German rosé has shed its image as a sweet, occasional drink. Our selection features 25 wines, predominantly from the Pfalz and Rheinhessen regions — almost consistently dry, often made from Pinot Noir, with a clear acidic structure.
The Pfalz dominates: Knipser, Rings, and Philipp Kuhn demonstrate the potential of modern Pinot Noir rosés — darker than Provence, but equally dry. From Rheinhessen come the rosés from Weedenborn and Kühling Gillot, in addition to blends from Markus Schneider.
Stylistically, the range oscillates between powerful saignée rosés and delicately fruity direct-pressings. Redcurrant, strawberry, and a hint of watermelon are the typical aromas. Serve at 10–12 °C, not ice-cold from the fridge — otherwise, the wine will taste watery.
See also: Italian Rosé, Austrian Rosé.
