AmericanWinery.com

With about 1,500 acres of vineyards, this is the third smallest of Ger­many’s thirteen anbaugebiete (quality-wine regions). Its vineyards are situated around the Saale and Unstrut Rivers in eastern Germany. Naumburg and Weissenfels are the main towns in the region. Because Saale-Unstrut was part of the former East Germany, wine producers are still in the process of working their way out from under the problems left by the former communist regime. The wines are similar to those of Franken, … (view more)

Starting high in the Vosges Mountains in France, this tributary of the Mosel River joins the Mosel at the German town of Konz, southwest of the city of Trier. The vineyards, which begin around the tiny German village of Serrig in the south, are part of the Bereich saar-ruwer and Germany’s Mosel-Saar-Ruwer region. This is a cold growing region, and in good growing years, the wines of the Saar area can be magnificent—some of Germany’s best. In the cooler years when grapes don’t fully … (view more)

One of four bereiche (subregions) in Germany’s Mosel-Saar-Ruwer region. It covers all the vineyards surrounding the two tributaries of the Mosel—the Ruwer, and Saar Rivers. The Bereich has two grosslagen—Wiltinger Scharzberg for the Saar area and Kaseler Römerlay for the Ruwer area.

see Côtes du Rhône

The smallest of Germany’s thirteen anbaugebiete (quality-wine regions), with about 1,000 acres of vineyards. Its vineyards are situated around the Elbe River area in eastern Germany; Dresden is the region’s main city. The primary variety planted in this region is Müller-Thurgau, which has 38 percent of the total acreage. Traminer (Gewürztraminer) and Weissburgunder (Pinot Blanc) follow, each with about 15 percent of the acreage. Other varieties include Gutedel (Chasselas), Riesling, and … (view more)

The name used in the sixteenth century during the reign of Elizabeth I for sherry or other fortified wines from Málaga or the Canary Islands. Such wines were known as Málaga sack and Canary sack. The word comes from the Spanish sacar, meaning “to take out” or “to export.”

see Oppenheim

see Central Valley

see Montefalco DOC

From the French saigner (“bleed”), saignée refers in the wine world to a process used to make rosé wines by which a blend of dark-skinned red grapes are crushed and left to stand in a stainless-steel tank or vat for several hours. A certain amount of juice is then “bled” out of the tank or vat and used for making rosé. The remaining juice stays with the skins until ready to be utilized for red wine. This juice (and the wine it produces) becomes more concentrated in both flavor and color because the ratio of skins to juice is higher.