Please note that the content of this book primarily consists of
articles available from Wikipedia or other free sources online.
Pages: 31. Chapters: German wine classification, Gouais blanc,
Verband Deutscher Pr dikats- und Qualit tsweing ter, List of German
wine regions, Sp tlese, German wine auctions, Blue Nun, Kabinett,
Strausse, Trockenbeerenauslese, German Agricultural Society,
Oechsle scale, Federweisser, Flurbereinigung, Frankish and Hunnic
grape varieties, German wine label, May wine, Liebfraumilch,
Anheuser family, Hock. Excerpt: German wine is primarily produced
in the west of Germany, along the river Rhine and its tributaries,
with the oldest plantations going back to the Roman era.
Approximately 60 percent of the German wine production is situated
in the federal state of Rhineland-Palatinate, where 6 of the 13
regions (Anbaugebiete) for quality wine are situated. Germany has
about 102,000 hectares (252,000 acres or 1,020 square kilometers)
of vineyard, which is around one tenth of the vineyard surface in
Spain, France or Italy. The total wine production is usually around
9 million hectoliters annually, corresponding to 1.2 billion
bottles, which places Germany as the eighth largest wine-producing
country in the world. White wine accounts for almost two thirds of
the total production. As a wine country, Germany has a mixed
reputation internationally, with some consumers on the export
markets associating Germany with the world's most elegant and
aromatically pure white wines while other see the country mainly as
the source of cheap, mass-market semi-sweet wines such as
Liebfraumilch. Among enthusiasts, Germany's reputation is primarily
based on wines made from the Riesling grape variety, which at its
best is used for aromatic, fruity and elegant white wines that
range from very crisp and dry to well-balanced, sweet and of
enormous aromatic concentration. While primarily a white wine
country, red wine production surged in the 1990s and early 2000s,
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