Location
Saxony is a state in Eastern Germany. It’s the tenth largest German state by area, with the largest cities being Leipzig and Dresden. The state is known for its wine, food, and its capital, Dresden. Saxony is also home to the world-renowned porcelain factories of Meissen and Nymphenburg.
Climate
Like with all wine regions in Germany, the climate is varied. Cold winds from the east affect some areas, and summers are generally warm. Winters can be cold, but there is little rain in the summer months. The region has a continental climate with cold winters and warm summers.
History
In terms of history, the wine-growing area of Saxony has been producing wines since at least the 1500s. It was always a small producer, though, so it’s not surprising that few people know anything about it today. In 1816, the entire region was forced to stop wine production due to an outbreak of disease. The ban only lasted a few years since viticulture relaunched in 1821. Since then, Saxony has gradually increased its production over time, but still remains a very minor player in Germany’s wine world. Today, most vineyards are concentrated in the Elbe and Mulde valleys (the latter being a tributary of the former). The region is also entirely located within close proximity to Dresden itself (you’ll notice “Dresden” on many labels).
Grape varieties
Being a self-proclaimed Riesling lover myself, I was delighted to discover that the most important grape variety in Saxony is also the best one for making delicious German wines. While Müller-Thurgau, Silvaner and other less powerful varieties are grown in the region, they don’t have as many fans as Riesling does. The fruity characteristics of this grape make it perfect for making dry white wines with fruity flavors; its aroma is what gives them their distinctive flavor. You can taste some of the fruit in this wine: tart cherry and citrus fruits are common components.
As for its exact origin, there’s a lot of controversy about that too, but it’s thought to be a hybrid between Riesling and Grüner Veltliner developed by Johann Philipp Hummel back in 1779. These days people tend to speculate that it was created by crossing other varieties with Silvaner or Chardonnay. Whatever its origins may be, this variety certainly has come up trumps when it comes to making great white wines in Saxony—and I’m happy to say it’s still a popular choice today!
Production
The German state of Saxony is one of the country’s smallest wine producers, but what it lacks in size it makes up for by having the highest wine density of any other state in Germany. Around 20 million bottles are produced annually from just over 1,000 hectares (2,471 acres) under vine. The region produces only a small amount of red wines (around 5% of total production), with white wines and rosés making up the rest. Sparkling wines also contribute to around 5% of total production.
Appellations and main regions
Saxony is one of the largest wine-producing regions in Germany, with over 6,000 acres of grapes. Its largest city is Dresden and it’s divided into three main areas: Dresden, Meissen and Pillnitz. While there is an appellation for the wine produced here, it’s not a single one—the region is broken down into four different ones:
- To the south are the two areas of Dresden (Dresden I and II). Both are named after their namesake cities.
- The large Meissen area takes its name from the town also known as Meißen, where Saxon porcelain has been manufactured since 1710. The vineyards on both sides of the river Elbe extend almost to Leipzig and are home to a number of highly regarded producers.
- Pillnitz sits across the river from Dresden itself and takes its name from another town on that opposite bank, which was once home to Augustus II’s summer palace.
Riesling wines from Saxony
Riesling is the most important grape variety in Saxony, accounting for over 50% of all vineyards. Rieslings from Saxony are light, fragrant and perfectly balanced. They taste of citrus fruits and yellow apples, with a hint of spice. Rieslings are produced in a range of styles including dry, off-dry and sweet.
Rieslings from Saxony are light, fragrant and perfectly balanced.
The key to understanding the attributes of wine is balance. A balanced wine is one where its sweetness and acidity are in perfect harmony. The acidity of a wine gives it crispness and refreshment, while the sweetness lends body and makes it moreish. A Sauvignon Blanc from New Zealand will be much more acidic than a sweet Riesling from Germany, but both are equally balanced. In fact, an off-dry Riesling from Saxony will have a similar amount of residual sugar as a dry Sauvignon Blanc from Marlborough!