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This section offers a large selection of the most varied drinks. Most of Germany's wines are white and low-alcohol. The king of German drinks is Riesling.
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Germany produces wine in 13 regions, mostly around the Rhine Valley. The country produces the most white wines.
German wine production varies by region, specific drink and grape.
ВRheinhessenuses hand harvesting in the morning hours, cold maceration - infusion on the skins, pressing and fermentation at low temperatures.
Pfalz.Two weeks wort maceration, gentle pressing, cold fermentation, short steel aging on a fine yeast residue, long barrel aging.
Baden.The main production is in reds and rosés. The region is also very important for Pinot Noir production. Long maceration in vats at low temperature, fermentation with natural yeasts, and bottling without filtration are used.
The country's wine styles are divided by region.
From the regionRheinhessendrinks are soft, fruity, sweet. From the best vineyards, austere and mineral.
Pfalz.A huge range of different and complex wines. Soft, dense, full-bodied, oily drinks with a characteristic floral bouquet, with light spicy hints. With age they acquire notes of honey and dried fruit.
Baden.Rich and dense, full-bodied products. They have a bright, rich taste;
Württemberg.Not too thick, soft, fruity, moderately tart red and slightly sweet, full-bodied white.
Moselle.Refined fruit drinks with deep flavor, low strength. Mineral, fresh, acidic.
German wine is best served with German cuisine;
Riesling can be bought with savory and aged semi-hard cheeses, stewed cabbage with meat or sausages, onion soup.
Pinot Noir is best matched with meat, cheeses, ratatouille, eggplant, vegetable stew.
Almost all wine products are suitable for low hollow glasses with a wide bottom.
Refrigerate to 12° - 13° C, as almost all products are highly acidic and with little residual sugar, semi-dry and semi-sweet. There is practically no fortified.
The main grape variety from which German drinks are made is Riesling;
Other major varieties: Müller-Thurgau, Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc), Silvaner, Kerner, Chardonnay, Bacchus, Schoerebe.
Riesling.Origin German. Yields are low. Almost always comes out as pure. Gives different density, sugar content and high acidity, notes of fruit and flowers.
Müller Thurgau.The most common after Riesling. High yielding. Low acidity, muscat tones. Used to produce basic, young, refreshing wines.
Sylvaner.Gives herbal aromas - dry herbs, flowers. Not very intense, but very pleasant aroma. Acidity is low.
Kerner.Frost-resistant and high-yielding. The berries give pleasant, bright floral aromas. Acidity is good and balanced.