German winemakers are behind so many of the world’s finest white wines. Many of them – the majority probably – are made from the country’s most recognisable variety, riesling. But there’s much to love for those many wine drinkers who for some reason are allergic to riesling’s sharp, quicksilver charms. One very underrated variety is scheurebe, a prejudice, perhaps, borne of the variety’s origins: while riesling has a pedigree going back to the middle ages, scheurebe emerged from a grape-breeding institute, the work of one Dr Georg Scheu, in 1916. A century on, there isn’t all that much about (1,400 hectares or so to riesling’s 24,000ha), but what there is can make some delightful wines. Weegmüller’s dry white from the Pfalz, the south western German region where scheurebe is at its best, shows off the characteristics that can make it such a pleasure: intensely, clean and pure grapefruit and orange citrus with a seasoning of peppery spice.