White Grapes Grown in the Pfalz

 

Riesling – Considered the finest and most well-known German white grape, it is the most commonly planted grape in Germany since the 1990s. Called a “star” by the wine critic “Jancis Robinson” website, a glass of Riesling is a great place to start your experience of German wine culture.

 

“Riesling wines range from uncomplicated everyday wines to a wide selection of premium wines,” per the German Wine Institute. They further state that “The aroma is dominated by peach or apple, and on the palate, a lively acidity is noticeable. Rieslings from slate soils are often described as having a mineral note, some wines even smell of flint, and aged wines frequently develop an interesting petrol-like aroma.”

 

Available from dry to sweet, Riesling wines are also made into sparkling wines. “Defined by its fruity acidity, Riesling wines are available with a wide range of nuanced flavors," per the German Wine Institute. This wide range of flavors results from the fact that the Riesling grape reflects well its terroir, the environment in which it is grown.

 

Grauburgunder – This is the German name for “gray burgundy,” also known as Pinot Grigio in Italian or Pinot Gris in French. This grape originated in Burgundy, France and is thought to have arrived in Germany in the 14th century. The skin of the grape is “reddish to red and gray in color” or even “copper-colored."

 

Per the German Wine Institute:  “Pinot Gris is usually offered as a dry, medium-bodied wine with a noticeable acidity, but also frequently as a full-bodied wine with pronounced sweetness.”

 

“Pinot Gris is particularly associated with aromas of green nuts, almonds, and fresh butter, as well as fruity aromas reminiscent of pear, dried fruit and raisins, pineapple, and citrus fruits. In addition, vegetative notes of green beans or bell peppers can also be detected.” (Description from the German Wine Institute.)

 

Weißburgunder – This is the German name for “white burgundy” or Pinot Blanc in French. The white burgundy grape is a mutation of the pinot gris grape which is a mutation of the original burgundy grape, the pinot noir. “Until the grapes begin to ripen, these three true Burgundy varieties are almost indistinguishable; as they mature, the characteristics of the grape color, aroma, and flavor develop.” (Description from the German Wine Institute.)

 

Over the last twenty-four years the planting of this grape has doubled in Germany. “Pinot Blanc possesses a subtle aroma that often evokes green nuts, apple, pear, quince, apricot, citrus fruits, or fresh pineapple.” “Its slightly nutty flavor is typical.” “Pinot Blanc is often the counterpoint to the broad, creamy Pinot Gris – lighter, livelier, and fresher.” (Description from the German Wine Institute.)

 

Gewürztraminer – Literally, this is a “spicy” traminer wine, made from the traminer grape. The German word for spicy – “gewürz” - was later added to capture its aromatic flavor. It is one of the oldest grape varities planted in the vineyards along our bicycle route, documented in Germany as early as the 16th century. 

 

This wine is available dry to off-dry as well as sweet and noble sweet.

 

“Typical Gewürztraminer wines…emit a fragrance, sometimes subtle, sometimes opulent, reminiscent of fading roses; occasionally, notes of acacia blossoms, violets, honey, marzipan, quince jelly, bitter oranges, or passion fruit can also be detected.“ (Description from the German Wine Institute.)

 

Müller-Thurgau (also known as Rivaner) – A German grape that was created in Geisenheim, Germany in 1882 by Dr. Müller of Thurgau, Switzerland. It is a cross of Riesling and Madeleine Royale grapes, per the German Wine Institute. This grape variety ripens early, and “the acidity is generally mild, though it can be somewhat more pronounced in wines from northern regions.” “If the label bears the name Rivaner, you can assume it is a dry, rather youthful, light, and refreshing wine. The aroma of this wine is “delicately fruity and floral, subtle herbal notes, apples or pears.” (Description from the German Wine Institute.)

 

Scheurebe – A German grape developed in 1916 by viticulturalist Georg Scheub and is a cross of Riesling and Bukettrebe grapes. There are many styles and levels of quality of Scheurebe wines.

 

“Delicate Kabinett wines and medium-bodied Spätlese wines are characterized by a pronounced varietal bouquet and a harmonious balance of refreshing acidity and delicate fruitiness. The distinctive bouquet usually evokes blackcurrants (cassis), and less frequently, mango, mandarins, limes, peaches, or very ripe pears. The noble sweet versions are known for their long aging potential and, after many years, develop an impressive peach aroma or rose scent.” (Description from the German Wine Institute.)

 

Silvaner – This grape was introduced in Germany in the 17th century (per Wine Searcher online) and is a cross between the traminer grape and an Austrian white grape.

 

“It can be an uncomplicated summer wine, a soft, creamy, barrel-aged wine, a well-developed, elegant, and vibrant premium wine, or an intensely sweet, long-lasting dessert wine.” (Description from the German Wine Institute.)

 

“Characteristic of Silvaner wines is a delicate aroma reminiscent of herbs or gooseberries, sometimes accompanied by the scent of fresh hay. They are typically light wines with a subtle, fragrant aroma, highly valued not least for their mild acidity.“ (Description from the German Wine Institute.)

 

Chardonnay – Originally from Burgundy, France, the chardonnay grape is growing in popularity in Germany. This was the subject of a February 27, 2025 NY Times article by Eric Asimov who quotes the German winemaker Klaus Peter Keller: “Chardonnay is much better adapted to climate change, with thicker skins, and it transmits the soil much better than pinot blanc.”

 

Asimov states: “Many of the best chardonnays come from a new generation of German winemakers who’ve grown up in the climate change era and who’ve traveled widely, getting to know the world’s wines and developing networks of producers...”

 

Per the German Wine Institute:  “Most (chardonnay) wines are vinified dry. Fresh, fruity wines are also used to produce sparkling wine. The chardonnay wine has the aroma of melon, exotic fruits, overripe gooseberries, or even slightly unripe apples….” Higher-quality wines usually have ample alcohol and extract, making them full-bodied and long-lasting. If aged in oak barrels, wood aromas complement the primary fruit flavors.”

 

Kerner – A German white grape created in 1929 by crossing white Riesling with the red Trollinger grape and named after a German poet. Kerner was widely planted in the 1970s in all German wine-growing areas but has declined in popularity over the past 30 years.

 

“The bouquet is somewhat more aromatic than that of Riesling; it is characterized by its acidity, delicate aromas, and fruity notes (pear, orange marmalade, green apple, currant, apricot, and even a hint of menthol candy), and sometimes displays a subtle nutmeg undertone.” (Description from the German Wine Institute.)