The northerly location of the German vineyards enables the country to produce wines that differ from others, those made in Europe and that too of outstanding quality.
From the 1950’s to 1980’s Germany was known to produce low-priced, sweet/semi-sweet wines such as the Liebfraumilch.
Wines produced till in Germany had been sweet and low in alcohol with certain lightness in taste. At earlier times when techniques to stop fermentation were unknown, many of the wines except those which were harvested late were probably made dry.
Lately German white wine is being prepared in the same old dry style again. Much of this wine is sold in Germany itself, especially in restaurants, and is dry.
However the exports that are carried out are still preferred to be of sweet wines, particularly to the conventional export markets like Great Britain, the leading export market both in terms of volume and value.
The second and third are the United States and the Netherlands. Out of all these wines, Perle is one of the native white wines of Germany.
The Perle grape variety is a cross bred of two varieties – Muller-Thurgau and Gewurztraminer.
Perle previously invented in Germany and is utilized in making white wines. The Perle grape range is mainly grown in the Franconia region that is situated in the northwest of Bavaria. These grapes were experimented and finally formed in the year 1927 in the Bavarian State.
Franconia aka Franken is situated at around sides of the Main River, and is still the only wine district located in Bavaria.
It is noted for growing numerous varieties on its chalky soil and for producing powerful and dry Silvaner wines.
A fact states that in Germany, only the Franconia region and other reserved diminutive parts of the Baden region are permitted to use the typical flattened Bocksbeutel bottle shape for wines!
The Perle grape has synonyms, including Alzey 3951 Perlet von Alzet, and Wurzburg S 3951.
Plantings of Perle grapes remain little for its being less aromatic than Gewürztraminer and vulnerable to rot. The commercial growers don’t like to take risk with it. Perle produces light and attractive floral wines, but often lacks acidity.
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Perle is generally used to make blended wines. These Perle wines are sweet-smelling in odor. However, they are not as aromatic as Gewurztraminer.
Also, these are inclined to get diseases and are prone to rotting. This has been the cause of its dwindled production in the past years.
And due to the financial reasons, wine manufacturer decide on to plant stronger varieties as per the yields.
Providentially, a few winemakers continued the practice of cultivating Perle variety for which we can still use them till now.
Perle is bottled early to preserve the tiny bubbles that are called pearls. The grapes are harvested from delayed August to late September and are vinified disjointedly.
The berries are then pressed gently in pneumatic presses with nitrogen as atmosphere to evade the extraction of tannins.
These wines have a light, extravagant taste, making them perfect for drinking at all occasions.
Perle and its uniqueness go best with vegetarian dishes. People like to pair Perle with barbequed and grilled dishes.
In Europe, it is often matched with roasted meat and sauerkraut. It is a wine for all moments.
Right from aperitif up to the last glass, it can go along with a variety of cooking specialties –bouillabaisse, braised turbot, grilled Saint Jacques, sushi and so on.
However, you can also pair it with certain cheeses and nuts. It can also be served with fruits like grapes, strawberries and melons. As usual, they taste best when served chilled.
Editor-in-Chief and Wine Writer
Michael is an online enthusiast, with a lot of knowledge about online marketing. Traveling around the world to hunt for the perfect wine. Latest on Sicily, where Etna has a huge impact on the taste, which is strong with a bitter aftertaste for the youngest wines, but older wines are fantastic. Drinking wine, and writing about them, are one the passions. Remember to drink responsibly 🙂