FAQs
German wine has been produced since at least the Middle Ages. Today, Germany produces more than half of all European wine.
Germany was once part of the Holy Roman Empire, which included much of Europe. During this time, Germans were allowed to produce their own wine, but they had to pay taxes to the emperor.
In the late 1800s, German winemakers began exporting their wine to France, Italy, Spain, Portugal, and England.
Wines produced in Germany tend to be dry, light bodied, fruity, and high in acidity.
Swiss wines tend to be lighter bodied, sweeter, and lower in acidity than German wines.
French wines tend to be heavier bodied, richer, and more full flavored than Italian wines.
Spanish wines tend to be fuller bodied, rounder, and higher in alcohol than Portuguese wines.
Australian wines tend to be lighter bodied, drier, and lower in alcohol than American wines.
California wines tend to be lighter bodied, sweeter, and lower in alcohol than New Zealand wines.
Chilean wines tend to be darker colored, higher in alcohol, and higher in tannin than Argentinean wines.
Hungarian wines tend to be lighter bodied, sweeter, and lower in alcohol than Tokaji Aszú wines.
Japanese wines tend to be lighter bodied, sweeter, and lower in alcohol than Chinese wines.
South African wines tend to be lighter bodied, sweeter, and lower in alcohol than Cape wines.
Bordeaux wines tend to be heavier bodied, richer, and higher in alcohol than Burgundy wines.
Red wines tend to be deeper bodied, richer, and higher in alcohol than white wines.
Sweet wines tend to be sweeter, lighter bodied, and lower in alcohol than dry wines.
Fortified wines tend to be sweeter, lighter bodied, and lower in alcohol than dessert wines.
