growing in Europe the biggest existence-threat of the modern time

About 1860, the vinelouse was brought over from North America. She threatened to destroy the entire European wine-growing. But here, the wine-growing-science helped, she found the way out ofthe crisis: they grafted vinelouse- immun vines of European noble-sorts to american vine - roots The method was successful and healthy vines grew in all European cultivation-demanding again. at the end of the 19. Century, the cooperation became always more nearness between wine-growing-science and wine-growers. New realizations took care of a dynamic development in wine-growing and cellar-economy. Today, Germany produces wine that's so light and filigree like nowhere else on the world. Low in the percentage of alcohol and weighed in aroma and taste - wines full of charm and subtle nuances. Other wine-countries have tried to copy our wines; they have planted the same vines, particularly the " Riesling." But probably our sorts only thrive so attractively and so elegantly under the particular realities of our wine-growing-areas And that has its reasons.

the most important sorts of german vines approximately 8000 sorts of vines are known world-wide somewhat more then 50 only are allowed to grow in germany that well thrives especially in our climate. On an arable land of approximately 100 000 hectares - that is approximately one percent of the entire vine-areas on our earth! - grows primarily white wine in Germany. Only on approximately 18 percent of our vineyards pull red vines The relationship has turned back almost exactly to the world-average! white sorts of vines

Mueller-Thurgau (Rivoner) the English author Jancis Robinson names it the most famous and recognized cultivation If we see the big spread of the Mueller-Thurgau,we like to believe her a Professor from the Swiss canton Thurgau in Gelsenheim breded him in 1882 He ripens early, puts low claims to ground and climate and brings good profits. Mueller-Thurgau-wines with tender-spicy aroma and mild acidity are accessible taste-like light and are liked to drink on the basis of their harmonic character-qualities. That turned the Mueller-Thurgau into the most-grown vine-sort of Germany. The wines have an agreeable, nutmeg-similar aroma and please as dry table-wine, as mild light-wine or to tender-aromatic food wine-friends all over the world. Color: pale - until light-yellow odor, taste,: flowery fragrant, tender nutmeg-aroma very mildly bodies, salary,: middle to powerful

Riesling the king of the whitevinesorts puts high claims to ground and climate, however he has the stuff too extremely different wines. His taste-picture often become rewrite with peach-aroma and alive freshness. However it is enough from the finest, with less than 9% vols alcohol extremely light Mosel-Saar-Ruwer cabinet over lively, fresh "Rieslinge" from Rhine-Hessen and from the near, strengthens and nevertheless fine Rheingauern up to full-soft, stout Pfaelzern and earthy Wuerttembergern. a real treat the noble-sweeten wines from the Rieslingvines, selections and higher predicates of fruit, aroma, bodies, sweetness and acidity and their longevity no other wine of the world has to offer. Yes, on the Riesling, we are really proud. : Outside Central Europe, he rarely brings it to big quality. Despite its name, Riesling is like all good things not to be get in large quantities - it bears little. Color: pale yellow with tender green odor, taste,: fine-fruity, peach, apple emphasized bodies, substance: racy: light

Kerner 1969 bred in Weinsberg named after the Poet Justinius Kerner, is one of the most-grown white sorts today. In the comparison to the Riesling, it produces more grapes and less acidity; also puts more inferior claims to the situation. Although Kerner precipitates usually soft, mild and less durable, the taste-like relationship took care with Riesling in almost all cultivation-demanding of success. Kerner goes well with calf, pig and expressive chees sorts Color: light-yellow until straw-yellow odor, taste,: fine odor, fruity, ice-candy, Drops substance,: fine-racy until racy bodies, substance: middle until powerful

Silvaner isn't it a type small brother of the Riesling - with early autumn-maturity, discreet, hearty type, more inferior acidity and earthy substance? it was the most important German vine until middle of the century and lost ground then in favor of Mueller-Thurgau , because its cultivation is more difficult. Color: pale, almost water-brightly odor, taste,: discreetly, : mildly until fine-racy bodies,substance,: easily until middle

Scheurebe Georg Scheus cultivation from the year 1916 is one of the finest bouquet-sorts, if their wine is from full-ripens grapes . develops itself, Then it developes the bewitching fragrance of cassis. becomes the powerfull body and tolerates the prolonged acidity, that lets linger the taste of the aromatic wine in the mouth for a long time. The Scheurebe fits to spicy ragouts and fruity desserts however. Exotically, how it is ,its type, it shows special strengths in connection with Asian spiced foods. Color: light-yellow until gold-yellow odor, taste,: very aromatically, black currants , fine-racy bodies, substance,: middle until powerful

Bacchus the wine-God Bacchus, that could never get enough, gave nameof this new cultivation ." Nomen est omen ". the type of wine that is mainly cultivated in Rhein-Hessen and Franken has enormous profit and should be cut down to not destroy the fine aroma. Color: light-yellow , odor, taste,: flowery, tender nutmeg-tone (sometimes at caraways reminiscent) fine-racy bodies, substance,: easily until middle

gray Burgundy the Speyerer Merchant Johann Ruland discovered 1711 some unknown half-wild vine. and named it Rulaender, although it was long ago known in the Burgundy. As vine, Rulaenders and gray Burgundy are identical. Only the harvest-time has deceased: Gray Burgundy is harvested earlier. However like differently are the wines! Good gray Burgundy, called Pinot Gris in France and in Italy Pinot Grigio, has a full aroma of ripe, yellow fruits (frequently pear), a powerful body and perceptible acidity. Color: straw - until gold-yellow odor, taste,: clear odor (honey), full taste, sometimes easy almond-tone mildly until fine-racy bodies, substance,: rich

White Burgundy we don't know the exact ancestry of the sort even if it certainly descends from the Spaetburgunder whose claims it has inherited at ground and climate. It needed a renaissance of the Weissburgunders as drily developed, powerfully in acidity and alcohol of a strengthened version, until it granted admittance into the cellars of the best restaurants Today, White Burgundys are the German white wines in demand in the Top restaurants beside the Riesling to fine seafood and fish-courts. Color: pale - until light-yellow odor, taste,: more tender, restrained than Rulaender fine-racy bodies, substance,: middle until powerful

Gewuerztraminer Traminer grapes are known over 1000 years for the wine-grower,it doesn't make it easy to bring high profit with this susceptible vine. it is one of the valuablest Bouqouetsort and goes with spicy cheese (minsters, blue-mold-cheese), or powerful desserts. Color: gold-yellow odor, taste,: strongly fragrant (roses, occasionally marzipan), very spicy fine-racy bodies, substance,: rich

Elbling the "grandpa" under the sorts already be mention at the "vitis alba " according the Roman author Plinius at the first century . it was already before the Middle age in Germany it thrives on virtually each ground. Today,it still stands at the Moselle. Restrained taste, big profit-strength and hearty acidity turned it into the popular wine and champagne-reason-wine. Color: blassgelb odor, taste,: holdback body, substance emphasizes: easily German red wine ,a specialty Germany is valid as typical land of White Wine as you know. Only approximately 18 percent of the hundred thousand hectares are planted with red grapes. However more and more wine-friends discovered their love for our red wines in the last years and also accept the somewhat lighter color meanwhile. The Quality is equal, only in the taste they are entirely different: In the more southern wine-growing-countries, a relatively high percentage of alcohol is reached by longer sunbathe-effect. The German red wines possess less alcohol, so that less force, many delicacies show in odor and aroma Of course the vines also are very important. Spaetburgunder, Portugieser, Trollinger, Schwarzriesling or Dornfelder, all have its proper personality.

Also a contrast to other countries: Several sorts are cut down there traditionally many times. Red Wine sorts, Spaetburgunder (Pinot Noir) the noble and very old red sorts, it asks for much diligence and puts high claims to climate and ground. it likes particularly Limy situations and warm, but not to hot climate . Then it accumulates to top form and rewards the effort with the most beautiful red wines of the world: full-bodied, satin, with a fruity aroma and nuances of almond. The typical "Spaetburgunder" has an easily cloying odor after red fruits of the strawberry over cherry and blackberry up to the black currant. Color: deep-red odor, taste,: clearly, sometimes Blackberry tone, tender almond-tone tannic acid,: soft, satin, fine bodies, substance: rich

Portugieser not each wine-puzzle will be soved by science.: The ancestry of the productive Portugieser is unclear. With Portugal, it only has the name in common The usually light-red, soft wines with moderate acidity - belong to the simpler, uncomplicated red.wines. they can be meal-companionat very many courts. Many wine-growers develop their Portugieser-grapes to the so called "Weissherbst," that has many friends as dry or sweet summer-wine. Weissherbst is nothing other than rose-wine incidentally - both originates from the cider of red wine-grapes, that was separated before the fermentation of the berry-skinning. In contrast to the rose-wine, Weissherbst must be pure. Color: light-red odor, taste,: holds back, almost neutral, fine-fruity (strawberries), sometimes pepper-tone mildly, somewhat emphasized as Burgundy bodies, substance,: easily

Trollinger this Wuerttemberger specialty, the body - and stomach-wine of the Swabians, has its name from Tyrol: Tirolinger was the semantic starting point. Today, /it is called Vernatsch in Tyrol . it is content with little modest to the climate and ground enough and enables big harvests. The usually simple, harmonic and easy red wine has a light red and middle acidity. Color: shining brightly - until blassrot odor, taste,: fine-flowery, tender nutmeg-tone, fruity emphasize bodies, substance, racy: easily

Schwarzriesling usually you find the name "Muellerrebe" in official lists for this red wine-sort . The ancestry goes back to Burgundy, where this sort been known for over 400 years. Also the Schwarzriesling is a mutation from the Spaetburgunder, and it has nothing to do with Riesling. the Schwarzriesling is given a home in Wuerrtemberg almost without exception. Those wines have a powerful color and are among the middle qualities. Color: deep-red until black-red odor, taste,: altogether Burgundy-like soft until fine-racy bodies, substance middle

Dornfelder the most successful red cultivation originated 1955 in Weinsberg and should serve originally only the improvement of the color of light-red sorts. However soon the redhead did itself independently and competed seriously with its deep-red color with southern red wines in many wine-taverns In the meantime ambitious wine-growers liked to spread into the new wood-barrel. it fits then especially well, to roasts and game. Color: black-red odor, taste,: fruity (raspberry, blackberry) acid emphasize, bodies, substance: rich

Lemberger warmly and wind-protect stands that in Württemberg grown, high-quality red wine-vine . The wine-grower needs much patience to bring its grapes to full maturity, however thenit rewards it with exquisite wine: gloomily, and with perceptible acidity, very well storable and beside Dornfelder the red wine, that shows in color and taste near to Mediterranean feature. it fits roasts and game-courts, as well as to most sorts of chees. Color: deep-red until black-red dor, taste,: flowery (elderberries), easy bitter-tones, fruity (banana) bodies,substance,: powerfully

sunny variety - Baden Baden is, with its cultivation up to the Lake of Constance valid as the most southern expansion-wise German cultivation-area. It begins at Heidelberg north and stretches until after Meersburg. The climatic and geological differences are considerable therefore. The ground-types are enough from grit over chalk, clay, loess, volcano-rock until mussel-lime. Accordingly in many different ways. the Baden wines are also in taste. Racy, fine-flowery Rieslinge, juicy Mueller-Thurgau-Wine (Rivaner) as well as hearty Spaetburgunder Weissherbst is also valid as Baden specialties. Württemberg the Land of the specialties between Reutlingen in the south and Bad Mergentheim in the north lies the Swabian vineyards at the hillsides of the Neckar and its numerous tributaries. In this Land, there are wines, that nobody outside from Württemberg hardly meets; for example the the so called " Schiller-wine, " an swabian specialty.

Not, that the Wuerttembergers produces wine too little... no ! they rather drink it themselves. That also shows that per - head- consumption: it is almost doubles as highly as in other states. Most German red wines come from Württemberg. The light-red Trollinger, the powerful Lemberger as well as the satin Portugieser, the stout Spaetburgunder and the Schwarzriesling are typical. However also the classic white wines, like Riesling, Mueller-Thurgau (Rivaner), Kerner and Silvaner, is represented well - all with a powerful, seedy taste, the typical wine-character of Württemberg. Germans wines taste good to all,what tastes good.

stiff rules from "old Time" have given way to freer views today. Everyone drinks the wine, that tastes well to him best. Don't part yourself from general wisdoms like " white wine to light meat " and " red wine to red meat. " Generally , tender foods need easy, dry or mild wines. Or turned back: Also going with a well spiced meal , spicy or even powerful Germans wines. That is, the wine should underscore the meal, but not outdo. A particular attraction can of course also be in that one puts down a counterpoint: too much sharp or strongly aromatic foods need - a very fruity, and refreshing wine. however , Your taste is crucial solely Subsequently some examples to the stimulation:

White wines 1. Dry,acid wines of dry and half-dry Riesling, Elbling of the Moselle, dry Kerner, dry fear-vine. Certified wines and cabinet. These wines taste good to: Fish fried or with easy, discreet sauce, stew, innards, cheese with expressive taste. 2 .Dry, hearty wines dry and half-dry Riesling with low acidity, dry Gutedel, Weissburgunder, dry and half-dry Mueller-Thurgau (Rivaner), Silvaner. Certified wines and cabinet. These wines taste good to: Soups, salads, fish steamed or with aromatic sauce, beef/pork/calf/chicken with cream-sauce, turkey, goose, duck, mildly spiced vegetable, pastas and flour-eat, sweetbread, , eggdishes, mild cheese,. 3. Flowery, mild-sweet wines Riesling, Mueller-Thurgau (Rivaner), Silvaner, Nobling, Kerner, Faberrebe, Bacchus, Huxelrebe, Perle, Reichensteiner, Kanzler....... in each case with discreet rest-sweetness,,. Certified wines and cabinet. These wines taste good to: pork/calf / chicken with cream-sauce, sweetens, aromatic desserts 4. Spicy wines with distinctive aroma fear-vine, Gewuerztraminer, MorioMuskat, Ortega with discreet rest-sweetness. Certified wines and cabinet. These wines taste good to: spicy ragouts, roasts with piquant sauces, pheasant, partridge, hare, cheese with expressive taste, . 5. Sharp and finesse-rich wines with fashionable acidity dry and half-dry Spaetlesen of the sorts Riesling, Weissburgunder, Gewuerztraminer, Scheurebe, Silvaner, Kerner, Grauburgunder/Rulaender (also as certified wine). These wines taste good to: Pasties, fish with easy, discreet sauce, pheasant, partridge and hare, lamb, turkey, goose, duck, cheese with expressive taste,. 6. Full-bodied, fashionable, fruity wines Spaetlesen with emphasized rest-sweetness sorts Riesling, Kerner, MuellerThurgau (Rivaner), Rulaender, Ortega, Siegerrebe, Silvaner. These wines taste good to: Fruit-desserts and sweetens, aromatic desserts. 7. Noble-sweetness, elegant top-wines selections and berry-finish reading of the sorts Riesling, Silvaner, Gewuerztraminer,Scheurebe, Mueller-Thurgau (Rivaner), Kerner, Rulaender. These wines are served elegant-like as aperitif. Red - and rose-wines

1. Dry,acidand hearty wines of dry and half-dry Portugieser, Trollinger, Schwarzriesling (Muellerrebe), Spaetburgunder from the northern cultivation-demand. These wines taste good to: Pasties, fried fish, pork/calf/beef/chicken with gravy, or cream-sauce, turkey, goose, duck, stew, pastas and flour-eat, innards, mild cheese. 2. Flowery, mild-sweet wines Spaetburgunder, Portugieser, Schwarzriesling, Heroldrebe, Fruehburgunder with discreet rest-sweetness,. Certified wines and cabinet. These wines taste good to: beef with cream-sauce, fruit-desserts. 3. Fiery, lasting, satin red wines Spaetburgunder, Lemberger andDornfelder, late - and selections, developed also drily. These wines taste good to: beef with cream-sauce, deer, stag, boar, lamb, fruit-desserts,.

become acquainted, and relish its stimulating and enjoyable and in nice company with friends you will come to the conviction that to " TASTE " is more then to " STUDY "

Elfie 1998 back