Rotweinen

Rotweinen is the German term for red wines produced from dark-skinned grape varieties. In standard usage, the plural is Rotweine; Rotweinen is the dative plural form. The term appears in German wine writing to refer to red-wine wines as a broad category and in labeling language.

Grapes and styles: Pinot Noir, known in German as Spätburgunder, is the benchmark red in Germany, yielding wines from light and aromatic to structured and age-worthy. Other important varieties include Dornfelder, Trollinger, Lemberger (Blaufränkisch), Saint Laurent, and Frühburgunder. Red wines range from light, fruit-driven styles to fuller-bodied, oak-influenced examples.

Regions: Key Rotweinen regions are Baden, Pfalz, Württemberg, and the Ahr. Baden is the largest red-wine region, offering a broad spectrum; the Ahr is noted for high-acid Pinot Noir; Württemberg often features Trollinger and Lemberger; Pfalz combines climate and soils for ripe, flavorful wines.

Production and labeling: German red wines may carry Qualitätswein bestimmter Anbaugebiete (QbA) or Prädikatswein designations, reflecting ripeness and quality. Winemaking typically includes skin contact for color and tannin, with fermentation in stainless steel or neutral oak and aging in stainless vessels or barrels. Styles vary with region, grape, and producer.

Food pairing and climate: Rotweinen pair with roasted meats, game, and richly sauced dishes. Serving temperature generally ranges from 14–18°C, depending on style. Climate change is expanding ripening and the potential for diverse red-wine production in Germany.