Pinot Trio at Prowein 2011
German Wine Institute Presents Pinot Trio at ProWein 2011
The German Wine Institute is placing the three most important Pinots at the heart of its presentation at this year's ProWein trade fair in D�sseldorf from the 27th through the 29th of March 2011: Pinot noir, Pinot gris and Pinot blanc. This Pinot Trio has been gaining in popularity both at home and internationally. Additionally, Germany is one of the most important producers of these wines worldwide. With approximately 20,000 hectares (50,000 acres) under cultivation, these grapes account for one-fifth of grape growing in Germany. Thanks to the different Terroirs in the thirteen wine-growing regions, the wines have a distinct and varied range.
Sp�tburgunder/Pinot noir
The Pinot noir grape is regarded as the red counterpart to the Riesling in regard to the high demands it places on both the soil and the climate and due to the elegant wines produced from it. "Our cooler climate allows the grapes to ripen at a slower pace, resulting in a balanced harmony of the fruit acid and aroma. This results in the very special charm of the German Sp�tburgunder/Pinot noir", states Ernst B�scher of the German Wine Institute. The planting of the Pinot noir has a very long tradition which is verified by the fact that in the year 884 it was already cultivated on the south shore of the Lake of Constance. The Pinot noir area cultivated in the 13 German wine-growing regions today consists of about 12,000 hectares or 29,600 acres; thus Germany has the third largest Pinot noir cultivation in the world.
The quality of the German Pinot noir has increased by leaps and bounds in past years which can be seen in the numerous international prizes awarded in recent years. This is partly due to the fantastic climatic conditions of recent years which have been ideal for the production of fruity, high-quality Pinot noirs and is also a result of the striving for quality combined with the outstanding international training the younger generation of wine growers has been receiving.
Approximately half of German Pinot noir grapes are grown in the Baden region. The warm elevations of the Kaiserstuhl mountain range in particular provide the grape with ideal 'cosy' surroundings. Between the Swiss Jura and the southerly Vogese Mountains is found the 'Belfort Gap'/B�rgundische Pforte' through which warm Mediterranean air flows to Baden - nomen est omen - as Burgund is the original home of the Pinot noir. But of course there are also substantial numbers of Pinot noir vineyards to be found as well in the Palatinate, Rhinehessen and the W�rttemberg region.
Pinot noir from all of German wine regions are characterized by a charming, mature fruitiness with traces of strawberry, cherry and blackberry flavor. The wines in general contain a lower degree of tannin than other kinds of red wine. They are recognized for their fruity acidity and a smooth, elegant structure. In a wine goblet, these noble wines shine a ruby red. They are the perfect complement to all kinds of meat dishes, poultry, and robust fish dishes, especially when they have added structure through barrel-aging. As a Ros� or 'Blanc de Noirs' - in other words, a white wine produced from red grapes - they are an all-round accompaniment to vegetarian dishes, picnic food and summer salads.
Grauburgunder/Pinot gris
What Germans call Grauburgunder or Grauer Burgunder is known internationally as Pinot gris or Pinot grigio; the area of Pinot gris vineyards in Germany ranks third in size worldwide following Italy and the U.S.A. It is produced by pressing grapes with a distinct mauve color which comes from it being a mutation of Pinot noir.
A delicate aroma combined with nuances of ripe pears, pineapples, quinces and green nuts are the characteristics of the German Pinot gris. The acidity - in common with all Burgundies - never overpowers; the fruit is full-bodied and mellow. A dry Pinot gris is often a light refreshing summer wine, the ideal accompaniment to appetizers and bistro-type meals. It perfectly complements white asparagus, which is a German specialty in season from April through June and which is to be found on all menus during that time. When barrel-aged, it acquires a strong body and a different character altogether - and is thus well-suited to fine dining and opulent dishes - meat, poultry, fish - with pungent gravies where it makes a grand appearance. A richer variety - because of the residual sweetness - is the Rul�nder - named after the businessman Johannes Rul�nder who came upon the vine in his garden in 1711 and found the grape to be quite tasty, whereupon he began to breed it - the Pinot gris.
The Pinot gris has been enjoying growing popularity in recent years, not only among wine drinkers but also among wine growers. It is now being cultivated in all wine-growing regions, particularly in Baden (Kaiserstuhl), in the Palatinate (Pfalz) and in Rheinhessen as well as in Saale-Unstrut. The Pinot gris has achieved a unique diversity in Germany - from quality wine all the way to 'Trockenbeerenauslese.'
Weissburgunder/Pinot blanc
The Pinot blanc or Pinot bianco is mutation of the Pinot gris. This type of Pinot has been known since the 14th century. As is the case with the other members of the Trio Pinot, it is a wonderful accompaniment to meals.
This elegant white wine with a delicate nut-like nuance and fruity aroma which can range from lemon to pear to quince is a great partner to delicate fish and spring vegetables as well as asparagus. Just as with the other Pinots, it requires deep soil and a dry warm climate. In the regions in Germany where it is cultivated, this grape finds the perfect conditions due to the many microclimates - in Baden, in Rheinhessen and in Pfalz, in the Nahe and Mosel Valleys, in Sachsen and Saale-Unstrut, the Pinot blanc grape produces a superlative wine. It is also excellently suited to the making of 'Sekt' or sparkling wine. A vintner's sparkling wine produced from Pinot blanc grapes is a treat one should not forego.
Further Pinots
In German wine-growing regions connoisseurs will come across further members of the large Pinot family. Pinot Noir Pr�coce/Fr�hburgunder and Pinot meunier/Schwarzriesling are wines which are wonderful accompaniments to fine dining due to their strong fruitiness and elegance. The same applies to Samtrot (a clone of Pinot noir) which was discovered in 1928 in a vineyard in Heilbronn, not to forget a further 'relative' to the Pinot family, Saint Laurent.
There are also white Pinot variations in Germany, most of which are the result of spontaneous crossbreeding. The Chardonnay which is internationally grown has found its place in both the Pfalz and Rheinhessen as well as other regions. The Auxerrois grape can be found in particular in the north of Baden and in the Pfalz. As is the case with Chardonnay, it is a spontaneous crossbreed of a Pinot grape with the Gouais Blanc.
Thus the vinters in Germany offer a wide range of specialties from the Pinot family. It is well worth your while to invite a representative of one of these wines to make your meal to a special occasion.
Cultivation of Pinot Grapes in Germany (2008)
Sp�tburgunder/Pinot noir 11,800 hectares/29,160 acres
Grauburgunder/Pinot gris 4,481 hectares/11,080 acres Wei�burgunder/Pinot blanc 3,712 hectares/9,140 acres
Schwarzriesling/Pinot meunier 2,361 hectares/5,800 acres
Chardonnay 1,171 hectares/2,900 acres
St. Laurent 669 hectares/1,650 acres
Fr�hburgunder/Pinot Noir Pr�coce 252 hectares/620 acres
Auxerrois 185 hectares/460 acres
Samtrot 150 hectares/370 acres