Mueller Thurgau

A variety developed in Germany in 1882 by crossing Riesling with Gutedel. Today it is the most widely planted grape in Germany. Its wines are flowery in aroma and flavor, moderate in acidity, and somewhat early-maturing.

Riesling

Germany's greatest white wine grape. Riesling makes fragrant, elegant wines with refreshing acidity. Because of their crispness, Riesling wines are extremely flexible with a wide variety of foods.

Silvaner

A grape whose wines tend to have more body than Riesling or Muller-Thurgau and less intense flavors. Its acidity is moderate. As a result, Silvaner tends to pair well with savory foods, which are not too pronounced in flavor, for example: mildly flavored fish, chicken, veal, and pork dishes in light sauces.

Kerner

A new variety, developed by crossing a red wine variety, Trollinger, with Riesling. Its wines are generally a bit fuller and spicier than Riesling, with similarly crisp acidity. It pairs well with fuller flavored dishes, including sausages, pork and ham.

Scheurebe

An aromatic variety, developed in Germany by crossing Silvaner and Riesling. Its wines are very fruity and crisp, if slightly fuller bodied than Riesling. Scheurebe wines tend to go well with most dishes that Rieslings from similar regions find ripeness levels accompany.

Grauburgunder/Pinto Gris and Rulander

These wines are made from the same grape variety, Pinot Gris. However, drier styles of the varietal are often labeled as either Grauburgunder or Pinot Gris, especially in the regions of Pfalz and Baden. Sweeter styles of the varietal are normally labeled as Rulander. Regardless, German Grauburgunders and Rulanders tend to be full bodied and very flavorful, often with a distinctive spiciness. They are delicious with rich game, pork and beef dishes, as well as pates and terrines. Weissburgunder (Pinot Blanc) Sometimes labeled as Weisser Burgunder, this variety produces full bodied, crisp wines, often in a dry style (although it may be sweet as well, according to the aims of the producer). Drier versions are excellent with veal, pork, fowl and fish dishes; sweeter versions (Auslese) pair best with spicy, gamy, or lightly sweet preparations (spicy sausages, rack of lamb with mint sauce, duck in orange sauce).

RED

Spatburgunder (Pinot Noir)

German Pinot Noirs tend to be crisper and a bit lighter than their French counterparts. As a result, they tend to pair well with dishes that are savory and moderately intense in character, particularly those with mild sauces (e.g., veal in marsala sauce, grilled salmon, prime rib of beef, game sausages).

Portugieser

A lighter styled, round and relatively early maturing red wine. It is perfect for dishes calling for an easy to drink, fruity red (e.g., mild sausages, pork and veal dishes with light sauces, mild cheeses).

Trollinger

A fuller flavored wine, with fresh fruity flavors and an underlying crispness. Excellent with mildly flavored beef, game and lamb dishes.

Lemberger

A fruity, medium bodied red, with good acidity and moderate tannin. Pairs well with dishes calling for medium weight reds, including grilled chicken, roast beef, and pork and veal dishes.

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