Regions in Germany

Anbaugebiete

In Germany there are two Quality Wine levels

1)Qualitatswein bestimmter Anbaugebiete (QbA)

2)Pradikatswein (formerly Qualitatswein mit Pradikat (QmP))

Both wines must be made in an Anbaugebeite, an Anbaugebeite is what's called a region in English.

There are 13 Quality Anbaugebeite (regions) in Germany. For a wine to be a QbA it must come from one of the 13 Anbaugebeite, blending from another Anbaugebeite (region) is forbidden.

Pradikatswein wines must come from one of the 13 Anbaugebeite (regions), but also this is a higher quality so must come from a single Bereich ( a district inside an Anbaugebeite (region))

 

Anbaugebeite

1. Mosel


2. Nahe


3. Rheingau


4. Rheinhessen


5. Pfalz


6. Baden


7. Ahr


8. Franken


9. Hessische Bergstrasse


10. Mittelrhein


11. Saale-Unstrut


12. Sachsen


13. Wurttemberg

Glossary

Anbaugebeite

              Designated Quality wine region

Bereich

             A district inside an Anbaugebeite (made up of several communes)

Pradikatswein

             Quality wine made in a Beriech

Grosses Gewachs (Reingau known as Erstes Gewachs)

             Classification since 2002 with the VDP but not recognised until 2005 by German Wine Law. It means that the wine is from traditional grapes on traditional sites recognised by the VDP. VDP stipulate maximum yields are required equivalent for the must weights for Spatlese.

Grosslage

             like a village level of Burgundy, if the wine is labeled Meursault then the wine has come from a collection of vineyards, so much the same a Grosslage (large site)

Einzellage

           like a 1er Cru of Burgundy, Einzellage (individual site) similar to single vineyard. also same as burgundy the single vineyard maybe divided up with many growers.

German wine is not an easy subject to come to terms with straight away, hope these few facts can get you on the way to maybe looking into German wines more. Its typically close in terms like Burgundy, once Burgundy was new to you, so Germany is the same, just need time to understand

cheers

Lee

Crémant

Crémant

 

There are always new wine words in wine talk, sometimes difficult for beginners or old timers to understand, like Organic, Biodynamic, Artisan, Growers Champagne.

 

All have meaning and need to be understood. Most of the new language is for selling the wine and explaining to us about the winery and winemaker.

 

I want to touch on some wine language that is not that new, but maybe can be understood more and followed a bit more. Most of us have probably come across the word Crémant, it has been used more and more since the late 80’s and I learnt about it during my WSET studies. It means a sparkling wine made outside of Champagne using the  traditional method (méthode traditionnelle) of making sparkling wine (méthode champenoise term is out-lawed).

 

Places for Crémants are Alsace, Die, Jura, Bourgogne (Burgundy), Loire, Limoux and Bordeaux. Loire was first in the 1970’s (Crémant de Saumur & Crémant de Vouvray), then followed by the rest with the last Jura in late 90’s.

 

Great thing is that the method stays the same and you can then get a wide variety of styles because of the different grape varieties used and the different places (terroirs) it comes from. The laws are strict in the wine-making because it’s méthode traditionnelle, so whole bunch pressing, maximum yield restriction (varies place to place), maximum sulfer dioxide content and minimum 9 months on the lees after tirage.

 

Grapes and styles

Crémant d’Alsace – all Pinots used with Chardonnay and Riesling, the more Rielsing used it will give a more fruity character, wines are light body and tend to have a light mousse

 

Crémant de Bordeaux - Muscadelle, Sauvignon Blanc, Sémillon, Colombard, Ugni Blanc (maximum 30%), Cabernet Sauvignon, Cabernet Franc, Carmenère, Malbec, Merlot and Petit Verdot. Nice refreshing wines and no real style typical to the region as many grape varieties can be used, production is getting smaller every year. Sémillon will give more floral aromas

 

Crémant de Bourgogne – Chardonnay, Pinots and Gamay (maximum 1/5 of the blend), all varieties that are grown in Burgundy can be used. North style is light and crispier (Auxerre is close to Champagne region) and Côte Chalonnaise in the south will be more fuller and softer a good place to start on the Crémant journey.

 

Crémant de Die – main grape used is Clairette (min 55%) with Muscat Blanc and Aligote and is mostly made brut style. Wines have a grapey character with peach and apricot

 

Crémant de Limoux – Chenin Blanc & Chardonnay must make up 90% of the blend other grape varieties used are Pinot Noir and Mauzac. Another great starting place for Champagne lovers to try a Crémant. Very low yields, high altitude vinyards and some old Chardonnay vines in Limoux. Rich character wines

 

Crémant de Loire – Chenin Blanc is the most used, but like Bordeaux, Loire can use a wide range of varieties, Chardonnay, Pinot Noir, Cabernet Franc, Sauvignon Blanc. Sauvignon Blanc isn’t used much even though it has high acidity that’s needed for Sparkling wine. Chenin Blanc like Sémillon in Bordeaux can give a more floral character not found in Champagne wines.

 

Crémant du Jura – whites must be minimum 50% Chardonnay rest made with Savagnin, Rose minimum 50% Poulsard or Pinot Noir. Great value and alternative to Champagne, its richer and has little bit lighter acidity

 

Enjoy your sparkling wine

 

Cheers

 

Lee