Wine Classifications

Question 1

German Kabinett

Answer 1

German “Reserve”, wine from fully ripened grapes of main harvest, usually semi-sweet but may be dry

Question 2

German Spatlese Characteristics

Answer 2

Greater Intensity and strength than Kabinett
High level of acidity that curbs any overt sweetness
Fleshy and intensely flavored
Often tastes of apple, pear and honeysuckle
Elegant nose with highly detectable aromas

Question 3

German Spatlese Requirements

Answer 3

Picked 7 days after main harvest, In German wine, 76 to 90 degrees Oechsle, depending on the region, 1g of moist cloyster (wine growing zone) and grape variety.

Question 4

Auslese

Answer 4

literally “select harvest”, late harvest November-December grapes only, riper than Spatlese. Made from selected, very ripe bunches. Noble wines, intense in bouquet and taste, usually, but not always sweet.

Question 5

Beernauslese

Answer 5

Botryitized late harvest grapes, only made for select vintages. made from individually-selected, overripe berries that usually are infected by Botrytis cinerea (noble rot). These are rarities, harvested only when exceptional weather conditions enable the grapes to ripen to this extent. They are notable for their longevity (can be stored for decades). Remarkably rich, sweet dessert wines, or to be enjoyed by themselves.

Question 6

Prädikatswein

Answer 6

literally “quality wine with specific attributes”, highest level of German winemaking, has ripeness level indicated on label. Range from dry to intensely sweet, but unless it is specifically indicated that the wine is dry or off-dry, these wines always contain a noticeable amount of residual sugar.

Must be produced exclusively from German produce from the legally recognized roster of grapes permitted in Gemany, grown in one Bereich (district) within one of the 13 specified wine-growing regions; the region must be declared on the label
must reach a natural alcohol content as legally prescribed for the region, grape variety and special attribute (level of ripeness at harvest) of the wine
must reach an existing alcohol content of at least 7% by volume (the minimum for Beeren-, Trockenbeerenauslese and Eiswein is 5.5% by volume).

Chaptalization is never permitted for these wines.

Question 7

Prädikatswein Categories

Answer 7

Kabinett, Spatlese, Auslese, Beernauslese, Eiswine, Trockenbeernauslese

Question 8

Eiswine

Answer 8

Made from grapes as ripe as BA, but harvested and pressed while frozen. Truly unique wines with a remarkable concentration of fruity acidity and sweetness.