Huxelrebe

A white grape variety used in winemaking

Huxelrebe is a white grape variety primarily grown in Germany and known for its use in producing sweet and aromatic wines. It was created by German viticulturist Georg Scheu in 1927 at the Alzey research institute in the Rheinhessen region. The grape is a cross between Gutedel (also known as Chasselas) and Courtillier Musqué, which is a Muscat variety.

History

Huxelrebe was named after Fritz Huxel, a German grape grower who was instrumental in its early cultivation and popularization. The variety was officially recognized in 1969 and has since become a notable grape in German viticulture, particularly in the regions of Rheinhessen and Pfalz.

Viticulture

Huxelrebe grapes on the vine

Huxelrebe is known for its vigorous growth and high yield potential. The grape thrives in fertile soils and requires careful management to prevent overproduction, which can dilute the quality of the wine. It is susceptible to botrytis cinerea, also known as "noble rot," which is beneficial for producing sweet wines. The grape ripens relatively early, making it suitable for regions with shorter growing seasons.

Wine Characteristics

Huxelrebe wines are typically aromatic and can range from dry to very sweet. The grape's high natural acidity balances the sweetness, making it ideal for dessert wines. The wines often exhibit flavors of tropical fruits, such as mango and passion fruit, along with floral notes. When affected by noble rot, Huxelrebe can produce Beerenauslese and Trockenbeerenauslese wines, which are highly prized for their complexity and richness.

Regions

While Huxelrebe is predominantly grown in Germany, small plantings can also be found in England and other cool-climate wine regions. In Germany, the largest concentrations are in the Rheinhessen and Pfalz regions, where the climate and soil conditions are favorable for its cultivation.

Related pages

• German wine
• Grape varieties
• Rheinhessen
• Pfalz