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Germany in a nutshell: Great wines, PR problem. One of the northernmost wine-producing countries and home to steep, rocky river valleys, Germany has historically been a challenging place to make wine. But talented winemakers figured out how to make it happen, and outstanding wines with bright fruit, lively acidity, and a uniquely crisp zing were the result. At the turn of the 20th century, German wines were even outselling wines from the great châteaux of Bordeaux.
Then came mass-produced, sickly-sweet wines like Liebfraumilch that changed the perception of German wines in the international market in the 1980s. Unfortunately, Germany’s grand estates were painted with the same brush, and imports of their great wines fell off sharply.
Luckily, the situation has reversed itself, and Germany is re-establishing itself in the pantheon of the world's great wines. Today, you’ll find a delicious range of handcrafted German whites, reds, rosés and sparkling wines (called Sekt), varying in style from bone-dry right through to lusciously sweet .
Two-thirds of the country’s wine production is devoted to whites, and Riesling, Germany’s star grape and the most age-worthy white of all, is helping re-establish the county’s reputation for great wines. Styles from the Rhine and the Mosel valleys have become especially popular, and rightfully so pure, unadulterated Riesling is exquisite and one of the world’s food-friendliest wines. Try it with everything from aged cheeses to Thanksgiving dinner to spicy Asian food