German HYBRID that was developed in the 1920s but that wasn’t commercially popular until the 1960s. Faber’s parents are Weissburgunder (PINOT BLANC) and MÜLLER-THURGAU. It’s viewed as a good-quality grape with RIESLING-like characteristics—fruity, SPICY, and, in particular, high in ACIDS. Although often used for BLENDING, Faber also produces some high-quality, Riesling-style VARIETAL WINES. In addition to its good quality, one of Faber’s big advantages is its ability to grow under conditions where Riesling would not properly ripen. The fact that it’s not as productive as some of the other varieties is one of its drawbacks. A majority of Faber’s acreage is in Germany’s RHEINHESSEN region, with some plantings in the NAHE region, as well. This grape is also known as Faberrebe.