New Origin Pyramid for Qualität and Prädikat Wines
In future, the quality of a German wine will be determined by its origin.
Facts
New Origin Pyramid for Qualität and Prädikat Wines
From 2021, the legislature has created a more differentiated pyramid of origin for Qualität and Prädikat wines with a protected designation of origin (PDO). It is structured in four levels and follows the tenet "the smaller the origin, the higher the quality". The top of this pyramid is formed by the single vineyard wines, which in turn can be subdivided into three levels: At the top are the Großes Gewächs with the strictest quality requirements, followed by the Erstes Gewächs, then below these, the remaining wines from other single vineyards.
Wines with the name Großes Gewächs will now be at the top of the single vineyard wines. They comprise exclusively of white and red wines that have been made from a single grape variety that matches the regional profile. The hand-picked grapes must not exceed a yield of 50 hectolitres per hectare. The grape must used for production is required to have a natural minimum alcohol content of at least twelve percent by volume and come from a single vineyard or a smaller parcel within a classified site. The wine must be ‘trocken’ (dry) and undergo sensory evaluation by an examination committee. The year of vintage must always be indicated on the label. White wines of this highest quality level may only be sold from September 1st of the following year. For red wines, the period is extended by a further nine months, i.e., until June 1st of the second year after the harvest.
The designation Erstes Gewächs also only applies to white and red wines that have been made from a single grape variety that matches the regional profile. The grapes must be picked selectively and not exceed a yield of 60 hectolitres per hectare in flat growing areas or 70 hectolitres per hectare on steep slopes. The must used for production is required to have a natural minimum alcohol content of at least 11 percent by volume and come from a single vineyard or a smaller parcel within a classified site. The exclusively dry wine can only be offered for sale from March 1st of the following year and must indicate the vintage on the label. The region protection associations can prescribe a separate sensory test for the Erstes Gewächs wines.
For the Großes Gewächs and Erstes Gewächs wines, the region protection associations determine the grape varieties and other special sensory characteristics that match the regional profile. They can also define additional requirements for the use of the designations, such as certain maximum yields per hectare or minimum must weights.
Associations that already use the terms Großes Gewächs and Erstes Gewächs may continue to use them if they meet certain minimum requirements from the wine ordinance, for example with regard to grape varieties, yields, harvest regulations or the taste profile.
For all other still wines and sparkling wines with a designation of an individual vineyard or classified site, they may be produced from one or more grape varieties, as specified by the associations, and the grapes must be ripened to at least Kabinett quality. The earliest time for these wines to be sold is also March 1st of the following year.
The name of a single vineyard must always be given on the label together with the name of the village or district.
Ortsweine (Village wines)
Wines and sparkling wines that bear the name of a village or a district as a designation of origin, so-called Ortsweine (village wines), are on the level below the single vineyard wines in the new hierarchy. In terms of taste, they reflect the characteristics of the local vineyards.
The grape must for these wines must be of at least Kabinett quality and they may not be sold before December 15 of the year of harvest.
Region wines
The category of Region wines and sparkling wines (Sekt) is also new in the amended German wine legislation. It is used to denote still or sparkling wines whose grapes come from a wine-growing area or a Großlage - a large site that spans communes or districts. These wines are identified by placing the term "Region" in front of the respective area or name of the large site. A district or part of a village name may no longer be used together with a Großlage. This is only permitted for single-vineyards wine.
Winegrowing area / Protected Designation of Origin (PDO / g.U.)
At the lowest level of the Qualitätswein pyramid are wines and sparkling wines whose grapes come from a specified winegrowing area, but otherwise do not have a narrower geographical name. The quality requirements for them have not changed with the new wine legislation.
According to the new wine law, for all Qualität and Prädikat wines, the term "Qualitätswein" can now also be replaced by the indication "wine with a protected designation of origin" combined with the name of a winegrowing area.
Transition periods
The legislature has granted a transition period for PDO (g.U.) wines. Up to and including the harvest year 2025, they may still be labelled in accordance with the previously applicable regulations and placed on the market until the remaining stock is sold. Großes Gewächs and Erstes Gewächs wines can still be labelled according to the previously applicable regulations and placed on the market up to and including the year 2023.
When are the wines of the highest quality level (Großes Gewächs) allowed to be marketed?
White wines of this highest quality level may only be put on sale from September 1 of the following year, and for red wines the deadline is extended by a further nine months, i.e. until June 1 of the second year after the harvest. The year of harvest must always be indicated
Varietals
More recipe ideas
the "Frankfurt Green Sauce" Quiche with herbs
the "Frankfurt Green Sauce"
- 200 Gramm Mehl
- 100 Gramm Butter
- je 1 Bund Kräuter für Frankfurter Grüne Sauce (Petersilie, Kresse, Kerbel, Borretsch, Sauerampfer, Schnittlauch, Pimpernelle)
- 100 - 125 Gramm Schwarzwälder Schinken
- 7 ganze Eier
- 125 ml Sahne
- 100 Gramm Frischkäse
- 1 EL Zitronensaft
- nach Geschmack Salz & Pfeffer
Knead the flour and butter with 4 tbsp water and a teaspoon of salt to form a smooth dough. Line a mould with it and leave to cool for 30 minutes.</p
Hard boil 4 eggs. Wash, drain and finely chop the herbs from the Frankfurt green sauce. Cut the ham into wafer-thin slices and spread on the pastry base. Chop the hard-boiled eggs into small
and spread over the top. Mix the 3 eggs, cream and fresh cheese and season with 1 tbsp lemon juice, salt and pepper, then fold in the herbs. Spread the mixture over the pastry base.
Bake at 180 °C (gas mark 4) on the middle shelf of the oven for about 30 minutes.
- Riesling (trocken)
with ribbon noodles Coq au Riesling
with ribbon noodles
- 1 ganzes Huhn
- 0,4 Liter Riesling
- 0,2 Liter Sahne
- 1 kl. Glas Cognac
- 2 Stück Schalotten
- 1 Stück Knoblauchzehe
- 1 Stück Eigelb
- 1/2 Bund Petersilie
- 1 EL Mehl
- 50 Gramm Butter
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.
Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.
Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.
This goes well with tagliatelle.
Variant:Fry 150 g fresh mushrooms in 50 g butter and add.
- Riesling (trocken)
with honey and thyme Goat's cheese tower
with honey and thyme
- 1 großer Apfel
- 1 Rolle Ziegenkäse
- 4 Scheiben Bacon
- 4 TL Honig
- 1 TL Thymian
- 4 Blätter Eichblattsalat
- frische Zweige Thymian zum Garnieren
- nach Belieben Salz & Pfeffer
Preheat the grill to the highest setting.
Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.
Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.
Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.
Bake under the grill until the cheese is lightly browned.
Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)
- Dornfelder (halbtrocken & feinherb)
with blueberries Banana and parsley waffles
with blueberries
- 25 Gramm glatte Petersilie
- 200 ml Milch
- 2 Eier Größe L
- 70 Gramm Zucker
- 1 Päckchen Vanillezucker
- 100 ml Öl
- 75 Gramm Naturjoghurt
- nach Belieben Butterschmalz oder Pfannenfett
- 300 ml Sahne
- 1 halbe Vanilleschote
- 2,5 EL Puderzucker
- 500 Gramm Blaubeeren
- 100 ml weißer Traubensaft
- 250 Gramm Mehl
- 1 TL Backpulver
- 200 Gramm überreife Bananen
- eine Prise Meersalz
Dough:
Mix the flour, 1 pinch of salt and baking powder in a bowl and set aside.
Blend the bananas and parsley with 100 ml milk to a fine puree. Put to one side.
Separate the eggs. Mix the egg yolks with 20 g sugar, vanilla sugar, oil and banana puree until smooth. Stir in the flour mixture, milk and yoghurt with a whisk.
Beat the egg whites with 1 pinch of salt and the remaining sugar until stiff. Fold the beaten egg whites into the batter.
Topping:
Whip the cream with the seeds from the vanilla pod and 1.5 tbsp icing sugar until creamy (not too stiff!). Leave to cool.
Heat a large pan, lightly caramelise 1 tbsp of icing sugar, add the blueberries and toss briefly, deglaze with the grape juice and allow to reduce briefly.
Preheat the waffle iron and melt the clarified butter. Brush the waffle iron with a little clarified butter, ladle in the batter in batches and bake until golden brown. Serve with the topping.
- Scheurebe (süß & edelsüß)
- Silvaner (süß & edelsüß)
This might also interest you
-
Wine knowledge Prädikat Categories All about Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein and Trockenbeerenauslese in a nutshell.
Learn more
