Regional Varieties: Albariño Aligoté Amigne Arneis Chasselas Colombard Cortese Fiano Grechetto Grenache Blanc Malvasia Istriana Marsanne Muscadelle Muscat of Alexandria Ortega Palomino Parellada Petite Arvine Prosecco Rieslaner Roussanne Savagnin Scheurebe Seyval Blanc Tocai Friulano Torrontés Vermentino Welschriesling
Of hundreds of German grape crosses, Scheurebe is one of the few that has become truly successful. It is a cross between Riesling and another grape, the origin of which is still a mystery. Dr. Georg Scheu created the cross in 1916; he was trying to create a hardier grape that would make wines with fine aromas. The grape is still often known by his scientific name, Sämling 88.
The best dry Scheurebes are flavor bombs, filled with aromas of deep, red-winey currant and, ideally, just the right amount of grapefruit. In bad vintages, though, Scheurebe can be too grapefruity, and so many producers often prefer to make sweet wines. Botrytized Scheurebe is among the sweet styles made from this grape; these examples often show strong honey flavors.
The general switch to dry wines in Germany has resulted in the dwindling of Scheurebe plantings. Critics still like the best sweet examples, but the consumer dictates the market. Plantings outside of Germany are few, although a handful of high-quality sweet wines of Austria use the grape. Some Scheurebe is grown in America and Australia.