Riesling (61 percent of the vineyard area)
The "Queen of White Wines" has been grown on the Moselle, Saar and Ruwer since the Middle Ages. The grape ripen late and produce delicate, vibrant, and elegant wines, which show their place of origin - the so called terroir - like no other white grape variety. The aroma and taste is reminiscent of apple, pear, and herbs. The versatile Riesling comes in all levels of sweetness and quality: from off-dry entry-level wines to the minerally dry top crus, from lightly fruity Kabinett to nobly sweet Trockenbeerenauslese. The off-dry and lightly sweet Moselle Rieslings pair perfectly with spicy dishes and intense sauces, whereas the nobly sweet wines, with their exotic fruit flavors, go well with cheese and sweet dishes. After a few years of bottle age, sweet Moselle Rieslings are especiall good wih dishes like foie gras and game.
Müller-Thurgau (also known as Rivaner; 12,4 percent of vineyard area)
This cross between Riesling and Madeleine Royale is the second most important grape variety in the Moselle region. Its fruit acid is less pronounced: the grapes produce mild wines. On the nose, Müller-Thurgau typically has nutmeg. In a dry or semi-dry style, it is now referred to as Rivaner. Is has fresh, fruity, and spicy aromas and pairs well with lighter cuisine and is often enjoyed as a summer wine.
Elbling (6 percent of the vineyard area)
In the Midlle Ages, this white grape variety was widespread in Germany. Today, it is still only grown to a great extent on the Moselle. Elbling wines are tangy, fresh, and simple and go very well with a variety of fish dishes, as well as to a hearty winegrower's meal.
Weißburgunder (Pinot Blanc; 3,4 percent of the vineyard area)
The wines that produce this mutation of Spätburgunder (Pinot Noir) are supple, elegant, and full-bodied. It can be made in a light easy-drinking summer wine, but also in a more sturdy style. It goes well with asparagus, poultry, fish, or scallops.
Spätburgunder (Pinot Noir; 4,3 percent of vineyard area)
This vine is one of the finest for red wines in the world. The grapes give fruity, elegant, and complexed red wines. Since the late 1980s, many growers have revived the old tradition of Spätburgunder in the Moselle region. On the limestone soils of the Upper Moselle and on the slate soils in the other subregions, Spätburgunder can make five wines, also aged in barriques. The wines pair well with aromatic and hearty dishes, such as beef and venison.
Dornfelder (3,7 percent of vineyard area)
This relatively new crossing from Helensteiner and Heroldrebe has become an important grape variety in Germany. It produces strong, tannic wines, with an intense reddish-black color which is good for festive roast.
Other grape varieties (9,2 percent of vineyard area)
Auxerrois, Grauburgunder (Pinot Gris), Kerner, Chardonnay, Sauvignon Blanc, Frühburgunder, and other grape varieties.
Source: Moselwein e.V.