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Mosel
The Mosel river snakes its way between dramatically steep, slatey slopes from just south of the ancient Roman city of
Trier to Koblenz to the north, where it empties into the Rhine. The valley is home to many of the world’s most
famous Riesling vineyards. The wines are richly fragrant, pale to golden in colour and light-bodied with lively
acidity. The slaty soil lends a distinctive taste to wines which range from fine and fruity to earthy or flinty,
often with a hint of spritz. Dr Loosen, Heymann-Löwenstein and Ansgar Clüsserath are our Mosel
producers.
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Nahe
This is Germany’s best kept secret, for both the breathtaking landscape and for the handful of brilliant producers.
The Nahe offers some of the country’s best-value wine. The soil ranges from sandy loam – which produces wines that
resemble neighbouring Rheinhessen – to the more slatey which brings forth the floral aromas reminiscent of Mosel.
The wines often combine racy fruitiness with an almost spicy mineral character. The top wines of this tiny region
hold their own with Germany’s most famous vineyards. Dönnhoff is the true star of the
Nahe.
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Rheingau
The Rheingau is one long hillside topped by the thick forests of the Taunus Hills to the north and bordered to the
south by the Rhine. The southern exposure, condensation from the river, the high clay content in the soil and the
Mediterranean-type climate combine to produce densely rich flavours and heavy, masculine wines. This is where the
famous cloisters and estates cultivated and refined noble Riesling. Georg Breuer is our Rheingau
label.
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Pfalz
The Pfalz lies between the Haardt Mountains and the Rhine, directly north of Alsace. Germany’s largest wine-producing
region by volume has long been known for simple, inexpensive wines produced in large quantities. But it’s recently
begun a trend back towards low-yielding, high-quality vines, thanks to a new generation of young, highly-educated
winegrowers who took note of the world’s thirst for intensely flavoured, robust wines. JL Wolf, Koehler-Ruprecht and
A. Christmann are among the producers reshaping the reputation of the
Pfalz.
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Rheinhessen
Deep within a valley of gently rolling hills, bordered by the Nahe River and the Rhine rivers, lies the region of
Rheinhessen. Germany’s largest wine growing region by area is a land of varying climates and geography. Many
different types of grapes, both red and white, are planted, producing medium-bodied wine that is delicately
fragrant. Some of the finest white wines in Germany are produced among the Rheinterrassen – the vineyards on gentle
slopes directly facing the Rhine near the town of Nierstein. Celebrated Riesling author Stuart Pigott calls this
“the dream factory of dry German white wine”. It’s obvious why when you taste the wines of Wittmann and
Gunderloch.
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Baden
Baden is Germany’s southernmost wine region. It comprises a long, slim strip of vineyards nestled between the hills
of the Black Forest and the Rhine River, stretching some 400km from north to south. It has many soil types and grape
varieties, though almost half of the vineyards are planted with one of the various Pinot varieties. The growing
season tends to see plenty of sun and warmth. Although white plantings outnumber reds, about a third of the region
is planted to Pinot Noir (Spätburgunder), which can ripen to produce velvety, full-flavoured reds while retaining
vibrant acidity. Our Baden producer is one of Germany’s standout Pinot Noir makers: Weingut Bernhard
Huber.
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QUALITÄTSWEIN/QBA
QbA is an acronym for Qualitätswein bestimmter Anbaugebiete, which means a wine that comes entirely from one of the
13 designated wine regions. This is an estate’s basic wine and can often be a very good value, especially from
top-rated producers. Chaptalisation is allowed in QbA wines but the top estates don’t do
it.
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QUALITÄTSWEIN MIT PRÄDIKAT/QMP
Literally means ‘quality wine with distinction’. These are ranked in ascending order of ripeness: Kabinett, Spätlese,
Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. Chaptalisation isn’t allowed; natural grape sugar alone
determines this classification. As the must weight determines the category, and each category covers a range of
sugar levels, you can expect a scale of fruitiness or sweetness in each category. In addition, some wines suitable
for one level may, for market reasons, be moved to the category below. The great producers do not work to minimum
specifications –they consistently work to their own much higher
standards!
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KABINETT
Kabinett has the lowest minimum ripeness level of the Prädikats, and is therefore typically the lightest and most
delicate style an estate produces. The wines are gently sweet or fruity, demonstrating explosive juicy ripe green
apple flavours and pear-nectar textures. They’re generally low in alcohol (7-10% ), soft, easy-drinking and
food-friendly. The alcohol levels are low because the wines often contain a fair amount of unfermented (‘residual’
sugar) which serves to balance the searing acidity. There’ll typically be around 30 g/L of residual sugar and 8 g/L
of acid. So although there’s a lot of sugar, the impression is fruity rather than sweet. In a Kabinett trocken, the
sugar has been fully fermented, like in an Australian dry Riesling. The alcohol will be higher and the wine will be
more
stony/steely.
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QUALITÄTSWEIN/QBA
QbA is an acronym for Qualitätswein bestimmter Anbaugebiete, which means a wine that comes entirely from one of the
13 designated wine regions. This is an estate’s basic wine and can often be a very good value, especially from
top-rated producers. Chaptalisation is allowed in QbA wines but the top estates don’t do
it.
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QUALITÄTSWEIN MIT PRÄDIKAT/QMP
Literally means ‘quality wine with distinction’. These are ranked in ascending order of ripeness: Kabinett, Spätlese,
Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese. Chaptalisation isn’t allowed; natural grape sugar alone
determines this classification. As the must weight determines the category, and each category covers a range of
sugar levels, you can expect a scale of fruitiness or sweetness in each category. In addition, some wines suitable
for one level may, for market reasons, be moved to the category below. The great producers do not work to minimum
specifications –they consistently work to their own much higher
standards!
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KABINETT
Kabinett has the lowest minimum ripeness level of the Prädikats, and is therefore typically the lightest and most
delicate style an estate produces. The wines are gently sweet or fruity, demonstrating explosive juicy ripe green
apple flavours and pear-nectar textures. They’re generally low in alcohol (7-10% ), soft, easy-drinking and
food-friendly. The alcohol levels are low because the wines often contain a fair amount of unfermented (‘residual’
sugar) which serves to balance the searing acidity. There’ll typically be around 30 g/L of residual sugar and 8 g/L
of acid. So although there’s a lot of sugar, the impression is fruity rather than sweet. In a Kabinett trocken, the
sugar has been fully fermented, like in an Australian dry Riesling. The alcohol will be higher and the wine will be
more
stony/steely.
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