German Wines
Regions
German wines are light, fresh, and delicate.
Germany’s renowned vineyards line the steep banks of rivers like the Mosel (ultra-steep with slate soils), Rheingau (classic Riesling terrain), Pfalz, Nahe, and Rheinhessen—all offering elevations and microclimates ideally suited to crisp, balanced wines.
Varietals
Germany is known for white wines, but has explored some work with spätburgunder as well.
Riesling: Practically synonymous with German wine—ranging from bone-dry Kabinett to luscious Trockenbeerenauslese, featuring vibrant aromas of lime, petrol, apricot, and slate.
Spätburgunder (Pinot Noir): Increasingly recognized, with refined strawberry, earth, and silky tannins often rivaling Burgundian neighbors.
Silvaner, Müller-Thurgau: Mild, food-friendly whites that provide both everyday drinkability and terroir expression.
History
Germany’s wine culture traces back to Roman viticulture. The Prädikat classification system, developed in the 20th century, meticulously ranks wine by ripeness at harvest rather than sweetness. A modern movement places emphasis on dry styles and precise barrel aging, expanding international interest beyond dessert wines.