Spätburgunder / Pinot Noir
In Germany, the Spätburgunder (Pinot Noir) is to red wine what the Riesling is to white wine: the cream of the crop.
Facts
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11.512 ha
Planted vineyard area in 2022
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11 %
Planted vineyard area in Germany
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64 %
Pinot Noir vineyards in the Ahr wine region
Cultivation and significance
Demanding in terms of soil, climate and weather conditions, Pinot Noir is the number one red grape variety in Germany. In Germany, around 11,512 hectares (2022) of vineyards are planted with the Pinot Noir variety, which corresponds to around 11 per cent of the total vineyard area. Winegrowers and consumers are increasingly favouring the variety. Since the beginning of the 1990s, the area planted with Pinot Noir has grown by more than 5,000 hectares. Most of the vines of this variety are in Baden (5,088 hectares) - with a focus on the Kaiserstuhl. The Palatinate (1,712 ha), Rheinhessen (1,490 ha), Württemberg (1,309 ha), the Rheingau (395 ha) and the Ahr (340 ha) are also among the most important areas for growing Pinot Noir.
Vinification and flavour
Pinot Noir wines taste full-bodied and velvety, with a fruity flavour and hints of almond. The typical Pinot Noir has a slightly sweetish aroma of red fruit, from strawberry to cherry and blackberry to blackcurrant. Barrique wines also have hints of vanilla and cinnamon. A distinction is made between the classic and the modern type. Traditionally, the best Pinot Noirs were made from very ripe grapes, were not very colourful, mild, low in tannins and reddish-red in colour. In addition to this classic type, the modern Pinot Noir with a strong red colour, more tannin, less acidity and often a short ageing period in small oak barrels is becoming increasingly important.
Pinot Noir red wines are ideal for the cooler months of the year. They are drunk chilled to 16 to 18 degrees. Full-bodied varieties are best served with roasts, game or a cheese platter. Weißherbst goes well with starters and white meat, and in Auslese quality also as an aperitif.
History
The Pinot Noir grape variety belongs to the Burgundy family. It is probably one of the earliest varieties to be selected from the wild vines in western Central Europe. Charles the Fat brought the variety to Lake Constance in 884. It was planted in the Rheingau in the 13th century. In the 16th century, it was probably also planted in the Palatinate. In the 18th century, the variety is said to have travelled from Burgundy to the Ahr. The variety experienced a boom 150 years ago with the expansion of sparkling wine production, for which pure Burgundy vineyards were planted. The terms "Pinot Noir" and, in parts of Baden, "Klevner" are used as synonyms.
At a glance
Most important red wine variety in Germany
High demands on location and climate
Aroma: blackberries, cherries, strawberries, elderberries, pepper
Flavour: classic vinification: mild, low in tannins; modern vinification: full-bodied and rich in tannins, full-bodied
What is the traditional style of German Pinot Noir?
The traditional style of German Pinot Noir (Spätburgunder) is lighter in colour, body and tannic acidity than its counterparts from warmer climates.
Tips from the Japanese kitchen JAPAN : Pork braised in soya
German wines have a natural advantage when it comes to harmonising perfectly with selected Asian dishes. With a lighter alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in red grape varieties, they go perfectly with a variety of styles of Asian cuisine.
- 1 kg Pork belly
- 120 ml German white wine
- 80 ml Soy sauce
- 80 ml Honey
- 50 ml Water
- 4 cm Leek (green part)
- 3 Ginger (thin slices)
- 4 Boiled eggs
- 1 Vegetables such as Chinese cabbage
PREPARATION
1. cut the pork belly into large pieces so that it fits into your pan
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Sear and brown the pork belly in the pan over a high heat, then transfer to a saucepan. Cover the meat completely with water.
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<p>Add the ginger and leek and bring to the boil over a high heat.
2. reduce the heat and cook for about 1.5 hours until the meat is tender (test with a fork). Replace the evaporated water with new water and continue cooking if necessary.
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<p>3. Leave to cool, remove the meat and cut into approx. 4-5 cm pieces (the better the meat is cooled, the less it will dry out)
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4 Place the meat and all the other ingredients except the soy sauce in a clean pan and heat until it boils. Reduce the heat, leave to simmer for a further 5 minutes, then add the soy sauce.
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<p>5 Place a plate that fits snugly into the pan directly on top of the meat or place the lid on the pan. Leave to simmer for 30 minutes.
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<p>6. Remove the pork from the pan, add the boiled eggs and green vegetables and reduce the stock by half.
Add the meat back in and mix well with the stock. Then arrange the meat on the plate, add the boiled egg and vegetables and pour in the stock.
<p- Lemberger (trocken)
- Dornfelder (trocken)
- Spätburgunder / Pinot Noir (trocken)
- Lemberger (halbtrocken & feinherb)
- Dornfelder (halbtrocken & feinherb)
- Spätburgunder / Pinot Noir (halbtrocken & feinherb)
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