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Beerenauslese
''Beerenauslese'' (literally: "selection of berries") is a German language wine term for a late harvest wine with noble rot. Beerenauslese is a category in the '' Prädikatswein'' category of the Austrian and German wine classifications, and is a category above Auslese. Beerenauslese wines, often called "BA" for short, are usually made from grapes affected by noble rot, that is "botrytized" grapes. The grapes for ''Beerenauslese'' wines are those that have been individually picked. These wines are typically very sweet and rich, and most age very well. The finest Beerenauslese wines are generally considered to be made from the Riesling grape variety, as this retains significant acidity even with the extreme ripeness, which results in a wine where the sweetness is balanced and which has great longevity and which often will improve for decades. These wines are produced in very small quantities when the weather is suitable for the noble rot to form and only in vineyards with appropri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Wine
German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Ancient Rome, Roman era. Approximately 60 percent of German wine is produced in the state of Rhineland-Palatinate, where 6 of the 13 regions (''Anbaugebiete'') for quality wine are situated. Germany has about 103,000 hectares (252,000 acres or 1,030 square kilometers) of vineyard, which is around one tenth of the vineyard surface in Spain, France or Italy. The total wine production is usually around 10 million hectoliters annually, corresponding to 1.3 billion bottles, which places Germany as the eighth-largest wine-producing country in the world. White wine accounts for almost two thirds of the total production. As a wine country, Germany has a mixed reputation internationally, with some consumers on the export markets associating Germany with the world's most elegant and aromatically pure white wines while other see the country mainl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Term
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "''See also''" section below. A ;Abboccato : An Italian term for full-bodied wines with medium-level sweetness ;ABC : Initials for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to denote wine drinkers' interest in grape varieties. ;Abfüllung (Erzeugerabfüllung) : Bottled by the proprietor. Will be on the label followed by relevant information concerning the bottler. ;ABV : Abbreviation of alcohol by volume, generally listed on a wine label. ;AC : Abbreviation for "Agricultural Cooperative" on Greek wine labels and for ''Adega Cooperativa'' on Portuguese labels. ;Acescence : Wine with a sharp, sweet-and-sour tang. The acescence characteristics frequently recalls a vinegary smell. ;Adamado : Portuguese t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Wine Classification
The German wine classification system puts a strong emphasis on standardization and factual completeness, and was first implemented by the German Wine Law of 1971. Nearly all of Germany's vineyards are delineated and registered as one of approximately 2,600 Einzellagen ('individual sites'), and the produce from any vineyard can be used to make German wine at any quality level, as long as the must weight of the grapes reaches the designated minimum level. As the current German system does not classify vineyards by quality, the measure of wine ’quality’ is the ripeness of the grapes alone. Approximately 200 wine makers have been organised since 1910 in the Verband Deutscher Prädikats- und Qualitätsweingüter (VDP). To counter the shortcomings of the 1971 law, the VDP nowadays classifies the best vineyards by its own rules into 'VDP.Grosse Lage' (Grand cru) and 'VDP.Erste Lage' (Premier cru) based on 19th century Prussian tax maps. Most of these wine makers are based in the re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eiswein
Ice wine (or icewine; german: Eiswein) is a type of dessert wine produced from grapes that have been frozen while still on the vine. The sugars and other dissolved solids do not freeze, but the water does, allowing for a more concentrated grape juice to develop. The grapes' must is then pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet juice. With ice wines, the freezing happens before the fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes, Tokaji, or Trockenbeerenauslese, ice wine grapes should not be affected by ''Botrytis cinerea'' or noble rot, at least not to any great degree. Only healthy grapes keep in good shape until the opportunity arises for an ice wine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives ice wine its characteristic refreshing sweetness balanced by high acidity. When the grapes are free of ''Botry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auslese
''Auslese'' (literal meaning: "selected harvest"; plural form is ''Auslesen'') is a German language wine term for a late harvest wine and is a riper category than Spätlese in the '' Prädikatswein'' category of the Austrian and German wine classification. The grapes are picked from selected very ripe bunches in the autumn (late November-early December), and have to be hand-picked. Generally Auslese wine can be made in only the best harvest years that have been sufficiently warm. A small proportion of the grapes may be affected by noble rot in some regions although this never dominates the character of the wine. Rheingau winemaker Schloss Johannisberg is generally credited with discovering Auslese wine in 1787. Auslesen are sometimes considered a German dessert wine, especially the wines made from botrytis infected bunches, though it is not as sweet as Eiswein, Beerenauslese (BA), or Trockenbeerenauslese (TBA) dessert wines. Auslesen can be enjoyed by themselves (''aperitif'' â ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oechsle Scale
The Oechsle scale is a hydrometer scale measuring the density of grape must, which is an indication of grape ripeness and sugar content used in wine-making. It is named for Ferdinand Oechsle (1774–1852) and it is widely used in the German, Swiss and Luxembourgish wine-making industries. On the Oechsle scale, one degree Oechsle (°Oe) corresponds to one gram of the difference between the mass of one litre of must at 20 °C and 1 kg (the mass of 1 litre of water). For example, must with a specific mass of 1084 grams per litre has 84 °Oe. Overview The mass difference between equivalent volumes of must and water is almost entirely due to the dissolved sugar in the must. Since the alcohol in wine is produced by fermentation of the sugar, the Oechsle scale is used to predict the maximal possible alcohol content of the finished wine. This measure is commonly used to select when to harvest grapes. In the vineyard, the must density is usually measured by using a refractometer by c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alsace Wine
Alsace wine or Alsatian wine (french: Vin d'Alsace; german: Elsässer Wein; gsw, label=Haut Rhin Alsatian, d'r Wii vum Elsà ss; gsw, label=Bas Rhin Alsatian, de Win vum Elsà ss) is produced in the Alsace region in France and is primarily white wine. Because of its Germanic influence, it is the only ''Appellation d'Origine Contrôlée'' region in France to produce mostly varietal wines, typically from similar grape varieties to those used in German wine. Along with Austria and Germany, it produces some of the most noted dry Rieslings in the world as well as highly aromatic Gewürztraminer wines. Wines are produced under three different AOCs: Alsace AOC for white, rosé and red wines, Alsace Grand Cru AOC for white wines from certain classified vineyards and Crémant d'Alsace AOC for sparkling wines. Both dry and sweet white wines are produced. In 2006, vines were grown on 15,298 hectares (37,800 acres) in 119 villages in Alsace, and 111.3 million litres of wine was produced, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trockenbeerenauslese
''Trockenbeerenauslese'' (literal meaning: 'dried berry selection') is a German language wine term for a medium to full body dessert wine. ''Trockenbeerenauslese'' is the highest in sugar content in the ''Prädikatswein'' category of the Austrian and German wine classifications. ''Trockenbeerenauslese'' wines, often called "TBA" for short, are made from individually selected grapes affected by noble rot (i.e., botrytized grapes). This means that the grapes have been individually picked and are shrivelled with noble rot, often to the point of appearing like a raisin. They are therefore very sweet and have an intensely rich flavour, frequently with a lot of caramel and honey bouquet, stone fruit notes such as apricot, and distinctive aroma of the noble rot. The finest examples are made from the Riesling grape, as this retains plenty of acidity even at the extreme ripeness. Other grape varieties are also used, such as Scheurebe, Ortega, Welschriesling, Chardonnay, and ''Gewürztrami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riesling
Riesling (, ; ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. , Riesling was estimated to be the world's 20th most grown variety at (with an increasing trend),J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition, Oxford University Press 2006, p. 746: ''"Vine varieties"'', . but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon blanc. Riesling is a variety that is highly "''terroir''-expressive", meaning that the character of Riesling wines is greatly influenced by the wine's place of origin. In cool climates (such as many German wine regions), Riesling wines tend to exhibit apple and tree fruit notes with noticeable leve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Classification
The classification of wine is based on various criteria including place of origin or appellation, vinification method and style, sweetness and vintage,J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 752 & 753 Oxford University Press 2006 . and the grape variety or varieties used. Practices vary in different countries and regions of origin, and many practices have varied over time. Some classifications enjoy official protection by being part of the wine law in their country of origin, while others have been created by, for example, growers' organizations without such protection. The term "wine" Within the European Union, the term "wine" and its equivalents in other languages is reserved exclusively for the fermented juice of grapes.Harding, G. ''A Wine Miscellany'', pp. 5-9. Clarkson Potter Publishing (New York), 2005. . In the United States, the term is also used for the fermented juice of any fruit [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noble Rot
Noble rot (french: pourriture noble; german: Edelfäule; it, Muffa nobile; hu, Aszúsodás) is the beneficial form of a grey fungus, ''Botrytis cinerea'', affecting wine grapes. Infestation by ''Botrytis'' requires moist conditions. If the weather stays wet, the damaging form, "grey rot", can destroy crops of grapes. Grapes typically become infected with ''Botrytis'' when they are ripe. If they are then exposed to drier conditions and become partially raisined, this form of infection is known as noble rot. Grapes picked at a certain point during infestation can produce particularly fine and concentrated sweet wine. Wines produced by this method are known as botrytized wines. Origins According to Hungarian legend, the first aszú (a wine using botrytised grapes) was made by Laczkó Máté Szepsi in 1630. However, mention of wine made from botrytised grapes appears before this in the ''Nomenklatura'' of Fabricius Balázs Sziksai, which was completed in 1576. A recently discover ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Wine
Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced. About 30% of the wines are red, made from Blaufränkisch (also known as Lemberger, or as Kékfrankos in neighbouring Hungary), Pinot noir and locally bred varieties such as Zweigelt. Four thousand years of winemaking history counted for little after the " antifreeze scandal" of 1985, when it was revealed that some wine brokers had been adulterating their wines with diethylene glycol. The scandal destroyed the market for Austrian wine and compelled Austria to tackle low standards of bulk wine production, and reposition itself as a producer of quality wines. The country is also home to Riedel, makers of some of the most expensive wine glasses in the world. Some of the best producers of Austria include Weingut Bründlmayer, Weingut F.X. Pichler and Weingut Franz Hirtzberger, Weingut Hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
