Germany has 13 separate wine growing regions, each of which produces its own style of wine, often from the same varieties. Generally, the lightest and most elegant German wines are produced in the Mosel-Sarr-Ruwer and Ahr regions.
Slightly fuller wines are made inthe Mittelrhein, Nahe, Rheingau, Rheinhessen, Saale-Unstrut, while the fullest German wines tend to come from the regions of Pfalz, Hessische Bergstrasse, Sachsen, Württembery and Baden.
| Wine regions | Major wine types | Soil type | Wine style |
| Ahr | Red/Rose: Spätburgunder, Portugieser |
volcanic slate | light, fruity |
| Mosel-Saar-Ruwer | White: Riesling | slate-covered slopes, rich in minerals |
elegant, delicate, racy |
| Nahe | White: Riesling, Müller-Thurgau, Silvaner | loess, loam, quartzite, porphyry | fruity, crisp, stylish |
| Pfalz | White: Riesling, Scheurebe, Gewürztraminer,Muller-Thurgau, Kerner, Silvaner Red/Rose: Spätburgunder, Portugieser |
loam, weathered limestone | full, aromatic, round |
| Hessische Bergstrasse |
White: Riesling, Müller-Thurgau |
loess | elegand, fruity, good acidity |
| Baden | White: Ruländer (Pinot Gris), Müller-Thurgau, Gewürztraminer, Riesling Red/Rose:Spätburgunder |
loess, loam, volcanic soil |
full, aromatic, spicy |
| Sachsen | White: Müller-Thurgau, Weissburgunder, Gewürtraminer |
variety of soil, (sand, porphyry, loam) |
dry, crisp, distinctive |
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This blog also has a post that gives an overview of the German red varieties and another with an overview of the German white varieties.
Champagne is best served in tall flute or tulip glasses, at a temperature of 42-47 degrees Fahrenheit. Tiny bubbles will rise in a continuous stream. When serving, pour a small quantity of wine into each glass and allow it to settle. Then fill each glass two-thirds full. Victorian saucer-shaped glasses are best kept for the service of sherbet or ice cream.
The domaines, which give it 10 percent of production, also give it some superlative wines, in particular the great Corton-Charlemagne, of which the firm owns 22 acres. Whites are generally regarded as better than the reds here, with new oak barrel fermentation giving considerable richness and complexity.
The Austrian wine marketing board have published their official summary of the vintage so far, calling it ‘the winemaker’s year’. In 
