The Wines of Germany

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Germany has a marginal climate in which grapes often do not ripen fully. For this reason, the German quality pyramid is determined by the degree of ripeness (sugar) that the grapes have achieved at harvest. The sugar content is a measure of the must weight and is measured in degrees oechsle.

The German Wine Quality Pyramid

Tafelwein (Table Wine)

Landwein (Land Wine)

Qualitätswein bestimmte Anbaugebiete (QbA)

Quality wine in Germany comprises 95% of its total production and is divided into two categories, QbA and QmP. QbA is the lesser of the two designations.

Qualitätswein bestimmte Anbaugebiete simply translates as "quality wine from a delineated area of production," namely one of the 13 anbaugebiete.

Most German wine falls into this category. In order to be labeled QbA, the wine:

If a wine passes inspection, it is awarded a certification number known as the Amtliche Prüfungsnummer or AP number and this must appear on the label. It is legal for a QbA wine to be chaptalized (to increase the alcohol content of the wine by adding sugar before or during fermentation).

Qualitätswein mit PrÛdikat (QmP)

Like QbA wines, QmP wines must also be submitted to a tasting panel and undergo chemical analysis. The grape varieties and ripeness levels are mandated by law.

Qualitätswein mit Prädikat translates to "quality wine with special attributes." The attributes represent graduated ripeness levels, and these ripeness levels must be sun-generated. QmP wines may not be chaptalized.

Another major difference with QmP wines is that the level of ripeness at harvest (the prädikat) is listed on the label. In ascending order from the lowest to the highest degree of ripeness, the prädikat are:

The prädikat, though based on higher levels of sugar at harvest, do not reflect the sweetness level of the finished wine. A winemaker may choose to ferment to dryness or arrest the fermentation at any point. Any wine, up to auslese level, can be very dry, dry, or sweet depending on the winemaker's intention.

There are about two-dozen grape varieties grown commercially in Germany. Because of the cold continental climate, red grapes are particularly difficult to ripen. Consequently, most of the grapes grown are white. Riesling commands most of the acreage under vine, but Müller-Thurgau, a Riesling cross, is a close second.

The most prominent red grape variety is Pinot Noir. It is known as Spätburgunder in Germany and is often made into a delightful rosé called “Weissherbst.” Portugieser, Dornfelder and Trollinger, all reds, are also planted commercially and are found predominately in the southern regions.

Local Varietals

  • Riesling
  • Müller-Thurgau
  • Spätburgunder (Pinot Noir)
  • Ruländer
  • Gewürztraminer