Andreas and Ingrid Laible are the caretakers of a family wine-making tradition that began in 1672. They tend 6 hectares of weathered, granite slopes on the Plauelrain vineyard north of Durbach in central Baden, just east of Colmar in Alsace.

The estate is planted to all the classic varieties including Riesling, Traminer, Grauer Burgunder, Scheurebe and Weißerburgunder (Pinot Blanc).

The Scheurebe combines peachy, floral aromatics with rich texture and vibrancy from the hard, stony soils.

quick pairing recommendations for white, rosé, and sparkling wines from this region
Sushi, Pork or Veal with Cream and Mushroom Sauces, Game Bird Roasts

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regionViticulture in Germany is mentioned by the Stoic philosopher Posidonius of Rhodes (135-51 BC), who wrote, “…the (Germans) drink a lot of undiluted wine…”

It’s known that the Romans first planted many of Germany’s finest vineyard sites. With the rise of the early Christian church, the vine had been intimately intertwined with religious and secular history.

By the late 18th century, it was the Church which was responsible for quality controls such as laws against the adulteration of wines, replacement of lesser-known varietals with the noble Riesling grape, and the custom of distinguishing certain vineyard sites as being superior.

The weathered, granite soils of the Ortenau (just east of Alsace, and one of Germany’s sunniest regions) and the massive Durbacher Plauelrain produce aromatically fine, richly textured wines.

The lighter German wines are excellent with classic regional dishes such as wiener schnitzel, spaetzle (noodles) in butter or delicate cream sauce & kudlen (dumplings).

The heavier Spätlese & dry or off-dry Auslese wines are excellent with fish (including sushi & sashimi, and smoked fish), poultry, and other white meat dishes.

German wines pair well with reduction sauces having an edge of caramelization and the addition of cream or crème fraiche. German wines are naturally well suited to cut through the edge of sweetness and fat from these elegant sauces. In contrast, garlic-laden, tomato-based sauces and olive-oil preparations combat the delicate aromas and texture of most German wines.

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