Everything About Scheurebe Grape
"shoy-ray-beh" 
Scheurebe Description
Origin: Alzey, Rheinhessen, Germany
History: Scheurebe was created in 1916 by German viticulturist Dr. Georg Scheu in Alzey, Rheinhessen. Initially believed to be a cross between Riesling and Silvaner, DNA analyses in 2012 identified Bukettrebe as the parent variety alongside Riesling. The grape was initially referred to as Sämling 88 (Seedling 88) and later named Scheurebe in honor of its breeder. It has become well-established in several German wine regions and in Austria, particularly valued for its aromatic qualities and versatility in producing both dry and sweet wines.
Appearance: Small to medium-sized, greenish-yellow berries forming compact clusters.
Growing Traits: Scheurebe ripens in early October and is known for its pronounced acidity and aromatic qualities. It thrives in various soil types and is particularly successful in regions like Pfalz, Rheinhessen, and Nahe. The grape is suitable for late-harvest styles, often leading to wines with full body and a bouquet reminiscent of black currants.
Food Pairing Scheurebe's aromatic intensity and balanced acidity make it a versatile companion for various dishes. Dry styles pair well with spicy Asian cuisine, seafood, and poultry, while sweeter versions complement fruity desserts and blue cheeses. The wine's pronounced fruitiness and acidity also make it suitable for pairing with aromatic and spicy ragouts of fish and poultry, especially from Asian cuisine.
Body
Sweetness
Tannin
Acidity
Alcohol
Medium-bodied with a pronounced aromatic profile, offering a harmonious balance between acidity and fruitiness. Versatile in vinification, ranging from dry to lusciously sweet styles, including noble sweet wines. Negligible tannin levels, as it is a white grape variety used in white wine production. Pronounced acidity, providing freshness and longevity to the wines. Moderate alcohol content, generally ranging from 11% to 13.5%, depending on the winemaking style.
Black currant 
Grapefruit 
Exotic fruits 
Herbal Scheurebe wines are highly aromatic, often exhibiting a bouquet and taste reminiscent of black currants, grapefruit, and exotic fruits. The wines have full body, pronounced acidity, and a harmonious combination of stimulating acidity and fine, fruity sweetness.
Regions
![[object Object] Region](/regions/germany.png)
Germany
•Pfalz
•Rheinhessen
•Nahe
![[object Object] Region](/regions/austria.png)
Austria
•Burgenland
•Styria
![[object Object] Region](/regions/switzerland.png)
Switzerland
•Valais
![[object Object] Region](/regions/united_states.png)
United States
•California
Notable Wines and Producers
Scheurebe Spätlese
•Weingut Pfeffingen
•Weingut Müller-Catoir
Scheurebe Trockenbeerenauslese
•Weingut Kracher
•Weingut Gsellmann & Gsellmann
Dry Scheurebe
•Weingut Wittmann
•Weingut Keller
Scheurebe FAQ
Alzey, Rheinhessen, Germany
Scheurebe has a body level of 3 out of 5. Which means that Scheurebe is Moderate bodied.
Scheurebe has a dryness level of 2 out of 5. Which means that Scheurebe is Semi-Dry.
Alzey, Rheinhessen, Germany
Scheurebe is grown in Germany (Pfalz, Rheinhessen, Nahe)Austria (Burgenland, Styria)Switzerland (Valais)United States (California).
Scheurebe wines are highly aromatic, often exhibiting a bouquet and taste reminiscent of black currants, grapefruit, and exotic fruits. The wines have full body, pronounced acidity, and a harmonious combination of stimulating acidity and fine, fruity sweetness.
Scheurebe's aromatic intensity and balanced acidity make it a versatile companion for various dishes. Dry styles pair well with spicy Asian cuisine, seafood, and poultry, while sweeter versions complement fruity desserts and blue cheeses. The wine's pronounced fruitiness and acidity also make it suitable for pairing with aromatic and spicy ragouts of fish and poultry, especially from Asian cuisine.
Scheurebe wines are highly aromatic, often exhibiting a bouquet and taste reminiscent of black currants, grapefruit, and exotic fruits. The wines have full body, pronounced acidity, and a harmonious combination of stimulating acidity and fine, fruity sweetness.