With 24 000 ha, Germany's second largest growing region offers mostly classic wines such as Riesling, Grey-, and White Riesling, and Portuguese with Mediterranean flair.
1800 hours of sun a year ensure Pfalz's Mediterranean flair, that even lets figs, kiwis, and lemons ripen. The mild climate and proximity to France, that makes sure that a lust for life and enjoyment of the finer things flourishes here, doesn't only offer the people but also the wines optimal conditions. Viniculture has a long tradition in Pfalz and also influenced the landscape here. At 24 000 ha Pfalz is the second largest growing-region in Germany. Quantity as well as quality make wines from Pfalz something special. The vintners are concentrating on the excellent quality of their wines, the ones with more body in the north but hardly steely noble. Real Pfalz wines are usually dry, full, and strong.
Riesling is the main vine in Pfalz. It currently takes up 22% of the yards and is increasing. Müller-Thurgau is at second place with 20%, but reducing. The Portuguese ripens early and makes light wines. The Sylvan, which used to be the standard vine at about half the area, only takes up about 7% now. Other types are Morio-Muscat (Sylvan x White Burgundy), Huxel Vine (Gutedel x Courtillier), Ruländer, White Burgundy and the Late Burgundy and Dornfleder for the reds. Many places have increased their offer of sparkling wines and brandy.
Heavy foods are Pfalz's specialty, but many excellent chefs have established themselves here in recent years, that have made small delicious dishes from Pfalz's tradition. The best region to try in is that around the Deutsche Weinstrasse. Every year, on the last Sunday in August, it is closed down to cars, and one can take a 'wine journey' from vintner to vintner by bike, and be spoiled by the hospitality.
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