Watch the video and listen to our speakers to learn how to pronounce the most important terms connected with German Wines. From A – Z or in this case from Ahr to Württemberg.
Big thanks to Deutsches Weininstitut – www.germanwines.de for creating this great video for the wine community.
Can someone say Gewürztraminer!
For a better appreciation of the nature and versatility of this wine style, begin with the Germans.
Life is filling in time between meals, and a meal without wine could only be breakfast,” my doctrine and usual sign-off in correspondence. It often sparks facetious replies, predictably involving champagne.
Occasionally, I encounter more compelling responses, such as this from Schloss Johannisberg: “About breakfast, I can only quote former US president Thomas Jefferson on his journey to the Rhine in 1788: `On our way we lodged at Rudesheim at Johannisberg Abbey, and breakfasted the next morning on samples of Johannisberg wine. It is the best made on the Rhine and is incomparable and costs about twice as much as the oldest Hochheimer. The 1775 vintage is the best. What a delicious liquor, sir, it is!”‘
The recent revival of the most noble of white grapes brings back memories of sticky situations.
Cast your mind back 30 years or more, if you are old enough, when it was de rigueur to order a glass of Hock in a pub or wine bar in England. Ostensibly riesling, the trend subsequently permeated around the globe. It was Queen Victoria (1819-1901) who coined the term “Hock,” having a preference for the wines of Hochheim after visiting the region in 1845 with her German husband Prince Albert. Her abbreviation evolved to symbolize all good Rhine wines.
Curtis Marsh shares why it’s impossible to make up his mind when it comes to a favourite wine.
Whenever I’m asked, “What is your favourite wine?” I reply, “The wine I haven’t tried yet”, emphasising that I gain the most pleasure in discovering new taste sensations.
The fact is: I have a wandering palate for food and wine, greatly influenced by my mood and by different cuisines, although inevitably, there are certain flavours, varieties and regions I enjoy more than others.
Great wines are hopefully always enigmatic and there are some real gems to be discovered among the 2006 German Rieslings.
While there is a preoccupation with debating the merits of dry or sweet Rieslings, the international consumer has predominantly maintained an orthodox view of German Riesling with a preference for the richer lateharvest styles, particularly the exceptional and unique qualities of Auslese, Beerenauslese and Trockenbeerenauslese.