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Germany
Overlooking a period of decidedly lesser glory – during the 1970s and 1980s – Germany has a long and illustrious history of winemaking. The Romans established the country's first vineyards along the banks of the Mosel, near what is now the town on Trier. By the third century AD plantings had spread to various neighboring valleys, mostly those of the Mosel's tributaries. During the Middle Ages the Christian church, particularly the Cistercian and Benedictine monasteries, was very influential in the development of wine growing and in the production of quality wine in Germany. Germany’s greatest variety, Riesling, is first documented in the Rheingau in 1435, and found its way to the Mosel shortly thereafter. In terms of volume, Germany is among the top ten countries in the world for annual wine production. A little over 60% of the wine produced is white, and there is wide agreement that the white wines from the best sites and the most reputable producers in Germany are some of the greatest in the world. Germany's red wines too are gaining in popularity and quality, especially those from Spätburgunder, the local name for Pinot Noir. The next most popular red-wine variety is Dornfelder.
Home to some of the world’s finest and longest-lived sweet and dry white wines, the Mosel is a region of Germany formerly known as Mosel-Saar-Ruwer—named thusly for the three rivers that flow through its dramatic valleys. Geology, climate and topography are paramount here, and the wines produced communicate a distinct sense of place. In addition to being prized for their heat-retaining properties, slate-based soils lend a stony minerality to the wines, contributing to some of the most recognizable terroir in the world. Cool temperatures necessitate the use of the region’s rivers to reflect heat onto the vineyards, and the best wines are made from sites with south or southwest facing slopes to receive sufficient direct sunlight for ripening. The breathtakingly steep slopes that straddle the river banks cannot be worked by machine, contributing to a high cost of labor (and treacherous working conditions).
