Here is an overview of the German varieties of white grapes.
It is the finest and best known of Germany’s white varieties. Its small grapes ripen late – in October or November. This long, slow ripening period allows it to develop more aroma and a harmonious balance.
Wine: fragrant, fine-fruit bouquet; lively, pronounced acidity; piquant taste; potential for ageing because of racy acidity.
It is now the most widely planted grape in Germany (23% of total vineyard area). It is a crossing of two varieties, probably Riesling and Silvaner, developed in 1882 iin Geisenheim, Germany, by Prof. H. Müller from Thurgau, Switzerland. The grapes ripen early, usually in September.
Wine: flowery bouquet; milder acidity than Riesling; slight muscat flavour; best consumed while fresh and young.
It is a traditional variety. Its medium-sized, juicy grapes ripen somewhat earlier than Riesling.
Wine: neutral bouquet; mild acidity; full-bodied, pleasant wines; best enjoyed while young.
It is a popular new cross, developed from Trollinger (a red variety) and Riesling (a white variety). It has thick-skinned, early-ripening grapes.
Wine: light muscat bouquet; racy, lively acidity; similar to Riesling.
It is another new crossing — this time of Silvaner and Riesling.
Wine: lively acidity; bouquet and taste reminiscent of black currents.
(Grauburgunder, pinot grigio, pinot gris) is among the best varieties in Germany. It ripens at the same time as Silvaner.
Wine: robust, full-bodied, smooth, soft, and full on the palate.
There are other white wine varieties in Germany that are just as interesting and which you should try: the fruity, flowery Bacchus, the light, mild Gutedel, the racy, neutral Elbling, or the Morio-Muskat, with its flowery bouquet and pronounced flavour.
Tags: black currents, blackcurrant, flavour, fruit bouquet, german varieties, german wine regions, germany, juicy grapes, moscato, muscat, neutral, piquant taste, reminiscent, riesling wine, wine varieties