Paper 05: Food and Beverage Service

Module 20: Wines of Germany

THE DEVELOPMENT TEAM

Principal Investigator Prof. S. P. Bansal
Vice chancellor , Indira Gandhi University,
Meerpur, Rewari, Haryana
Co-Principal Investigator Dr. Prashant K. Gautam,

Director, UIHTM, Panjab University, Chandigarh

Paper Coordinator Dr. Neeraj Aggarwal

UIHTM, Panjab University, Chandigarh

Content Writer Mahendra Singh Negi

Faculty of Hospitality Management
Amrapali Group of Institutes

Content Reviewer Prof .S.K Gupta

Dean, CMTHS
HNB Garhwal University, Srinagar
ITEMS DESCRIPTION OF MODULE
Paper Name Food and Beverage Service

Module Name/Title Wines from Germany

Pre requisites Wine manufacturing process and purpose of grapes in
wine making.
Objectives Students will be able to understand the major wine
producing regions of Germany along with the types of
grapes used in manufacturing German wine along with
the various wine appreciation used in Germany
Keywords Sekt, Hock, Mosel

TABLE OF CONTENTS
1. Learning Outcomes
2. Introduction
3. Wine Laws
4. Sekt
5. Wine Producing Region
6. Grape Variety
7. Reading A Wine Label
8. German Wine Terms
9. Summary
 QUADRANT 1

1. Learning outcome
This chapter introduces the students with the wines from Germany covering wine producing
regions, grape varieties, wine laws/wine appreciation/wine quality control terms and other
wine terms specifically based for German wines. On completion of this chapter, the students
should be able to:
 Understand the various wine producing regions of Germany
 Major grape varieties of Germany
 Wine laws /appreciation of Germany
 Wine terms used for German wines

2. Introduction

Germany takes sixth place among the wine producing nations of the world. Much of the
production is intended for export, while Germany itself imports huge volumes of wines.
Compare with the other major wine producing countries the consumption in Germany is very
low as the Germans tend to prefer beer and other imported wines. While looking at the
history of German wine it shows that it was the Romans who introduced viticulture in
Germany. During middle ages vineyards were situated all around the Germany but due to
new techniques in making beer (as brewing industry created considerably greater income
than wine making) and increase in the imports of wine the vineyards get decreasing and later
on many grape varieties get disappeared due to the attack of vine louse phylloxera in all the
vineyards of Germany , resulting in the introduction of phylloxera-resistant American
rootstocks .Although a few wine maker succeed in making excellent red wines , Germany is
known as a white wine country because of its climate . More than 85% of the area cultivated
by vine in Germany is planted with white grape varieties. Yet the Germany produces an
abundance of light, fruit flavored, low alcohol and low priced table wine which are greatly
popular in America and Britain. The country is also renowned for exquisite, expensive,
sweet, honeyed, golden wines as the result of very sophisticated harvesting procedures.
3. Wine Laws

German wines are produced and sold under the German wine laws, which came into
existence in 1971. And till date has a number of amendments made it to since. Wines here are
categorized by the degree of ripeness measured in natural grape sugar upon harvest. The term
used to measure the level of sugar present in the most is ‘Oechsle’. In 1971 the German wine
laws divided the wine into two major categories: Tafelwein (table wine) and Qualitätswein
(quality wine)

3.1 Tafelwein (Table wine)

This is the lowest category of German wine. When this is made entirely from grapes which
have been grown in Germany it is sold less than one of five wine regions or Weinbaugebiete;
these wines are German table wines. Deutscher Tafelwein may state the vintage. When the
wines are blended with wine from other European countries it is sold as Tafelwein, EU
Tafelwein. Landwein is a higher grade Tafelwein, which must be sold as either trocken (dry)
or halbtrocken (medium dry). There are seventeen regions for Landwein and these are
dfferntfom both Tafelwein and Qualitatswein bestimmster Anbaugebiet regions. For further
understanding you can say Tafelwein can be divided into two subcategory:

 Deutscher Tafelwein (German Table wine)

 Deutscher Landwein (German Country wine)


3.1 A Deutscher Tafelwein

This is the basic table wine made from grapes grown in Germany. There is a simple
Tafelwein made when wines are blended with European wines or grapes.

3.1 B Deutscher Landwein

Similar to the French Vin De Pays, it is superior to the Deutscher Tafelwein and will have a
slight greater alcoholic content. The wine is dry or semi dry and can be produced in any of
the seventeen designated Landwein areas.
3.2 Qualitätswein (quality wine)

This category can be subdivided into:

 Qualitätswein mit Prädikat (Qmp)

 Qualitätswein bestimmter Anbaugebiete (QbA)

3.2 A Qualitätswein mit Prädikat (qmp) – These wines are of superior quality. They are
completely natural wines with no
sugaring of the must are allowed.
There are six Prädikat (distinctions or
degree of ripeness) which indicates
detail of the harvesting of the grapes.
The harvesting of these grapes must be
authorized by the local wine
authorities and minimum must weights
(sugar content of the juice) are laid
down for each district. The label for
these wines show the same details as
QbA wine in addition to the Prädikat , and must shows the Anbaugebiete. The Six Prädikat
(distinctions or degree of ripeness) are as follows:

 Kabinett - produced from the first harvest. Minimum must wt - 73º Oechsle
 Spatlese – the term literally means ‘late harvest’ usually three weeks after the general
harvest. Minimum must wt - 85º Oechsle
 Auslese - this is a late selective harvest, which means that each individual bunch of
grapes is inspected to determine its ripeness. These wines are richer and sweeter than
Spatlese. Minimum must wt - 95º Oechsle
 Beerenauslese – Over ripe top quality grapes, high concentration of sugar due to
botrytis. In Germany termed as ‘edelfaule’. They are picked individually after
ripeness has been determined. Minimum must wt - 125º Oechsle
 Trockenbeerenauslese – Very high concentration of sugar, very top quality wines
made from top years. The grapes are almost shriveled in this case. Minimum must wt
- 150º Oechsle
  Eiswein – Ice wines are made only when conditions are favorable. Made from over
ripe grapes which have been left on the vine until caught by the frost, then picked at -
8°Centigrade or colder and pressed to separate the frozen water from sweet juice.
These frozen grapes produce a wine that is both sweeter and more concentrated than
the average Pradikat wine.

Features of Qualitätswein mit Prädikat (Qmp) is as below.

 9.5 % natural alcohol as no chaptalization is allowed.

 Origin should be of in one of the 11 regions
 Made from an approved grape variety of an approved vineyard
 Wine must go through a testing panel and carry a test serial no.
 If 85% of grapes used is from one vineyard then can carry the name of the vineyard.

3.2 B Qualitätswein bestimmter Anbaugebiete (QbA)

These are second highest quality wines. The wines have to be made from authorized vine
stocks. The must weight expressed in Oechsle degrees, has to reach a certain minimum level.
This is gauged by a using a hydrometer which has a graduated scale of measurement. This
will reveal the potential alcohol content of a wine by comparing the specific gravity of the
must to the specific gravity of water. QbA wines will also undergo a chemical and sensory
evaluation and they must not be blended with wines from outside their regions. These wines
are normally made from fully ripened grapes but like Tafelwein and Landwein these wines
can be improvised by Chaptalisation. Features of QbA wines are as follows:

 Made with addition of sugar

 7.5 % natural alcohol
 Origin should be of in one of the 11 regions
 Made from an approved grape variety of an approved vineyard
 Wine must go through a testing panel.
 If 85% of grapes used is from one vineyard then can carry the name of the vineyard
4. Sekt

Sekt is a sparkling wine from Germany made in all regions. The term Sekt is a short term for
Qualitatsschaumwein, meaning quality sparkling wine. Schaumwein itself is a basic, cheap,
bubbly and cheerful. Deutscher Sekt must now be made from grapes grown in Germany.
Sekt BA is quality sparkling wine made from grapes grown in the region declared on the
label. Most Sekt is produced by the Charmat method, that means the second fermentation
take place in a sealed tank and the wine is then filtered and bottled under pressure. However
real star quality Sekt is made after the fashion of champagne.

5. Wine Producing region

The main wine producing region of Germany is situated in the south-west quarter of
Germany. It is the most northerly wine region of Europe and crosses latitude 50º N, above it
is not normal elsewhere for grapes to fully ripen. However it is in these borderline districts
that some of the finest white wines are produced. Germany has 13 designated wine regions
for quality wines, most surrounding the Rhine River and its tributaries. Thirteen designated
wine areas of Germany are described as below.

 Mosel -The valley is watered by Mosel River and its tributaries Saar and Ruwer. The
vineyards sited on steep slopes above the Mosel River. Primary grape used here is
Riesling. Wines produced in Mosel are usually light in alcohol about 9% and are
made from the Riesling, Muller -Thurgau and Elbling grapes some of the wines also
have a property called ‘Spritzig’ – natural sparkle. Some of the important towns in the
region are, Piesport, Graach, Ockfen and Kasel. Bottles of Mosel wines are green in
colour.
 Rheingau- It is also a historic centre which is also renowned for its wonderful
landscapes. It is smallest grape growing region produces greatest of all wines. The
reason, vineyards are located on large hillsides facing the south and are protected
against the northern climate by the Taunus mountain chain. The wines of this region
are delicate and elegant. The important villages are Johannisberg, Steinberg, Erbach,
Hochheim (the wine from this region was termed as Hock wine by the British)
 Rheinhessen-It is the largest of Germany’s 13 winemaking regions, sprawling across a
valley of gently rolling hills along the Rhine River. This tremendously fertile region is
 home to all kinds of agriculture, and just a portion of it is devoted to fine wines, but
the quality of these wines is high, and getting higher each year. Most of Germany’s
wine that is exported is made here. It has a warmer climate than Mosel and Rheingau.
The primary grape variety used is Sylvaner and Muller Thurgao. The wines are soft,
sweet with delicate bouquet. Some well known vineyards are Oppenheim, Worms and
Bodenheim.
 Rheinpfalz-Located near to the French border is the second largest wine producing
region in terms of area. This is the warmest and driest part of Germany. The principal
grapes used in the region are Muller-Thurgau, Morio-Muskat, Kerner and Sylvaner.
The white wines of the regions are soft, spicy, aromatic yet clean and fresh whereas
the red wines are mild and mellow.
 Nahe- Located to the west of Rheinhessen on either side of the river of that name. The
main grapes used in this region are
Reisling, Sylvaner and Muller Thurgao
and it produces wines of varying taste
and quality. Some well known villages
are Schloss Bockelheim, Rudesheim.
 Franconia (Franken)-The grapes used
is Muller Thurgao and Sylvaner and the
wines are pleasant, dry and mellow.
The distinctive feature of the region is
the special flagon shaped bottle known
as ‘bocksbeutel’ or ‘boxbeutel’ in
which wines are exported.
 Ahr –One of the smallest wine producing regions in Germany known for red wines.
However the volcanic rigin of the soil along with lots of slate make the region suitable
for producing white wines too.
 Baden – South east region of Germany offeers great diversity of wines region
producing aromatic and powerful wines.
 Wurtemberg – separated from Baden by Black Forest and produces pleasant red and
white wines
 Mittelrhein – situated on the Rhine slopes, produces hearty and stylish wines
 Hessische Bergstrasse – Very small region, production for local consumption only.
  Saxony- New wine region of Germany produces dry white wines with fruity acidity
 Saale/Unstrut- Most northern wine area of Germany produces light, soft, flowery dry
wines.

Also note that the bottles from Rhine region are brown in colour and from Mosel are green in
colour

6. Grape variety
There are nearly 40 grape varieties permitted to be used in Germany. The most important of
these are Riesling, Muller Thurgau and Silvaner followed by Kerner. The
most notable black grape for the red wines is Spätburgunder , the nest
most planted is Portugieser and Dornfelder. To name a single grape
variety on the label, the wine must contain a minimum of 85% of that
grape. Principal grape varieties grown in Germany are as follows:

Red Grape White Grape

Spätburgunder-(Pinot Noir) Riesling
Dornfelder Müller-Thurgau
Portugieser Silvaner
Trollinger Rulander (Pinot Gris)
Mullerrebe (Pinot Meunier) Elbling
Domina Kerner
Morio - Muscat
Weißer Burgunder(Pinot blanc)

7. Reading a Wine label

German wine labels are very informative and easy to understand once you know the
terminology. Wine regions are called Anbaugebiete. Each region is divided into districts
known as Bereiche or into village or communities (gemeinde). Every Bereiche will have a
collection of vineyards (grosslagen) and each grosslage will have single vineyards
(einzellagen). For example:

 Mosel -Saar-Ruwer is a region- Anbaugebiete or Gebiete

  Bernkastel is a district - Bereich
 Bernkasteler Badstube is a collective site - Grosslage
 Bernkasteler Doktor is a single vineyard - Einzellage

The following information is also labeled in the wine

 The wine category

 Erzeugerabfullung - Estate bottled. Sometimes the bottler's name (abfuller) is also
given.
 The vineyard name preceded by the district name carrying the suffix 'er' , so
Bernkastel becomes Bernkasteler
 The vintage year, also in the possessive form such as 2016 er.
 Taste or style of the wine
 QbA- Quality wine from a designated region
 QmP- Quality level and distinction of the wine and manner of harvesting, such as
Spatlese
 Ripeness level- Determines the level of wine
 Inspection number- The term A.P no. denotes the inspection number which proves
that the wine has passed official chemical and sensory tests. The last two digits
indicate the year the wine was sent to be tested.
 Alcohol percentage - It will be stated in alcohol by volume

8. German wine terms

  Sekt - Used for German Sparkling wine
 Hock - Wines from the Rhine valley
 Trocken - Dry
 Halbtrocken - Medium dry
 Perlwein - Also known as Spritzig, this is a lightly sparkling white or red wine which
may be artificially injected by carbon di oxide.
 Rotling - Pink wine made from a combination of black and white grapes
 Schaumwein - Sparkling wine
 Erzenger Abfulung - Bottled by producer
 Gebiet – Refers to the region, there are eleven wine growing regions
 Bereich – This refers to the districts within the region
 Grosslage – This are the sub-districts which is made up of a collection of vineyards
 Einzellage - Single vineyard

9. Summary

Germany is famous for producing white wines but also produces some excellent red wines. It
was the Romans who introduced vineyards in the Germany. However Germans prefer beer
and import wines. German wines are produced and sold under the German wine laws, which
came into existence in 1971. And till date has a number of amendments made it to since.
Wines in Germany are classified basically as a Tafelwein (table wine) and Qualitatswein
(quality wine). Tafelwein is further divided into Deutscher Tafelwein and Deutscher
Landwein whereas Qualitatswein is sub divided into Qualitätswein mit Prädikat (Qmp) and
Qualitätswein bestimmter Anbaugebiete (QbA) wines. Germany has 13 designated wine
regions for quality wines, most surrounding the Rhine River and its tributariesThe notable
grapes grown in Germany are Riesling, Sylvaner and Muller Thurgau and among the red is
Spätburgender and Dornfelder. German wine labels are very informative as all information
given can be identified and and easy to understand such as producer, village name, vintage,
quality and inspection number. The largest proportion of German wine is white and is low in
alcohol which makes Germany a white wine country.