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.

Tip from the Swedish kitchen Glazed venison with blackcurrant, black salsify and parsley puree in red wine sauce

German wines and Nordic cuisine - a successful combination, even with game dishes. A 2-3 year old Pinot Noir is a very good accompaniment.

  • 600g Wildbret
  • 100g gefrorene schwarze Johannsibeeren
  • 1 EL Honig
  • 1 EL frisch geriebener Ingwer
  • 1-2 EL Rotweinessig
  • 100ml Rotwein
  • 1 Prise Kardamom
  • 1 EL Vanillezucker
  • 8 Schwarzwurzeln
  • 1 EL Butter
  • 1 EL Honig
  • 50g Haselnüsse, gehackt und geröstet
  • etwas Salz
  • 600g Mandelkartoffeln
  • 300g Petersilienwurzeln
  • 100ml Sahne
  • 100ml Milch
  • 2 EL Butter
  • je 1 Prise Salz, Zucker und Muskatnuss
  • 300ml Fleischbrühe
  • 2 Schalotten, fein gehackt
  • 100g schwarze Johannisbeeren
  • etwas Thymian und Lorbeer
  • 300ml Rotweinessig
  • 300ml Rotweinessig


STEP 1 Boil the redcurrants, honey, ginger, cardamom, red wine and red wine vinegar in a saucepan for 5-8 minutes. Then add the vanilla sugar and blend everything together in a blender, then strain and pack in an airtight container.



<p>STEP 2 Trim the venison (keep the leftover meat for the sauce), season well and fry in oil and butter. Spread a small amount of the redcurrant glaze on the meat and then place the venison in the oven at 120 ° C, until the internal temperature reaches 54-56 ° C. Then leave the venison to rest 


STEP 3 Spread a little more glaze on the venison before slicing and fry lightly in a dry pan until the glaze becomes sticky. Then cut into slices and serve.


STEP 4 Peel the salsify and boil in salted water until al dente, then strain and allow to cool. Before serving, lightly fry the salsify in butter, add the nuts and honey, caramelise, season and serve.



<p>STEP 5 Boil the potatoes and parsley together in salted water until soft. Boil the milk, cream and butter. Mash the potatoes and add to the cream mixture, then season and mix well.



<p>STEP 6 For the sauce, place the leftover venison, shallots, herbs and blackcurrants in a pan. Add the wine and vinegar and reduce the sauce to half the amount. Then add the stock and reduce the sauce again by 1/3, refine with butter and strain.

  • Spätburgunder / Pinot Noir (trocken)