Germany Flashcards
German Wine Categories
German Wine Categories PDO Wines
Abfüller
Bottler or shipper who assumes the responsibility for the origin and quality of a wine.
Absetzen
The process settling of solids (dead yeast cells, leftover grape skin fragments, etc.) to the bottom of a vat of wine or must.
Alleinbesitz:
A vineyard which is owned by only one owner (similar to a monopole in France).
Alte Reben:
Old vines
Amtliche Prüfungsnummer:
Commonly referred to as the AP number; 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.
Anreicherung:
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.
Badisch Rotgold:
A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.
Biologische Säureabbau:
Malolactic fermentation.
Deutscher Sekt:
Sparkling wine made by any method from grapes grown in Germany.
Edelfäule:
Noble rote.
Einzellage:
Single vineyard.
Einzelpfahlerziehung:
A vine individually trained to a single stake. Used on very steep slopes such as the Mosel.
Erstes Gewächs:
VDP classification of dry wines from premier cru vineyards. Formerly a legal term used for dry wines in the Rheingau from the best vineyards (1999-2019).
Erzeugerabfüllung:
Grown and produced by the same grower or cooperative.
Federweisser:
Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts.
Feinherb:
Half-dry, no legal definition.
Flaschengärung:
Bottle-fermented Sekt
Füder:
1,000-liter cask common in the Mosel.
Gemeinde:
Local community or village. Piesport, for example.
Gerbstoff:
Tannin
Grosser Ring:
Mosel growers association.
Grosses Gewächs:
VDP classification of dry wines from the best vineyards, must be Spätlese ripeness.
Grosslage:
A collection of vineyards; misleading term for inexpensive wines.
Gutsabfüllung:
Grown, produced and bottled by the same person/estate.
Halbtrocken:
Half-dry, generally less than 18 g/L residual sugar.
Handgerüttelt:
Hand-riddled.
Hauptlese:
The main harvest
Kellerei:
Wine cellar (or wholesaler)
Kelter:
Wine press.
Keuper:
Clay and slate soil.
Lehm:
Loam soil.
Lieblich:
Medium-sweet.
Mergel:
Heavy loam.
Mostgewicht:
Must weight which is the weight of sugar in the grapes at the time of the harvest.
Reinzuchthefen:
Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations.
Restzucker:
Residual sugar
Rotliegendes:
Reddish slate.
Rotling:
Rosé wine that is produced from a mixture of red and white varieties. Must have pale red or clear red color.
Schielerwein:
A rotling from Sachsen.