Germany’s best vineyards are as far north as grapes can grow. They are grown
on terrain that is unfit for other crops, and on slopes that make them seemingly
impossible to cultivate. Yet it is a tribute to the skill and perseverance of
the German wine maker that they are able to produce such well balanced wines under
the most difficult growing conditions.
The secret is the balance of sugar with acidity. Because German
wines are so low in alcohol and with less body than other white wines, the nuances
of flavor are more obvious.
The two best wine regions in Germany are along the Rhine and
Model Rivers. Both offer dramatic, picturesque vistas and are a delight to visit
by boat. The visitor is usually amazed at the steep slopes that must be negotiated.
Riesling is the key grape in all of Germany’s vineyards
and reaches its apogee here. Other garpes are used, such as the Muller-Thurgau
and the Sylvaner. There are very few reds produced in Germany.
The key to understanding a German wine label is all contained
on the label, which can often be intimidating because of the language. However
understanding the label can be summarized in this way: the basic fine wine is
called qba; the next level higher in quality is qba with pradikat. These pradikat
or qualifications are: kabinett, spatlese, beerlauslese and trockenbeerenauslese.
The driest category is the former and the sweetest is the latter.
There is a significant amount of sparkling wine produced,
called sekt.
|
