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THE DEVELOPMENT TEAM Principal Investigator Prof Paper 05: Food and Beverage Service Module 20: Wines of Germany THE DEVELOPMENT TEAM Principal Investigator Prof. S. P. Bansal Vice chancellor , Indira Gandhi University, Meerpur, Rewari, Haryana Co-Principal Investigator Dr. Prashant K. Gautam, Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Dr. Neeraj Aggarwal UIHTM, Panjab University, Chandigarh Content Writer Mahendra Singh Negi Faculty of Hospitality Management Amrapali Group of Institutes Content Reviewer Prof .S.K Gupta Dean, CMTHS HNB Garhwal University, Srinagar ITEMS DESCRIPTION OF MODULE Paper Name Food and Beverage Service Module Name/Title Wines from Germany Pre requisites Wine manufacturing process and purpose of grapes in wine making. Objectives Students will be able to understand the major wine producing regions of Germany along with the types of grapes used in manufacturing German wine along with the various wine appreciation used in Germany Keywords Sekt, Hock, Mosel TABLE OF CONTENTS 1. Learning Outcomes 2. Introduction 3. Wine Laws 4. Sekt 5. Wine Producing Region 6. Grape Variety 7. Reading A Wine Label 8. German Wine Terms 9. Summary QUADRANT 1 1. Learning outcome This chapter introduces the students with the wines from Germany covering wine producing regions, grape varieties, wine laws/wine appreciation/wine quality control terms and other wine terms specifically based for German wines. On completion of this chapter, the students should be able to: Understand the various wine producing regions of Germany Major grape varieties of Germany Wine laws /appreciation of Germany Wine terms used for German wines 2. Introduction Germany takes sixth place among the wine producing nations of the world. Much of the production is intended for export, while Germany itself imports huge volumes of wines. Compare with the other major wine producing countries the consumption in Germany is very low as the Germans tend to prefer beer and other imported wines. While looking at the history of German wine it shows that it was the Romans who introduced viticulture in Germany. During middle ages vineyards were situated all around the Germany but due to new techniques in making beer (as brewing industry created considerably greater income than wine making) and increase in the imports of wine the vineyards get decreasing and later on many grape varieties get disappeared due to the attack of vine louse phylloxera in all the vineyards of Germany , resulting in the introduction of phylloxera-resistant American rootstocks .Although a few wine maker succeed in making excellent red wines , Germany is known as a white wine country because of its climate . More than 85% of the area cultivated by vine in Germany is planted with white grape varieties. Yet the Germany produces an abundance of light, fruit flavored, low alcohol and low priced table wine which are greatly popular in America and Britain. The country is also renowned for exquisite, expensive, sweet, honeyed, golden wines as the result of very sophisticated harvesting procedures. 3. Wine Laws German wines are produced and sold under the German wine laws, which came into existence in 1971. And till date has a number of amendments made it to since. Wines here are categorized by the degree of ripeness measured in natural grape sugar upon harvest. The term used to measure the level of sugar present in the most is ‘Oechsle’. In 1971 the German wine laws divided the wine into two major categories: Tafelwein (table wine) and Qualitätswein (quality wine) 3.1 Tafelwein (Table wine) This is the lowest category of German wine. When this is made entirely from grapes which have been grown in Germany it is sold less than one of five wine regions or Weinbaugebiete; these wines are German table wines. Deutscher Tafelwein may state the vintage. When the wines are blended with wine from other European countries it is sold as Tafelwein, EU Tafelwein. Landwein is a higher grade Tafelwein, which must be sold as either trocken (dry) or halbtrocken (medium dry). There are seventeen regions for Landwein and these are dfferntfom both Tafelwein and Qualitatswein bestimmster Anbaugebiet regions. For further understanding you can say Tafelwein can be divided into two subcategory: Deutscher Tafelwein (German Table wine) Deutscher Landwein (German Country wine) 3.1 A Deutscher Tafelwein This is the basic table wine made from grapes grown in Germany. There is a simple Tafelwein made when wines are blended with European wines or grapes. 3.1 B Deutscher Landwein Similar to the French Vin De Pays, it is superior to the Deutscher Tafelwein and will have a slight greater alcoholic content. The wine is dry or semi dry and can be produced in any of the seventeen designated Landwein areas. 3.2 Qualitätswein (quality wine) This category can be subdivided into: Qualitätswein mit Prädikat (Qmp) Qualitätswein bestimmter Anbaugebiete (QbA) 3.2 A Qualitätswein mit Prädikat (qmp) – These wines are of superior quality. They are completely natural wines with no sugaring of the must are allowed. There are six Prädikat (distinctions or degree of ripeness) which indicates detail of the harvesting of the grapes. The harvesting of these grapes must be authorized by the local wine authorities and minimum must weights (sugar content of the juice) are laid down for each district. The label for these wines show the same details as QbA wine in addition to the Prädikat , and must shows the Anbaugebiete. The Six Prädikat (distinctions or degree of ripeness) are as follows: Kabinett - produced from the first harvest. Minimum must wt - 73º Oechsle Spatlese – the term literally means ‘late harvest’ usually three weeks after the general harvest. Minimum must wt - 85º Oechsle Auslese - this is a late selective harvest, which means that each individual bunch of grapes is inspected to determine its ripeness. These wines are richer and sweeter than Spatlese. Minimum must wt - 95º Oechsle Beerenauslese – Over ripe top quality grapes, high concentration of sugar due to botrytis. In Germany termed as ‘edelfaule’. They are picked individually after ripeness has been determined. Minimum must wt - 125º Oechsle Trockenbeerenauslese – Very high concentration of sugar, very top quality wines made from top years. The grapes are almost shriveled in this case. Minimum must wt - 150º Oechsle Eiswein – Ice wines are made only when conditions are favorable. Made from over ripe grapes which have been left on the vine until caught by the frost, then picked at - 8°Centigrade or colder and pressed to separate the frozen water from sweet juice. These frozen grapes produce a wine that is both sweeter and more concentrated than the average Pradikat wine. Features of Qualitätswein mit Prädikat (Qmp) is as below. 9.5 % natural alcohol as no chaptalization is allowed. Origin should be of in one of the 11 regions Made from an approved grape variety of an approved vineyard Wine must go through a testing panel and carry a test serial no. If 85% of grapes used is from one vineyard then can carry the name of the vineyard. 3.2 B Qualitätswein bestimmter Anbaugebiete (QbA) These are second highest quality wines. The wines have to be made from authorized vine stocks. The must weight expressed in Oechsle degrees, has to reach a certain minimum level. This is gauged by a using a hydrometer which has a graduated scale of measurement. This will reveal the potential alcohol content of a wine by comparing the specific gravity of the must to the specific gravity of water. QbA wines will also undergo a chemical and sensory evaluation and they must not be blended with wines from outside their regions. These wines are normally made from fully ripened grapes but like Tafelwein and Landwein these wines can be improvised by Chaptalisation. Features of QbA wines are as follows: Made with addition of sugar 7.5 % natural alcohol Origin should be of in one of the 11 regions Made from an approved grape variety of an approved vineyard Wine must go through a testing panel. If 85% of grapes used is from one vineyard then can carry the name of the vineyard 4. Sekt Sekt is a sparkling wine from Germany made in all regions. The term Sekt is a short term for Qualitatsschaumwein, meaning quality sparkling wine. Schaumwein itself is a basic, cheap, bubbly and cheerful. Deutscher Sekt must now be made from grapes grown in Germany. Sekt BA is quality sparkling wine made from grapes grown in the region declared on the label. Most Sekt is produced by the Charmat method, that means the second fermentation take place in a sealed tank and the wine is then filtered and bottled under pressure. However real star quality Sekt is made after the fashion of champagne. 5. Wine Producing region The main wine producing region of Germany is situated in the south-west quarter of Germany. It is the most northerly wine region of Europe and crosses latitude 50º N, above it is not normal elsewhere for grapes to fully ripen. However it is in these borderline districts that some of the finest white wines are produced. Germany has 13 designated wine regions for quality wines, most surrounding the Rhine River and its tributaries. Thirteen designated wine areas of Germany are described as below. Mosel -The valley is watered by Mosel River and its tributaries Saar and Ruwer. The vineyards sited on steep slopes above the Mosel River. Primary grape used here is Riesling. Wines produced in Mosel are usually light in alcohol about 9% and are made from the Riesling, Muller -Thurgau and Elbling grapes some of the wines also have a property called ‘Spritzig’ – natural sparkle. Some of the important towns in the region are, Piesport, Graach, Ockfen and Kasel. Bottles of Mosel wines are green in colour. Rheingau- It is also a historic centre which is also renowned for its wonderful landscapes.
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