Germany - Winemaking
5 important questions on Germany - Winemaking
Several adaptions (within the EU law allowed) are used in German wine making. Which are these and why are they used?
- Enrichment; but not permitted for Prädikatswein
- De-acidification
- Acidification, only in the hottest years.
Fermentation and maturation in Germany was traditionally done in large oak casks. What sizes are used, and for which style of wines?
- For premium Riesling, to allow some oxygenation.
- 100L Fuder from the Mosel
- 1200L oval shaped Stück, from regions along the Rhine river.
- German Oak from Pfalz is popular, but also from Central Europa
- French oak also common - Barriques.
What is the current norm in Germany to ferment wine, in which vessels and why?
- for inexpensive wines
- to ease temperature control
- ease of cleaning
- extremely large vessels possible
- no oxygen
- no additional flavours
- maintain primary aromas (not mask it)
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Sweetness in German wines is a common feature, how is this achieved? Which 3 methodes are used?
- 1960-1970s; fermented to dryness and then sweetened post fermentation by adding Süssreserve - allowed also in Prädikatswein
- RCGM; rectified concentrated Grape Must sweetening, only for Deutscher Wein allowed.
- By stopping the fermentation; naturally due to high sugar levels. For Beerenauslese, Eiswein and Trockenbeerenauslese.
Why was sweetness is german wine important, what has changed?
- It was often used to mask high acidity and bitterness of under-ripe grapes
- Nowadays Riesling can ripen fully with new techniques giving balance between sugar, acidity and fruit.
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