Since the Romans gouged terraced vineyards into the steep cliffs of the Mosel river valley over two thousand years ago, Germany has been deeply intertwined with the vine. Nurtured for hundreds of vintages by the monastic orders of the Holy Roman Empire, a proud tradition based principally on the Riesling grape reached an apex in the 19th Century, when German wines reigned as the most celebrated and expensive in the world. Decades of war and economic isolation, followed by a short-sighted emphasis on exporting low-quality sugary-sweet wines, badly damaged Germany’s viticultural reputation abroad. Only recently, through the dedicated labor of talented winemakers focused on dry Rieslings, have American consumers begun to appreciate how diverse, food-friendly, and fascinating German wines can be. Learn about Germany’s major regions, grape varietals and styles—including under-the-radar red wines that deserve a closer look.
A native New Yorker, Oliver Longwell caught the wine bug in 2012 after a number of years working in government and politics. He has worked for leading wine retailers in New York and Los Angeles, with a particular focus on organically-farmed and natural wines. Oliver is a Certified Sommelier by the Court of Master Sommeliers and works as a freelance wine consultant. He enjoys experimenting with fermentations, especially ciders. He and his wife moved to Northeast Portland in 2021 and welcomed a daughter in 2022.