The Scheurebe
Grape
A white grape variety created in Germany, a cross between Riesling and Bukettrebe (Silvaner or Chasselas), known for its aromatic qualities, with high acidity and flavors of black currant, grapefruit, and peach. Scheurebe produces both dry and sweet wines, often with a pronounced fruity and floral character.
Scheurebe
Grape History
Scheurebe is a white wine grape variety that was created in 1916 by German viticulturist Dr. Georg Scheu. It is a cross between Riesling and Bukettraube, and it was initially intended to combine the aromatic qualities of Riesling with the disease resistance of Bukettraube. The grape was officially registered in 1956 and has since gained popularity in various wine regions around the world.
Scheurebe is known for its aromatic profile, which often includes notes of black currant, grapefruit, passion fruit, and sometimes a hint of smokiness. It is typically used to produce wines that range from dry to sweet, and it is particularly well-suited for late-harvest and dessert wines due to its high acidity and ability to retain sugar levels even in cooler climates.
This grape variety is primarily grown in Germany, particularly in the regions of Rheinhessen, Pfalz, and Nahe. It has also found a home in Austria, where it is known as Sämling 88, as well as in Slovakia, Hungary, and New Zealand.
In Germany, Scheurebe is often used to produce high-quality Spätlese, Auslese, and Beerenauslese wines, which are popular for their intense aromas and complex flavors. The grape is also used in the production of sparkling wines, adding a unique character to traditional cuvées.
The projected future of Scheurebe is promising, as the grape continues to attract attention from winemakers and consumers alike for its aromatic complexity and versatility in winemaking. With the increasing interest in unique and lesser-known grape varieties, Scheurebe is likely to gain further recognition and appreciation in the global wine market.
Overall, Scheurebe is a fascinating grape variety with a rich history and a bright future ahead. Its distinctive aromas, adaptability to different winemaking styles, and ability to thrive in various wine regions make it a valuable asset to the world of wine.
Introduction
Hello, my name is Franklin Laurel - Welcome!
I started drinking wine in 1992 when I was in my early twenties and recently married. Like many other young Southern Californians, it started out with White Zinfandel. As we were a couple of young DINKs just beginning life together, and on a budget, our go-to-wine was Sutter Home White Zinfandel, which tasted a lot like wine coolers and probably cost at the time $2.49. If we really were going to splurge, we would step it up and buy Beringer White Zinfandel for $2.99. Those were the days....
After a little time, we decided to get fancy. We stepped up our game and bought some wonderful 2-Buck Chuck from Trader Joe's. The Charles Shaw (Trader Joe's Exclusive Label) wine, also known as 2-Buck-Chuck extended our pallet into Reds for only $1.99 a bottle. Over the years we continued to grow in our understanding of wine (finally ran into some good wine) and we slowly kept buying better and better bottles.
Our first wine club purchase was from Kenwood's Vineyards, in Kenwood, California located in Sonoma Valley, right next to the famous Napa Valley. I began to learn about tobacco leather, and earthiness, and lots of other strange terminology when tasting their signature Zinfandels (of the red variety). So that is how it all began.
Fast forward a couple decades, and we have been members of five different wine clubs, and now have a passion for California's red wines. My favorite by far is Cabernet Sauvignon, while my wife fancies a good Syrah, Malbec, or Merlot - but she also loves the smell of a wine barrel room, which is all about the notes of Cabernet Sauvignon.
As I come across great wine resources and useful information that I find in planning my own wine trips, I will share here for anyone that might stumble across my humble website.
Cheers! - Franklin Laurel