It is believed that the Romans introduced the first grape vines to Germany’s Mosel region around the 2nd century. Accustomed to wine, the garrisons found it cheaper to plant local vineyards rather than to transport bottled wine from home.
Between the early and late Middle Ages, wine villages known as Winzerdorfs, began popping up along the Mosel River. These villages were heavily dependent on wine production, with each community having a local wine cellar where producers could store their wines.
Toward the end of the 17th century, the Mosel began to identify itself with wine made from the Riesling grape, and by the 19th century the region experienced an era of prosperity. The soaring popularity of Mosel wine was thanks to favorable weather conditions and the rule of Prussian government, which lowered the tariffs for the import of Mosel wines to other regions of the Prussian kingdom.
Today, the Mosel wine region is Germany’s third largest in terms of production and is a leader in producing internationally acclaimed, prestigious wines.
German culture reflects various traces of foreign invaders who have left their mark in the arts and architecture around the country. From Roman Antiquities to romantic castles and gothic, spiral cathedrals, Germany is as diverse as it is rich in culture.
German cuisine is heavy and hearty, with more than 1500 different types of sausages produced in the country. The average person consumes 130 pounds of meat a year. Other notable German foods are the pretzel, spätzle, warm potato salad and apple strudel.
Over 91% of the wines produced in the Mosel region are whites, made with Riesling grown on nearly 60% of the region’s cultivated vineyards. There is no other place in the world dedicated to growing such quantities of this grape, with Muler-Thurgau being a distant second. Mosel Rieslings are very fragrant, fruity and elegant white wines that range from very crisp and dry to well balanced, sweet and of enormous aromatic concentration.