The flavor of microbio in wine of Germany

More information on of Germany flavors

Germany - famous primarily for the world-class Grape/riesling">Riesling produced in its Mosel region - is entering a New phase in its wine history. At the beginning of the 21st century, the country's winemakers are convincingly proving that they are good for more than just Mosel Riesling. High-quality German Spätburgunder (Pinot Noir) is now emerging from various regions, including Baden, the Palatinate and even the tiny Ahr Valley. Overlooking a much lesser period of glory - the 1970s and 1980s - Germany has a Long and illustrious history of viticulture.

The Romans established the country's first Vineyards along the banks of the Moselle River near present-day Trier. In the third century AD, plantings spread to several neighbouring valleys, mainly those of the Moselle's tributaries. During the Middle Ages, the Christian church, especially the Cistercian and Benedictine monasteries, had a great influence on the development of viticulture and the production of quality wine in Germany. Two of the most famous names in German wine - the Rheingau vineyards Schloss Johannisberg and Kloster Eberbach - were established as monasteries and have been producing wine for almost 900 years.

Germany's largest grape variety, Riesling, was first documented in the Rheingau in 1435, and found its way to the Moselle shortly afterwards. In 1720, Johannisberg Castle became the first large vineyard to be planted exclusively with this "superior" variety. In the mid to late 18th century, botrytised wines developed, and by the 19th century, Rhine wines were selling at prices higher than those of the first growths of Bordeaux. The German wine industry lost its way in terms of quality during the 20th century, expanding plantings to less favourable sites and increasing yields to levels where quality was severely compromised.