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Like France, Germany allows the addition of sugar during fermentation when the harvest is poor and the grapes fail to accumulate sugars.
The two main regions are the Rhein Valley and the Mosel Valley. Germany is best known for its Riesling, although the predominant grape in the vineyards is actually Müller-Thurgau. Another more widespread variety is Pinot Noir, called Blauburgunder here. The style of production is different from that in Burgundy, but even among the German representatives can be found quite quality representatives with the potential for ageing. Germany produces the entire range of Riesling - from dry (trocken), through semi-dry (halbtrocken), to sweet, dessert, and the cold climate determines the lower alcohol content - usually up to and around 10 alcoholic degrees. An important feature of the label on the bottle is that if the variety is indicated on it, then the wine is 100% of it, otherwise the wine is a blend.
