The most northerly of the wine growing countries, Germany produces the loveliest, lightest, most delicate white wines in the world. Low in alcohol and exquisitely balanced, they are wines of charm and subtle nuances. Other wine countries have planted the same grapes -most notably, the Riesling, and tried to make the same wines, but they have been, at best, imitations.

The history of German wines began with the ancient Romans who conquered the region about 100 B.C.and started cultivating grapes soon thereafter. In the middle Ages the monastic orders established many of Germany’s finest vineyards and with their meticulous care of the vines and wines, set the standard for the quality of German viticulture.

The wines grown in Germany are extremely diverse, although they bare a family resemblance to eachother.

The German wine law states which grape varieties are best suited (and therefore permitted) to be planted in which vineyards. It defines appellation of origin and determines the minimum degree of ripeness grapes must achieve by harvest time in order to qualify for a particular quality category designation. It also requires that Qualitaetsweine (QbA and Praedikat wines) pass a three step quality control examination, including: 1) testing for ripeness in the vineyards at harvest time; 2) clinical analysis to measure alcohol content, residual sugar, extract and acidity levels; and 3) a sensory examination or " blind tasting " where regional expert testers determine whether or not the wine is typical of the origin, grape variety, quality category and vintage stated on the application. Colour, clarity, smell and taste are also evaluated as is overall balance and the harmony of all sensory impressions.

Only when a wine achieves the prescribed minimum points (based on a 5 point scale) does it receive an official control number (A.P._Nr.), its "birth certificate", allowing it to be sold commercially.

On the basis of this number the testing authorities can at any time trace a wine back to its origin. Two sealed bottles of each wine must be kept in storage so that if questions or objections arise later, the matter can easily resolved.

Aging:
Wine develops for the first six months or even longer in the cask. But even after bottling it continues to mature. Most German wines of the QbA and Kabinett grades are ready to drink when you buy them. Most buy them when they are not more than four or five years old. Spaetlese ,too, may be consumed young, but it is likely to be enjoyable even five to ten years after bottling. The higher grades, - the Auslese types- are usually longer lived, generally reaching their peak when they are seven to ten years old. However, with good storage, they will continue to be at their best for many years thereafter.

If you decide to buy wine for ageing, it is wise to try one bottle before purchasing a case. It is also a good idea to sample your stored wines from time to time so that they don’t grow old without your knowledge.

Wine Crystals:
Many of Germany’s white wines are treated to cold stabilisation before being bottled. This is the process of storing wine in below freezing temperatures in order to eliminate the tartaric crystals (Weinstein) that tend to form in finer wines, especially in good harvests. These tiny crystals which you may find on the cork or at the bottom of a bottle are not flaws, they are harmless, tasteless and in no way detract from they flavour of the wine. On the contrary, they are considered a sign of quality.

If I were you I would take advantage of our run of good vintages and fill my cellar.

AN INVITATION TO ENJOY LIFE TO THE FULL