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Friday, October 9, 2009

GERMAN WINE LAWS

German wine laws came into existence in the year 1971.

Germany is divided into 13 wine producing regions (Anbaugebiete). Each region is having 2 or more districts. Each district has several villages or parishes and each village has several vineyards. In total, there are about 2600 vineyards in Germany.

1.1.Ahr

2. Baden

3.3.Hessiche Bergstrasse

4. Franken

5.5.Mittelrhein

6. Mosel-Saar-Ruwer

7.7.Nahe

8. Rheingau

9.9.Rheinhessen

10. Rheinpfalz

11.11.Württemberg

12. Saale Unstrut

13. Sachsen

WINES OF GERMANY

Germany does not produce much of wine. Its total wine production is only about 10% of either France’s or Italy’s and only about 1% of the world’s total production.

Germany produces wines from the major vines of the world like Riesling, Sylvaner, Traminer etc. Although in earlier times most of the German wines used to be red but today it is almost entirely white. The wines of Germany are produced primarily in the valley of the Rhine & Moselle rivers. Some of the best German wines are produced from over ripened grapes, a condition that concentrates the grape sugar & natural flavour. It is the degree of ripeness that forms the basis of German wine laws. Because of their sweetness, German wines are best consumed on their own or with desserts but not with any strongly flavoured food.

VINTAGE CHAMPAGNE

Non-Vintage champagne makes up about 80% of all champagne made. By law, these champagnes must age for one year in the bottle. Almost all champagnes are blended and often from the wines of more than one harvest. Vintage champagnes are produced occasionally in a particularly good grape growing year. When this happens, only the grapes from that year are used and the champagne becomes the vintage one. The year appears on the bottle label and the cork.

The Vintage Champagne may be a blend but from the same year. However, in order to be declared a vintage Champagne by law, it must be matured for a minimum of one year and then be aged in the bottle for a minimum of five years.

SPARKLING WINE

INDIA - MARQUIS DE PAMPADOUR (M.D.P.)

SULA

SPAIN - CARTE NEVADA

CORDON NIGRO

ITALY - ASTI SPUMANTE

GERMANY - HENKEL TROKEN

HENKEL KARDINAL

AMERICA - CHAMPAGNE AMERICANO

AUSTRALIA - YALUMBA

MORRIS

JIM BARRY

BRAND NAMES OF CHAMPAGNE

I.BOLLINGER

II.KRUG & CO.

III.PIPER HIEDSICK

IV.DOM PERIGNON

V.MOET ET CHANDON

VI.G.H.MUMMS

VII.CHARLES HIEDSICK

VIII.TATTINGER

IX.POL ROGER

X.VEUVE CLICQUOT PONSARDIN

XI.LOUIS ROEDERER

XII.LAURENT PERRIER

XIII.LANSON

XIV.MERCIER

XV.PERRIER JOUT

XVI.RUINART

XVII.CORDON ROUGE

XVIII.BILCART SALMON

METHODÉ CHAMPÉNOISE

1.Grape Varieties used:

a) Chardonnay (White)

b) Pinot Noir (Red)

c) Pinot Meuniere (Red)

2.First Fermentation

3.Assemblage / Blending

4.Liqueur de tirage

5.Secondary Fermentation

6.Sedimentation Process (REMUAGE)

7.Removal of Sediments (DEGORGEMENT)

DOSAGE OR LIQUEUR DE EXPEDITION