In Vogue: German Light Wines

Light, fruity wines that are low in alcohol are ideal summer wines and a trademark of German vintners, whose vineyards are among the most northerly in the world, and where conditions for producing light wines are ideal. According to Ernst Büscher of the German Wine Institute in Mainz: "In Germany´s wine-growing regions, grapes have a very long time to ripen and develop considerable aromas and flavors. Even though they are relatively low in alcohol (less than 12 percent by volume), the wines are rich in flavor, with a pleasant play of refreshing, fruity acidity and typical varietal aromas."

The various “Seccos” produced in German cellars – often, with less than 11 percent alcohol by volume – are also ideal summer apéritifs. Their carbon dioxide lends them a refreshing, light effervescence.

Light Wines with Light Cuisine

Light wines are also in tune with today’s trend toward healthier eating. They’re excellent with low-cal, light cuisine, such as salads or menus featuring lots of vegetables. Ernst Büscher adds: “Light wines that are relatively low in alcohol (ca. 11-12 percent by volume) are by far the best partners with very spicy dishes. High alcohol intensifies spiciness on the palate.” Off-dry wines, such as Riesling, subdue the heat of spices and Riesling’s fruity acidity lends dishes a pleasant freshness. Mildly seasoned, stir-fried vegetables and fish go well with light Weiss- or Grauburgunder (Pinot Blanc or Pinot Gris).

Served Chilled

All wines taste better in the summer if they are served a few degrees cooler than they would be in winter. Once poured, a wine warms up within a very short time – up to three degrees Celsius (37°F). As such, it’s best to serve a wine somewhat chilled. On warm days, white wines and Seccos should be chilled to 6-8°C (43-46°F), and rosés are ready for drinking when served at about 10°C (50°F). Ten to twelve degrees Celsius (50-54°F) would be about right for a chilled Trollinger.