Germany has produced delightful wines since at least the fourth century A.D.  Sometime in the 1970s, however, German wine became the butt of jokes. The postwar German economic miracle had led to a boom in wine production. Many new vineyards sprung up suddenly, and quality was not always their first priority. Cheap, cloyingly sweet table wines flooded the market. One label in particular, Liebfraumilch, began to sully the reputation of the entire industry; the mere mention of its name to anyone in the know met with a knowing titter or contemptuous sneer. These days, however, German viticulture has many smaller producers producing excellent, unique wines, returning to the elite status it held 100 years ago, when a great Mosel riesling was held in esteem usually reserved for a Bordeaux.

Despite its northern location, Germany has for centuries taken advantage of the microclimates created by its majestic rivers and dramatic valleys to create wines that are world class in every sense of the word.  Although you won't find robust red wines here, you will find lighter reds and whites that are the ultimate food wine, with a balanced acidity that will literally leave your mouth craving more food.

As German wines are often perceived as confusing or unapproachable, the linked pages are set up to clear away the mystery and let you worry only about finding the wine that your palate is seeking.

The best vintage since 1971!  A competent winemaker should be able to make a perfectly harmonious wine with this vintage.  The best are from the Middle Mosel Valley.

Lower acidity, allowing more fruit to come forward.

Lower acidity in wines, but this is compensated for with increased flavors.  Vintages' best wines are mostly found in the Saar.

A vintage of extremes - the best wines are either dry (especially in the Pfalz) or sweet (the eisweins).

Best wines of the vintage came from the Mosel-Saar-Ruwer valleys.  In general, the vintage had lower acidity.

The harvest came later than usual and was particularly outstanding in the Rheingau (definitely an age-worthy vintage)

Although it was a solid vintage in general, stick to known quality producers.

Solid vintage with the classic German higher acidity.  Stick with the known producers.

Vintage displays lots of fruit and acidity and fruit.

Despite good conditions, the vintage displayed an uneven consistency in the quality.  Late-harvest wines, though, are good.

Mediocre growing conditions still manage to produce a crisp vintage.

The greatest vintage in twenty-five years!  Power, intensity, and balance. These can still be aged.