RELATIONSHIPS
Prädikatswein: must conditions and sweetness after completion: comparison perspectives
Read geography, grape resources, and production processes separately.
Harvest
Prädikat and must conditions
After fermentation.
Sweetness and dryness as determined by residual sugar and acidity
Concentration
Distinguish botrytis from natural freezing.
This is a schematic diagram summarizing the main text. It does not represent production areas or quality rankings. Sources and reference materials
FIELD NOTE 01
Read at the ingredient stage.
Prädikatswein includes Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese. These categories are linked to the ripeness and selection at harvest and to must weight requirements, which vary by region and grape variety.
This is not a uniform classification that expresses the residual sugar in finished wine. You can't assume all Spätlese have exactly the same sweetness. The first step to understanding is to separately illustrate raw material before fermentation and the wine after fermentation.
FIELD NOTE 02
The 'trocken' in Trockenbeerenauslese
Trockenbeerenauslese is a sweet category that involves selecting dried, shriveled berries. Even though the word 'trocken' appears in the name, it does not mean that the finished wine is dry. Distinguish this from the usual 'trocken' sweetness indication on wines.
Even when you see Kabinett, Spätlese, or Auslese, always check additional information or resources for the final style's level of sweetness or dryness. For wines from VDP member estates, note that the association applies its own labeling policy, so distinguish national Prädikat terms from VDP rules.
FIELD NOTE 03
How to read sweetness/dryness labeling
For still trocken wines, residual sugar is typically 4 g/L or less, though up to 9 g/L is allowed if balanced by acidity. Not everything under 9 g/L residual sugar is automatically classified as trocken. Feinherb does not have a legally fixed residual sugar range.
Acidity can change the perception of sweetness; however, sensory impression and label conditions are distinct and should be checked separately. For the two bottles being compared, look at both residual sugar and acidity together. Sekt's 'trocken' refers to a different sugar range, so do not use these numbers as-is.
FIELD NOTE 04
Eiswein is different from noble rot
Eiswein is made by harvesting and pressing grapes that have naturally frozen on the vine, yielding concentrated must. This method is different from the transformation caused by noble rot. Waiting for the grapes to freeze carries risks, and production cannot be guaranteed every year.
In addition to sweetness, describe how the base material was concentrated. Do not group botrytization, freezing, and fortification during fermentation as a single method—compare each production process to gain a better understanding.
Spätlese relates to the condition of the grapes and timing of harvest; trocken concerns the dryness of the finished wine. Read them as describing separate axes.
PAUSE & REFLECT
Check your understanding.
Do Spätlese and trocken indicate information from before or after fermentation?
Read the explanation ＋
Spätlese relates to the condition of the grapes and timing of harvest; trocken concerns the dryness of the finished wine. Read them as describing separate axes.
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Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
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