The Moselle-Saar-Ruwer is an area of Germany crossed by the three rivers Moselle, Saar and Ruwer. The climate is sunny and mild, with average temperatures around 20 ° C in spring and many hours of light per year. The strong character of the vine and the abundant annual harvest are due to the excellent self-regulation of the screw, which is able to filter the sunlight to ensure that the temperature does not exceed a certain limit and is optimal for the growth of the plant. The best vines are those that grow near the river, because they are more exposed to the sun and light. A decisive contribution to the development of the Reisling, which represents 75% of the area's production, is given by the composition of the soil: red slate, rich in copper, gray, rich in zinc and blue, rich in iron, give the vine a character b> persistent, acidic and tannic, giving a wine with a unique and singular aroma. The climate of the Moselle valley is different depending on the location: the Upper Moselle, which has a cool climate, is suitable for the production of sparkling wines such as Seck or wines such as Muller-Thugau.
Media Rieslings Mosel have a moderate degree of minerality, thanks to the red and gray slate soil composition, while the South of the Moselle gives dry and generally more liqueur wines.
The most popular types of Riesling are: Kabinett, Spätlese, Auslese and Auslese Goldkapsel (golden capsule), very fine and particular wines.
Information about Mosel-Saar-Ruwer
|Climate and soil
||German viticulture is located in the fiftieth parallel, at the height of southern Alaska, and the eastern district Saale-Unstrut and Sachen are located, even further north, depends both on the mitigating influence of the Gulf stream and on the advantageous positions of the vineyards, on the slopes of the mountains, with southern exposure, where they receive more insolation. In addition, the vines are often planted near waterways that provide protection against spring frost. The cool climate helps to ripen the grapes very slowly, giving them time to form a lot of extract and aromatic substances and above all to produce good acidity, characteristic of German wines.
||In the Mosel and Rhine valleys the wild vine grew long before human beings settled here, but for German wines the story begins with the Roman conquest. The first to cultivate the vine in Germany were the Roman legionnaires, and in the Middle Ages the monasteries continued to develop viticulture by cultivating the best vineyards. A good example is the Cistercian monastery Eberbach, in the Rheingau. Just as it happened in Burgundy, when Napoleon conquered the Rhine valley, the great estates of the monasteries were divided between the state and the peasants.
||Between the cities Trier and Koblenz, along the Moselle river and its tributaries, Saar and Ruwer, we find one of the best wine districts of Germany. The wines that come from the terraced slopes are lively, light, elegant and have an unparalleled charm among the white wines of the world. High above the slopes, where the best Riesling wines are obtained, slate lands dominate. At the bottom of the valley, the land becomes clayey and more fertile and here the Müller Thurgau is cultivated especially for the production of simpler wines. The Riesling of this area gives a wine with greenish reflections, sometimes almost sparkling, light, with a wonderful scent of flowers and with notes of minerals and flint. The most important wines are found around Wiltingen and Sharzhofberg in the Saar and Ruwer in the central Moselle around Piesport, Brauneberg, Bernkkastel, Graach, Wehlen, Zeltingen and Erden.
||The cuisine of the North is dominated by what is fished. The North Sea fishes are the base of the culinary of this area. Herring, smoked eel, sole, shrimp, crab and lobster are the masters. Next to these dishes a typical dish of the region: Eintopf - different types of meat, vegetables and boiled potatoes together. In the northern part, on the border with Denmark, we specialized in the production of rum, a base for excellent grog and indispensable component of hot drinks throughout the northern region. The best dishes of Saxony are the Leipziger Allerlei a delicious dish of asparagus and other vegetables and the famous Christmas cake, the Stollen. The Kartoffelpuffer also comes from here, while the Berlin specialty is Eisbein, boiled pork pieces usually served with sauerkraut. Berlin is also the cradle of Krapfen, a very popular and not very expensive dessert. In Thuringia they make excellent Bratwürste, roasted and spicy sausages and there is also the Zwiebelkuchen, a very tasty onion cake. The most popular dish in Bavaria is Haxen, a piece of leg of pork or veal accompanied by Knödel, a kind of potato gnocchi that requires a robust appetite. Also to be tasted is the Weißwurst, the white sausage from Monaco. In Franconia, you should not miss the Nuremberg fried sausages.
|White grape varieties