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Wines of Germany FT > DE- German Pradikat Levels > Flashcards

DE- German Pradikat Levels Flashcards

1
Q

What are the German Prädikat levels in increasing order of sweetness?

A 
Kabinett
Spätlese
Auslese
Beerenauslese
Eiswein
Trockenbeerenauslese
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2
Q

What are the production rules for German Prädikatswein?

A

The grapes must come entirely from one of 40 Bereich, small areas of production that are not required to be indicated on the label. Enrichment is not permitted and any variety can be used.

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3
Q

How does Kabinett compare to other Prädikat categories? Why?

A

It is rheblightest in body and the highest in acid because it is made with grapes of the lowest permitted must weight.

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4
Q

What is the range of sweetness and ABV typically found in Kabinett?

A

They can be dry to medium-sweet with 7-12% ABV

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5
Q

What is the typical style of Kabinett Riesling?

A

Dry to medium sweet with light body, high acid, and aromas of green and citrus fruit

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6
Q

When are the grapes for Spätlese picked in relation to grapes for Kabinett? Why?

A

About two weeks later. Spätlese grapes are required to have a higher must weight.

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7
Q

How do Spätlese wines compare to Kabinett wines?

A

They have a higher concentration of aromas, riper fruit notes, slightly higher ABV at similar RS levels, and more body

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8
Q

What is the range of sweetness found in German Spätlese?

A

Dry to medium-sweet

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9
Q

What types of aromas do Spätlese Riesling show?

A

Stone fruits

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10
Q

What is the range of ABV permitted in German Spätlese?

A

Minimum 7% ABV

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11
Q

What types of grapes are used for German Auslese? How are they selected?

A

Extra ripe grapes that are selected for use in the final wine. There is no requirement for hand harvesting, so some producers harvest mechanically and hand sort in the winery.

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12
Q

What is the character of Auslese Riesling?

A

It shows very ripe flavors and often a honey character. Some of the grapes may also be affected by botrytis.

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13
Q

What is the range if sweetness permitted in German Auslese? What is the permitted ABV?

A

Dry to sweet, though many of the best are in the sweeter range with balanced acidity to permit aging. Minimum 7% ABV, which the sweeter wines can be.

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14
Q

How are the grapes for Beerenauslese harvested?

A

The wine is made from individually selected berries and must thus be harvested by hand.

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15
Q

What is the minimum ABV for Beerenauslese, Eiswein, and Trockenbeerenauslese? Why?

A

5.5%. The fermentation can be long and slow due to the high sugar levels in the grapes, often stopping on its own.

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16
Q

What is the typical sweetness level of BA, TBA, and Eiswein?

A

Dude. Sweet.

17
Q

Do Beerenauslese grapes need to be botrytized?

A

No, but it is a typical feature of these wines.

18
Q

What is the general character of Beerenauslese Riesling?

A

Very ripe and dried stone fruit.

19
Q

When was German Wiwein given it’s own Prädikat category?

A

1982

20
Q

What is the must weight of grapes for Eiswein in relation to Beerenauslese?

A

They are the same

21
Q

When cam grapes for Eiswein be picked?

A

When the temperature is -7⁰C. The window is generally December to February of the following year.

22
Q

How is the vintage indicated on German Eiswein?

A

In the year when the harvest begins. Harvesting can sometimes begin in late December and go through the next year.

23
Q

What is the rule regarding the pressing and storage of grapes for German Eiswein?

A

The grapes must be pressed while frozen and may not be artificially frozen for storage or any other reason.

24
Q

What makes Eiswein production a risky venture? What are producers doing to improve their chances at making it?

A

The grapes might not get cold enough to freeze

Mold might attack the grapes, giving them an off aroma

Predators might eat the grapes

Some producers are covering the grapes in plastic sheeting to give them the best chance to freeze

25
Q

Why must the grapes used for Eiswein be absolutely healthy?

A

There is very low volume of juice extracted from the grapes. As such, off aromas can be pronounced in the final product.

26
Q

What must happen to the grapes for Trockenbeerenauslese to achieve the high must weights required?

A

They must be affected by botrytis

27
Q

What types of wines are produced in the German Trockenbeerenauslese category?

A

Highly concentrated, extremely sweet wines with high acidity that can age over long periods

28
Q

At what ABV is Trockenbeerenauslese typically fermented to? why?

A

8%. The high sugar content in the wine creates a slow fermentation that rarely exceeds 8% due to the concentration of the must.

29
Q

What volume is German TBA produced at? How does this affect its price point?

A

Low volumes and only in suitable years is it produced. As such, Tockenbeerenauslese is some of the highest priced wine in Germany.

Wines of Germany FT (27 decks)

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