The Basic Styles of German Wines

Germany, where Riesling originated, today produces nearly half of the world's Rieslings and ones that are considered the best the world has to offer. German Rieslings have bright acidity and equally big sweet fruit flavors of green apple, citrus and peach.

As discussed last time, Riesling can be a bit confusing, especially German Riesling. So, to start to understand German Riesling, there are a few things to know about German wines in general.

The first thing you need to know about German wines are the basic styles:

  1. Trocken is the German word for dry. On a wine label, it indicates a wine that is dry (little to no residual sugar).  If all you are looking for is a dry Riesling, Trocken is the one word to know.
  2. Halbtrocken translates as 'half-dry.' These wines are off-dry meaning they will have higher residual sugar and be a bit sweet.
  3. Lieblich or restsüß is a semi-sweet style
  4. Süß or Edelsüß is a flat-out sweet style of wine

The next thing to know is that there are two major categories of German wine: table wine and "quality" wine.

Table wine includes the designations tafelwein and landwein. These are inexpensive, light wines. They aren't very exciting, are not produced in large quantities, and account for less than 5% of Germany's production.

So, next time we'll move on to the good stuff - quality wine. Until then, Prost!

 

 

 

 

Behind the Cork™ Wine of the Week

2015 Chateau Ste. Michelle Columbia Valley Riesling ($7)

This Riesling from Washington's Columbia Valley is listed as being between Medium-dry and medium-sweet. So, remembering that 'Dry' means little or no residual sugar in the wine, you know right away there is going to be some sweetness in this one.  The winery sources these Riesling grapes from both their warm and cool climate sites. The cool climate Riesling grapes give this wine its sweet fruit flavors and contributes to a lighter wine, while the warm climate grapes are a bit more subdued and more toward medium-bodied. The resulting blend has the great sweet fruit flavors of Riesling with just a bit of softness on the edges.  A great entry-level wine and one that pairs very well with hot-spicy foods.

Riesling - Seemingly Confusing and Often Misunderstood

Riesling is a wine that is most famously produced in Germany where nearly half the world's Riesling grapes are grown. Other great producers of Riesling include the Alsace region of France, Australia, Austria, Canada and the United States. Riesling that is grown in cooler climate regions result in highly aromatic wines with great acidity and big, bright fruit flavors. But mention a Riesling and most often you'll hear "Oh, that's a sweet wine."

One of the reasons that Riesling is considered "a sweet wine" is because it has flavors of sweet fruits - green apple, apricot, nectarine, peach, pear, and pineapple. Flavors that our brain associates with sweetness. Another reason for Riesling's sweet flavors is the fact that it is rarely aged in oak. Not having the rich, toasty and butter flavors of oak lets Riesling's bright sweet fruit flavors shine though. Also, Riesling is rarely blended with other grapes. So, what you get are the pure sweet fruit flavors of the Riesling grape. And the final reason that Riesling is considered sweet is that many Rieslings are, well, sweet.

But not all Rieslings are sweet. They can span the range from dry to sweet. The Alsace region of France is known for its dry Riesling. And warmer climates, such as California, Oregon and Washington, produce dry Rieslings that typically have more muted fruit flavors, are more medium to full-bodied.

Next time we'll look into more detail about at the world's largest producer of Riesling, Germany.  And, yes, German Riesling can be a bit confusing. But, learning just a few key terms will help to cut through the common misunderstand of "sweet" Rieslings and aid in finding the one that's just right for you. Until then, Cheers! Or, "Prost!" as they say in Germany.

 

 

 

 

Is There a Relationship Between a Wine's Sweetness and Its Alcohol Level?

When choosing a wine, one of the characteristics of interest to you might be its sweetness.  But how can you really tell if a wine has sweet tendencies?  The label may have some sentences on the back label to tell you just a little bit about the wine but rarely will it give an indication of its sweetness. The only quantified characteristic of a wine that is printed on a label is its alcohol by volume (ABV) expressed as a percentage.

From this, you can make some indirect assumptions about a wine's sweetness. Rough rules of thumb say if a wine's alcohol content is 10% or less it will have sweet characteristics.  Wines that are even lower (especially down around 8 or 9 percent) will definitely be sweet. Wines in the 11% to 12.5% ABV range are considered 'off-dry' meaning that there is some notable residual sugar.  If it’s 12.5 percent or higher, the wine will be 'dry' and have little to no perceptible sweetness.

Most wines under 10% ABV will be sweet. Typically, wines such as German Riesling and Italian Moscato fall in this category. Wines in the range of 10.5% to 12.5% include Riesling's from Austria, Australia and the U.S., Sauvignon Blanc, and Pinot Grigio (a.k.a. Pinot Gris).  Then, in the 12.5% to 15.5% range you find Chardonnay, Pinot Noir, Cabernet Sauvignon, Malbec, Sangiovese, Syrah, Grenache and Zinfandel.

But, as previously pointed out, a grape that starts with low sugar levels, and ferments to the point where all the sugar is consumed by the yeast, will result in a wine with lower alcohol levels and little to no residual sugar. So, this is why alcohol levels are not a dependable way of determining a wine's sweetness.

So, while there’s definitely a loose relationship between a wine’s residual sugar and its alcohol level, it’s not a simple relationship.  But you can use the percent alcohol printed on the label as a first indication. Cheers!