sparkling wines are considered to be a German rival to champagne and Crémant. And the community of producers of sparkling wine from the expected to the large harvest this year, again significantly increasing production. In the past year, the processing is lower, since the income of the harvest of 2017 had been very limited, says managing Director Dieter Schmahl.
sparkling wines are attractively priced, with a market share of three percent, and around nine million litres, but still a niche product, says Ernst Büscher from the German wine Institute. However, the consumption of wine growers reaches of champagne, in the meantime, almost the of champagne: In the past year, 9.6 million litres of champagne were imported to Germany. Around 14 percent of all imported sparkling wines, and 1.3 percent in 2016. Overall, are sold in Germany per year 290 million liters of sparkling wine.
The sales of sparkling wine was in the end of August 2018 financial year at about six million Euro. “This year was again harvested sufficient, since the sales will rise again,” said Schmahl of the producer community. The merger of nearly 1,000 winemakers from the growing regions of Rheinhessen, Rheingau and Nahe are generated to 90 percent of sparkling wine in the traditional bottle fermentation.
producers to weather fluctuations
After the rather poor wine harvest in 2017 and the hot, dry summer of 2018 will have to adjust the sparkling wine producer in Germany as a whole, but also to increased weather fluctuations. “We sell an agricultural product, you have to think in long-term strategies,” said the head of the German sparkling wine market leader, Rotkäppchen-Mumm, Christof Queisser. The Situation would be unpredictable. “You have to be a crisis, something auszupuffern.”
The champagne manufacturer put the most sparkling wine in December. Never before have so many Corks as Christmas and new year – and in no country pop as often as in Germany. Per head to be consumed according to the most recent statistics of the German wine Institute’s three and a half liters of sparkling wine in the year – but it was five years ago, four liters.
“The quality of German bubbler is gone in the last few years, to the downright adventurous way to the top,” the “Vinum wine guide 2019”. The Rhine Hessian winemaker Volker Raumland with the aim of limiting German production, however, in the French Champagne: “We have our own style, this is not a copy of champagne.”
Even if the nature of the production with the second fermentation in the bottle is the same as in Champagne, there are in Rhine-Hesse, but a very different Terroir, a character of the Soil. “Instead of the chalk soils as the Champagne, we have a mussel and algal limestone soils – this is also not a bad Terroir.” And the climate is at a disadvantage the Champagne region compared to Rhine-Hesse.
1,02 Euro sparkling wine tax per bottle
In the case of the Henkell group in Wiesbaden, Germany, the competition of winemakers sects is considered positive. The Trend to quality, and consumers are willing to pay for it, says the spokesman for the Henkell Board of management, Andreas Brokemper. The Henkell sparkling wine cellar, which has resulted in this year with the Acquisition of the Spanish producer Freixenet its international Expansion, with the brand Menger-Krug, also fermentation in the bottle. The group achieved last year a turnover of 702 million euros, in the case of Freixenet, there were 535 million.
Until the beginning of the eighties, German wine growers had begun on a larger scale, to versekten their own wine. He was made in 1981, during his studies in Geisenheim from 100 liters of wine is the first sparkling wine, recalls vintner space land.
With traditional bottle fermentation, is added to the bottled wine, a special champagne yeast, which triggers with added sugar for a second fermentation. A minimum of nine months, the yeast remains in the bottle, is shaken into the neck of the bottle, there frozen and “disgorged”: Under the pressure of the carbon dioxide, the solid Hefepropf shoots out. For a Bar pressure of about four grams of sugar must be fermented. Sparkling wine must be at least 3.5 Bar, with 24 grams of sugar bubbly six-Bar.
in Most cases, you can already see on the price, if a sparkling wine is created in the bottle or in the Tank. “For 2.99 Euro you can produce no flaschengär of champagne,” says land, “since it sets several euros per bottle.” Especially since each bottle of 1.02 euros sparkling wine tax to the state.
Peter Zschunke, dpa/apr