Scheurebe is a green grape from Germany that is decreasing in terms of planted area.

Characteristics
Scheurebe is a bit of a tricky grape in the sense that it has be allowed to ripen enough to have as much flavour as possible, but not so much that the sugar levels get too high.
Too low on flavours does not make a quality wine. Too much sugar will result in too high levels of alcohol.

Flavours are typically of black current and grapefruit. Sometime there will also be lemon and tropical fruit. Vegetative notes may appear, as well as minerals.

Wines
You can find Scheurebe most commonly as off-dry or sweet wines. Some producers will also make dry varietals even though it is said to be quite difficult to do this successfully, e.g. with a good quality result.

Food pairing
An off-dry Scheurebe is very nice with a spicy, Asian dish.

The sweet version is a very nice companion to a dessert. In both cases, the wine is best served at 10-12°C/50-54°F.

Where is it grown?
Schreurebe used to be a completely German “affair”. It first spread to neighbouring Austria. Since 2000 it has been planted, although so far on a very small scale, in four more countries; Switzerland, United Kingdom, New Zealand, and Hungary.

In Germany, most plantings are in Rheinhessen and to some extent in Pfalz.

  • Germany 1.655 ha/4,090 ac (a decrease of 47%), MPG 15
  • Austria 376 ha/928 ac (a decrease of 29%), MPG 20

History
Scheurebe, “Scheu’s grape”, is the result of a cross between Riesling and a now unknown variety. It was created in 1916 by Dr Georg Scheu, and he thought that he used Silvaner as the other parent, but this has since been proven to not be the case.