Grape Varieties of the Region

The grapes of the region speak both Baden's and Wuerttemberg's dialect.

The grape, like we know it today, is a cultivated plant. It is – simply speaking – a sugar refinery. It is the sort of grape, the soil (Terroir) and climate of the region – as well as microclimate of the single locations that decide over quantity and quality of the wine.

Which wine tastes better: Baden's Pinot? Or is it the Lemberger, a typical red wine from Wuerttemberg? But on which occasion and what kind of dish is it best served with? Still the best way to find out is: give it a try!


"Wer bei uns nichts trinkt, ist zu faul zum schlucken."
Theodor Heuss



Inspite of its late ripening the Riesling is mostly spread in the northern wine-growing parts of Germany. Undoubtely, it is the most valuable but also the most challenging among German grape varieties and one of our finest wines is made from its juice.

It has good and stable harvest yields. Its visual appearance in the glass varies from golden colour to a slight touch of green. Wine lovers say there is no such thing as an inferior Riesling – only too young ones.

On the table: 

Try Riesling with fish - espcially trout, poultry, pork or calf. Riesling also often is enjoyed along with asparagus that grows in the Rhine Valley as well.


In recent years the Grauburgunder has become increasingly popular in Germany and is counted among the best of our local grapes. The Grauburgunder is also known as Ruländer or Pinot Gris.

Grauburgunder best grows in deep and fertile soil. Sometimes there are red, white and blue grapes hanging on the same vine. The wines are bodily, heavy, fruity and very often have a fine Pinot bouquet. Among white wines they are the richest in extract. If you really want to enjoy Grauburgunder – take your time!

On the table: 

Try Grauburgunder with poultry, fish, roasts served with white sauce, or asparagus.

Sauvignon blanc

This white grape variety is mainly spread in the south-west of France, where it was first officially documented in 1710. Together with the Semillon grapes it delivers the famous wine Sauternes.

In Wuerttemberg the Sauvignon blanc has been cultivated again since the beginning of this century. Under the name Muskat-Sylvaner this grape already became domestic in Wuerttemberg 150 years ago. The distictive feature of the Sauvignon blanc is its very rich flavour. It clearly provides a high diversity in bouquet and flavours.

On the table:

Try Sauvignon blanc with spicy asparagus dishes, fish, sea food or also pasta with cream sauces.



(Pinot blanc)

The Weißburgunder grows best in deep, fertile and sufficiently moistured soils. The wines are rich in flavour with a full body, fruity as well as rich in extracts and very often have a fine bouquet. The wine is of good substance with a fine almond fragrance and a crisp acidity.

On the table: 

With its juvenile freshness the Weißburgunder is the perfect summer wine and an ideal wine throughout the barbeque season.


From what we know today this grape variety is a cross between Riesling and Madeleine Royale. Müller-Thurgau wines are known for its fine muscat flavour and a mild yet ripe acidity and is enjoyed best when it is freshly opened. Another variant is the “Rivaner“ which is the more tangy, fruity and dryer wine on the market.

On the table:

Try the Müller-Thurgau with freshwater fish or roast pork.


The Acolon is a red grape and a cross between Lemberger and Dornfelder grapes. The wine is of intensive and dark colour with a bouquet of dark fruit and a mild tannic structure. Because of its traditional consistency the Acolon is often used as partner for Cuvée wines.

On the table:

Depending on its style try it with braised meat dishes with reduced sauces, but it also goes very well with spicy pasta dishes. 



Home of the Schwarzriesling are both the Baden and the Wuerttemberg part of the Kraichgau-Stromberg. In the wine country Baden it only occurs in the Kraichgau. Even a village has been named after it:   the Schwarzriesling-village Kürnbach.

The wine is a bit lighter than Spätburgunder (Pinot Noir) but inspite of the name it is not related to Riesling. It ripens early and does not have any special requirements. A mild wine with a fine acid content and of brilliant red colour.

On the table:

Try it with venison dishes, lamb, beef or poultry.


A new variety by crossing Helfensteiner and Herold grape, that was named after the administrator of the vinicultre school in Weinsberg. Dornfelder wines impress with their very intensive colour and an enormous range of bouquet and flavour. Dark red wines with touch of violet colour and the aroma of cherries, blackberries and almonds along with a tannic structure ranging from mild to strong.

On the table:

Try Dornfelder with venison dishes or mature hard cheese. 


The Lemberger as well is a typical wine of Wuerttemberg – especially of the Zabergäu region of the Stromberg. It requires warm and safe sites and has comparatively low yields. Lemberger wines often appear young and a little bit hard-edged and as a late-ripening variety it has a great aging capacity. It belongs to the classic red wines with a lot of character. Its colour varies from dark red to violet and develops a half dry, fruity and full-bodied aroma.

On the table:

Try Lemberger with venison and mushroom dishes as well as with lamb, mutton and grilled meat.



In 1991 the Chardonnay was added to the list of permitted grape varieties in Germany. This grape variety is counted among the best in the world and is per se regarded as one of the most versatile grapes. Developed from a natural cross of Pinot grapes and Heunisch, this grape has been on the highest levels of popularity for years. The aroma of melons, exotic fruit, overripe gooseberries or not yet ripe apples is typical for a Chardonnay. 

On the table:

Try a light and young wine with fish and sea food. Stronger wines from wooden barrels go very well with the aroma of all kinds of roast meat as well as with matured cheese.


It is not an overstatement to say that the Trollinger is the most typical and most popular wine of the Swabians. The Trollinger (or “ Triolinger“) is a late-ripening red grape and almost entirely grown in Wuerttemberg in the major vineyard locations of Heuchelberg and Stromberg. It grows best on steep slopes with a fertile soil and has big grapes containing a lot of juice.

In the glass the Trollinger shows a light ruby-red colour and is medium to full-bodied, has a low tannin content and a fresh and fruity aroma. It is a light wine and easy to drink. The Mukat-Trollinger is a grape variety of its own and little known but yet keeps what the name promises: a full-flavoured intensive muscat bouquet. The exclusive aroma is a unique taste experience.

On the table:

Try Trollinger the Swabian way with typical regional and hearty dishes like “Rostbraten“, “Linsen mit Spätzle“ or roast goose.