German Pradikat Levels

Question 1

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

Answer 1

Kabinett
Spätlese
Auslese
Beerenauslese
Eiswein
Trockenbeerenauslese

Question 2

What are the production rules for German Prädikatswein?

Answer 2

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.

Question 3

How does Kabinett compare to other Prädikat categories? Why?

Answer 3

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

Question 4

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

Answer 4

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

Question 5

What is the typical style of Kabinett Riesling?

Answer 5

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

Question 6

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

Answer 6

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

Question 7

How do Spätlese wines compare to Kabinett wines?

Answer 7

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

Question 8

What is the range of sweetness found in German Spätlese?

Answer 8

Dry to medium-sweet

Question 9

What types of aromas do Spätlese Riesling show?

Answer 9

Stone fruits

Question 10

What is the range of ABV permitted in German Spätlese?

Answer 10

Minimum 7% ABV

Question 11

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

Answer 11

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.

Question 12

What is the character of Auslese Riesling?

Answer 12

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

Question 13

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

Answer 13

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.

Question 14

How are the grapes for Beerenauslese harvested?

Answer 14

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

Question 15

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

Answer 15

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

Question 16

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

Answer 16

Dude. Sweet.

Question 17

Do Beerenauslese grapes need to be botrytized?

Answer 17

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

Question 18

What is the general character of Beerenauslese Riesling?

Answer 18

Very ripe and dried stone fruit.

Question 19

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

Answer 19

1982

Question 20

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

Answer 20

They are the same

Question 21

When cam grapes for Eiswein be picked?

Answer 21

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

Question 22

How is the vintage indicated on German Eiswein?

Answer 22

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

Question 23

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

Answer 23

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

Question 24

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

Answer 24

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

Question 25

Why must the grapes used for Eiswein be absolutely healthy?

Answer 25

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

Question 26

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

Answer 26

They must be affected by botrytis

Question 27

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

Answer 27

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

Question 28

At what ABV is Trockenbeerenauslese typically fermented to? why?

Answer 28

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

Question 29

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

Answer 29

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