German Glossary

Question 1

Abfüller

Answer 1

bottler or shipper who assumes the responsibility for the origin and quality of a wine

Question 2

Absetzen

Answer 2

The process settling of solids (dead yeast cells, leftover grape skin fragments, etc.) to the bottom of a vat of wine or must.

Question 3

Alleinbesitz

Answer 3

A vineyard which is owned by only one owner (similar to a monopole in France).

Question 4

Alte Reben

Answer 4

Old vines

Question 5

Amtliche Prüfungsnummer

Answer 5

commonly referred to as the AP#; a quality control number on all QbA and QmP wines. The number contains the Exam Board number, commune number, producers registered number, an application number and the year of the application. Some producers use the application number as a sequential indication of sweetness.

Question 6

Anreicherung

Answer 6

Broad term for sweetening must before or during fermentation. Whereas chaptalization means the addition of sugar only, enrichment also includes the addition of grape must, concentrated grape must, and RCGM.

Question 7

Badisch Rotgold

Answer 7

A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.

Question 8

Biologische Sãureabbau

Answer 8

Malolactic fermentation.

Question 9

Deutscher Sekt

Answer 9

sparkling wine made by any method from grapes grown in Germany

Question 10

Edelfäule

Answer 10

noble rot

Question 11

Einzellage

Answer 11

single vineyard

Question 12

Einzelpfahlerziehung

Answer 12

A vine individually trained to a single stake . Used on very steep slopes such as the Mosel.

Question 13

Erste Gewächs

Answer 13

legal term used for dry wines in the Rheingau from the best vineyards

Question 14

Erzeugerabfüllung

Answer 14

grown and produced by the same grower or cooperative

Question 15

Federweisser

Answer 15

Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts

Question 16

Feinherb

Answer 16

half-dry, no legal definition

Question 17

Flaschengärung

Answer 17

bottle-fermented sekt

Question 18

Flurbereinigung

Answer 18

restructuring of German vineyards

Question 19

Füder

Answer 19

1000-liter cask common in the Mosel

Question 20

Gerbstoff

Answer 20

Tannin

Question 21

Grosses Gewächs

Answer 21

VDP classification of dry wines from the best vineyards, must be Spätlese ripeness

Question 22

Grosslage

Answer 22

a collection of vineyards; misleading term for inexpensive wines

Question 23

Grosser Ring

Answer 23

Mosel growers association

Question 24

Gutsabfüllung

Answer 24

grown, produced and bottled by the same person/estate

Question 25

Halbtrocken

Answer 25

half-dry, generally less than 18 g/L residual sugar

Question 26

Handgerüttelt

Answer 26

Hand Riddled

Question 27

Hauptlese

Answer 27

The main Harvest

Question 28

Kellerei

Answer 28

wine cellar (or wholesaler)

Question 29

Kelter

Answer 29

Wine press.

Question 30

Keuper

Answer 30

Clay and slate soil.

Question 31

Lehm

Answer 31

Loam soil.

Question 32

Leiblich

Answer 32

medium-sweet

Question 33

Mergel

Answer 33

Heavy Loam

Question 34

Mostgewicht

Answer 34

Must weight which is the weight of sugar in the grapes at the time of the harvest

Question 35

Reinzuchthefen

Answer 35

Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations

Question 36

Restzucker

Answer 36

residual sugar

Question 37

Rotling

Answer 37

Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color

Question 38

Rotliegendes

Answer 38

Reddish slate.

Question 39

Stück

Answer 39

1200 liter cask commonly used in the Rheingau

Question 40

Schneewein

Answer 40

Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.

Question 41

Schielerwein

Answer 41

A rotling from Sachsen

Question 42

Schillerwein

Answer 42

A rotling from Württemburg

Question 43

Schloss

Answer 43

German word for castle; on a wine label it is equivalent to the French word "Chateau."

Question 44

Schotter

Answer 44

Gravel

Question 45

Sonnenuhr

Answer 45

A sundial often very large on steep vineyard sites.

Question 46

Spontangärung

Answer 46

German tasting term for wines made by spontaneous fermentation versus wines inoculated by cultured yeasts. The former has an earthiness versus the cleaner fruit-forward smells of selected yeasts.

Question 47

Steillage

Answer 47

Literally: steep site. A vineyard with an inclination of more than 30%

Question 48

Spritzig

Answer 48

German term for the taste sensation of a wine which contains just enough CO2 to be apparent on the tongue as a prickly sensation (but not enough to be obviously sparkling).

Question 49

Ton

Answer 49

Clay

Question 50

Trocken

Answer 50

dry; generally 4 g/L or less but residual sugar but can be up to 9 g/l if total acidity is within 2 g/l of total residual sugar

Question 51

Vorlese

Answer 51

A pre-harvest before the main harvest to eliminate rotten or defective bunches.

Question 52

Weinkellerei

Answer 52

Wine cellar or winery.

Question 53

Weinberg

Answer 53

German for vineyard

Question 54

Weinsäure

Answer 54

Tartaric acid

Question 55

Weissherbst

Answer 55

rosé from a single variety of red grape

Question 56

Winzer

Answer 56

A wine Grower.

Question 57

Winzergenossenschaft

Answer 57

co-op

Question 58

Zentralkellerei

Answer 58

A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.