06/05/2018 – Germany has far more to offer than good cars, technology or football. In the shadow of its economic and sports successes, a generation has evolved for whom enjoyment of the fine things in life is just as important – and that is making itself clearly felt both in the restaurant as well as the wine scene.
German cuisine is reinventing itself in the process (e.g. Berlin). Traditional dishes are being rediscovered, refined or interpreted in a new and lasting way. They are paired with regional wines from domestic producers, who in the last few years have focused again on grape varieties and wine styles which combine Germany´s long winegrowing tradition with modern vinification techniques.
Take German Spätburgunder (Pinot Noir) for example, which is becoming increasingly elegant. As for Grauburgunder (Pinot Gris), producers know how to make good use of its power to create a wonderful complement for food, and today´s Weißburgunders (Pinot Blanc) delight wine lovers with their unparalleled freshness. Even the wines from Germany´s signature grape Riesling are being further refined. Thanks to the skill of the cellarmasters, they are gaining ever more structure and tension. With white wines in general a trend towards more lightness and less alcohol can be observed.
At the same time, climate change and the accumulated experience of producers ensure that German red wines, from Lemberger or Dornfelder for example, are especially powerful and even international varieties, such as Cabernet Sauvignon or Merlot, no longer need to shy away from comparison worldwide.
The wines from Germany´s 13 wine regions are today as diverse and exciting as never before and make excellent partners to the new German cuisine. There is hardly a domestic or international dish that could not find its perfect accompaniment in a German wine.