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Grosses Gewächs
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 Prädikatsweingüter (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 regions of Mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabinett
Kabinett (literal meaning: cabinet), or sometimes Kabinettwein (literal meaning: a wine set aside in a cabinet), is a German language wine term for a wine which is made from fully ripened grapes of the main harvest, typically picked in September, and are usually made in a light style. In the German wine classification system, Kabinett is the lowest level of '' Prädikatswein'', lower in ripeness than Spätlese. In Austria, Kabinett is subcategory of ''Qualitätswein'' rather than a ''Prädikatswein'', and the term always designates a dry wine.Wines from Austria: Quality Designations in Detail , accessed on May 21, 2008 In the , Kabinet is a categ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents ( anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trocken
''Trocken'', German for ''dry'', is a classification of German wine that indicates a wine that is dry rather than off-dry (''halbtrocken''), sweeter (''lieblich'') or sweet (''süß''). ''Trocken'' wines are not devoid of residual sugar, but have, at most, a few grams per liter, which can be perceptible but is not overtly sweet. ''Trocken'' is also a designation for Austrian wine, but more rarely used there than in Germany, since many quality categories of Austrian wines are dry by default. Somewhat confusingly, for '' Sekt'' and other sparkling wines, ''trocken'' indicates a higher level of sugar than it does for non-sparkling wines. A ''Sekt trocken'' is best described as off-dry or semi-sweet, while a ''Sekt brut'' is completely dry. Requirements The maximum amount of sugar allowed for a ''trocken'' designation depends on the level of acid An acid is a molecule or ion capable of either donating a proton (i.e. Hydron, hydrogen cation, H+), known as a Brønsted–Lowr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rheingau Feinherb Riesling
The Rheingau (; ) is a region on the northern side of the Rhine between the German towns of Wiesbaden and Lorch near Frankfurt, reaching from the Western Taunus to the Rhine. It is situated in the German state of Hesse and is part of the Rheingau-Taunus-Kreis administrative district. It is famous for Rheingau wines, especially the "Rheingauer Riesling," and its many taverns. History The Rheingau was a '' Gau'' or county of the Frankish Empire, bordered by the Niddagau, the Maingau, the Oberrheingau, and the Lahngau; the counts of the Rheingau were known as Rhinegraves. The first Rhinegrave on record is Hato VI (937–960).Rheingraf at '''', 1888 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Wine
Icewine (or ice wine; ) is a type of dessert wine produced from grapes that have been Freezing, 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 (wine), pressed from the frozen grapes, resulting in a smaller amount of more concentrated, very sweet juice. With icewines, the freezing happens before the fermentation (wine), fermentation, not afterwards. Unlike the grapes from which other dessert wines are made, such as Sauternes (wine), Sauternes, Tokaji, or Trockenbeerenauslese, icewine 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 icewine harvest, which in extreme cases can occur after the New Year, on a northern hemisphere calendar. This gives icewine its characteristic refreshing sweetness balanced by high a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trockenbeerenauslese
''Trockenbeerenauslese'' (, ), or TBA, is a German or Austrian botrytized wine made entirely from the individually selected grapes fully "dried" from Botrytis cinerea ("noble rot"), hence the name. ''Trockenbeerenauslese'' is a very sweet wine, highest among the wines of the QmP ("quality wine with distinction") category that includes also Auslese and Beerenauslese. Vintage The grapes for TBA are individually picked among shrivelled with noble rot, often to the point of appearing like a raisin. The shrivelling might causes the content to become concentrated, 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 variety retains plenty of acidity even at the extreme ripeness, and therefore age well. Other grape varieties can benefit from noble rot, such as Sauvignon Blanc and Sémillon''. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beerenauslese
''Beerenauslese'' () 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 appropriate conditions, so they tend ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noble Rot
Noble rot (; ; ; ) is the beneficial form of a grey fungus, ''Botrytis cinerea'', affecting wine grapes. Infestation by ''Botrytis'' requires warm and humid conditions, typically around 20 degrees Celsius and above 80% humidity. If the weather stays wet, the undesirable form, "bunch rot" or "grey rot", adversely affects winemaking by disrupting fermentation and changing the taste, aroma, and appearance of the final wine Grapes typically become infected with ''cinerea'' 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, and are considered a distinct category of dessert wines. The primary distinction between botrytized wines and other naturally sweet, non-fortified sweet wines, such as late-harvest wines, ice wines, or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auslese
''Auslese'' (, ; 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. Harvest 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'' – an "afternoon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
