Variety

Red

Tauberschwarz

One of Germany's rarest grapes – saved from extinction in the Tauber valley. Pale, spicy, cherry-fruited, with a smoky note.

Portrait

Tauberschwarz is an old red variety from the Tauber valley in Baden-Württemberg and an example of a regional rarity. The variety is documented in the Tauber and Vorbach valleys since the 16th century; DNA analysis points to a cross of Heunisch and Süßschwarz. After vineyard consolidation it was considered extinct in 1959, until a few hundred vines were found at Ebertsbronn in the Vorbach valley; it has been approved for planting again since 1994.

The vine buds early and ripens mid-season; it gives moderate yields and prefers Muschelkalk. The wines are strongly coloured, with cherry, blackberry and spice, with lively acidity and firm tannin. They are rare and are produced mainly in Baden and Württemberg.

Tauberschwarz goes with roasts, game and hearty cooking.

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.

CherrySmokePepperHerbs
AcidityAromaDepthBodyTanninSweet

Typical aromas — Tauberschwarz

These 4 aromas typically define Tauberschwarz. Actual taste experience varies by region and style.

Cherry

Smoke

Pepper

Herbs

Tauberschwarz aroma families

These aroma categories are characteristic of Tauberschwarz. 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.

Spice

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

Earthy & Aged

Tertiary aromas that develop with bottle aging – typical of mature top wines.

Key regions

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

Wineries with Tauberschwarz

4 curated profiles in our atlas grow Tauberschwarz.

4 wineries