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Viticulture: The 'Nahe-Wine Street'

Because of its varied soil, fruity, distinctive and elegant wines ripen on the slopes of the Nahe and have contributed to the region being called the "Nahe-Wine Street" (since 1971). It is also called the wine-tasting area of the German wine region. The steep slopes of the region are especially well suited to bringing out the fineness of the Riesling with its fruity acidity, mostly dry in nature, and of the highest quality. The Müller-Thurgau grape is less demanding of its location, is less acidic than the Riesling and has a slight aroma of nutmeg. The wines range from strong to powerful in the Lower Nahe area to rather light in the upper Nahe. The Sylvaner grape needs richer soil. When grown in the right locations, this sort makes very harmonious wines known and appreciated for their balance and endurance. Besides these "standard" grape sorts, one finds Kerner, Scheurebe, Bacchus, Faber, Ruländer, and white burgundy, as well as increasingly more red wine.

Many hundreds of substances determine the character of a wine. The almost unlimited possibilities of variation and combination make each wine unique. There are around 400 substances responsible for the taste and aroma of a wine.

The picture shows the master winemaker Karl-Heinz Klumb, who has lived in Langenlonsheim/Nahe since his childhood, with his daughter Carolin (both trained technicians for viticulture and oenology) harvesting Riesling in one of his vineyards. Karl-Heinz Klumb shows a traditional grape vat made of wood, as it used to be common everywhere, but which can only be found in the museum today.

Traditional Riesling grape harvesting (Nahe Valley & Hunsrück)
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