German Wine

German wines should be defined as a wide spectrum of flavors and textures, constantly refreshing the palate with bright acidity, ripe fruit, and a sense of minerals from the soil. The misconception amongst Americans regarding German wines is that they are all just sweet. Due to the cool climate in Germany, the white grapes hold center stage.

Those noteworthy wines from the Riesling grape are produced in the best vineyard sites of the Mosel, Rheingau, Nahe, Rheinhessen, and Pfalz. These are the most prestigious regions in the western part of the country, all located along rivers with particularly well-situated steep slopes. The rugged geographic nature of the region necessitates handpicking and maintenance of the vineyard.

Here's a brief definition of German grapes:

Kabinett - Dry and most similar to a Chardonnay style.

Spatlese - "Late picked" Riesling grape, richer and riper, usually medium sweetness.

Auslese - "Selected" sweeter and richer with a more viscous texture.

Beerenauslese - "Berry-selected" individually selected berries, usually affected by botrytis, the "noble rot" that removes moisture adding complexity and richness.

Trockenbeerenaulese - Handpicked grapes completely shriveled from botrytis.

Eiswein - Literally "Icewine" made from grapes that have been left on the vines into winter to freeze, leaving very little moisture, but an intense, thick nectar.

Presently, we are researching German wines that are not yet represented in New Jersey and New York. Please check back with us as we hope to add them to our portfolio soon.