Kerner, © DWI© DWI

It is the the poet speaking

Kerner

The odour is acid, with a fine aroma and very fruity: pear, apricot, orange jam, sometimes red currant or icebonbon. All those aromas are characteristic for Kerner wines.

The crossing of a red and a white grape variety resulted in the white grape variety Kerner. August Herold was the name of the fortunate breeder, who in 1929 succeeded in crossing a new grape variety in his "Weinsberg" breeding center. At first, the new variety was baptised "Weißer Herold" (White Herald), until in 1969 the crossing of Trollinger and Riesling was named after Justinus Kerner (1786-1862), a poet and chief medical officer from Weinsberg. In the 1970s the new variety attained more and more admirers among winemakers, just as well as consumers. These days, the cultivation of Kerner is decreasing and currently covers 754 hectares in Rheinhessen - a share of 3% of the total vineyard.
A long growing season into the late autumn allows the vine a high natural maturity. Kerner provides good, fairly consistent yields with high must weights.
It is often drunk as a juicy sparkling wine; With his lively acidity it makes you want to take another sip. Dry or fine Kerner goes well with light and subtle appetizers, such as fish or vegetable terrine, summer salads, fish, poultry and veal, asparagus, mild cheese and cream cheese. Fruity-sweet Kerner Spätlese in combination with a fine apple pie is a beautiful composition.

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