The 19th century building housing the Weegmüller winery hides one of the best-kept secrets in the Pfalz. Stefanie Weegmüller, one of Europe’s leading women winemakers, represents the 12th generation of her family’s ownership of the estate. She consistently produces classic wines that are eloquent in their expression of the unique terroir of the Mittelhaardt.
While the Herrenletten – a first class vineyard just a half kilometer north of Neustadt – comprises a mere thirtieth of Stefanie’s production, its excellent southern exposure and its soil (sand and clay over deep slate) has produced some of her most memorable wines.
This Spätlese trocken from the Alte Reben (vines 30 and 40 years old) is no exception. Rich and textured, it displays the complex aromatics of classic Pfalz wine: dried apricot, nut, smoke and spice.
Regional History
Viticulture 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. Charlemagne supported winemaking directly with vine planting projects and indirectly, by his support and encouragement of monastic orders. By the late 18th century, it was the Church who 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 name Pfalz is derived from the Latin Palatinus, the name of the first of seven hills to be inhabited by the Romans.
Haardt, Mußbach, and Gimmeldinger are small villages near Neustadt. The vineyards surrounding these villages are the most celebrated in the Pfalz.
Regional Foods
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), poultry, and other white meat dishes.
German wines pair particularly 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.
© Moore Brothers Wine Company