Germany has a history of winemaking that dates back to 100 B.C. when ancient Romans, who conquered the region, began producing wines on local soil. It was the Romans, who already recognized the potential of sites like the Piesporter Goldtröpfchen and who cultivated grapes there. Researchers have found a wine press in Piesport that dates back to 400 A.D., making it the largest Roman wine press ever found north of the Alps.
While today many great wines are found around the globe, it is the unique terroir and traditional production methods, which allow Germany to produce exceptional quality wines that are still some of the finest in the world.
A remarkable characteristic of German viticulture is the care and attention to detail that goes into the production of its wines. German vintners are extremely adept at blending centuries-old experience with the latest in modern viticulture and are exacting in their methods: They harvest the grapes for their best wines by hand, use “green” or sustainable production techniques, age their whites in stainless steel tanks and the reds in traditional aged oak barrels.
What’s even more outstanding is the fact that wine of such quality is produced in one of the coldest and northernmost growing regions in the world. Because of the harsher climate, Germany’s vineyards are usually found on slopes facing southward to assure the longest exposure to the sun. They are also often found in river valleys, such as the Rhine and Mosel, because of the water’s ability to moderate night temperatures and reflect the warmth of the sun.
The naturally high acidity, outstanding fruit and transparent quality of German Riesling are its trademark around the world. Its long finish, complex flavors and crisp zest are the benchmarks that make German Riesling so unique and ideal for pairing with food.
