# Hanns Christof Liebfraumilch (NV)

- **Producer:** Deinhard
- **Colour:** white
- **Type:** still
- **Grapes:** Müller-Thurgau, Silvaner, Riesling
- **Region:** Rheinhessen, Germany
- **Style:** Classic
- **Alcohol:** 10.0%
- **Average price:** €8
- **Contains sulphites:** Yes
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** peach, apricot, lemon, grapefruit, orange, blossom, honey

## About this wine

Deinhard Hanns Christof Liebfraumilch is a historic German white wine named in honor of Hanns Christof Deinhard, an early ancestor of the founding family. Founded in 1794 by Johann Friedrich Deinhard in Koblenz, the estate pioneered the international trade of German still and sparkling wines. The term 'Liebfraumilch' translates to 'Milk of Our Dear Lady', referencing the historic 18th-century church vineyards of the Liebfrauenstift in Worms. Today, this wine remains a nostalgic standard-bearer of the approachable, sweet, and low-alcohol German style that introduced millions of consumers worldwide to the wines of the Rhine valley.

## Interesting facts

- Named after Hanns Christof Deinhard, an ancestor who declared Liebfraumilch his favorite style.
- Liebfraumilch translates to 'Milk of Our Dear Lady', referencing historic church vineyards in Worms.
- The winery's signature 'Deinhard Lion' trademark was designed in 1876 as a symbol of nobility.

## Food pairing

The high residual sugar of this Liebfraumilch acts as an excellent foil to capsaicin heat, making it a natural partner for spicy Asian and Indian dishes. Its bright acidity cuts through the oiliness of smoked fish and pork, while the off-dry profile harmonizes with sweet-and-sour elements.

## Wine making process

This wine is crafted using a blend of traditional German grape varieties, primarily Müller-Thurgau (Rivaner), Silvaner, and Riesling sourced from vineyards across the Rheinhessen region. The winemaking process focuses entirely on preserving fresh, youthful primary fruit characteristics. The grapes undergo temperature-controlled cold fermentation in stainless steel tanks. To maintain its signature off-dry to medium-sweet profile, the fermentation is stopped early to retain natural residual sugar, typically around 31 to 32 grams per liter. The wine is aged briefly in stainless steel before early bottling, avoiding any oak contact.