Ripeness level is indicated by a special attribute o Riper grapes yield more concentrated wines o Dry and off-dry styles ( trocken and hlabtrocken ) of the first 3 wines are versatile with food, while sweeter versions are classics on their own
o Kabinett o The worlds naturally lightest wines made from fully ripened grapes o Elegant wines, sleek, generally low in alcohol o Spatlese o “late harvest” o Made from grapes usually picked later during the harvest when they are very ripe o Wines are fuller in body, aroma, and flavor o Auslese o Wines made from slected bunches of overripe grapes o Wines are richer and more intense in taste and aroma o Beerenauslese (BA) o A luscious, sweet dessert wine made from o Individually picked, overripe berries The berries are usually affected by botrytis cinerea the noble rot that concentrates the grape must Labor-intensive to produce Usually can only be produced in years of exceptionally appropriate weather o Eiswein o Wine is made from fully-ripened grapes left on the vine until there is a hard frost (-8ºC / 17.6ºF)…sometimes as late as January o Grape bunches are picked and pressed while frozen o Electric acidity to match high sugar Unlike beerenauslese and trockenbeerenauslese, not honeyed o Trockenbeerenauslese (TBA) o The rarest of German wines o Wine made from overripe, shriveled berries that are dried up like raisins o TBAs are extremely concentrated and sweet o Dry wines : in 2000, new designations were introduced o Classic : denote wines at are above average in quality Dry style of wines typical of their region Made from one of the classic grape varieties (Resiling, Silvaner) Ex: Pfalz Silvaner Classic Full bodied and rich in fruit flavor Sold in medium price range Vineyard names are omitted so that the labels are uncluttered o Selection : top quality wines Dry style of wines form an individual / single site Reduced yields 60hl/ha and minimum 12/2% alcohol Ex: Baden Riesling Selection + Vineyard Available in very limited quanitites o VDP = Verband Seutscher Prädikatsweingüter o Proposed 3 different quality designations:
o Top level wines: “Great Growths” Erste Lage (Mosel) Erstes Gewächs (Rheingau) Grosses Gewächs (other regions) Lusciously sweet wines (Beerenauslese,Trockenbeerenauslese, Eiswein) o Wines produced from the very best vineyards. Maximum yields of 50 hl/ha. o Minimum must be weight of a Spätlese How does the classification of wines in Germany differ from that of France? German wines are classified based on: o the ripeness of the grapes o region of origin o whether sugar has been added French wines are classified based on specific geographic areas (and on the concept of terroir— the aspects of grape growing and wine production in those areas) What are the major grape varieties grown in Germany and in Austria? (Emphasis will be on the ones tasted in class) Austria: o Red grapes o Cabernet Sauvignon, Merlot, Syrah o Blauer Burgunder - Pinot Noir o St.-Laurent
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