KNOWLEDGE
Numajiri, an internationally certified German wine sommelier who has achieved top placements in wine competitions and is also the owner of our shop, will introduce you to the fundamentals of German wine.
We warmly invite you to discover the unique charm of German wines.
1. the charm of German wine
～ a diverse range of German wines ～
German wines are generally known for being elegant, fruity, and relatively low in alcohol. However, there are also German wines with alcohol levels as high as 17%, as well as wines that have been aged for long periods in barrique barrels.
Even those who do not usually drink wine may find that tasting a noble, sweet Eiswein becomes the moment that inspires them to begin exploring wine — perhaps even changing their lives.
Those who regularly enjoy wines from France’s Burgundy region may also develop an interest in German wines after tasting a top-quality dry Pinot Noir from the Baden region.
I believe that one of the great attractions of German wine lies in its remarkable diversity. Owing to the wide range of soils, climates, and grape varieties, Germany offers a spectrum of wines rarely found in any other country.
～ Germany - a country blessed with the ideal conditions for producing high-quality wines ～
Germany has 13 designated wine-growing regions. With the exception of Saxony and Saale-Unstrut, most of these regions are concentrated in the southwest and south of the country. Although Germany is considered a cool-climate wine country, the influence of the warm Gulf Stream from the west gives it a milder climate than its latitude would suggest, making viticulture possible. In recent years, the effects of climate change have also allowed grapes to reach full ripeness more consistently.
German viticulture lies at the northern limit of viable grape growing. While vineyards can be found on plains and in rolling hills, many are located along rivers and on steep slopes. Sloped vineyards benefit from optimal sun exposure, and rivers help moderate the surrounding climate by absorbing solar energy and stabilizing temperature differences between day and night.
Thanks to the long daylight hours during summer, grapes are able to ripen slowly even in relatively low temperatures. During this extended ripening period, the vines draw up minerals from the soil, allowing sweetness and complex aromas to develop gradually.
In this way, Germany offers a wide range of ideal conditions for producing high-quality grapes and exceptional wines.
～ German Wines in the Global Spotlight ～
The high quality of German white wines is already well recognized around the world. In recent years, however, partly due to the effects of climate change, Germany has also begun producing red wines of remarkable quality.
For example, at the Decanter International Pinot Noir Trophy held in September 2008, a German Pinot Noir achieved a historic victory. Among more than 9,000 red wines entered into the competition, the Spätburgunder (Pinot Noir) Grosses Gewächs from Weingut Meyer-Näkel in the Ahr region was awarded the top honor as the finest Pinot Noir (Source: www.decanter.com).
Furthermore, at a blind tasting held in London in 2011, seven German Pinot Noirs ranked among the top ten. This was a remarkable achievement and clearly demonstrated the significant improvement in the quality of German red wines. Today, Germany is praised as a producer of outstanding Pinot Noir and continues to attract international attention.
According to statistics, red wine now accounts for approximately 35% of Germany’s total wine production, and the cultivation of international grape varieties has been increasing in recent years. In the past, German wines were often associated with sweetness; however, today nearly 70% of production consists of dry and off-dry styles. As times change, so too does the character of German wine. I believe there is strong potential for German wines to gain even greater recognition in the future.
～ German wine is full of charm. ～
Having lived in Germany for many years and visited all of its wine regions, I have come to understand the remarkable diversity of its wines—shaped by soil, climate, grape varieties, and the individual approaches to viticulture and winemaking of each producer. Through this experience, I have gained a deeper appreciation of the profound world of German wine and have become truly captivated by its charm.
Through wine, I have encountered many wonderful people, taken part in various events, visited wineries, and shared special moments with friends over a glass. From these experiences, I have come to truly feel how much wine can enrich and elevate everyday life.
2. grape growing conditions
With regard to viticultural conditions, grape cultivation requires an average annual temperature of approximately 10–20°C, with a minimum of around 9°C. During the flowering period, temperatures of 15–25°C are ideal, while the growing season generally requires 20–25°C.
During the ripening stage, a significant diurnal temperature variation is considered beneficial. A distinct annual temperature cycle—with both warm and cold seasons—is also desirable. As a result, most wine-producing regions are located between 30° and 50° latitude in the Northern Hemisphere, and between 20° and 45° in the Southern Hemisphere.
Annual precipitation should be at least 400–500 mm, with an optimal range of 500–800 mm. Ideal sunshine duration is approximately 1,250–1,500 hours per year.
German wine regions are located at the northern limit of global viticulture, lying between 47° and 52° north latitude. Vine cultivation is even carried out as far north as Brandenburg (around 52°N) and the island of Sylt
(around 55°N).
Germany has 13 wine-growing regions. Currently, approximately 65% of vineyards are planted with white grape varieties, while around 35% are dedicated to red varieties.
3. The History of German Wine
German wine has a history of approximately 2,000 years, dating back to when the ancient Romans advanced northward, conquered this land, and introduced viticulture.
In the 3rd century, wine production was actively encouraged by the Roman Emperor Probus, leading to an expansion of vineyards and marking a flourishing period for European wine culture.
Between the 4th and 6th centuries, the Migration Period brought significant disruption, and viticulture declined, with many vineyards being abandoned across most regions.
In the 8th and 9th centuries, wine production experienced a revival under the influence of Charlemagne, who unified Western Europe under the Frankish Empire, along with the efforts of monasteries. During this time, both the scale and quality of wine production improved once again.
By the mid-15th century, German vineyards had expanded to a peak of approximately 300,000 hectares. However, the Thirty Years’ War, which began in 1618, devastated the entire country. Combined with widespread vine diseases, viticulture declined sharply and was largely abandoned in many regions.
In the mid-18th century, vineyard sites were carefully reselected, leading to improvements in quality. During this period, Jean-Antoine Chaptal introduced the practice of chaptalization, while the German Ferdinand Oechsle invented the must-weight scale—both of which became significant contributions to the future of German wine. In 1870, vine leaf diseases spread widely, and later in the 19th century, phylloxera reached Germany, dealing a double blow to its vineyards.
At the beginning of the 20th century, vineyard areas temporarily recovered. However, due to the impact of the Second World War, they declined drastically to around 50,000 hectares after the war. Today, vineyard area has recovered to approximately 102,000 hectares.
In recent years, German wine has shifted from a focus on quantity to quality. Grapes now achieve greater ripeness than in the past, and winemaking has evolved from an emphasis on sugar levels to a stronger focus on terroir.
4. Categories of German Wine
- White Wine (Weisswein)
Produced using only the juice of white grapes, typically green or pale purple in color.
- Red Wine (Rotwein)
Made from black (red) grapes, with fermentation carried out together with the skins to extract color and structure.
- Rosé Wine (Roséwein / Weissherbst)
Generally produced from black grapes, similar to red wine, but with limited skin contact to achieve a delicate color. The juice is separated from the must at an early stage and then fermented like a white wine (saignée method).
Weissherbst refers to a rosé wine made from a single grape variety and produced in specific regions, classified at least as Qualitätswein.
- Rotling
Produced by pressing red and white grapes together, or by blending their respective musts prior to fermentation (co-fermentation method).
- Perlwein
A lightly sparkling wine with added carbon dioxide, resulting in a gentle effervescence.
Note: Sekt (sparkling wine) is classified separately under German wine law and is not included in the standard wine categories.
Reference:
Japan Sommelier Association Textbook
The Japan Sommelier Association
5. German Grape Varieties
The remarkable diversity of German wine can also be understood through its grape varieties. Today, around 140 varieties are officially registered in Germany (over 100 for white wine and approximately 35 for red wine).
By becoming familiar with the following ten key varieties—which together account for about 70% of the total vineyard area—you will find it much easier to select wines suited to your personal taste in restaurants and wine shops.
1. Riesling (White)
Germany’s flagship premium variety. Depending on region and winemaking style, it produces wines ranging from dry to lusciously sweet. Aromas often evoke peach, apple, and apricot, with a delicate structure, vibrant acidity, and excellent aging potential. Widely cultivated across Germany, particularly in the Pfalz, Mosel, and Rheingau regions.
2. Müller-Thurgau (White)
Developed in 1882 at the Geisenheim Research Institute by Dr. Müller from Thurgau, Switzerland. An early-ripening and easy-to-grow variety with relatively large berries. It typically shows aromas of herbs, apple, pear, and a hint of muscat, with a light, fresh style and mild acidity. Also known as Rivaner. A cross between Riesling and Madeleine Royale.
3. Silvaner (White)
A traditional variety gaining renewed attention in Germany, likely originating from Romania. Known for its relatively neutral profile and soft acidity. In Rheinhessen, it often produces elegant and fruity wines, while in Franconia it tends to be more structured and powerful. High-quality examples are also found in Pfalz and Rheinhessen.
4. Grauburgunder (White)
Also known as Pinot Gris or Ruländer, this variety is a mutation of Spätburgunder. It typically produces golden-colored wines with aromas of nuts, quince, and mango. Lower in acidity, with a fuller body, and often aged in barrique. Vineyard area has been increasing steadily in Germany.
5. Weißburgunder (White)
Also known as Pinot Blanc. Characterized by aromas of pear and apricot, with fresh acidity and a refined, fruity profile. Like Grauburgunder, its cultivation has expanded in recent years, often seeing some barrique aging, but with a more delicate and elegant expression.
6. Gewürztraminer (White)
An ancient variety known for its highly aromatic profile, reminiscent of lychee and white rose. Typically low in acidity with a full body, slight bitterness on the finish, and relatively high alcohol levels. Commonly grown in Baden and Pfalz, and known as Clevner in parts of Baden (Ortenau).
7. Spätburgunder (Red)
Also known as Pinot Noir, this variety has a long history in Germany. It produces wines ranging from light to powerful, with rich flavors and a smooth texture. Barrel-aged examples can show remarkable complexity, combining strength with elegance. Widely grown in Baden and particularly important in the Ahr region.
8. Dornfelder (Red)
A deeply colored variety with aromas of wild berries and a smooth, approachable style. It is used for both everyday wines and more structured, oak-aged styles. Originally developed from crossings for color enhancement, it has rapidly expanded in vineyard area since the late 20th century.
9. Portugieser (Red)
A light, easy-drinking wine with low tannins and moderate alcohol. Typically pale in color, with aromas of red fruits such as strawberry and raspberry. Produced across many regions and enjoyed as a casual, everyday wine.
10. Trollinger (Red)
Primarily grown in Württemberg, this variety produces fresh, light, and approachable wines, often intended for early consumption. It shows aromas of cherry and strawberry. Believed to originate from Italy’s Trentino region, where it is known as Vernatsch.
6. The 13 German Wine Regions
Germany’s 13 premium wine regions each express the distinct character of their climate and soil.
1. Ahr
A small region located along the Ahr River, a tributary of the Rhine, bordered by the Eifel mountains to the north. Despite its northern latitude, it offers ideal conditions for red wine production. Approximately 90% of its wines are red, and in recent years, high-quality barrique-aged Spätburgunder (Pinot Noir) has gained international recognition.
2. Mittelrhein
Stretching along the Rhine from Bingen—where the Nahe River joins—northward to Rolandseck near Bonn, this narrow region is known for its steep vineyards and picturesque castles on both sides of the river. It produces fresh, aromatic, and vibrant Riesling wines. The landscape is recognized as a UNESCO World Heritage Site.
3. Nahe
Often referred to as a “tasting room of German wine” due to its diversity of grape varieties. The region lies along the Nahe River and its tributaries, including the Glan and Alsenz. Protected from cold northern winds by surrounding hills, it enjoys a mild climate and diverse soils. Riesling, Müller-Thurgau, and Dornfelder are widely cultivated, producing fruity wines with excellent potential.
4. Mosel
With a history spanning over 2,000 years, viticulture here dates back to Roman times. Vineyards are located on steep slopes along the Mosel, Saar, and Ruwer rivers. The region is world-famous for Riesling, often producing delicate, aromatic wines with relatively low alcohol. Slate soils play a key role in expressing the character of the wines. Elbling is also grown in the upper Mosel, often used for Sekt production.
5. Rheingau
Extending about 40 km along the Rhine from Wiesbaden to Lorchhausen, this internationally renowned region benefits from south-facing vineyards, protection from the Taunus mountains, and the moderating influence of the Rhine. Soils such as loess, slate, and gravel contribute to powerful and distinctive wines. Riesling accounts for around 80% of plantings, with Spätburgunder also present.
6. Rheinhessen
Germany’s largest wine region, forming a triangle between Mainz, Bingen, and Worms. Known as the “land of a thousand hills,” it produces roughly one in four bottles of German wine. With diverse soils and grape varieties, it is especially known for Silvaner. The region is also considered a pioneer of organic wine production in Germany.
7. Pfalz
Stretching approximately 80 km along the German Wine Route from Schweigen to Bockenheim, Pfalz is the second-largest wine region. Protected by the Palatinate Forest, it enjoys a warm climate where even Mediterranean plants such as lemons and almonds can grow. Riesling dominates among white varieties, while Dornfelder is prominent among reds.
8. Hessische Bergstraße
A small region protected by the Odenwald mountains, shielding vineyards from cold eastern winds. With an early spring comparable to northern Italy, it offers favorable conditions for viticulture. Riesling is widely grown. Despite its size, it has been an independent wine region since 1971, characterized by many small-scale producers.
9. Franken (Franconia)
Located along the Main River, this region is famous for its distinctive Bocksbeutel bottles. Silvaner is the signature grape, producing powerful yet fruity wines on shell-limestone soils. Red sandstone soils yield structured and refined red wines. Müller-Thurgau is also widely planted.
10. Württemberg
Centered along the Neckar River and its tributaries, this region has the highest consumption of its own wines within Germany. It is the country’s largest red wine region, with Trollinger as its most characteristic variety. Other important red grapes include Schwarzriesling, Lemberger, and Spätburgunder.
11. Baden
Germany’s southernmost wine region, stretching from Tauberfranken down to Lake Constance. It benefits from a warm climate comparable in parts to Champagne. The Kaiserstuhl area is particularly known for full-bodied Grauburgunder and Weißburgunder, as well as rich Spätburgunder. The Lake Constance area is also noted for rosé wines.
12. Sachsen
Located in eastern Germany along the Elbe River, including Dresden and Meissen, this is one of the smallest wine regions. It produces elegant, dry wines with fresh acidity. A local specialty is Goldriesling, a light and slightly spicy variety unique to this region.
13. Saale-Unstrut
Germany’s northernmost wine region, located along the Saale and Unstrut rivers and their tributaries. Müller-Thurgau is the most widely planted grape. Limestone and sandstone soils produce fresh, fruit-driven dry wines.
Reference:
Deutsches Weininstitut (Mainz)
Seminar Handbook “Deutsche Weine”
Japan Sommelier Association Textbook
Wein – André Domine
7. The Quality Classification of German Wine
Under the German Wine Law of 1971, the classification of wines based on their character and quality was formally established. German wines are divided into four quality levels:
1. Deutscher Tafelwein
2. Deutscher Landwein
3. Qualitätswein
4. Prädikatswein
The terminology for categories 3 and 4 was simplified on August 1, 2007.
Tafelwein represents everyday table wine, while Landwein corresponds to regional wines. These categories are relatively limited in Germany, with most production falling under Qualitätswein and Prädikatswein.
These higher classifications are restricted to wines from one of the 13 designated wine regions and must pass rigorous official quality controls, including a three-stage inspection process to ensure their standard.
Prädikatswein, the highest classification, is further divided into six levels based on harvest method and grape ripeness (must weight).
1. Kabinett
The lightest style within the Prädikatswein category, with the lowest must weight. Grapes are typically harvested around September, with timing regulated by official authorities. These wines are generally light in body, relatively low in alcohol, and highly versatile for pairing with food.
2. Spätlese (Late Harvest)
Spätlese means “late harvest.” Grapes are picked at least one week after the regular harvest period. Compared to Kabinett, these wines offer greater depth and concentration, ranging from dry to sweet styles.
3. Auslese (Select Harvest)
Auslese means “selected harvest.” Only fully ripe grapes are chosen, often resulting in richer wines. While many are sweet and suitable as dessert wines, dry styles are also produced.
4. Beerenauslese (BA)
Meaning “selected berries,” these wines are made from individually selected overripe or botrytized (noble rot) grapes. They are intensely sweet and highly concentrated.
5. Eiswein (Ice Wine)
Produced from grapes that have naturally frozen on the vine, harvested at temperatures of at least −7°C. The frozen grapes are pressed while still frozen, yielding a highly concentrated juice with a striking balance of sweetness, acidity, and aromatic intensity. In terms of sweetness, Eiswein is comparable to Beerenauslese.
6. Trockenbeerenauslese (TBA)
Made from individually selected, botrytized grapes that have dried on the vine to a raisin-like state under rare climatic conditions. These wines are exceptionally sweet, honeyed, and represent the highest level of concentration within the Prädikatswein category.
- Additional Quality Terms -
Classic & Selection
Introduced with the 2000 vintage, these categories apply to high-quality dry wines. Selection follows stricter criteria than Classic and represents a higher quality level.
Grosses Gewächs (GG) / Erstes Gewächs
Meaning “great growth,” Grosses Gewächs refers to top-level dry wines from the finest vineyard sites, produced by leading growers from hand-harvested grapes. It is often compared to the French concept of Grand Cru.
(In Rheingau, the term Erstes Gewächs is traditionally used.)
- Indication of Sweetness -
Although not legally required, German wines are commonly described using the following taste indications, often shown on labels—especially for dry and off-dry styles:
Trocken – Dry
Halbtrocken – Off-dry
Lieblich – Medium-sweet
Süß – Sweet
8. Discovering the Pleasure of German Wine
- Serving Wine at the Right Temperature
Just as we enjoy juice chilled and coffee warm, temperature is one of the key factors in fully appreciating wine.
As a general rule, lighter styles are best served at lower temperatures, while fuller-bodied wines reveal their character at slightly higher temperatures. It is also recommended to adjust serving temperatures according to the season—slightly cooler in summer and slightly warmer in winter.
- Recommended serving temperatures:
Sparkling Wine (Sekt / Schaumwein): 8–10°C
Dry White Wine (light, young): 9–11°C
Dry White Wine (fuller-bodied, mature): 11–13°C
Rosé Wine (Weissherbst / Rosé / Rotling): 9–13°C
Red Wine (light, young): 14–16°C
Red Wine (full-bodied): 16–18°C
Red Wine (mature, very full-bodied): 18–20°C
- Proper Wine Storage
Proper storage is essential to preserve the quality of wine over time.
Ideally, wine should be stored at a constant temperature between 10°C and 15°C, avoiding fluctuations. It is often said that for every 10°C increase in temperature, the rate of aging or oxidation roughly doubles.
Wine should be kept in a dark place, away from direct light, with a humidity level of around 70%. Avoid storing wine near strong odors, and when sealed with a cork, bottles should be stored horizontally to keep the cork moist.
In environments such as Japan, underfloor storage or closets can be suitable alternatives. While a wine cellar is ideal, wrapping bottles in newspaper can also help protect them from light and temperature changes.
Reference:
Deutsches Weininstitut (Mainz)
Seminar Handbook “Deutsche Weine”
Japan Sommelier Association Textbook
Wein – André Domine