Scheurebe

Scheurebe is a white grape created in 1916 by Dr. Georg Scheu in Germany’s Rheinhessen region, aiming to combine the aromatic elegance of Riesling with the robustness of Silvaner. Scheu worked at the viticultural institute in Alzey, and the grape was long known simply as Sämling 88, the seedling number it carried in his breeding trials. Officially registered in 1956, it’s named after its breeder and has since spread to Austria, the Czech Republic, New Zealand, and the United States.

Modern DNA analysis has shown that its parents are actually Riesling and Bukettrebe, rather than Silvaner, which makes it a close relative of Riesling by descent. It is now grown mainly in the Pfalz and Rheinhessen, with notable plantings in Franken and Nahe, and in Austria, where it is often called Sämling 88, it is a specialty of Burgenland and Styria. The grape is vigorous and relatively easy to grow, thriving in well-drained soils and producing expressive, aromatic wines. It ripens earlier than Riesling and delivers generous yields, so growers must keep crops in check to avoid thin, flavorless wines.

Scheurebe wines are known for their vibrant aromatics, often showing floral and fruity notes like blackcurrant, passion fruit, grapefruit, and sometimes a hint of spice. The blackcurrant character is often described as cassis or even blackcurrant leaf, and some tasters detect a faintly herbal or catty note reminiscent of Sauvignon Blanc. The wines typically maintain a refreshing acidity, giving them a crisp, lively character. Depending on style, they can range from dry to off-dry, and in some cases, particularly when affected by noble rot, they produce rich, sweet dessert wines with honeyed complexity. Its thin skins and good acidity make it well suited to botrytis, and in Austria’s Neusiedlersee region some of the finest sweet wines are made from Scheurebe, including Beerenauslese and Trockenbeerenauslese styles. German labels often use the Prädikat system, so a Kabinett or Spätlese Scheurebe will be lighter and fresher, while an Auslese or above leans richer and sweeter.

On the palate, Scheurebe offers a medley of tropical and citrus fruits, and its adaptability allows winemakers to explore both still and dessert wine styles. Pink grapefruit, lime, mango, and elderflower are frequent descriptors, and the texture is often more weighty and rounded than that of Riesling. Its acidity and pronounced aromatics make it versatile for food pairings, complementing seafood, spicy dishes, salads, and, in sweeter versions, desserts or blue cheeses. Dry versions are a natural partner for Asian cuisine, asparagus, and goat cheese, while the dessert wines suit fruit tarts and foie gras. Scheurebe’s combination of fragrance, freshness, and flexibility has earned it a place in wine regions around the world. Producers such as Egon Müller and Weingut Pfeffingen have helped keep its reputation alive in Germany, though it remains a niche variety that often surprises drinkers who expect a Riesling lookalike.