Global Warming Improves German Wine

(p. 11) WILTINGEN, Germany — In the bright, cavernous basement of the new Van Volxem vinery building, Christoph Dirksen, one of the Mosel region’s most important wine tasters, was making his rounds sampling from giant stainless-steel tanks.

It’s early to make a final judgment on the wines of 2018, even for Mr. Dirksen, a critic for Vinum, an industry publication. But he nodded his head approvingly. Here, and almost everywhere else in the country, German winemakers are celebrating what they believe will prove to be a banner vintage.

“It’s not just good,” said Roman Niewodniczanski, one of Germany’s most celebrated vintners and the owner of Van Volxem. “It’s grandiose!”

. . .

“Especially for cooler regions, this year is going to be historic,” Mr. Niewodniczanski said, adding: “I’m not sure I’ll see anything like this again.”

As exceptional as 2018’s harvest looks, it’s also a sign of how much conditions have changed and are changing for the German wine industry.

“We are the big winners from climate change,” said Dirk Würtz, a vintner and wine journalist. “I know it’s disgusting to say, but it’s the truth.”

For the full story, see:

Christopher F. Schuetze. “In Germany, a Reason To Toast Climate Change.” The New York Times, First Section (Sunday, January 20, 2019): 11.

(Note: ellipsis added.)

(Note: the online version of the story has the date Jan. 19, 2019, and has the title “‘Disgusting to Say, but It’s the Truth’: German Winemakers See Boon in Climate Change.”)

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