During the Second World War, German soldiers of the Wehrmacht consumed a variety of alcoholic beverages that ranged from officially issued rations to locally procured or captured supplies, with schnapps, beer, and wine forming the core of their drinking culture. Regulations allowed for limited distributions under specific conditions, such as a daily half-bottle of wine or beer or approximately five centilitres of Schnaps for men over eighteen when supply permitted, units were exhausted, and medical approval was granted, though these amounts were far from automatic and often irregular. Officers frequently distributed extra liquor as rewards for combat performance or to boost morale before assaults, while military canteens sold spirits that returned soldiers’ pay into the army’s economy. In occupied France, troops requisitioned or purchased vast quantities of wine, champagne, cognac, and Calvados, with estimates suggesting hundreds of thousands of bottles extracted daily at peak periods, and similar patterns occurred with Crimean wines or local spirits on the Eastern Front. Beer remained popular where available, supplemented by German brands shipped forward or captured stocks, and high-proof Schnaps was especially valued in cold climates or as a nerve tonic after battle. Front-line accounts describe sudden issues of full bottles of Schnaps as ominous signs of impending attacks, while soldiers improvised with captured barrels or constructed makeshift “wine pipelines” from hoses. Although Nazi ideology promoted restraint and Hitler himself issued stern warnings in 1940 against alcohol-related crimes, practical tolerance prevailed as long as public drunkenness did not undermine discipline. Excessive consumption nevertheless caused numerous accidents, suicides, and poisonings, with internal medical statistics recording hundreds of alcohol-related deaths and many more unreported incidents involving methyl alcohol or industrial substitutes when proper liquor ran short. Alcohol also featured in darker contexts, accompanying units engaged in occupation duties and atrocities, where it lowered inhibitions and reinforced group bonding. Overall, liquor served simultaneously as a regulated comfort, a battlefield stimulant, a form of plunder, and a recurring source of both relief and disciplinary problems throughout the Wehrmacht’s campaigns.
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CHAMPAGNE
Oberst Wolf-Dietrich Wilcke was born on 11 March 1913 in Schrimm in the Province of Posen and initially enlisted in the cavalry in 1934 before transferring to the newly formed Luftwaffe as an officer candidate the following year, completing his pilot training and serving as an instructor at the Jagdfliegerschule Werneuchen prior to a brief tour with the Legion Condor in Spain. Returning to Germany he joined Jagdgeschwader 53, rising by the outbreak of war to Hauptmann and Staffelkapitän of the 7. Staffel of III. Gruppe, scoring his first victory over a French Potez 637 on 7 November 1939 and adding further successes during the Battle of France and the Battle of Britain, where he was forced to bale out over the Channel on 13 August 1940 after engine failure yet was rescued. In the opening phase of Operation Barbarossa he claimed his twenty-fifth aerial victory and was awarded the Ritterkreuz des Eisernen Kreuzes on 6 August 1941 as Hauptmann. After a period of service in North Africa, Malta and Sicily from December 1941 to May 1942, during which he added four more victories, he returned to the Eastern Front and transferred to the Geschwaderstab of Jagdgeschwader 3 “Udet,” becoming Kommodore of the Geschwader on 12 September 1942. Having achieved his one-hundredth victory on 6 September he received the Eichenlaub on 9 September 1942 as Hauptmann, and on 17 December 1942, during the fighting over Stalingrad, he became the fourth fighter pilot to reach one hundred and fifty victories. For a total of one hundred and fifty-five confirmed aerial victories he was awarded the Schwerter on 23 December 1942 as Major and Kommodore of Jagdgeschwader 3 “Udet.” Although officially grounded from further operational flying after the award of the Schwerter, he continued to fly combat missions in the Defence of the Reich and on 23 March 1944, after claiming his one-hundred-and-sixty-second and final victory, a Boeing B-17 and a North American P-51 Mustang, he was himself shot down near Schöppenstedt by American Mustang fighters and killed in the ensuing crash, having flown seven hundred and thirty-two combat sorties and attained one hundred and sixty-two confirmed victories, twenty-five of them in the West including four four-engined bombers.
Leutnant Hugo Broch (Flugzeugführer in 8.Staffel / III.Gruppe / Jagdgeschwader 54) chugging a Pommery champagne while his comrades cheers. The Ritterkreuzträger at left is Leutnant Hermann Schleinhege (Staffelkapitän 8.Staffel / III.Gruppe / Jagdgeschwader 54). The picture was taken at Cirava, Courland, in March 1945 during the Ritterkreuz award ceremony for ace pilot Broch, awarded for 79 air victories. During the German occupation of France from 1940 to 1944, Pommery Champagne, the renowned house founded in Reims in 1836 and famous for pioneering brut-style Champagne in the nineteenth century, became a significant commodity requisitioned and consumed by the Wehrmacht, Luftwaffe officers, and Nazi authorities as a luxury item for celebrations, morale boosting, diplomatic gifts, and personal collections. Following the rapid fall of France, the Champagne region fell under direct German control, and occupation officials led by Otto Klaebisch, nicknamed the “Champagne Führer,” established strict levies and purchasing quotas that forced major producers including Pommery to supply hundreds of thousands of bottles monthly, with demands reaching as high as 400,000 bottles per week shipped back to Germany for use by German troops and high command. Pommery continued limited production under severe constraints including labor shortages from French men in prisoner-of-war camps or forced labor, material scarcities, and heavy taxation paid partly in Champagne itself, yet the house was compelled to deliver both standard cuvées and finer vintages to satisfy the occupiers’ appetite, mirroring the experience of other grandes marques while some producers subtly resisted by reserving top stocks or providing inferior lots when possible. Vast quantities of Pommery and other Champagnes were enjoyed by German officers in occupied Paris and Reims for lavish parties and brothels, shipped eastward for Hitler’s own collection of over half a million bottles displayed at sites like the Eagle’s Nest, and used as currency or bribes in the broader exploitation of French resources, highlighting how the sparkling wine served both as a prized indulgence and a tool of economic extraction during the war. After the Allied liberation of the region in 1944, Pommery quickly recovered and rebuilt its cellars and reputation, emerging as a symbol of resilience in the Champagne industry that had endured systematic plunder and control by the Germans throughout the conflict.
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https://alifrafikkhan.blogspot.com/2011/04/album-foto-bir-dan-acara-minum-minum.html
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