German Wine Classification
QbA (Qualitatswein bestimmter Anbaugebiete)
QbA wine represents the large category below those wines attaining
Prädikat distinction (see QmP below). They must come from one
of the 13-wine growing regions, be made only from permitted grape
varieties and attain a certain must-weight. If at least 85 percent
of the grapes are grown in one vineyard, the label may carry the
vineyard name. Chaptalization, the method of adding sugar before
or during fermentation to increase alcohol strength, is permitted
for wines of this classification.
QmP (Qualitätswein mit Prädikat)
QmP, the abbreviation for what translates as “Quality Wines
with Distinction”, is sub-divided into five categories according
to the grapes’ ripeness: Kabinett, Spätlese, Auslese,
Beerenauslese and Trockenbeernauslese. Grape ripeness is determined
by the degree of sugar (measured in degrees Oechsle, a scale similar
to Brix) and is a reliable indication of the potential alcohol that
can be reached. By German law, wine in this top category may not
be chaptalized and must therefore reach these levels of ripeness
on the vine.
Kabinett
The first level of ripeness to achieve Pradikat distinction, Kabinetts
maintain a minimum must-weight of 70° Oechsle and a maximum
alcohol content of 8.8%. Their light-bodied style is suitable for
apperitifs and every-day consumption, though many can age ten years
and more.
Spätlese (late harvest)
The second rung of the ripeness ladder, with a minimum must weight
of 80° Oechsle, Spätlese wines possess greater depth and
complexity and may age between 25-30 years. That they are harvested
riper does not imply that they are sweeter in every case; the winemaker
may ferment them to varying dryness, sometimes labeling the wines
trocken (very dry) or halbtrocken (dry).
Auslese (selected harvest)
Harvested after Spätlese, producing even riper fruit (90°
Oechsle), is Auslese. These are wines of increased richness of character
and flavor, occasionally reaching into desert wine territory, which
can age for decades.
Beerenaulese (berry selected harvest)
Marking the beginning of the sweet, late-harvest wines (with a minimum
must weight of 120° Oechsle) these rich, usually deep golden,
wines are made from individually selected overripe grapes which
are generally botrytis affected. At 20 years, many have just begun
to reach their peak.
Trockenbeerenaulese (dry berry selected
harvest)
The ripest (Oechsle minimum of 150°, higher than Sauternes)
and rarest of the Prädikats in the QmP category-- many vintages
producing none at all. Trockenbeeren refers to dehydrated grapes
shriveled by noble rot, producing ultra-rich wines that are usually
deep golden-orange. These rare wines can age 30 years and more,
ranking them among the most age-worthy wines of the world.
Eiswein (ice wine)
Sometimes harvested as late as January, Eiswein are very high in
sugar and acidity, like boytrytized wines, except that in this case
the concentration is a direct result of the grapes freezing solid
on the vine. Immediately after harvest the grapes are pressed and
the frozen water is skimmed off, concentrating all other matter
in the wine. Thus, a refreshing wine of electrifying acidity and
pure sweetness is created. By law, Eiswein must achieve at least
the Oechsle of BA (120°).
