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.


  • 11.512 ha

    Planted vineyard area in 2022

  • 11 %

    Planted vineyard area in Germany

  • 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.


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 Asian cuisine CHINA : Dumpling

German wines have a natural advantage when it comes to entering into perfect harmony with select Asian dishes. With a lower alcohol content, sometimes crisp acidity, moderate residual sweetness or soft tannins in red grape varieties, they are a perfect match for a variety of styles of Asian cuisine.

  • 500g Flour
  • 240ml Warm water
  • 400g Minced pork
  • 100g Celery
  • 1 TL Salt
  • 1/2 TL Sugar
  • 3 EL Light soy sauce
  • 1 EL Oyster sauce
  • 2 EL Oil
  • 100 ml Water





Pour flour into a large bowl, add 240ml warm water and stir until well-combined.

Wash and dry hands. Dip in some dry flour and knead the dough until it becomes smooth.

Place the dough in a bowl, cover with plastic wrap and set aside for 1 hour.



Mix minced pork, salt, sugar, light soy sauce, oyster sauce, oil and 100ml water, stir well and refrigerate for 2 hours.

Chop the celery and pat dry with kitchen towel.

Take the pork out of the fridge, add chopped celery and stir well.



Divide the dough into 8g pieces.

Rub the dough with a rolling pin and press into a circle about 7cm in diameter.

Take 15g stuffing and put it in the center of the dumpling wrapper. Fold the wrappers, use fingers to press the edges together.



Fill in a clean pot with water, and bring to the boil. Pour in an appropriate amount of dumplings according to the size of the pot, and boil them until they rise to the surface.

Take out the dumplings and serve.

  • Pinot Blanc (trocken)
  • Pinot Blanc (halbtrocken & feinherb)
  • Silvaner (trocken)
  • Silvaner (halbtrocken & feinherb)
  • Spätburgunder / Pinot Noir (trocken)
  • Spätburgunder / Pinot Noir (halbtrocken & feinherb)