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These ripenss categories are determined by the sugar content in the
grapes, which is measured in degree Oechsle. The Oechsle requirements
for the respective categories vary by growing region. (see
advance matrix)
Riper grapes have more sugar but more importantly more extract and
flavor in the grape, hence a more expressive wine.
The higher the ripeness of the grapes used for the wine, the higher
up in the pyramid the wine will be categorized.
The categories DO NOT reflect sweetness levels in the finished wine.
In fact, they are independent of residual sugar (sweetness) in the
wine, which is determined by the winemaker guiding the fermentation,
which is the process of transforming the natural sugar of the grapes
into alcohol in the wine and carbon dixoide.
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Hence the dryness of a wine is independent of the ripeness level of
the grapes upon harvest. If the fementation 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. Grapes classified as Qualitätswein up to Auslese, can become
a dry (=trocken), dry to medium dry (=halbtrocken) or fruity wine.
In contrast to common belief that German wines are sweet, close to 2/3
of the entire production in Germany is dry. Dry is the prefered vinification
style consumed by the German wine drinker.
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Ripeness Categories:
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The German wine law refers to the following category as "Qualitätsweine
mit Prädikat" (quality wines with attributes); these attributes
represent graduating ripeness levels, which are in ascending order:
Kabinett, Spätlese, Auslese, Beerenauslese (BA), and Trockenbeerenauslese
(TBA). These wines are all naturally produced, no chaptalization.
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Kabinett
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.
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Spätlese (= Late Harvest)
It 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.
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Auslese (= Select Picking)
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.
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Beerenauslese or BA (= Berries
Select Picking)
harvest of individually selected, overripe berries. Remarkably
rich, sweet dessert wines to be enjoyed as dessert by themselves
or with dessert.
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Trockenbeerenauslese
or TBA (= Dry Berries Select Picking)
harvest of individually selected berries which are overripe
and shrivelled on the vine almost to raisins. Rich, sweet, luscious,
honey-like wines.
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Eiswein (= Ice-Wine)
wines of at least BA intensity, made from grapes harvested and
pressed while frozen. Truly unique wines with a remarkable concentration
of fruity acidity and sweetness.
Note on dessert wines:
Dessert wines or noble sweet wines, can be in the Auslese, Beerenauslese, Trockenbeerenauslese or Eiswein category. Good examples distinguish themselves by high concentration of fruit and acidity in combination with rich mouthfeel and intense honeylike flavors. Wine lovers also refer to them as "nectar of the gods".
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QUALITÄTSWEIN bestimmten Anbaugebietes [QbA]
(= Quality Wine of a specified appellation)
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. Nevertheless, these wines may be 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 also by themselves
or as spritzers (mixed with Club Soda).
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Made from normally ripe and slightly underripe grapes.
Primarily consumed in Germany, very little export to the US.
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NOTE ON SWEETNESS:
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All wines up to Auslese (Tafelwein, Qualitätswein, Kabinett, Spätlese
and Auslese) can be DRY (=trocken), MEDIUM-DRY (=halbtrocken) or
SWEETER STYLE. By guiding the fermentation, the winemaker decides
on whether the wine will be a dry or a sweet wine. As of 2001 new
descripters for dry German wines are "Classic" and "Selection".
Rudi Wiest Selections
by Cellars International, Inc.
phone 760.566.0499 - info@germanwine.net - fax 760.566.0533
Copyright © 1993 - 2005
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