Variety

White

Scheurebe

Georg Scheu's masterpiece (1916) – blackcurrant, grapefruit, exotic yet Riesling-taut. Brilliant dry or nobly sweet; Rheinhessen's and the Pfalz's aromatic alternative to Riesling.

Portrait

Scheurebe was bred in 1916 by Georg Scheu in Alzey in Rheinhessen and named after him. Its parents were long thought to be Riesling × Silvaner; DNA analysis later showed it derived from Riesling and a bouquet vine. The variety spread in the post-war period in Rheinhessen and Pfalz.

The vine buds early and ripens early to mid-season; it is productive but needs good sites for clean ripeness. The wines are aromatic with cassis, blackcurrant, grapefruit and peach, with fresh acidity. They range from dry to nobly sweet Spätlese, Auslese and Beerenauslese.

Scheurebe goes with asparagus, salads, shellfish, cheese and spicy dishes.

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.

BlackcurrantGrapefruitMangoBlackcurrant leafPeach
AcidityAromaDepthBodyTanninSweet

Typical aromas — Scheurebe

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

Blackcurrant

Grapefruit

Mango

Blackcurrant leaf

Peach

Scheurebe aroma families

These aroma categories are characteristic of Scheurebe. 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.

Herbs & Plants

Herbal aromas can be finely aromatic (sage) or grassy – a stylistic feature in some varieties, ripeness indicator in others.

Key regions

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

Wineries with Scheurebe

168 curated profiles in our atlas grow Scheurebe.

168 wineries