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280:(VDP) has discouraged the continued use of Auslese trocken, as it has been seen as confusing for the consumer to have sweet and powerful dry wines with the same Prädikat. However a significant number of VDP members are still using the Prädikat classification on dry Wines, since the Prädikat only is dedicated to the quality level of the picked grapes and not the taste.
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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
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in both countries. Many producers, especially top-level producers, exceed the minimum requirements by a wide margin, resulting in richer and sweeter
Auslesen that may even exceed the minimum requirements for
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155:– an "afternoon wine") but are usually best accompanied with food, particularly those that exhibit the hearty characteristics of German cuisine.
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The German Wine
Society: VDP Adopts Resolution on Wine Classification for Germany, Press Release on June 19, 2002 on "VDP Accord of 2002"
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regions. Winemakers are experimenting with grapes at
Auslese level ripeness with Burgundian style production methods involving
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levels (around 13-14%) in dry examples can make them unbalanced particularly when young. The typical
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These wines are also increasingly labelled Erstes Gewächs and
Grosses Gewächs rather than Auslese.
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Two bottles of German
Riesling Auslese from the same Rheingau producer, one with a gold capsule (
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in order. In
Germany, it is common to add stars (usually * to ***) on the wine label,
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As German winemakers try to carve out a niche in developing red wine, the
Auslese
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With the recent introduction of the new classifications of top dry German wines,
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most closely corresponding to
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in some regions although this never dominates the character of the wine.
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grape can age for very long periods of time, often ten years or more.
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Deutsches
Weininstitut (German Wine Institute): Quality categories
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classification has come into play as the ideal level to produce
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is generally credited with discovering Auslese wine in 1787.
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Deutsches Weininstitut (German Wine Institute): Must weights
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249:(Pfalz) but are more typically sweeter, as the very high
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Verband Deutscher Prädikats- und Qualitätsweingüter
396:Wines from Austria: Quality Designations in Detail
216:may not be used. The requirements are part of the
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261:. These wines, particularly when made from the
136:infected bunches, though it is not as sweet as
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300:), particularly in the Rheingau, Pfalz, and
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186:requirements for Auslese is as follows:
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151:Auslesen can be enjoyed by themselves (
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241:The wines are occasionally made dry (
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278:Verband Deutscher Prädikatsweingüter
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359:, Workman Publishing 2001, p. 540
190:In German wine, 83 to 100 degrees
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257:weight for an Auslese is 90°
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429:. Retrieved 18 March 2008.
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102:German wine classification
29:) to denote extra ripeness
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245:) in some areas, such as
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415:Weinglossar: Mostgewicht
342:24 December 2007 at the
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205:In Austrian wine, 21
148:(TBA) dessert wines.
44:[ˈaʊ̯sˌleːzə]
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541:Hessische Bergstraße
508:Trockenbeerenauslese
146:Trockenbeerenauslese
123:Schloss Johannisberg
16:German wine category
666:Wine classification
401:13 May 2008 at the
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84:late harvest wine
71:; plural form is
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225:, the next
207:degrees KMW
184:must weight
650:Categories
561:Palatinate
324:References
298:Pinot noir
247:Palatinate
121:winemaker
27:Goldkapsel
536:Franconia
144:(BA), or
115:noble rot
80:wine term
566:Rheingau
488:Spätlese
483:Kabinett
399:Archived
380:Archived
340:Archived
312:levels.
290:ripeness
263:riesling
227:Prädikat
218:wine law
171:Spätlese
153:aperitif
134:botrytis
119:Rheingau
98:Austrian
88:Spätlese
73:Auslesen
612:Trocken
595:Related
518:Regions
503:Eiswein
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259:Oechsle
251:alcohol
243:trocken
192:Oechsle
138:Eiswein
108:Harvest
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35:Auslese
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82:for a
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231:Fuder
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361:ISBN
272:and
255:must
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306:oak
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