You will probably be surprised at this feature's title: why German wine,
not beer? Indeed, being the most favorite drink among the Germans, beer
has captured attention of the whole country and become the German national
drink. Still wine is also an object to overall popularity. There is an
anonymous German advice to beer and wine drinkers: Wine after beer, nothing
to fear. Beer after wine, that's not so fine. It is enough to follow this
simple succession to feel good whenever you happen to visit a bar, or
It would be interesting for true wine connoisseurs to know about the origin of
German wine and its history,
starting with Romans in the first century, proceeding to the Middle Ages,
and ending up at present time.
It is no secret that the base of a good wine is good grapes. Germany
is rich in different sorts
of grapes (see more links below). The vintners affirm that the taste
of wine depends mostly on the region of its cultivation
and particularly on the soil where it grows, that the climate is not the
most important aspect of grapes' quality. Most people use to think that
the sun affects the sweetness and flavor of grapes, but it is a common
delusion. The most delicious wine can be produced from the grapes grown
on the northern slopes where the sun is a rare guest!
German wines owe its fame to the vineyards
where the skillful vintners do their best to produce splendid wines and
to compete with each other to gain the awards.
There is an ever continuing matter of controversy as to which wine is
preferable: dry or sweet? It is well
known that tastes differ, but majority of Germans do recognize dry wines
from Baden, Franken, or the Pfalz. Considering them no match to sweet
Kabinett wines, Germans do not wonder why dry Auslesen wines keep winning
Having cleared up the theoretical and historical aspects of wine-producing,
let's proceed to the practical part - that of wine-consuming. It is high
time now to get the tips on how to choose
a good wine. You should pay close attention to the three factors determining
the quality and taste of the wine: 1) the names of the Estate and Winemaker;
2) the vineyard sites; 3) the vintage. The wine's age is not always
valued according to the principle "the older - the better".
There is still a hazard for some wines to overage.
Most of the information about the wine's characteristics is shown on the
bottle's label. It
is very important to be able to read
it so that the bottle wouldn't puzzle you with the variety of unknown
terms and figures.
Wine and food always go together. It is difficult to imagine drinking
wine without the slightest refection. The point is that there are basic guidelines and
recommendations for pairing German wine and food. You can get to know
which wine is best for grilled fish in herb and olive oil, or for roasted
venison in cold fruity sauce. By the way, both dishes are best served
with Riesling, Scheurebe, and Spatburgunder, dry full-flavored
wines. The links specified above will give you hints as for any dish to
the wine you have, and accordingly you will be able to line up appropriate
wine to the food you have prepared.
Due to the proven beneficial effects, white wine is
an ideal supplement to modern healthy nutrition.
For people anxious about their health there are specially
compiled questions and answers concerning the wine-health correlation.
Finally, wine-admirers are bound to know about the proper serving of wines.
Aesthetics should be observed even while consuming wine at the old friends'
party. Everything must be perfect: tulip-shaped bowls, the quantity of
the wine poured into them, its temperature, the right choice of food,
flawlessly laid table, and your intuition will prompt you all the rest.