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Of the ten largest wine-producing countries, Germany is the one that exports the highest proportion of its production. Britain is its most important export market, a situation which has existed for well over a century and has survived the impact of two world wars. However, whereas once quality and distinction were the bywords which influenced the British market, today quantity and accessibility are the main criteria, allied to price.

The wines of Germany are predominantly white although the proportion of vineyards under black grapes is steadily increasing. The majority of white wines have a degree of sweetness but there is, in Germany itself, a move towards dry or medium-dry styles, trocken or halbtrocken. Now, for instance, 40 % of production is of trocken or halbtrocken wines, and in terms of consumption within Germany, these wines account for some 60 %, and the trend is upwards. This reflects a growing move by younger Germans, in particular, towards taking wine with food; hitherto in Germany, wines were mainly drunk socially, before and after food, rather than with it. A more modern approach to labelling and marketing is also taking place.


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