The Romans began cultivating wines in Germany soon after 100 BC but most of the finest vineyards were started by monks in the Middle Ages. The moderate climate in Germany means that grapes are often harvested in October and November, much later than in most other wine growing areas. At one time, it was difficult to find a quality German wine outside Germany. It was said, with some justification, that they kept the best wines for themselves. Nowadays, when more and more people are visiting Germany, the quality wines are becoming better known and the standard of German wine exports has improved accordingly. There are some excellent wines available.

Germany has about 100,000 hectares of vineyards, most of which are devoted to white grape varieties. The grape varieties include Bacchus, Gewürztraminer, Grauburgunder, Gutedal, Kerner, Müller-Thrgau, Muskateller, Nobling, Riesling, Scheurebe, Silvaner and Spätburgunder.

The 13 German wine regions are concentrated in the outh west of the country. They are Ahr, Baden, Franken, Hessische Bergstrasse, Mittelrhein, Mosel-Saar-Ruwer, Nahe, Pfalz, Rheingau, Rheinhessen, Saale-Unstrut, Sachsen and Württemberg.

There are many wine co-operatives in Germany, where the smaller wine growers group together to make and sell their wine. These include Achkarren, Auggen, Badischer-Winzerkeller, Breisach, Bezirkskellerei Markgräflerland, Bickensohl, Britzingen, Ihringen, Jechtingen, Kiechlinsbergen, Königschauffhausen, Varnhalt and Wasenweiler. Other wine producers include bercher, Bercher-Schmidt, Consequence, Fanckenstein, Louis Guntrum, Dr. Heger, Hiss, Gerhard Karle, Karl Karle, Franz Keller, Kiefer, S.A.Prüm, Rebschneckle, G. & Th. Schätzle, Leopold Schätzle, Stigler, Trautwein and Zimmerman.