When it comes to German wines, every little detail is legally regulated—or so one might think. However, there are some gaps that aren’t covered by strict regulations. The term "feinherb" is a prime example of this. We’ll take a closer look at it and provide you with some arguments to share with your customers.
In German wines, "feinherb" and "semi-dry" are often equated, which is generally accurate but not always. To help your customers better understand the term "feinherb," we’ve done some research for you. Unlike "semi-dry," "feinherb" is not defined or codified in German wine law. This lack of definition gives producers much more freedom when making feinherb wines—and they certainly use it. But when and why did this still loosely regulated term actually become established?
To answer this, we need to go back to the early 1990s. At that time, German wine preferences were changing, leading to the decline of semi-dry and sweet wines. Germans wanted to drink dry wines. Over time, wines labeled as semi-dry became increasingly less popular. Dry wines were clearly trending, and many winemakers followed this trend. Even Prädikat wines like Kabinett or Spätlese were increasingly vinified dry from the 1990s onwards.
Feinherb: where and how the term originated
However, not every wine adapted equally well to this trend. For example, a Kabinett wine thrives on a harmonious interplay of sweetness and acidity on the palate, especially if it’s a Riesling Kabinett from the Mosel region. In this wine-growing area, wines with some residual sweetness have a long tradition. Should this tradition be eradicated just because consumers were increasingly favoring dry wines and leaving semi-dry wines on the shelf?
Some winemakers in the Mosel region couldn’t accept this. They addressed the issue by simply renaming their wines "feinherb" instead of "semi-dry." They deliberately chose this term because it suggested elegance and sophistication, without the old-fashioned and dull connotations of "semi-dry." The Mosel winemakers believed that they could also attract dry wine drinkers with "feinherb." Their marketing strategy quickly paid off. Feinherb Mosel Rieslings became widely known and sold very well. In addition to the economic benefits, there was another advantage for the winemakers: they didn’t have to significantly alter the style of their wines. The semi-dry wines were simply renamed "feinherb." Quick thinking, quick action.
Feinherb conquers the German wine scene
As clever as the invention of "feinherb" was, it naturally didn’t take long for trouble to follow. On the one hand, complaints from other winemakers began piling up with winegrowers’ associations. On the other hand, the lawmakers also viewed the term "feinherb" with disfavor, as there was no legal definition for this taste category. It’s no surprise that the matter quickly ended up in court, specifically before the Higher Regional Court of Rhineland-Palatinate. The court ruled in favor of the feinherb producers!