German red wine

While Germany is best known for its white wines, such as Riesling and Gewürztraminer, German red wines are gaining international acclaim.

German reds account for approximately 39% of the country’s total vineyard area as of 2021 and are predominantly grown in slightly warmer regions such as Pfalz, Baden and Württemberg. The main reason for the lack of awareness of German reds outside of Germany is that most of these wines are drunk locally, rarely making it past Germany’s borders and into the glasses of wine lovers worldwide.

The quality of German red wines has considerably improved in recent decades, with more selective viticulture and careful winemaking. While most of Germany’s wine regions have cool climates, climate change has also resulted in warmer growing seasons. This has led to more ripe, complex and high-quality red wines.

German red wines, especially Spätburgunder, are increasingly recognised on the global wine stage for their ability to express their terroir and vintage variation, much like their white counterparts.

While Germany is often recognised for its white wines, it also produces exceptional red wines.

Here are the most popular types of German red wine:

• Spätburgunder (Pinot Noir) – Germany's most planted red grape variety. Spätburgunder wine is known for its elegance, silky texture and bright acidity, with typical red fruit notes of strawberry and raspberry. Pinot Noir’s signature earthy, smoky or spicy hints are also present. Spätburgunder wines range in style from light-bodied and fresh to more full-bodied and oak-aged versions in some warmer regions like Baden.
• Dornfelder – A cross of several grape varieties, Dornfelder produces deeply coloured, medium-to full-bodied wines. They are often fruit-forward with flavours of blackberry, cherry and plum. These notes are supported by the wine’s moderate acidity and soft, gentle tannins. Some styles may also have a hint of sweetness.
• Trollinger (Schiava) – Primarily grown in the Württemberg region, Trollinger produces light-bodied wines lower in alcohol than most reds. Expect bright red fruit flavours, low tannins and a fresh, slightly tart finish. It’s often enjoyed young and is best served slightly chilled. In Italy, this variety is known as Schiava.
• Blaufränkisch (Lemberger) – Also widely planted in Württemberg, Blaufränkisch produces richer, more full-bodied wines with dark fruit flavours, warming peppery spice notes, firm tannins and lively acidity. The grape is known as Blaufränkisch in nearby Austria.
• Portugieser – This grape variety yields straightforward, easy-drinking wines, often with a light body, low tannins and charming red fruit flavours.

Germany is home to several wine regions known for creating excellent red wines.

• Ahr – This small region in the north is one of the coolest wine-growing areas in the world for red wines. Its terraced, slate-soil vineyards and microclimate conditions are ideal for growing its signature Spätburgunder (Pinot Noir) grapes.
• Baden – Germany’s warmest and southernmost wine region. Baden produces a significant portion of the country’s red wine. The region’s volcanic and loess (made up of fine silt particles) soils are ideal for growing Spätburgunder, as well as other red varieties such as Trollinger and Blaufränkisch.
• Pfalz – Known as the ‘Palatinate’ in English, this region has a warm, dry climate and a mix of soil types. Winemakers there make a variety of wines, but they’re best known for their Spätburgunder and Dornfelder.
• Württemberg – Over half of Württemberg’s vineyards are planted with red grape varieties. The region is best known for Trollinger, Blaufränkisch and Schwarzriesling (a Meunier relative).
• Rheinhessen – As Germany’s largest wine region, Rheinhessen is known for its diverse range of delicious wines. Dornfelder is king here, often made in a fruit-forward, approachable style.

Although not as internationally famous as their white counterparts, German red wines offer excellent food pairing options. These wines tend to be lighter-bodied with moderate acidity and red fruit flavours. This makes them ideal partners when paired with chicken, turkey or duck, pork (a German staple) and roasted or sautéed vegetables.

Spätburgunder is deliciously paired with Sauerbraten, a classic German pot roast made from beef. The tenderness of the meat in its tangy, sweet and sour sauce is balanced by Spätburgunder’s moderate acidity and light-medium body. The wine’s red fruit flavours also complement the rich, savoury flavour of the meat. Dornfelder is a must-try with savoury, fatty German Bratwurst sausage.

Choosing an excellent German red wine involves considering a few key factors.

Knowing what you like is the logical first step. Do you enjoy fruity, light wines or prefer something fuller and bolder? Fans of Pinot Noir may enjoy Germany’s light-bodied Spätburgunder. If you like wines with rich and deep flavours like Merlot, try adding a bottle of Dornfelder to your list.

Some renowned regions for German red wine include Ahr for Spätburgunder, Rheinhessen and Pfalz for Dornfelder and others, and Baden for Spätburgunder.

Lastly, don’t hesitate to ask our Laithwaites wine advisors for recommendations.

German red wines, such as Spätburgunder and Dornfelder, should be served slightly chilled – between 16-18°C. The cooler temperature allows the wine’s fruity and nuanced flavours to shine.

Serve German red wine in an oversized glass with a broad, rounded bowl. The design of these glasses lets in just enough oxygen to unlock all those deliciously fruity and savoury aromas. Hold the glass by the stem to avoid warming the wine.