Trollinger
The Trollinger grape variety is grown almost exclusively in Württemberg and is characterised by its vigorous growth and high yields.
Facts
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1.940 ha
planted vineyard area in 2022
Cultivation and significance
The Trollinger grape variety, which is mainly native to Württemberg, is a variety of Vernatsch (Grossvernatsch) and is characterised by its vigorous growth and high yields. Trollinger vines feel most at home on warm soils, especially on Keuper or shell limestone formations. The late ripening period, which is later than that of Riesling, requires a very good location, which should also be as frost-free as possible. Trollinger is a high-yielding variety with yields of 100 hl/ha; it can therefore also be planted on poor soils and thrive in extensive vineyards. The must weight usually remains in the quality wine range, with an average of 70 degrees Oechsle. The acidity is unusually high for a red wine at 7 to 10 g/litre. From 1960 to 1995, the German Trollinger area grew by around 1,000 hectares, reaching a spread of around 2,500 hectares. Over the last decade, the area has decreased slightly (2022: 1,940 hectares). In Württemberg, Trollinger (1,908 ha) is the most widely cultivated red wine variety, ahead of Lemberger and Schwarzriesling. There are virtually no Trollinger wines from vineyards outside Württemberg, with only 34 hectares - according to the statistics - not located in Württemberg. The concentration on one of the southernmost German growing regions is mainly due to climatic reasons, as the vine needs a long growing season to ripen. In addition, the wines have developed into a "Swabian national drink".
Vinification and flavour
The cellar masters make most of the wines into fresh, full-bodied and down-to-earth wines. It is a classic, lighter, German drinking wine with a certain residual sweetness. Wines with higher predicates are rare. The light wines do not need to be stored for several years, but are ready to drink the year after the harvest. Their fine floral aroma reveals a delicate muscat tone or a wild cherry flavour. The wines are usually a light red colour in the glass, in good years also ruby red. Weißherbst is also available. Blending with Lemberger is also widespread. The juicy berries are popular as table grapes.
Trollinger is often enjoyed with a hearty snack, but also goes well with a piece of white meat or neutral cream cheese.
At a glance
Late ripening with high yields
Requires a good, preferably frost-free location
Flavour: strawberries, currants, cherries
What is the Trollinger also called?
In South Tyrol, the variety is known as "Vernatsch" (Italian: Schiava).
with bulgur Cabbage stew
with bulgur
- 200 Gramm Zwiebeln
- 1 ganze Knoblauchzehe
- 800 Gramm Spitzkohl
- 200 Gramm Möhren
- 400 Gramm festk. Kartoffeln
- 1 EL Kümmelsaat
- 1,5 Liter Gemüsefond
- 5 EL Olivenöl
- 2 EL Tomatenmark
- 2 EL edelsüßes Paprikapulver
- 3 TL Honig
- nach Belieben Salz & Pfeffer
- 120 Gramm grobe Bulgur
- 1 Bund Petersilie
- 4 Stiele Minze
- 1 ganze Zitrone
- 2 ganze Äpfel
- 3 EL Obstessig
Finely dice the onions and garlic. Clean, wash and quarter the cabbage, remove the stalk and roughly chop the cabbage quarters. Peel the carrots, halve lengthways and cut into approx. 2 cm wide pieces. Peel the potatoes and cut into approx. 2.5 cm pieces. Fry the carrots in a pan without fat and set aside.
Heat the vegetable stock in a small pan. Heat 3 tablespoons of oil in a large pan, sauté the cabbage in it for 10-15 minutes over a high heat until dark brown and remove from the pan.
Add the remaining oil to the pan. Fry the onions and garlic until translucent. Add the potatoes and muesli and sauté for 3-4 minutes, stirring constantly. Add the tomato purée and paprika powder and fry while stirring. Add the cabbage, honey and caraway and pour in the hot vegetable stock. Season with salt and pepper. Bring to the boil, cover and simmer for 45 minutes. Add the bulgur 20 minutes before the end of the cooking time.
Quarter the apples, remove the seeds, cut into approx. 1 cm cubes and add 10 minutes before the end of the cooking time. Pluck the herbs and chop medium-fine. Wash and dry the lemon, finely grate the zest and mix with the herbs. Flavour the stew with vinegar, salt and pepper and serve sprinkled with the herbs.
Tip: The pointed cabbage must be roasted really strongly and dark so that the aromas come out well.
- Spätburgunder / Pinot Noir (trocken)
- Trollinger (trocken)
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