Quality Categories

Degree of Ripeness at Harvest Time Determines Quality Category The German practice of harvesting grapes at various stages of ripeness (selective harvest) determines the official quality category of a wine and is also an important guideline when purchasing wine.

Germany's northerly location provides a moderate climate without intense heat, so that it takes grapes longer to ripen than in more southerly areas. This is why the German wine harvest takes place in October and November, long after the harvest has been completed elsewhere. The longer the grapes stay on the vine, the more ripe they become, which means: more aroma and more flavour. This long, slow ripening period enables the grapes to maintain their fruity acidity, which gives German wines their stimulating, refreshing liveliness.

Ripeness at harvest is indicated on the label by the quality category. Under the German wine law there are two categories of quality: Tafelwein and Qualitätswein.

1. Tafelwein —

made from normally ripe grapes

a) Deutscher Tafelwein (simple table wine) is pleasant for everyday enjoyment, consumed primarily where it is grown in Germany. It comes from one of four broad Tafelwein regions.

NOTE: If the word ,,Deutsch" is missing on the label, then it is not a German wine, but rather foreign wines which may or may not have been blended with German wine. It is likely to have been bottled (abgefüllt) — but not grown — in Germany.

b) Deutscher Landwein (special table wine) is hearty, fresh regional wine with more body and character than simple Tafelwein because the grapes must be more ripe at harvest. Dry or semi-dry, Landwein comes from and is named after one of 20 Landwein regions.

2. Qualitätswein —

made from ripe, very ripe or overripe grapes

a) Qualitätswein estimator Anbaugebiete (QbA) is the category which includes the largest quantity of German wines. It comes from one of the 13 specified wine-growing regions and is made from approved grape varieties which have ripened sufficiently to assure that the wine will have the style and traditional taste of its region. Light, refreshing and fruity, these wines are meant to be consumed while young, for everyday enjoyment or with meals.

b) Qualitätswein mit Prädikat (quality wine with special distinction, or attributes) is the category which includes all the finest wines of Germany. Each carries one of six special attributes (Prädikat) on its label. They are, in ascending order of ripeness at harvest:

Kabinett — fine, usually light wines made of fully ripened grapes, the lightest of the Prädikat wines. Excellent with or without meals.

Spätlese — literally means late harvest. Wines of superior quality made from grapes harvested after the normal harvest. These wines are more intense in flavour and concentration, but not necessarily sweet. Good with richer, more flavorful foods, or by themselves.

Auslese — harvest of selected, very ripe bunches. Noble wines, intense in bouquet and taste, usually, but not always sweet.

Beerenauslese (BA) — harvest of individually-selected, overripe berries. ' Remarkably rich, sweet dessert wines, or to be enjoyed by themselves.

Eiswein — wines of Beerenauslese intensity, made from grapes harvested and pressed while frozen. Truly unique wines with a remarkable concentration of fruity acidity and sweetness.

Trockenbeerenauslese (TBA) — harvest of individually-selected berries which are overripe and dried up almost to raisins. Rich, sweet, luscious, honey-like wines.

The Official Quality Control Examination

The German wine law states which grape varieties are best suited (and therefore permitted) to be planted in which vineyards. It defines appellation of origin and determines the minimum degree of ripeness grapes must achieve by harvest time in order to qualify for a particular quality category designation.

It also requires that Qualitätswein (QbA and Prädikat wines) pass a three-step quality control examination, including: 1) testing for ripeness in the vineyards at harvest time; 2) clinical analysis to measure alcohol content, residual sugar, extract and acidity levels; and 3) a sensoric examination or ,,blind tasting" where regional expert testers determine whether or not the wine is typical of the origin, grape variety, quality category and vintage stated on the application. Colour, clarity, smell and taste are also evaluated as is overall balance and the harmony of all sensoric impressions.

Only when a wine achieves the prescribed minimum points (based on a 5-point scale) does it receive an official quality control number (A.P. Nr.), its ,,birth certificate", allowing it to be sold commercially.

On the basis of this number the testing authorities can at any time trace a wine back to its origin. Two sealed bottles of each wine must be kept in storage, so that if questions or objections arise later, the matter can be easily resolved.

What else is on the Label?

In addition to appellation of origin (1)/(3), the official quality control number for Qualitätswein (A.P. Nr.) (7), grape variety (4) and quality category (6), the label often includes other information about the wine to help you select the right wine to suit your needs.

Vintage

Wine is an agricultural product and consequently very dependent on the weather which in Germany, unlike more southerly climates, can be extremely variable.

Although different vintages may exhibit subtle differences in taste and style, the German classification system, based on ripeness, assures the consumer of the quality of each bottle, regardless of the vintage. Every vintage cannot produce large quantities of the higher Prädikat categories, but good and pleasant wines are produced every year in Germany.

Grower, Producer and Bottler — not Always the Same Person

There are about 100,000 grape growers in Germany, yet only about one fourth as many wine producers. If the label indicates ,,Erzeugerabfullung" (estate-bottled), it assures you that the grapes were grown and the wine was produced by one and the same grower or cooperative of growers (Winzergenossenschaft). As an alternative to ,,Erzeugerabfullung", estates and growers which grow, produce and bottle their own wine can use the term ,,Gutsabfullung" on the label.

The grower or collective group of growers is responsible for and guarantees the quality of his/its wine. Sometimes the bottler or shipper will assume responsibility and will be identified on the label as ,,Abfuller".

Taste or Style

The style of wine depends on the cellar master and is determined in the cellar. This is not to be confused with quality category, or ripeness, which depends on the weather and is determined in the vineyard.

As the demand for drier German wines increases, the designations trocken or halbtrokken are seen more often on the label. A trocken wine is dry — without perceptible residual sweetness. It never contains more than 9 grams of residual sugar per liter and often less. Halbtrocken wines are semi-dry and may have not more than 18 grams of residual sugar per liter.

With barely perceptible sweetness, halbtrokken wines are considered ,,dry" by most wine lovers.

Seals and Awards

The German Wine Seal and/or regional awards may appear on the bottle. In order to achieve this distinction, a wine must be submitted to an additional voluntary sensory test and must achieve a higher rating than the minimum required for the A.P. Number. These seals follow a colour-coding system outlined above to identify trocken or halbtrocken wines: A yellow seal denotes trocken or dry, lime green indicates halbtrocken or semi-dry and a red seal usually indicates a wine which is somewhat sweeter, but with a balanced fruity acidity.

From the rich abundance of German wines, the best are selected for awards each year. These quality competitions among wine-growers take place on a regional and a national level. The winning wines can be recognized by an additional neck label indicating a gold, silver or bronze award (regional) or a Grosser Preis (grand prize) or silver or bronze prizes (national).

Types of Wine

The German wine law recognizes five types of wine and this information will/also be on the label. ,,Type" refers to the colour of the wine or the particular manner m which it was produced.

White wine — made from white wine grapes.

Red wine — made from red wine grapes, pre-fermented with the skins of the grapes to acquire colour. .

Rose wine — made from red wine grapes, not pre-fermented with the skins.. Weissherbst" is a rose wine which is made from a single variety and must be a QbA or Prädikat wine.

Rotling — made by mixing the mash of white and red grapes. ,Schillerwein" is a speciality of Württemberg and must be a QbA or Prädikat wine. ,Badisch Rotgold" is a similar speciality from Baden, made by mixing the mash of Ruländer (Pinot gris) and Spätburgunder (Pinot noir) grapes. It, too, must be a QbA or Prädikat wine. .

Perlwein — a red or white wine with a light sparkle, often achieved by adding C0₂ to the wine.

German Sparkling Wine: Sekt

Because they are naturally light and refreshing, German wines as a whole are often recommended and served as aperitif wines, tantalizing the palate with the crispness of fruit without overpowering. And the famous Auslese wines, rich, luxurious and sweet, are incomparable as dessert wines, served before or with dessert. But that is only the beginning.

Due to the range of available types, German wines are exceptionally satisfying with a wide array of foods and are appropriate throughout the meal. Indeed, one can safely say that there is an appropriate German wine for almost every dish and every occasion.

In making a suitable selection to accompany a particular dish or meal, the two primary factors to consider are:

1. the ripeness or quality category and taste of the particular German wine;

2. the flavour intensity of the dish, including sauces, spices and condiments.

Because of their high natural acidity and crispness, German wines cut through fats, proteins and strong food flavours, and serve to refresh and cleanse the palate. At the same time, a German wine's fruit intensity can stand up to the food's own flavor. If the food has a very strong taste, an intensely flavoured German wine will be called for to balance the food. Alternatively, if the food is delicate in flavour, a milder and more subtle German wine might be in order.

Wines function in two ways to add excitement to the taste of food: 1) complimentary flavours in the wines may enhance similar flavours in the food; or 2) conversely, a fruity refreshing taste in the wine may counterbalance noticeable spiciness in the food. This is one reason that German wines are such superb matches with spicy Oriental and international dishes.

If the wine is to be served Serve German white wines chilled to about 50° F (10 C); rose wines taste best a couple of degrees warmer and red wines should be served at about 64° F (18 C). Served too cold or too warm, a wine has neither fragrance nor taste. When opening a bottle of wine, remove the lead capsule and wipe the rim of the bottle. Then remove the cork. Pour the wine into clear, stemmed glasses with a tulip-shaped bowl. A glass which is somewhat tapered at the top helps contain the bouquet and allows the wine to be swirled in the glass easily. Never fill a glass more than half full at any time.

Tasting Wine

The ultimate pleasure of wine lies in tasting it. To reap full enjoyment from this pleasure requires only a moment's concentration, the use of three senses — sight, smell and taste — and another moment to sum up your impressions of the wine. Jotting down your tasting notes can serve as a very useful reference, particularly if you have discovered certain wines which you feel go well with some of your favorite recipes or meals.

Holding the glass by the stem — to avoid warming up the wine and unsightly fingerprints — look at the colour of the wine. Nearly all German white wines are pale yellow-gold, often with a tinge of green, with those from the Mosel being the palest of all, while the sweeter German wines tend to be a slightly deeper, pure gold shade. All should be brilliantly clear.

After observing the colour, swirl the wine by rotating the glass in slow, steady circles. This exposes the wine to air and helps to release the wine's full bouquet.

Next, sniff the wine. Is it flowery, or fruity, or rather neutral ? The aroma should be clean and pure and at the same time complex, emitting scents reminiscent of apples, berries, peaches or other fruits, of spring flowers or fresh, green fields — each aroma is  unique.

Finally, sip the wine and swirl it your mouth to enjoy its full flavour. The taste of a well-made, well-balanced wine should carry through the promise of its bouquet. A good wine will have a clean, agreeable, appealing taste with no off-flavours or unaccountable bitterness or flatness. In the same way, the aftertaste, or finish of the wine after you swallow, should be a pleasant, lingering sensation.

In short, a good wine gives joy and leaves a pleasurable, satisfying memory.

Matching German Wines with Food: Some Basic Guidelines

German wines are the world's most versatile wines. They match excellently with most foods, equally at home with the finest culinary creations and with simple, everyday foods. Because they are lower in alcohol, crisp and fruity, German wines are excellent sipping wines, while one is relaxing with friends, music or a good book.

Because they are naturally light and refreshing, German wines as a whole are often recommended and served as aperitif wines, tantalizing the palate with the crispness of fruit without overpowering. And the famous Auslese wines, rich, luxurious and sweet, are incomparable as dessert wines, served before or with dessert. But that is only the beginning.

Due to the range of available types, German wines are exceptionally satisfying with a wide array of foods and are appropriate throughout the meal. Indeed, one can safely say that there is an appropriate German wine for almost every dish and every occasion.

In making a suitable selection to accompany a particular dish or meal, the two primary factors to consider are:

1. the ripeness or quality category and taste of the particular German wine;

2. the flavour intensity of the dish, including sauces, spices and condiments.

Because of their high natural acidity and crispness, German wines cut through fats, proteins and strong food flavours, and serve to refresh and cleanse the palate. At the same time, a German wine's fruit intensity can stand up to the food's own flavor. If the food has a very strong taste, an intensely flavoured German wine will be called for to balance the food. Alternatively, if the food is delicate in flavour, a milder and more subtle German wine might be in order.

Wines function in two ways to add excitement to the taste of food: 1) complimentary flavours in the wines may enhance similar flavours in the food; or 2) conversely, a fruity refreshing taste in the wine may counterbalance noticeable spiciness in the food. This is one reason that German wines are such superb matches with spicy Oriental and international dishes.

If the wine is to be served Serve German white wines chilled to about 50 F (10 C); rose wines taste best a couple of degrees warmer and red wines should be served at about 64 F (18 C). Served too cold or too warm, a wine has neither fragrance nor taste. When opening a bottle of wine, remove the lead capsule and wipe the rim of the bottle. Then remove the cork. Pour the wine into clear, stemmed glasses with a tulip-shaped bowl. A glass which is somewhat tapered at the top helps contain the bouquet and allows the wine to be swirled in the glass easily. Never fill a glass more than half full at any time.

Tasting Wine

The ultimate pleasure of wine lies in tasting it. To reap full enjoyment from this pleasure requires only a moment's concentration, the use of three senses — sight, smell and taste — and another moment to sum up your impressions of the wine. Jotting down your tasting notes can serve as a very useful reference, particularly if you have discovered certain wines which you feel go well with some of your favorite recipes or meals.

Holding the glass by the stem — to avoid warming up the wine and unsightly fingerprints — look at the colour of the wine. Nearly all German white wines are pale yellow-gold, often with a tinge of green, with those from the Mosel being the palest of all, while the sweeter German wines tend to be a slightly deeper, pure gold shade. All should be brilliantly clear.

After observing the colour, swirl the wine by rotating the glass in slow, steady circles. This exposes the wine to air and helps to release the wine's full bouquet.

Next, sniff the wine. Is it flowery, or fruity, or rather neutral ? The aroma should be clean and pure and at the same time complex, emitting scents reminiscent of apples, berries, peaches or other fruits, of spring flowers or fresh, green fields — each aroma is  unique.

Finally, sip the wine and swirl it your mouth to enjoy its full flavour. The taste of a well-made, well-balanced wine should carry through the promise of its bouquet. A good wine will have a clean, agreeable, appealing taste with no off-flavours or unaccountable bitterness or flatness. In the same way, the aftertaste, or finish of the wine after you swallow, should be a pleasant, lingering sensation.

In short, a good wine gives joy and leaves a pleasurable, satisfying memory.

Matching German Wines with Food: Some Basic Guidelines

German wines are the world's most versatile wines. They match excellently with most foods, equally at home with the finest culinary creations and with simple, everyday foods. Because they are lower in alcohol, crisp and fruity, German wines are excellent sipping wines, while one is relaxing with friends, music or a good book.

Because they are naturally light and refreshing, German wines as a whole are often recommended and served as aperitif wines, tantalizing the palate with the crispness of fruit without overpowering. And the famous Auslese wines, rich, luxurious and sweet, are incomparable as dessert wines, served before or with dessert. But that is only the beginning.

Due to the range of available types, German wines are exceptionally satisfying with a wide array of foods and are appropriate throughout the meal. Indeed, one can safely say that there is an appropriate German wine for almost every dish and every occasion.

In making a suitable selection to accompany a particular dish or meal, the two primary factors to consider are:

1. the ripeness or quality category and taste of the particular German wine;

2. the flavour intensity of the dish, including sauces, spices and condiments.

Because of their high natural acidity and crispness, German wines cut through fats, proteins and strong food flavours, and serve to refresh and cleanse the palate. At the same time, a German wine's fruit intensity can stand up to the food's own flavor. If the food has a very strong taste, an intensely flavoured German wine will be called for to balance the food. Alternatively, if the food is delicate in flavour, a milder and more subtle German wine might be in order.

Wines function in two ways to add excitement to the taste of food: 1) complimentary flavours in the wines may enhance similar flavours in the food; or 2) conversely, a fruity refreshing taste in the wine may counterbalance noticeable spiciness in the food. This is one reason that German wines are such superb matches with spicy Oriental and international dishes.

Guide to German Wines — Part I

Guide to German Wines — Part II