All about Wine

A wine journey along the Chiantigiana from Florence to Sienna

The Chianti area has been one of the most important wine producing regions in Italy for over two centuries. It was the family of the Grand Duke of Tuscany Lopold I that began cultivating grapes during the 18^th and 19^th centuries in the region that would become modern Chianti.

The best time of year to visit Tuscany (Toscana) is at harvest time in September, or just before harvest to see the vines bowing heavily with ripening Sangiovese grapes – the variety that is responsible for making Chianti Classico. During September most towns in Chianti celebrate the Sangiovese harvest with wine festivals such as the Vino al Vino held on the third week in September (17-19) in the small town of Panzano in Chianti, where many local wines can be sampled by the glass.

Here you will find a guide to some of the most popular wine festivals and wineries to visit during a trip to the Chianti region.

Wine Festivals

(second week in September)
Rassegna del Chianti Classico
A festival for the Chianti Classico. Friday from 17.00 – 22.00 and Saturday and Sunday from 10.00 – 22.00
Location: Greve in Chianti

Feste dell’uva
This is a wonderful festival in the pretty village of Vagliagli. There will be a parade and dancing, lots to eat and drink. It is an excellent typical village festival and we recommend that you see it. The website is www.festadelluvavagliagli.it, unfortunately it is all in Italian but there are many photos to give you an idea of the atmosphere at the festival.
Location: Vagliagli

Radda in Chianti

Radda in Chianti is principle market town in the Province of Siena in the Italian region Tuscany, located about 35 km southeast of Florence and about 15 km north of Siena.

Volpaia  – www.volpaia.com

Albola – www.albola.it

Gaiole in Chianti

Gaiole in Chianti is principle market town in the Province of Siena in the Italian region Tuscany, located about 40 km southeast of Florence and about 15 km northeast of Siena. The American magazine Forbes named it number one in its list of “Europe’s Most Idyllic Places To Live.”

The Chiantigiana (SR 222) is one of the most scenic and charming motoring routes in Italy, running directly south from Florence to Sienna cutting through the heart of the Chianti Classico wine zone. The road sweeps around rolling Tuscan hills and past thousands of hectares of vineyards, all producing outstanding Chianti Classico DOCG (the highest classification of Chianti). For a truly inspiring tour along Chiantigiana road, make time to visit some of the ancient towns of Chianti and surrounding wineries:

Brolio – www.ricasoli.it

The name Ricasoli has been linked to wine since 1141, when Brolio Castle passed into the hands of the Ricasoli family. The family tree, reproduced in a print from 1584, is also one of the first images we have of Chianti. You can book wine tastings for small or large groups at the Brolio wine shop: an exciting way to learn about and appreciate the Chianti Classico area through its most representative wines.

Greve in Chianti

Greve is a principle market town 31km south of Florence (Firenze). The Franciscan monastery is still at the heart of the old part of the city, as is the triangular main piazza, where a market has been running more or less continuously for centuries serving the nearby castle communities and hamlets.

Wineries to visit:

Verrazzano – www.verrazzano.com

Vignamaggio

Villa of Vignamaggio dates back to the 14th century and the winery produces around 230,000 bottles of wine every year, divided between Chianti Classico, Chianti Classico Riserva, I.G.T. and Vinsanto del Chianti Classico DOC. They offer pre-booked guided tours of their gardens and wine cellars, including a wine tasting and lunch. Their shop is open daily for free wine and oil tastings.

Panzano in Chianti

A small town with Etruscan origins, Panzano is situated on the Chiantigiana road between Castellina and Greve. Panzano Castle, built between the 11^th and 12^th centuries, nestles at the highest part of the town and the hike through the cobbled streets is well worth it.  The piazza is charming and a perfect place to watch the elderly men play cards, sip a Prosseco or enjoy homemade gelato.

Wineries to visit:

Le Fonti

A charming boutique family run winery nestling at the foot of Panzano village. The winery is open for cellar tours and tastings Monday to Friday from 10 – 12 and 2 – 6pm and produces superb IGT and Chianti Classico DOCG.

Fattoria Montagliari

A small family owned and run farm that has been producing wine using the most traditional methods since 1720. The Migliorini family, bought Fattoria Montagliari in 1999 and produce Chianti Classico DOCG, Chianti Classico Riserva, Brunesco di San Lorenzo IGT, Grappa, Brandy, Extra Virgin Olive Oil, and aged Trebbiano Balsamic (20 and 28 years). There is also a fantastic restaurant with genuine Tuscan cooking and breath-taking views over the Greve valley.

Wine Festival: Vino al Vino – 17-19 September

Castellina in Chianti

Castellina in Chianti has historic and noble origins -in the 13th century it was built on a high ridge, probably over Roman ruins. It has a 14th-15th century character with a number of religious structures, including the parochial church of San Salvatore.

Wineries to Visit:

Gagliole – www.gagliole.com

Villa Trasqua
With 50 hectares under vine producing Chianti DOC and IGT wines, Villa Teraqua also boasts 10 hectares of olive trees. They offer guided visits to the cellars; tasting of Chianti Classico and Toscana rosso Trasgaia IGT for just 20 euros per person.

Wine Festival: The Grape and Wine Festival, Sinalunga, Piazza Garibaldi – third week of September

Wine tip- It’s all about temperature

When buying a bottle of Chianti ask the merchant what the vintage (year) was like (was it a hot or cool summer?), in order to gauge the wine’s aromatics. Temperature has an immense impact on the ripening of the grapes during the last weeks prior to harvest and is the key to determining the final aromatics of the wine. In the case of Chianti if temperatures are on the cooler side, the resulting wine will be fresher, more aromatic and abundant in fresh fruit flavours such as cranberry, cherry, and raspberry. If the season finishes with warmer temperatures, the wine will be dominated by plummy, prune-like characteristics.

Tuscan Villas in Chianti wine region

To make the most of the region’s excellent wine and local ingredients, go native and pretend you’re Italian by hiring a villa so you can cook up an Italian feast for friends and sip wine on the veranda.

• Villa Bernardi – Panzano in Chianti

A beautiful and spacious Tuscan farmhouse property situated on a hillside outside of the village of Panzano. The property dates back to the 11th Century and has been restored carefully to retain its original features and character. Laid out over 4 levels, this property is ideal for family groups with plenty of space to gather. The saltwater swimming pool is reached by a stone path across the lawn and enjoys views across the Chianti countryside. Sleeps up to 10 people and costs from £6552 per week

• Docciolina – Greve in Chianti

A traditional villa with beautiful views from the gardens and large swimming pool, which it is accessed from the terrace in front of the villa by some stone steps. A perfect spot to enjoy the Tuscan hills and sip wine from your terrace. The property sleeps up to 8 people and costs from £1502 a week.

• Panorama at Cornino – Castellina in Chianti

A spacious villa in the Hamlet of Cornino overlooking the Chianti hills, Panorama provides a peaceful retreat close to the town of Castellina. This beautifully restored property is surrounded by olive groves and unforgettable views. The property sleeps 3 people and costs from £546 per week.

To Tuscany has a wide choice of villas in Italy to choose from throughout the Tuscan wine regions. Visit www.to-tuscany.com to see a selection of properties and check availability.

Wurttemberg is the only area in Germany to grow the late maturing Trollinger grapes, a variety that demands deep and nutritious soil, steeply sloping sites, together with generous rainfall between blossoming and grape maturity.

In the course of centuries, the Trollinger has developed into a popular Wurttemberg speciality and is thus considered the national drink of Swabians. A wine of hearty character, it is enjoyed with the solid and robust local meals.

Be it a Swabian snack or a special Sunday meal, perhaps a ragout of Schurwald angus beef in its lovely Trollinger sauce, served with vegetables and the potato speciality known as Schupfnudeln, Trollinger will complement all kinds of good food.

This Wine Available at German Wine Store

An early maturing grape and almost a rarity is the Clevner which originally comes from the Pinot/Burgunder family of vines.

It was originally brought to the region by French monks as far back as the 8th Century and contributed to the renoun of the Neckar Valley’s wines.

Nowadays, Clevner is cultivated around the Heilbronn region where it is carefully nurtured with much love and attention, even though yields are low. It produces fine wines of a beautiful, subdued red colour, tender bouquet and full body.

The Samrot is a mutation of the Schwarzriesling which it ressembles in character. Its fine acidity lends it a dignified elegance; Samtrot literally translates as “red velvet”. This is a festive wine par excellence.

This Wine Available at German Wine Store

In contrast to red wine, Weissherbst is made by gently pressing red grapes after destalking allowing only very little of the red pigments into the juice. The result is a delicately coloured light red wine which is a cross between a red and a white.

Weissberbst must be made from one single grape variety which gives the wine a taste all of its own with a great deal of character suitable for drinking on a wide variety of occasions. In principle any red variety grown in Wurttemberg can be vinified as Weissherbst.

The classic local fish dish of char and octopus served with a lemon butter sauce will partner Weissherbst made from Schwarzriesling particularly well.

Schillerwein is a veritable Warttemberg speciality which is produced exclusively from grapes grown in Wurttemberg.

The history of pressing red and white grapes together goes back many centuries and traditionally any grape can be used. This means that Schillerwein is a multi-faceted style which offers many different, yet harmonious flavours

Generally the style is light and fresh making the wine well suited to many dishes such as pockets of veal stuffed with leeks and served with a sage sauce — a traditional local speciality of italian origin.

On a different level Schillerwein is excellent as a summer drink mixed with cool mineral water served as a thirst quencher on very warm days.

The Schwarzriesling originates from the Pinot/Burgunder family of vines and has been cultivated in Wurttemberg for centuries.

Due to its early maturing it is less demanding than Trollinger and Lemberger.

The colour is a luminescent red with delicate bouquet and harmonious fruit which makes the Schwarzriesling very popular.

Schwarzriesling is best served with cuisine such as pot roast like wild duckling where the grape’s qualities show the typical flavours of cooked meat at their best by complementing the red wine sauce, red wine vinegar or juices of the bones.

This vine has a very old tradition in Wurttemberg and is considered a speciality from some of the best situated sites.

The wine is usually of a golden yellow hue, with an exquisitely fine and fruity aroma with a complex flavour of different fruits on the palate with wonderful body.

A glass of Spatlese or Auslese Gewurztraminer is best enjoyed in Wurttemberg with Gugelhupf, a dry cake baked in a specially shaped mould.

The versatility of Gewurztraminer is shown by its adaptability to partner desserts which are either sweet or with fresh fruit flavours.

A good Muller-Thurgau thrives most of all in deep, rich soils.

An early maturing grape and wine it has a distinct bouquet and often a marked touch of nutmeg. It is particularly pleasant when consumed young.

A discreetly fruity wine, it complements most hors d’oevres and soups. Muller-Thurgau is delightful with Biberach Soup, a delectable creamy late night soup of calves’ sweetbread, but will go equally well with desserts and sorbets.

This wine has the dual ability to open a meal and be drunk at the end too. In particularly sunny years the early-maturing Muller-Thurgau will make high quality Pradikat wines which are ideal served as an aperitif.

The Kerner is a typical Wurttemberg wine. Bred from Trollinger and Riesling vines by the Wurttemberg Experimental and Teaching Institute of Wine and Fruit Growing at Weinsberg, it is named after the local poet, physician and venophile Justinus Kerner.

Well adapted to local sites and soil, it develops a fine, spicy fruit typical of the variety. It produces a full-bodied wine with fine, racy acidity which it inherites from the Riesling and which gives very good Pradikat wine.

The variety is very versatile and has many of he characteristics of Riesling to which it is often compared.

The dry styles are at their best with foods such as white meats, poultry and fish particularly so if the sauce is created with the same wine.

This Wine Available at German Wine Store

The late maturing Riesling is Germany’s most demanding and most famous white wine variety and holds a place of honour in Wurttemberg.

Cultivated on the heavy local soils of keuper and shell limestone and always in prime sites, this variety produces wines full of character and of many varied tastes.

These wines excel with their discreet bouquet and delicately fruited flavour, crisp acidity and dignified class, frequently even sparkling elegance.

Riesling is suited, therefore, to accompanying meals from hors d’oevres through to fish. It is also a wine that is superb with seafood such as mussels, clams, oysters and lobster.

Truly a wine which meets the highest expectations at any occasion.

This Wine Available at German Wine Store

The Lemberger, too needs optimum sites to thrive and therefore its cultivation is limited.

This grape produces wines deep in colour, full-bodied and delicately dry which puts it among the elite of grapes. It is in its element at the gourmet’s table.

Lemberger accompanies lamb, hare, venison or a saddle of young wild boar particularly well and especially so if the dishes are prepared with exotic sauces, but also if the accompaniement is as simple as a side dish of freshly picked local mushrooms.

This Wine Available at German Wine Store

The Dornfelder represents the youngest grape type of all Wurttemberg’s varieties. It was created by the Wurttemberg School of Viticulture at Weinsberg by crossing Helfensteiner and Heroidrebe vines.

The big, blue bunches produce full-bodied red wines of a wonderfully intense colour. The Dornfelder is well suited to vinification in small, new oak barrique casks. With cuisine, it goes particularly well with poultry, venison and lamb.

There is a culinary tradition that says the wine used in the sauce should accompany the dish at table.

If this is true, there is nothing better than savouring a glass of Dornfrlder with a breast of pheasant in a Dornfelder sauce together with broccoli and fried potatoe wafers.

This Wine Available at German Wine Store

The Silvaner is a grape variety with a long tradition in Wurttemberg. When grown on shell limestone soils, it aquires a particularly fine bouquet, but it will also thrive on heavier keuper soils.

The Silvaner makes wine which is mellow and wonderfully balanced making it very attractive. Like any good wine, it pays to sip and linger over the flavours. A connoisseur will savour with the eyes, nose and mouth by holding the glass up to the light and swirling the wine gently in the glass to liberate aroma and fragrance.

Finally the bouquet will be noted, the wine sipped and tasted , by “chewing” it to introduce the maximum flavour to the gustatory nerves of the tongue, palate and throat which will give the taster the full panoply of flavours available in the wine.

The Rulander, also known as Graner Burgunder is well suited to warm, deep soils.

Wines labelled Rulander are produced in a classic style typical of the variety giving a richness, power and complexity of subtile flavours unrivalled elswhere. These wines can however partner light summer dishes or salads such as composition of heart,  kidneys, liver, brains and sweetbread revealing the wines’ delicate power.

Wines which are made in a lighter style from this grape are often labelled Grauer Burgunder and can have a light and elegant structure with more acidity making them ideal for poultry and fish.

Wurttemberg wines are subject to the highest standards. This is why the wine-growers of Wurttemberg, are committed to tending vines with loving, painstaking care and expert knowledge — from pruning in winter,to harvesting in autumn. On average, 8oo to 2,000 working hours are spent per hectare (ca. 2.5 acres), of which 400 alone are devoted to the harvest. Attention to detail during the harvest is decisive for the ultimate quality of the wines.

Following the harvest, the cellar master’s work begins. The cooperatives are equipped with modern facilities to strictly separate the crop according to vineyard site, grape variety and ripeness level as the grapes are received. After a gentle pressing, the juice is carefully vinified. The young wines are aged in traditional oak casks or in shiny stainless steel tanks in the cellars until they are ready to be bottled and fulfill their original purpose:
to be enjoyed by wine enthusiasts, connoisseurs and bon vivants.

And this is your cue, because the manner in which you store a wine is crucial to maintaining its quality. Wine should always be stored in the darkest possible place, as bright light detracts from its fruitiness.
The cardinal rule: the cooler the wine is stored (not more than 12°C, or 54°F), the slower it will mature, and the longer it will maintain its quality.
We wish you many a wonderful moment with Wurttemberg wines, whether it’s with a good meal or a good conversation.

Cheers!

By: Württemberg Wine-growers’ Cooperatives

Wine cellars that offer optimal storage conditions are few and far between in this day and age. However, the following rules for storing wine will help you enjoy your favorite wines for many years to come.

Ideally

Always store wine with corks horizontally.
Store in a room with a steady temperature of 8—12°C (46—54°F).
The humidity should be at 70% to prevent corks from drying out or becoming moldy.
The room should be clean and aired out regularly.
Avoid constant sunlight or neon light as well as vibrations.
Do not store in close proximity to strong odors, such as paints, enamels, fuel or onions.

Temperature

The right serving temperature helps ensure optimal drinking pleasure.

Optimal Serving Temperatures

Sparkling wine 8—10°C (46—50°F)

White wine

Young, light 9—11°C (48—52 °F)
Mature, full-bodied 11—13°C (52—55 °F)

Rosé, Weissherbst 9—13°C (48—55 °F)

Red wine

Young, light 14—16°C (57—61 °F)
Full-bodied 16—18°C (61—64°F)
Full-bodied with pronounced tannins 18—20°C (64—68 °F)

By: Winehaus

A Wurttemberg Favorite

Background

Among red wines, Dornfelder is the most successful new crossing. It was “born” in Wurttemberg in 1955, when grape breeder August Herold cross-bred Helfensteiner and Heroldrebe. The name goes back to Immanuel Dornfeld, the founder of the viticultural school in Weinsberg. The large, dark blue berries yield deep-colored, fuIl-bodied red wines that are well suited to barrique aging.
Dornfelder is a robust, fairly resistant varietal that is demanding in terms of soil and climate. It does not fare well in sandy or stony soils or in sites endangered by frost.

Color & Flavor

Generally speaking, Dornfelder grapes yield rich, supple and harmonious wines that are easily recognized by their deep red-violet color. Concentrated Dornfelders are fruity with a spicy undertone and have a pleasant, but lively, acidity. Aromas of plum and black cherry are typical.

Food Affinities

Like other powerful red wines, Dornfelder is a welcome winter companion. It goes well with hearty roasts, poultry, game or cheese. The lighter, fruitier versions — slightly chilled — are especially popular in summer as perfect wines for picnics or barbecues.

By: Winehaus

Pinot Noir
The King of Red Wines

Background

Spatburgunder, or Pinot Noir, is to red wines what Riesling is to the world of white wines. Its elegance and finesse make it, the most demanding member of the Pinot family, the king of red wines. Spatburgunder has been at home in Germany since 884, when Emperor Charles the Fat brought the varietal to the Bodensee, or Lake Constance.
This very old, noble grape requires a great deal of care, particularly in the vineyard, and is very demanding in terms of climate and soil. In Wurttemberg, it does best in top sites of many keuper, sandy loam or shell-limestone soils.

Color & Flavor

A typical, full-bodied Spatburgunder is crimson in color, with a velvety texture and a fragrance reminiscent of sweet red fruit, such as strawberry, cherry or black currant. Lighter, fruitier-style Spatburgunder Weissherbst (rosé) is also popular.

Food Affinities

Spatburgunder is the ideal wine for cooler seasons. It can enhance meals as well as moments of contemplation. It adds a crowning touch to all kinds of entrées, from hearty pot roasts and stews to a festive meal of game birds. With tangy cheese, it’s a great snack or meal finale.

By: Winehaus

The Velvety Wurttemberger

Background

Samtrot is a member of the Pinot family of grapes and a mutation of Schwarzriesling. Its name—literally, red velvet — derives from its velvety softness. Overall, its character lies somewhere between Schwarzriesling and Spatburgunder.
The grape has its origins in Heilbronn and Weinsberg, where it has been selectively bred since 1928/1929. In 1958 it was approved for general cultivation and classified as a Spatburgunder clone. Samtrot was not only “discovered” in Wurttemberg, but this is the only region in which it is grown. It shares the same high demands on climate and soil as its Pinot counterparts. In general, it is not a prolific variety and in many years, yields are relatively low.

Color & Flavor

Samtrot wines are similar in character to Schwarzriesling, and in terms of color and mouthfeel, do credit to their name. Their harmonious acidity lends them a velvety texture. Samtrot wines have a warm red color and an aroma suggestive of raspberry and cherry.

Food Affinities

Samtrot is a perfect companion with lamb or beef roasts and mild hard cheeses. It is particularly fitting for festive occasions, such as a typical Swabian Sunday meal, when fresh, homemade pasta – Spätzle (squiggly noodles), Maultaschen (German ravioli) or Schupfnudeln (German gnocchi) — and warm potato salad dressed in oil and vinegar are served with a roast.

By: Winehaus

The Modern Wurttemberger

Background

This red varietal was bred in Weinsberg in 1971. Within just a fewyears after approval for general cultivation (2002), it was well established within the ranks of Germany’s red wine grapes. A crossing of Lemberger and Dornfelder, Acolon combines the seductive aroma of Dornfelder with the structure and length of Lemberger.
This new grape is very similar in character to Lemberger. The wines are deep in color and have moderate tannin levels. Acolon is planted primarily in good to average sites.

Color & Flavor

At best, the wines produced from ripe fruit are harmonious, with distinctive fruit aromas, a firm structure and a good finish. Some producers age their Acolon wines in barrique casks.

Food Affinities

Depending on vinification and aging techniquies, Acolon goes well with braised or stewed pork or beef served with rich, flavorful sauces. It’s also perfect with spicy pasta dishes.

By: Winehaus

Cabernet “Made in Wurttemberg”

Background

This late ripening crossing of Dornfelder and Cabernet Sauvignon is reminiscent of Cabernet in aroma and flavor. The wines have aging potential and are ideal as cuvée components and/or candidates for barrique aging.
This red varietal was bred in Weinsberg in 1971 and approved for general cultivation in 2003. Due to its high demands on site and climate, it only performs well in top sites (suitable for Riesling).

Color & Flavor

Wines produced from ripe Cabernet Dorio grapes have a distinctive deep color and powerful flavor. Their aroma profile is similar to Cabernet: black currant and cedar. In their youth, they have lively tannins, and thus are suitable for aging.

Food Affinities

Cabernet Dorio is an ideal partner with game or roast beef served with hearty sauces. It also pairs well with aged, flavorful hard cheeses.

By: Winehaus

Deep Purple “Inside and Out”

Background

Cabernet Mitos, a red crossing of Lemberger and Cabernet Sauvignon, was bred in Weinsberg in 1970 and approved for general cultivation in 2001. Because it ripens late, it does best in very good sites. It is a hardy varietal and suitable for aging in barrique. As a so-called teinturier (grapes with color pigments in both flesh and skins), Cabernet Mitos is prized for its powerful color and is often used in cuvées with other typical Wurttemberg varieties, such as Lemberger or Spatburgunder.

Color & Flavor

Cabernet Mitos wines are unusually full-bodied and have an appealing deep violet color. The finest show depth and complexity. The grape’s Cabernet Sauvignon traits become more pronounced with age.

Food Affinities

Cabernet Mitos is excellent with pot roasts and stews, as well as ripe, strong soft cheeses.

By: Winehaus

The Wurttemberg Rarity

Background

Despite its name, Muskat-Trollinger is not a crossing, but rather a varietal in its own right. This little-known grape is cultivated primarily in Württemberg. It can be traced back to 1836 and is presumably a mutation of Trollinger. Originally, the very aromatic Muskat-Trollinger was grown as a table grape. Today, its distinctive muscat aroma makes it a real specialty.

Color & Flavor

Muskat-Trollinger delivers what its name promises:
it has a pronounced — but preferably not obtrusive — muscat bouquet, as well as the ruby red color and agreeable character of Trollinger. Its unique aromas and flavors provide a real taste sensation.

Food Affinities

Chilled dry or off-dry Muscat-Trollinger wines are tasty year round as an aperitif. As a sweet dessert wine it is delicious with desserts and Christmas cookies.

By: Winehaus

The King of White Wines

Background

Arguably the finest and most complex white wine variety in the world, Riesling produces the best results in cool, moderate climates. The grape is probably the descendent of a wild grape in the Upper Rhine area; the first documented mention dates from the 15th century. Very different styles of wines can be produced from the Riesling grape, depending on climate, site and vinification. The spectrum ranges from crisp and light, to full-bodied and rich — up to the finest, sweet dessert wines.
Riesling grows in all German wine-growing regions. For many, Riesling and slate soils (Mosel, Rheingau) are synonymous. Yet Wurttemberg Rieslings — from other mineral-rich soils — offer a contrast well worth sampling. Regardless of region, Riesling is the epitome of German wine culture.

Color & Flavor

The great diversity of Riesling wines available is due to the fact that the grapes are harvested at varying levels of ripeness and vinified to produce wines of various styles. As such, there are uncomplicated everyday wines as well as complex, terroir-driven Rieslings that have great aging potential. In their youth, Rieslings are pale yellow in color, sometimes with a greenish tinge. Peach and apple are the dominant aromas; on the palate, Riesling provides a lively interplay of sweetness and acidity.

Food Affinities

Light, young Rieslings are ideal summer wines and are excellent with asparagus, fish and shellfish. Off-dry Rieslings are perfect partners with sweet-and-sour or spicy Asian dishes. More concentrated Rieslings go well with veal, poultry and cream cheeses. Particularly as a lusciously sweet wine, Riesling’s well-structured acidity and naturally ripe fruitiness enable it to pair well with sweet desserts.

By: Winehaus

A Native of Wurttemberg

Background

Kerner is a new crossing bred in 1929 by August Herold, who then headed the department of grape breeding at the state research and teaching institute for wine and pomology in Weinsberg (near Heilbronn). Its “parents” are Trollinger and Riesling. The variety was named after a native of Weinsberg: Justinus Kerner, a 19th-century poet, physician and wine lover, who wrote drinking songs in his spare time.
Kerner’s fall from grace with wine enthusiasts in recent years led the institute to develop a quality concept and marketing strategy to help it regain popularity under the name “Justinus K.” Kerner producers are monitored for compliance with quality and profile standards and must receive approval in order to market their wines under this name and uniform packaging.

Color & Flavor

Pear, orange marmelade, green apple, currant and apricot are among the most common fruit aromas associated with Kerner. The bouquet of “Justinus K.” is reminiscent of exotic fruits, mango, grapefruit and cool aromas, such as mint and melon.

Food Affinities

High-quality dry or off-dry Kerner wines go well with light and mild appetizers, such as fish or vegetable terrines, light summer salads, fish, poultry, veal and asparagus, as well as mild semi-hard or cream cheeses.

By: Winehaus

Muller-Thurgau

The Fresh Wurttemberger

Background

Muller-Thurgau owes its name to Professor Hermann Muller from the Swiss canton of Thurgau, who probably bred the variety from Riesling and Madeleine Royale. The contemporary version is known as Rivaner, long thought to be a crossing of Riesling and Silvaner, hence the name Rivaner. With its youthful freshness and lively acidity, Rivaner is a terrific early summer wine. The sweeter version marketed as Muller-Thurgau is a classic accompaniment with desserts.
This grape variety is not fussy about soil or site. It grows in all German wine-growing regions and, after Riesling, is the nation’s second most widely planted varietal. In Wurttemberg, it is regarded as a specialty, and for the most part, is vinified in a fresh, dry style and sold as Rivaner.

Color & Flavor

Rivaner is pale to bright yellow in color. Its bouquet is reminiscent of green apple or lemon, and has a light muscat tone. It tastes best while young and fresh.

Food Affinities

Uncomplicated Muller-Thurgau wines can both open and close a meal. Serve a delicately fruity Rivaner with soups, appetizers, asparagus and light fish dishes. As a sweet dessert wine, Muller-Thurgau is a wonderful aperitif or partner with dessert.

By: Winehaus

The Wurttemberger Rich in Heritage

Background

Silvaner can look back on a long history in Wurttemberg. In the middle of the last century, it was considered Germany’s most important grape variety — more than half of the country’s vineyard area was planted with Silvaner vines. Presumably it originated in Austria. The name probably comes from the Latin word for forest, silva, and not Transylvania, as is sometimes claimed. Silvaner makes high demands on soil and climate and doesn’t grow well in dry or stony soils. It is cultivated primarily in the northern portion of the region, in the Kocher, Jagst and Tauber river valleys, where shell-limestone soils lend white wines a subtle mineral tone and a refined elegance.

Color & Flavor

In their youth, Silvaner wines are light in color and have a delicate aroma reminiscent of pears, green beans or hay.

Food Affinities

Light Silvaner wines are excellent with appetizers, asparagus, fish, shellfish and poultry. Fuller-bodied versions are harmonious complements to heartier regional dishes.

By: Winehaus

Pinot Gris

Wurttemberg’s Pinot Grigio

Background

Even in the 19th century, wine-growers were impressed with the high quality of Grauburgunder. In Germany, it is also known as Rulander, a term seldom used today.
Germany and Italy are the main countries in which it is grown. The grape thrives in deep warm soils, particularly terraced loess. Chalky soils and stony subsoils are also favored sites.

Color & Flavor

Dry “Grauburgunder” wines are underpinned by a lively acidity, with hints of citrus and pear on the nose. Today, “Rulander” usually denotes a lusciously sweet wine redolent of honey and ripe, yellow fruits.

Food Affinities

A young, dry Grauburgunder is an ideal summer wine. Fuller, richer Grauburgunder pairs well with seafood, heartier saltwater fish, pasta, lamb, game birds, and ripe soft cheeses. Aged in barrique, Grauburgunder can also accompany hearty stews. Lusciously sweet Rulanders go especially well with ripe blue-veined or washed
rind cheeses.

By: Winehaus

Pinot Blanc

The Wurttemberger with Charm

Background

As its name implies, Weissburgunder is a member of the Burgundy, or Pinot, family. More and more German wine-growers are discovering the merits of this elegant grape, which is why its vineyard area has doubled in the last decade… not only in Wurttemberg.
Like its Pinot counterparts, the grape favors warm, deep, powerful soils and needs warm, dry sites with good exposure.

Color & Flavor

As it opens up in a glass, Weissburgunder reveals scents of apricot, citrus and vanilla. Its creamy texture and pleasantly subtle acidity make it a favorite among those who enjoy harmonious wines.

Food Affinities

An elegant, dry Weissburgunder is an ideal dinner wine. It is excellent with asparagus, mild fish and pasta dishes, but also partners well with veal or poultry. While young and fresh, it is a crisp summer wine for the barbecue season.

By: Winehaus

The Wurttemberger with a History

Background

The Gewürztraminer grape, also known as Red Traminer, has very thick, slightly reddish skins. It is one of the world’s oldest grape varieties. Some ampelographers suspect it to be of Greek origin, while others presume that its namesake is the South Tyrolean town of Tramin.
Gewürztraminer yields are variable and often low. For this reason, it is regarded is as a true rarity among grapes. It is mainly planted as a specialty in very good sites.

Color & Flavor

Both delicious Auslese wines and wines for everyday pleasure can be produced from this grape variety. Traminer is at its best when its aroma, suggestive of wild roses or litchi, is subtle and delicate.

Food Affinities

Dry or off-dry Gewürztraminer goes well with game pates, liver dishes, and spicy, aromatic ragouts. Lusciously sweet, mature versions are an ideal aperitif. Thanks to its low acidity, Gewürztraminer is also perfect with fruit based desserts as well as blue-veined or Munster cheese.

By: Winehaus

The Unusual Wurttemberger for Every Occasion

Background

The internationally most important white grape variety of the broad Burgundy, or Pinot, family thrives in a wide variety of climatic conditions. As such, it is at home in almost all key wine-growing regions of the world.  At the end of the 1990s, it also took up residence in Wurttemberg. Chardonnay thrives in deep, chalky, warm soils. In terms of site, it is no less demanding than Riesling,  i.e. prefers top sites.

Color & Flavor

The majority of Chardonnay wines are vinifled dry, either in stainless steel tanks or barrique casks.
Its characteristic aroma is reminiscent of exotic or citrus fruits; in more mature wines, melon or gooseberry. Top-quality Chardonnays are rich in body and extract. Barrique aging provides the finishing touch.

Food Affinities

Because Chardonnay is available in many styles, from uncomplicated, fresh wines to powerful, complex barrique-aged wines, it is appropriate for a wide variety of occasions. Light, young wines are good companions with fish or seafood, while more powerful versions aged in wood go well with the aromas of roasted foods, as well as ripe cheese.

By: Winehaus

The Exotic Wurttemberger

Background

The first documented mention of this white grape variety dates from 1710, in south-western France, where it remains widespread to this day. It had been at home in Wurttemberg more than 150 years ago, when it was known under the synonym Muskat-Sylvaner. Cultivation of Sauvignon Blanc in Wurttemberg resumed at the beginning of this millennium.
Sauvignon Blanc fares best in warm, poor soils in climates that are not too hot. Too much heat damages its fruit aromas and fresh acidity.

Color & Flavor

The unmistakable mark of a Sauvignon Blanc is its powerful aroma, which is often fruity, ranging from black currant to gooseberry, or vegetal, such as nettles and boxwood.

Food Affinities

Sauvignon Blanc goes beautifullywith hearty asparagus dishes, fish and seafood, as well as pasta with cream sauces.

By: Winehaus

Are not Grape Varieties, but types of wine.

Rose

A wine made from red grapes, whose must (juice after pressing) is immediately separated from the grape skins. Since there is little contact with the color pigments in the skins, the wines are pale to light red in color.

Weissherbst

A rosé wine made from only one red grape variety. The grapes must be at least ripe enough to qualify as Qualitätswein (quality wine produced in a specific region).

Schillerwein – Only “Made in Wurttemberg”

The specialty bearing this name is produced from white and red grapes, or their mash (mixture of skins, seeds, pulp and juice after crushing and prior to pressing), that are pressed together prior to fermentation. The grapes must be at least ripe enough to qualify as Qualitätswein.

Blanc de Noir

Literally, a white (wine) made from red (grapes). The grapes are pressed immediately after being harvested. An early harvest, gentle processing, and eliminating skin contact bring forth a wine that has the color and mouthfeel of a white wine. A grape variety may named on the label, but Blanc de Noir cuvées of several varieties are also popular.

By: Winehaus

One of the Most Prized Varietals

Background

Lemberger combines the finesse of a Pinot with the strength of a Cabernet. The grape originated in vineyards along the lower reaches of the Danube. In Austria, it is known as Blaufränkisch; in northern Italy, as Frankonia; and in Hungary, as Kekfrankos. In good sites, Lemberger reaches its prime as a top-quality Württemberg specialty. It’s not for nothing that it was the house wine of the famous Wurttemberger Theodor Heuss (Germany’s first federal president); Napoleon and Bismarck were also said to have had a taste for it.

As a varietal that buds early and ripens late, Lemberger does best in warm sites that offer protection from the wind. It thrives particularly well in deep, fertile soils, and is well-suited to aging in wood.

Color & Flavor

Wurttembergers see Lemberger as a wine with many faces, ranging from light and fruity to high-quality, concentrated red wines that are rich in extract and tannin. They are deep red with bluish reflections, well- structured, harmoniously dry wines with a pleasant acidity. Blackberry, black currant, and even green pepper are typical aromas.

Food Affinities

Light, fruity Lembergers are just the right ticket for light meals and summer barbecues. The more powerful versions (higher tannin levels, oak aromas) ideally complement the aromas of grilled meat. Lemberger is also delicious with pan-fried beef steaks smothered in onions (a Swabian specialty), hearty pot roasts and stews, and tangy hard cheeses.

By: Winehaus

Pinot Meunier

The Pinot Prototype

Background

Schwarzriesling is the prototype of the Burgundy, or Pinot, family. It has been cultivated in Wurttemberg for centuries. Despite its name, it is not related to Riesling. Although it is not named on the label, Pinot Meunier (along with Pinot Noir and Chardonnay) is part of the traditional Champagne cuvée.
Schwarzriesling is a grape variety typical of Württemberg. It ripens earlier than Wurttemberg’s other “typical” varietals, e.g. Trollinger, Lemberger or Spatburgunder (Pinot Noir), and is less demanding in terms of site and soil. It grows well in powerful loam-bess soils.

Color & Flavor

Schwarzriesling wines are ruby red to brick red in color, and on the nose, suggestive of red berries.
They are usually elegant in terms of body and have a slightly bittter finish. Both dry and fruit-driven styles are produced.

Food Affinities

Wurttembergers love a harmonious Schwarzriesling during an evening round of conversation. Somewhat heartier versions are ideal with pan-browned meat (pork, lamb or beef). It also goes well with game birds, pasta or mild cheeses.

By: Winehaus

The National Drink of Wurttemberg

Background

In Germany, the late ripening Trollinger is almost solely cultivated in Wurttemberg. It is the same grape known as Vernatsch in South Tyrol. It needs deep, nutrient-rich soils, the best hillside sites, and abundant rainfall between blossoming and ripening.
Over the past few centuries, these agreeable wines developed into the national drink of Wurttemberg.

Color & Flavor

Trollinger wines are brick red in color. The medium-bodied wines are light, juicy and ready to drink soon after the harvest — they don’t require years of aging. Its delicate aroma hints at red currants coupled with a slight bitter almond tone in the finish.

Food Affinities

Trollinger nicely complements hearty, rustic dishes, pan-browned meats, and poultry. Naturally, Wurttembergers also drink their national beverage with snacks between meals, and it is frequently served at barbecues during the summer months — as a well-chilled, more flavorful alternative to rosé.

By: Winehaus

Wurttemberg is the fourth largest wine-growing region in Germany.
Not only do outstanding red wines, like Trollinger, the Swabian favorite, or deep red Lemberger come from this region, but also excellent white wines. In connoisseurs’ circles, Wurttemberg represents both quality and diversity. In hardly any other wine-growing region can so many unusual specialties and different grape varieties be found. It is thanks to Wurttemberg wine-growers’ open-mindedness and eagerness to experiment, particularly during the past century, that you can enjoy Wurttemberg wines today that are second to none in the international arena.

Wurttemberg’s cooperative wineries have played a significant role in many a success story in the region.
Since the start of the 19th century, growers’ cooperatives have dealt with viticulture, quality and marketing. Today, with nearly 16,ooo members who cultivate some 8,6oo hectares (21,250 acres) of vines, cooperatives account for 8o% of regional production. In no other wine-growing region of Germany are so many growers members of a cooperative.
A wine-growers’ cooperative is much more than a business enterprise, it is a true sign of quality. Every single wine that bears the “connoisseur” logo promises to be a distinctive pleasure — and collectively, Wurttemberg wines distinguish themselves from the nondescript wine style that has become standard worldwide.

Wines are a product of nature. They are a part of their region of origin, and the people who enjoy them. Not only the increasing number of awards, but also the fact that more and more wine drinkers choose Wurttemberg wines confirms our conviction. See for yourself and discover the diversity of Wurttemberg wines. They are easy to recognize: look for the “connoisseur” logo, a seal of quality for Wurttemberg wines.

By: Winehaus

When one thinks of German Wine, historically we tend to think of the mass produced types of semi sweet wines produced in the northern regions. Retailing at very low prices the wines proved popular over earlier decades, fulfilling their role at the lowend of the market and the demand for inexpensive white wine, excluding of course the connoisseurs or those amongst us with the more refined palette.

With the festivities and fireworks over for the start of this new year, the resolutions quashed within days, we thought what better time than to look to start our educational process and introduction of the new age of German wines into the UK arena, to give focus and an informative insight into how Germany are also producers of some of the worlds finest wines. Des Jones, the power and driving force behind Winehaus, the UK’s largest south western german wine retailer comments Winehaus is all about the educational aspect of these fine wines, the region grows some of Europe’s finest grapes including the Riesling variety. The climate within the area of Wurtemburg is such that fine red grapes are also produced enabling an extensive variety of wines to be produced within the region.

And Des is correct. Wurtemburg is one of Germanys most affluent regions, producing in excess of 50 million bottles of wine each and every year, from crispy whites to full bodied reds. Of course the region also has its very own distinct grapes which produce bottles such as Trollinger and Lemberger. The cold winters of the late year, fresh springs and hot summers make the region one of the most perfectly suited areas for growing an extensive range of grapes.

As part of the educational process and introduction of these fabulous tasting wines into the UK market, Winehaus will be running an educational path, via their web site, on wines of the month and explaining the grape history, the production methodology, the flavours, the explanations behind the flavours and what the wine is best partnered with.

Over a period of 12 months Des will take you on a journey around the southwest region,without you even leaving your home. You’ll experience white wines, red wines, sekts and some hidden surprises.What is more in conjunction with the educational processes, special offers will be running on the wine of the month.

For those of you unfamiliar with the region, your journey will be one of great beauty and fabulous taste and most definitely one of your most memorable visits leaving your palette and mind enhanced and your love of south western wines will have commenced.

Full Winehaus ranges are available via
http://germanwinestore.co.uk
http://winehaus.co.uk
Retail Prices start from £6.95

By: Heidi Dodkins

Local Businessman brings a taste of Southern Germany to the Region

When local businessman Des Jones, from Leicester, first visited the region of Wurtemburg, SouthWestern Germany 32 years ago he hadn’t anticipated what an impact the region would have on his life and how that first visit would effect and navigate his future career in years to come, back home here in the Midlands. Surrounded with breathtaking scenery of manicured vineyards upon rolling hills, tipped with magnificent Hansel and Gretel German châteaux’s the allure of the region through panoramic eyes is not hard to see.

Being one of the most prosperous states within Germany, one
of the main economical channels for the area is through its
production of wines with some of Germany’s largest wineries
such as Durrenzimmern, Cleebronn-Guglingen and Dyade52 within the area, producing
vines along the river Neckar and its tributaries, with the oldest
plantations going back to the Roman era.

Internationally there has always been a mixed reputation
towards germanic produced wine with some consumers
within the export markets associating Germany with the
world’s most elegant and aromatically pure white wines while
others more stereo typically see the country mainly as the
source of cheap, mass-market semi-sweet wines such as
Liebfraumilch,which being produced in the northern areas of
Germany is obviously a million miles away from the cultivated
wineries in the south western regions.

Among Wine Enthusiasts, Germany’s reputation has primarily been
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 to well-balanced, sweet and of enormous
aromatic concentration. Predominantly and historically a white
wine country, red wine production within the region emerged
in the 1990s, primarily fuelled by domestic demand, and the
proportion of the German vineyards devoted to the cultivation
of dark-skinned grape varieties has now developed to over
a third of the region. For the red wines, Spätburgunder, the domestic name for
Pinot Noir, is in the lead.

So where and how did the region inspire local businessman
Des Jones you may ask? Professionally trained as a teacher
and since securing roles such as departmental head of a large
music faculty within the area as well as previous Managing
Director of a sports utility company, Des’s desire for business
and passion for precision and success is second to none and is
totally unquestionable. Fuse these proven skills with his desire
for the southwestern areas of Germany, his love of the region
and his refined palette for quality and fine wines and you can
clearly see the base foundations ofWinehaus, Des’s recently
launched German wine business here within the UK.

Selling over 35 different fine german wines, the extensive
ranges vary from crisp, white wines through to more heavy
bodied reds, light sparkling sekts (similar to Cava), light and
fruity reds to organic ranges, gifts sets and many,many more.
With paths already paved for national distribution, the
extensive ranges distributed through Winehaus will shortly
be available on supermarket shelves boasting the very latest
range which is called Dyade 52, a collection of 3 tiers of fine
wine as well as more everyday products being available in
local bars and restaurants.

All of the products are now readily available for purchase
through the Winehaus website which is as follows:
www.germanwinestore.co.uk
Prices start from a humble £6.95 a bottle online. With a local
businessman behind, why not look to refine your palette and
discover the passion that Des found all of those years ago
within the southern western german region.

By: Heidi Dodkins