To coin a phrase, “advancement through Riesling”, could easily be applied to the German wine industry. I have waxed lyrical about Riesling many times and travelling to the Mosel,
Pfalz and Rheingau only reinforces my passion for this grape. The huge bulk of production is dry and yet the old sweet stereotype persists. Quality is fabulously high and the notion of terroir is illustrated time and time again as you visit different estates with their unique 
microclimates and variety of soil. It can be confusing, I admit, but just a little bit of time invested in understanding the intricacies of German wine will pay dividends in transforming the opportunities for your palate.
Having reviewed the driving distances and times, I have decided to change the original plan and base ourselves into the beautiful and historic spa city of Wiesbaden. Situated a short hop from Frankfurt, Wiesbaden provides us with a an abundance of excellent eateries and a lively nightlife. More importantly, it allows us to access the key wine regions without travelling huge distances. It is impossible to do justice to the whole German wine industry in one trip but I am confident that we will get a terrific insight into this amazing country.
We have some great visits lined up: Weingut Leitz will eminently show the importance of terroir; we take lunch at the wonderful Schloss Vollrads, as well as exploring the amazing Mosel region with Axel Pauly and Dr Loosen and also head south to the Pfalz which combines a lot of history and tradition with great innovation.
Something I am very excited about for this tour is to ensure we experience the best of German gastronomic opportunities. Sitting in a restaurant called Roys in the beautiful town of Speyer, near Heidelberg, I enjoyed an elegant lunch that was far removed from the historical frankfurter and sauerkraut stereotype which can still pervade. While not being a huge fan of pumpkin, the first course was a sublimely rich soup made from this popular vegetable. Enriched with cream and some shavings of smoked duck, it was a gloriously opulent culinary moment. A classic wiener schnitzel followed – flavoursome with crisp breadcrumbs – a modern take on a hearty classic. A delightful dry Riesling from the famous Dr Deinhard estate accompanied both.