Siegerrebe

Siegerrebe (pronounced ZEE-ger-reh-be) is a white grape variety that is primarily grown in Germany, Canada, and the United States. It is a cross between the Madeleine Angevine and Gewürztraminer grape varieties, and was first bred in Germany in 1929 by Dr. Heinrich Birk (1887-1973). The name "Siegerrebe" translates to "Victory Vine" in English.

History

The Siegerrebe grape was first bred in 1929 by Dr. Heinrich Birk at the Geisenheim Grape Breeding Institute in Germany. The aim was to create a grape variety that could ripen earlier and produce higher sugar levels than the parent varieties. The Siegerrebe grape was officially recognized and permitted for commercial wine production in Germany in 1973.

Viticulture

Siegerrebe is an early ripening grape variety, which makes it suitable for cooler climates where other grape varieties may struggle to ripen fully. It is particularly susceptible to botrytis cinerea, a type of fungus that can cause 'noble rot' in grapes, which can be beneficial for the production of sweet dessert wines.

Wine Production

Siegerrebe wines are typically aromatic, with high sugar levels and low acidity. They often exhibit flavors and aromas of tropical fruits, rose petals, and spices, similar to the Gewürztraminer grape. Siegerrebe can be used to produce a variety of wine styles, including dry white wines, sweet dessert wines, and ice wines.

Regions

While Siegerrebe originated in Germany, it is now grown in several other countries, including Canada and the United States. In Germany, it is primarily grown in the Pfalz and Rheinhessen regions. In Canada, it is found in the British Columbia and Nova Scotia wine regions. In the United States, it is grown in the Washington State and Oregon wine regions.

Food Pairing

Siegerrebe wines pair well with a variety of foods due to their aromatic nature and high sugar levels. They are particularly well-suited to spicy Asian dishes, rich cheeses, and fruit-based desserts.