Summer Wines From Germany

I have always believed that if you want to truly appreciate something you need to take the time to learn about it. Wine is my preferred beverage when dining out. The process that it takes to make each bottle of wine intrigues me. How this influences the taste whether it’s a sweet, robust, butter, dry, earthy or crisp on the palate. Depending on what region it’s from or the time of year the grapes are harvested, a Reisling isn’t one and the same. I recently had a virtual wine tasting with Wines of Germany and want to share with you a few of my favourite summer wines from Germany.

You can find your nears retailer to purchase these wines HERE.

REDS

• Velvety smooth wine.
• Sweet, fruity, spicy and floral aromas.
• Less astringent than a Cabernet Sauvignon
• Serve with: cheese, grilled/smoked salmon, tuna, roasted chicken, meat (game) and spicy dishes.

Spatburgunder (Pinot Noir)

Region: Kaiserstuhl, Baden

• from three Grosse Lagen:Henkenberg, Eichberg and Kirchenberg = volcanic ash, weathered basalt and some loess
• Meticulous sorting, followed by 7-day cold maceration, spontaneous ferment with pigeage and remontage for 7-12 days, maturation in 20% new and 80% used pièce, wood from Kaiserstuhl oak made by Burgundian tonneleries.

ABV 13% RS 0.4 g/l Acidity 6.6 g/l

17 Stodden JS Spätburgunder

Region: Ahr

• Grapes from a variety of steep, south and south-east-facing sites in Rech and Dernau: weathered slate with some loess and loam cover.
• Fermented on skins, matured in used French barrique for 18 months

ABV 13% RS 1.9 g/l Acidity 5.6 g/l

WHITES

Riesling

• Germany is known for it’s Riesling – home of more than half of the worldwide area planted with Riesling.
• Range from dry to sweet.
• Crisp apple, ripe peach, mineral-rich or honeyed-toned of botrytis.
• Serves with: sweet, spicy, savoury and rich foods.

2018 Dreissigacker Organic Grauburgunder

Region: Rheinhessen

• Loam soils of Rheinhessen, perfect weather during harvest, lovely warm weather in the municipality of Bechtheim
• 8 hrs skin contact, spontaneous fermentation, maturation 30% in 500l tonneau (used oak), 70% in stainless steel
• Certified Organic

ABV 12.5% RS 4.5 g/l Acidity 5.7 g/l

2017 Wittman Weissburgunder Trocken

Region: Rheinhessen

• Limestone soils around Westhofen
• Spantaneous fermentation in large used barrels
• Certified Biodynamic

ABV 12.5% Acidity 6.3 g/l RS 3.5 g/l