Variety

White

Kerner

A Trollinger × Riesling crossing (1929), named after poet Justinus Kerner – Riesling-like but rounder, with a muscat note. Strong on the Mosel and in Württemberg.

Portrait

Kerner was bred in 1929 in Weinsberg by August Herold as a cross of Trollinger and Riesling and named after the poet and physician Justinus Kerner. The variety spread widely in Germany from the 1960s, mainly as an alternative to Müller-Thurgau with better acidity and frost hardiness.

The vine buds late and is therefore little exposed to spring frost, ripens early to mid-season and is robust against winter frost. It thrives on many soils, including cooler sites. The wines are fruity with apple, peach, muscat and lively acidity, with a Riesling-like profile. Sweet qualities are common.

Kerner goes with asparagus, fish, salads and light cooking and is mostly drunk young.

Taste profile

Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.

ApplePearNutmegCitrusApricot
AcidityAromaDepthBodyTanninSweet

Typical aromas — Kerner

These 5 aromas typically define Kerner. Actual taste experience varies by region and style.

Apple

Pear

Nutmeg

Citrus

Apricot

Kerner aroma families

These aroma categories are characteristic of Kerner. Other varieties have different focuses.

Fruit

Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.

Floral

Floral aromas are especially marked in aromatic varieties like Riesling and Gewürztraminer.

Spice

Spicy aromas often emerge from oak aging (vanilla, clove) or with maturity (black pepper).

Key regions

Kerner is grown in the following regions of our atlas. Click to see wineries.

Wineries with Kerner

202 curated profiles in our atlas grow Kerner.

202 wineries