Scheurebe

Introduction

Scheurebe is one of Germany's most aromatic and characterful white wine grape varieties — and at the same time one that is far too often underestimated. With its unmistakable combination of pink grapefruit and blackcurrant (cassis), it offers a taste experience you will find in almost no other grape variety. Whether bone-dry, off-dry, or as a noble Beerenauslese: Scheurebe reveals its full versatility and proves that German white wines have far more to offer than Riesling alone.

At a Glance

• Breeding: Developed in 1916 by Georg Scheu in Alzey; originally thought to be a Riesling × Silvaner cross (today known to be: Riesling × Buketttraube)
• Main growing regions: Pfalz, Rheinhessen, and Franken — with a total of approximately 1,400 hectares under vine in Germany
• Characteristic: Intense grapefruit and cassis aromas, often with exotic fruit notes
• Acidity: Lively and refreshing, similar to Riesling
• Style range: From dry and mineral to nobly sweet Prädikatswein
• Special feature: Develops a characteristic "Scheurebe fragrance" at full ripeness — a blend of pink grapefruit and blackcurrant

Flavor Profile & Character

Scheurebe is a true character variety among Germany's white wines. Its hallmark is the unusual combination of pink grapefruit and blackcurrant — an aromatic combination found in almost no other variety. This is joined by notes of ripe peach, passion fruit, and fresh herbs, which lend the wine an exciting complexity.

In the dry style, Scheurebe reveals its elegant, mineral side. The lively acidity — an inheritance from Riesling — ensures freshness and a good flow of drinking, while the characteristic fruitiness gives the wine fullness and expressiveness. At higher degrees of ripeness, the grapefruit notes become more intense and sometimes slightly bittersweet, lending the wine additional tension.

In the off-dry and sweet styles, Scheurebe unfolds its full aromatic splendor. The exotic fruit notes come more to the fore, honey and beeswax aromas join in, and the acidity perfectly balances the sweetness. Spätlesen, Auslesen, and Beerenauslesen from Scheurebe rank among Germany's great wines — concentrated, complex, and with enormous aging potential.

With increasing age, Scheurebe develops a fascinating tertiary aromatics. The fresh fruit notes give way to subtle petrol notes (similar to Riesling), honey, and candied orange peel. Well-made dry Scheureben can easily age 5–8 years, while high-quality Prädikatsweinen can age 15–20 years and longer.

Origin & History

Scheurebe is a true German success story — born from the ambition to create a variety combining Riesling's qualities with higher yields. In 1916, Georg Scheu, then director of the State Institute for Vine Breeding in Alzey (Rheinhessen), bred this new variety. For a long time it was assumed to be a cross between Riesling and Silvaner — DNA analyses later revealed, however, that the actual parents are Riesling and the now nearly forgotten Buketttraube.

The variety received its name posthumously: in honor of its breeder, it was renamed "Scheurebe" in 1956, after Scheu's death. Previously it was known under the prosaic designation "Sämling 88."

Scheurebe's heyday began in the 1960s and 1970s, when the planted area grew rapidly. At that time it was used mainly for off-dry and residual-sweet wines, which were very popular with consumers. With the shift in wine trends toward dry wines in the 1980s and 1990s, Scheurebe initially fell somewhat behind — but dedicated producers recognized its potential and began making the variety in a dry style. Today it is experiencing a renaissance as a versatile quality variety.

Viticulture & Terroir

Scheurebe places similar demands on climate and soil as Riesling, but is somewhat less fussy. It prefers warm, sheltered sites with good sun exposure, but can also manage in less than optimal locations — a trait that makes it attractive to producers. The variety ripens approximately two weeks before Riesling, making it less susceptible to autumn frosts.

Scheurebe feels particularly at home on loess and loam soils, as frequently found in Rheinhessen. Calcareous soils, such as those in parts of the Pfalz and in Franken, also yield interesting wines — here Scheurebe often shows itself particularly mineral and structured. On sandstone it develops a fine spiciness; on shell limestone it shows an elegant acid structure.

The Pfalz is the largest growing area for Scheurebe with over 600 hectares, followed by Rheinhessen with approximately 500 hectares. In Franken there are around 120 hectares, where the variety often produces especially dry, straightforward wines. Smaller plantings also exist in the Nahe and in Baden. Internationally, Scheurebe plays hardly any role — it is and remains a German specialty.

Wine Styles & Variants

Scheurebe is a true all-rounder and is produced in virtually every conceivable sweetness level. In the dry style it shows its modern, elegant side: fresh, mineral, with crisp acidity and intense fruitiness. These wines are perfect food companions and demonstrate that Scheurebe can do far more than just sweet.

Off-dry and semi-dry Scheureben combine the characteristic fruitiness with a light residual sweetness that balances the acidity wonderfully. These wines are very approachable and are excellent as a patio wine or with Asian cuisine.

Scheurebe's true greatness, however, is often revealed in its nobly sweet Prädikatsweine. Spätlesen offer a wonderful balance of fruit, sweetness, and acidity. Auslesen are more concentrated and complex, while Beerenauslesen and Trockenbeerenauslesen rank among Germany's great dessert wines. Here Scheurebe unfolds a fascinating aromatic depth with honey, candied fruits, and a perfect balance.

Eisweine from Scheurebe are rare but spectacular — the variety's natural acidity makes it ideal for this concentrated style. As a sparkling wine, Scheurebe is also an interesting alternative, with its intense fruitiness retained even after the second fermentation.

In blends, Scheurebe is used rather seldom — its strong personality makes it a classic solo performer. Occasionally it is found in combination with Riesling or other aromatic varieties.

Typical Aromas

Primary Aromas (from the grape)

Pink grapefruit is Scheurebe's leitmotif — no other German white wine shows this aromatics as prominently. In cooler years or with earlier harvests, the green, bitter side of the grapefruit dominates; in warm years and at full ripeness, the pink, sweeter version emerges.

Blackcurrant (cassis) is Scheurebe's second hallmark. This unusual aromatics for a white wine gives the wines a special depth and spiciness. On sandstone or shell limestone soils this note is often especially pronounced.

Peach appears primarily in fully ripe grapes from warm sites. The aromatics range from white peach in cooler regions to juicy, yellow peach in warmer growing areas such as the southern Pfalz.

Passion fruit and other exotic fruits lend Scheurebe its unmistakable character. These notes are especially pronounced in Spätlesen and Auslesen, where concentration increases with the longer ripening period.

Fresh herbs — from lemon balm to nettle to wild herbs — provide complexity and spice. This aromatics is typical for dry Scheureben from mineral soils and lends the wines additional depth.

Secondary Aromas (from winemaking)

Yeast and brioche develop in wines aged on fine lees (feinhefe) (sur lie) or during sparkling wine production. These creamy notes round out the intense fruitiness and give the wines more structure and complexity.

Honey and beeswax arise in sweet wines through the concentration of the grapes, especially in Auslesen and Beerenauslesen. These aromas harmonize perfectly with the variety's natural acidity.

Tertiary Aromas (from aging)

Petrol develops similarly to Riesling with increasing age, but is generally more discreet in Scheurebe. This mineral note adds further complexity to aged wines.

Candied orange peel and dried apricot arise during bottle aging of nobly sweet wines. These aromas show the evolution from fresh fruit to concentrated, complex sweetness.

Scheurebe is fundamentally well suited for aging, though not quite as long-lived as Riesling. Dry quality wines should be enjoyed within 3–5 years; high-quality dry wines can age 5–8 years. Spätlesen develop over 8–12 years, while Auslesen and higher Prädikate can age 15–20 years and longer. The high acidity is the natural preservative that keeps the wines fresh.

Food Pairing

Perfect Combinations

Asian cuisine is made for Scheurebe. The combination of intense fruitiness, lively acidity, and the characteristic grapefruit note harmonizes perfectly with the heat and complex spices of Thai, Vietnamese, or Chinese cooking. An off-dry Scheurebe Kabinett with Pad Thai or Vietnamese summer rolls is a poem — the slight residual sweetness takes the edge off the heat, while the acidity cuts through the fatty components.

Fish dishes with an exotic touch benefit from Scheurebe's aromatic intensity. A dry Scheurebe pairs beautifully with grapefruit ceviche, grilled salmon with passion fruit salsa, or seafood in a curry sauce. The wine's fruitiness picks up the flavors of the dish, while the acidity provides balance.

Asparagus — the classic spring vegetable — finds an ideal partner in Scheurebe. The herbal spiciness and fresh acidity of the wine harmonize perfectly with the fine bitterness of asparagus. Especially with white asparagus and hollandaise sauce, or in combination with salmon, a dry Scheurebe from Rheinhessen is an excellent choice.

Desserts with stone fruits and exotic fruits are the natural accompaniment for nobly sweet Scheureben. An Auslese with peach tarte tatin, passion fruit panna cotta, or an exotic fruit salad is pure harmony. The wine's concentrated fruitiness mirrors the aromas of the dessert without overwhelming it — and the acidity prevents it from becoming too sweet.