
The categories of German Wine are determined by the degree of ripeness, which the grapes have achieved upon harvest.
They do not reflect sweetness in the wine.
Riper grapes provide more aroma and more flavor, hence a more expressive and flavorful wine. The higher the ripeness of the grapes, the higher up in the pyramid the wine will appear.
Sweetness in a wine depends on the winemakers decision and is independent of its quality level. The fermentation transforms sugar into alcohol. If the fementation stops or is interrupted before all sugar is transformed, it will result in a sweeter style wine. If the fermentation continues until little or no sugar is left, it results in a dry wine. Grapes for dessert wines have so much natural sugar that they will not ferment completely and residual sugar (sweetness) will remain. Any grapes falling into the levels up to Auslese, can become a very dry, dry or sweeter style wine.
Despite the belief German wines are sweet, close to 2/3 of the entire production in Germany is very dry or dry.
("Quality Wines with Attributes", also "Fine Wines")
The German wine law refers to a certain quality level of wines as "Qualitätsweine mit Prädikat" (quality wines with attributes); these attributes represent graduating ripeness levels, which are in ascending order:
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Kabinett |
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Spätlese |
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Auslese |
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Beerenauslese (BA) |
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Trockenbeerenauslese (TBA) | "Fine wines" are 100% naturally produced without any artificial addition of sugar ("chaptalization").
Wines of the Trockenbeerenauslese (TBA) and Beerenauslese (BA) (the "Ice Wines") categories and some of the Auslese category have intense flavors and sweetness and can greatly be used with desserts or even as dessert.
("Ice Wines")
These are wines of at least Beerenauslese (BA) intensity, made from grapes harvested and pressed while frozen. Truly unique wines with a remarkable concentration of fruity acidity and sweetness.
("Dry Berries Select Picking")
A harvest of individually selected berries which are overripe and shrivelled on the vine almost to raisins. Rich, sweet, luscious, honey-like wines.
("Berries Select Picking")
A harvest of individually selected, overripe berries. Remarkably rich, sweet dessert wines to be enjoyed as dessert by themselves or with dessert.
("Select Picking")
A harvest of selected, very ripe bunches. Noble wines, intense in bouquet and taste. Often dessert wine like and sweet, but they can be dry, medium dry or sweet. Dry Auslese Wines are higher in alcohol and can work with many main courses.
("Late Harvest")
The name literally means late harvest. Wines of superior quality made from grapes harvested after the normal harvest. These wines are more intense in flavor and concentration than quality wines and Kabinetts.
Good with richer food or by themselves. The later harvest lets the grapes dry and ripen on sunny autumn days which increases the intensity of the fruit and the flavors. Can be dry, medium dry or sweeter style. Good values.
Usually light wines made of fully ripe grapes. Intended to be a light quaffing wine or to go with light food. Generally light in alcohol and calories. Can be dry, medium-dry or sweet. These light wines are about 2 to 5% less in alcohol than Californian wines but not less tasty.
("Quality Wine")
German wine law ensures that the wine is from one specific wine-growing region, is made of approved grape varieties and reached sufficient ripeness for a quality wine. These wines are generally chaptalized (Chaptalization: sugar is added to the juice before fermentation to increase the alcohol level after fermentation, commonly used in all wine producing regions of the world).
The chaptalization adds body to these otherwise lighter wines and makes them great simple food wines, enjoyable on a day-to-day basis either by themselves or as spritzers (mixed with Club Soda).
("Table Wine")
Made from normally ripe and slightly underripe grapes. Primarily consumed in Germany, very little export. |