A Short Wine Guide

By: GlobusHistorically, Germany’s wine has suffered with an “inferiority complex” fueled by the reputation of wine powerhouses France and Italy. And in modern times, they’ve tacked of “how to compete with a Bordeaux or a Chianti” by improving quality, while keep prices reasonable. Finally, German vintners are starting to reap the rewards.

The world famous Riesling region, centered on the Rhine and its tributaries and in eastern Germany near Dresden, is the biggest success story to come out of Germany’s 13 wine growing regions. White grapes form 80 percent of the harvest, but reds are on the rise, as well as the general reputation of German wines. Here’s an overview of the major grapes:

• Riesling: Known and loved across the globe, the Riesling is an elegant white wine that sometimes has an aroma of peaches or apricots. The mid-priced varieties are good with almost any meal. The best come from the Moselle and Rheingau tributaries.
• Müller-Thurgau: This white grape produces plain wines with less character than the Riesling. Grown everywhere, Müller-Thurgau generally has a nuttier, riper taste than the Riesling.
• Spätburgunder: Germany’s Pinot Noir, this grape yields the best German red wines and may be the next German export to hit the world’s palette. Excellent examples grow on the steep slopes of the Ahr River and in Wurttemberg. Silvaner. This dry white wine is a specialty in the vineyards of Franconia around Würzburg. It has a sour apple taste that is good with meals or mixed with mineral water as a Weinschorle.

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