German for dry, a legally defined term when applied to the wines of germany. Wines so-labelled first appeared in the 1970s and in the decade following became the overwhelming preference of German consumers. By the late 1980s, German vintners of all regions were selling largely trocken or halbtrocken wines in their domestic market although there has been a gradual return of consumer interest within Germany in sweeter styles of Riesling. It took the produce of riper vintages to win over foreign lovers of German wine to trocken styles.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
