By Lisa Rowlands

This vigorous, consistently high yielding type is grown predominantly in the Rheinhessen region of Germany as well as in New Zealand and The United Kingdom. Its neutral flavours and relatively low acidity make it a useful blending wine but it has also been vinified separately to produce varietals that are fresh and delicate with subtle fruit flavours.

With a high resistance to botrytis and other fungal diseases, Reichensteiner has proved a popular choice in breeding. At Switzerland’s Centre of Excellence for Agricultural Research, crossings between this grape and the red variety Gamay have produced the hybrids Gamaret, Garanoir and Mara.