Wines from Germany

German vineyards lie further north than almost any others in the world. The grapes ripen slowly through a long autumn, and the acidity stays. That is the one thing all German wines share, whatever the colour or region.

The Mosel is the river and the steep slate slopes along it. Paulinshof in Kesten and Bauer in Mülheim are both here. The slate stores heat through the day and releases it at night, which is part of why grapes ripen this far north at all. The slopes are too steep for machines, so all work is done by hand. Riesling dominates, but Pinot Blanc and Spätburgunder are grown too.

Rheinhessen is Germany's largest wine region by area, running south towards the Pfalz. The landscape is flatter and warmer than the Mosel, and beneath a layer of loess lies limestone. Engel is based in Flörsheim-Dalsheim at the southern edge. The warmer climate leaves room for a broader range: Chardonnay, Viognier and red grapes alongside Riesling.

That Germany makes red wine surprises many people. The country is among the largest producers of Pinot Noir in the world, where it is called Spätburgunder. The style differs from Burgundy and southern Europe: lighter body, higher acidity, more red fruit, and alcohol around eleven to thirteen per cent.

Sekt, German sparkling wine, is the third strand. A traditional-method Riesling sekt carries the same acidity as the still wine, with lees character and bubbles on top.