Scheurebe 21 Items

Scheurebe is a hybrid white grape produced by Dr. Georg Scheu in 1916, crossing Riesling with Bukettraube. The most successful of the German hybrids produced in the early 20th Century, it thrives in cool climates, and does best in Rheinhessen, Pfalz, Franken and Nahe regions of Germany, as well as Austria, Slovenia and Switzerland, with (naturally) a few experimental hectares growing somewhere in California.

Tasting Notes for Scheurebe

Like its parent Riesling, Scheurebe is an aromatic variety made in a range of styles from bone-dry to lusciously sweet. Either style will show high acidity but not quite as high as Riesling. Crisp and pleasant, it features citrus fruit from lime to grapefruit, as well as pear, blackcurrant, herbs and honeysuckle.

Food Pairings for Scheurebe

A great summer-terrace wine, it also pairs beautifully with sweet-hot Asian preparations, spicy sausages, Wiener schnitzel or pork chops with applesauce. Sweet versions are wonderful with apple tart.

Sommelier Secrets for Scheurebe

Long thought to be a cross of Riesling and Silvaner, in 2012 genetic profiling proved the grape’s second parent to be Bukettraube, an even more obscure hybrid.