Of all the grapes of Germany, the most noble is the Riesling — a variety that can do well even in stony soil and can subsist on a minimum of moisture. It is also frost-resistant and a very dependable bearer of high quality grapes which have an acidity level that gives the wine a racy freshness and contributes to its long life. To reach its full potential, Riesling needs extra days of sun; ripening is very late, usually not until the latter half of October. Riesling produces elegant wines of rich character with an incomparable fragrance and taste, often reminiscent of peaches, or when young, apples. Riesling is Germany's premier grape variety.
Riesling is an under-appreciated varietal in America and we thank you for taking an interest in our wines. Schäfer-Reichart Selections is passionate about Riesling, and we hope to serve your interest with our generations of experience and contacts in the region. The Middle Mosel is a traditional place, each visit is like taking a step back in time. We stay in close contact with our partner vintners back home. Most of our partnerships arise from personal relationships with the vintners’ families. We would be honored if you would allow SRS to be your guide into the Mosel Valley. It is our hope that upon your first sip of an SRS wine, you will become intoxicated with the same passion we feel!
German Wines are categorized by the degree of ripeness measured in natural grape sugar upon harvest. These ripeness categories are determined by the sugar content in the grapes, which is measured in degree Oechsle. The Oechsle requirements for the respective categories vary by growing region.
Riper grapes have more sugar but more importantly, more extract and flavor in the grape, hence a more expressive wine. The higher the ripeness of the grapes used for the wine, the higher up in the pyramid the wine will be categorized.
The categories DO NOT reflect sweetness levels in the finished wine. In fact, they are independent of residual sugar (sweetness) in the wine, which is determined by the winemaker guiding the fermentation, which is the process of transforming the natural sugar of the grapes into alcohol in the wine and carbon dioxide.
Hence the dryness of a wine is independent of the ripeness level of the grapes upon harvest. If the fermentation is interrupted before all sugar is transformed, it will result in a sweeter style wine. If the fermentation continues until little or no sugar is left, it results in a dry wine. Grapes for dessert wines have so much natural sugar that they will not ferment completely and residual sugar (sweetness) will remain. Grapes classified as Qualitätswein up to Auslese can become a dry (trocken), dry to medium dry (halbtrocken) or fruity wine.
Ideal drinking temperature is 46 to 52 deg. Fahrenheit.
Pyramid of Ripeness
If you think all German wines are sweet, consider this:
German Wines are categorized by the degree of ripeness measured in natural grape sugar upon harvest. These ripeness categories are determined by the sugar content in the grapes, which is measured in degree Oechsle. The Oechsle requirements for the respective categories vary by growing region.
Riper grapes have more sugar but more importantly, more extract and flavor in the grape, hence a more expressive wine. The higher the ripeness of the grapes used for the wine, the higher up in the pyramid the wine will be categorized.
The categories DO NOT reflect sweetness levels in the finished wine. In fact, they are independent of residual sugar (sweetness) in the wine, which is determined by the winemaker guiding the fermentation, which is the process of transforming the natural sugar of the grapes into alcohol in the wine and carbon dioxide.
Hence the dryness of a wine is independent of the ripeness level of the grapes upon harvest. If the fermentation is interrupted before all sugar is transformed, it will result in a sweeter style wine. If the fermentation continues until little or no sugar is left, it results in a dry wine. Grapes for dessert wines have so much natural sugar that they will not ferment completely and residual sugar (sweetness) will remain. Grapes classified as Qualitätswein up to Auslese can become a dry (trocken), dry to medium dry (halbtrocken) or fruity wine.
Ideal drinking temperature is 46 to 52 deg. Fahrenheit.