2 German wine regions allow acid additions for 2011

There have been three vintages in the last 10 years where Germany has allowed producers to add acid to wine: 2003, 2009, and now 2011. So far only the two most southern regions in Germany (Baden and Württemberg) have given the green light to producers to add Tartaric acid, Malic acid and Lactic acid in limited quantities to help give balance to what promises to be a rather ripe vintage. It has yet to be seen what the other regions will do, but it is a Bundesland (roughly equivalent to a US State) decision, so if Rheinland-Pfalz decides to participate, the Mosel, Nahe, Rheinhessen, The Ahr, the Mittelrhein and the Pfalz will all be allowed. Given the news, my guess is that you'll also see a lot of acid additions south of the border in Burgundy and Alsace as well. What a difference a year makes, as we had record-high acidity in 2010 (and record de-acidification). Ah, such is agriculture.

Cheers,
Bill

[David M. Bueker]

Thanks for the information. I had not heard much about the growing season as of yet, so it's all news to me.

It has been a crazy year. I'll try to write a little re-cap when I get a chance. I did some green-harvesting today on Spätburgunder, St. Laurent and Portugieser, but we'll likely begin harvesting in about 10 days or so. Spätburgunder, Riesling and Gewürz are probably 5 or 6 weeks out, but a lot can happen. Praying for cool, dry weather.

Bill

Bill -

Thanks for the info. Like David, I haven't heard or read much yet about the 2011 vintage in Germany. I'll look forward to you keeping us posted as to the relative pluses and minuses of 2011, especially as far as the Pfalz is concerned.