Q: What does dry mean?

In German-speaking countries, "dry " refers to a still wine that has less than 9 grams of residual sugar per litre. The total acidity may not be more than 2 grams per litre lower than the residual sugar. A still wine with a maximum of 4 grams of residual sugar per litre is considered "completely dry". In the case of sparkling wine bearing the designation "dry", the residual sugar content may be between 17 and 32 grams per litre

Q: What does semi-dry mean?

In German-speaking countries, "halbtrocken " is the term used for a still wine that has more than 9 and less than 18 grams of residual sugar per litre. In this case, the total acidity may be lower than the residual sugar by a maximum of 10 grams per litre; otherwise, the residual sugar content may be a maximum of 12 grams per litre. In the case of sparkling wine bearing the description "semi-dry", the residual sugar content may be between 32 and 50 grams per litre

Q: What does "feinherb" mean?

In contrast to the terms " dry ", " semi-dry ", " medium sweet " and " sweet ", the flavour indication " feinherb " is not defined by wine law. For still wines , it covers a range of more than 9 and significantly less than 45 (i.e. factually less than 30 or 35) grams of residual sugar per litre. Most fine-tart wines have a residual sugar content between 15 and 25 grams per litre and are thus either semi-dry (up to 18 grams per litre) or medium sweet in the sense of the wine law. Winegrowers hope that the designation "feinherb" will enable them to market their wines more effectively than the original wine law terms.

Q: What does "lieblich" mean?

The term " medium sweet " is the term used in German-speaking countries to describe a still wine that has more than 18 and less than 45 grams of residual sugar per litre.

Q: What does sweet mean?

In German-speaking countries, "sweet " refers to a still wine that has more than 45 grams of residual sugar per litre

Q: What does Cabinet mean?

In Germany , Kabinett is the first of six predicate levels within the quality system . The grapes for a Kabinett wine must have a minimum must weight of 67 to 82 degrees Oechsle , depending on the growing region . Apart from this, the wine must fulfil the criteria of the quality wine category. Kabinett wines can be vinified in all flavours from dry to residual sweet . In Austria , Kabinett is the designation for a superior quality wine, but is not considered a predicate in the sense of the wine law . The minimum must weight of the grapes must be 17 degrees KMW . Austrian Kabinett wines must be vinified dry

Q: What does Spätlese mean?

In Germany , Spätlese is the second of six predicate levels within the quality system . The grapes for a Spätlese must have a minimum must weight of 76 to 90 degrees Oechsle , depending on the growing region . Apart from this, the wine must fulfil the criteria of the quality wine category. Spätlese wines can be vinified in all flavours from dry to residual sweet , whereby the grapes must not be infected by the noble fungus Botrytis cinerea . In Austria , the fully ripe grapes must have a minimum must weight of 19 degrees KMW for wines with the predicate Spätlese. Here, Spätlese wines are always vinified with residual sweetness

Question 1

What does dry mean?

Accepted Answer

In German-speaking countries,"dry" refers to a still wine that has less than 9 grams of residual sugar per litre. The total acidity may not be more than 2 grams per litre lower than the residual sugar. A still wine with a maximum of 4 grams of residual sugar per litre is considered "completely dry".

In the case of sparkling wine bearing the designation "dry", the residual sugar content may be between 17 and 32 grams per litre

Question 2

What is the principle of origin?

Accepted Answer

The EU wine market reform, which came into force in 2012, declares the principle of origin as the authoritative quality system for the wines of the EU member states. The principle of this principle is: the closer the origin, the higher the wine quality.

This means that the smaller the geographical unit from which its grapes come, the better the wine. The country of origin is considered the largest geographical unit and a single vineyard the smallest. The quality levels according to the principle of origin are thus in ascending order:

Country
Region/vineyard
Place
Location
Parcel

This principle is also followed in Germany by the Association of German Prädikat Wine Estates (VDP) with its four-level classification system of Gutswein, Ortswein, Erste Lage and Großer Lage.

According to the EU wine market reform, there are essentially two levels of protected designation of origin for wines. In Germany they are called "geschützte geographische Angabe (g.g.A.)" and "geschützte designation of origin (g.U.)". The PGI refers to the former category "Landwein", the PDO refers to quality wines according to the wine law (including Prädikat wines). The previous designations of origin may be retained in Germany.

The PDO is basically and in any case the narrower designation of origin, which stands for a higher wine quality. In the southern European wine countries, the levels are easier to assign, because here, even before the wine market reform, the principle of origin was already used as a yardstick for wine quality:

Designation of Origin	France	Italy	Spain	Portugal
pGI	Indication Géographique Protégée (IGP)	Indicazione Geografica Protetta (IGP)	Indicación Geográfica Protegida (IGP)	Indicação Geográfica Protegida (IGP)
pDO	Appellation d'Origine Protégée (AOP)	Denominazione di Origine Protetta (PDO)	Denominación de Origen Protegida (PDO)	Denominação de Origem Protegida (DOP)

In Austria, the new designations of the EU wine market reform are not used (which is legally permissible). Instead, there are still - as in Germany, but here exclusively - the designations "Landwein", "Qualitätswein" and "Prädikatswein" and, in addition, for quality wines the additional, even stricter category "Districtus Austriae Controllatus (DAC)", which again corresponds to the principle of origin

Question 3

What does semi-dry mean?

Accepted Answer

In German-speaking countries,"halbtrocken" is the term used for a still wine that has more than 9 and less than 18 grams of residual sugar per litre. In this case, the total acidity may be lower than the residual sugar by a maximum of 10 grams per litre; otherwise, the residual sugar content may be a maximum of 12 grams per litre.

In the case of sparkling wine bearing the description "semi-dry", the residual sugar content may be between 32 and 50 grams per litre

Question 4

What does "feinherb" mean?

Accepted Answer

In contrast to the terms "dry", "semi-dry", "medium sweet" and "sweet", the flavour indication "feinherb" is not defined by wine law. For still wines, it covers a range of more than 9 and significantly less than 45 (i.e. factually less than 30 or 35) grams of residual sugar per litre.

Most fine-tart wines have a residual sugar content between 15 and 25 grams per litre and are thus either semi-dry (up to 18 grams per litre) or medium sweet in the sense of the wine law. Winegrowers hope that the designation "feinherb" will enable them to market their wines more effectively than the original wine law terms.

Question 5

What does "lieblich" mean?

Accepted Answer

The term "medium sweet" is the term used in German-speaking countries to describe a still wine that has more than 18 and less than 45 grams of residual sugar per litre.

Question 6

What does sweet mean?

Accepted Answer

In German-speaking countries,"sweet" refers to a still wine that has more than 45 grams of residual sugar per litre

Question 7

What does QbA mean?

Accepted Answer

The abbreviation QbA stands for "Qualitätswein bestimmter Anbaugebiete". Until 2012, this designation was the second highest quality level in Germany (out of a total of four) and since the EU wine market reform has only been called "Qualitätswein", although it remains the second highest level in the German quality system.

The grapes for a wine with this designation may only come from one of the legally defined growing regions for quality wine and must meet certain specifications. The essential criterion is the minimum must weight as an indication of physiological ripeness; depending on the growing region, it is between 51 and 72 degrees Oechsle. In addition, country-specific guidelines must be observed with regard to the permitted grape varieties, cultivation, yield, harvesting and ageing.

For the production of quality wine in Europe, only certain grape varieties are permitted by law that belong to the European species or at least represent this species Vitis vinifera or at least have this species as a crossing partner. Quality wine does not have to be single-varietal, but can also consist of several authorised varieties blended into a cuvée.

Whether a wine may bear the designation "quality wine" is decided by the quality wine test. It consists of an analytical (chemical and wine-legal) and an organoleptic (sensory) test and concludes in a positive case with the awarding of the official test number, by which quality wines are recognisable

Question 8

What does predicate mean?

Accepted Answer

A Prädikat wine is a quality wine made from grapes in an advanced state of ripeness. The must weight, i.e. the sum of all dissolved substances in the grape must, serves as an assessment criterion for the maturity of the grapes. The must weight is measured in Germany in degrees Oechsle and in Austria in degrees KMW (Klosterneuburger Mostwaage). The rule is: the higher the must weight, the higher the predicate.

Predicates are mainly relevant for German and Austrian wines, but they also exist in some other European countries. In Germany, Prädikat wines represent the highest of the four levels of the quality system.

The Prädikats in Germany are in ascending order (i.e. with ascending minimum must weight of the grapes):

Other predicates in Austria are Ausbruch and Strohwein or Schilfwein

Question 9

What does Cabinet mean?

Accepted Answer

In Germany,Kabinett is the first of six predicate levels within the quality system. The grapes for a Kabinett wine must have a minimum must weight of 67 to 82 degrees Oechsle, depending on the growing region. Apart from this, the wine must fulfil the criteria of the quality wine category. Kabinett wines can be vinified in all flavours from dry to residual sweet.

In Austria, Kabinett is the designation for a superior quality wine, but is not considered a predicate in the sense of the wine law. The minimum must weight of the grapes must be 17 degrees KMW. Austrian Kabinett wines must be vinified dry

Question 10

What does Spätlese mean?

Accepted Answer

In Germany,Spätlese is the second of six predicate levels within the quality system. The grapes for a Spätlese must have a minimum must weight of 76 to 90 degrees Oechsle, depending on the growing region. Apart from this, the wine must fulfil the criteria of the quality wine category. Spätlese wines can be vinified in all flavours from dry to residual sweet, whereby the grapes must not be infected by the noble fungus Botrytis cinerea.

In Austria, the fully ripe grapes must have a minimum must weight of 19 degrees KMW for wines with the predicate Spätlese. Here, Spätlese wines are always vinified with residual sweetness

Question 11

What does selection mean?

Accepted Answer

Auslese is the third of six predicate levels within the quality system in Germany. The grapes for a Auslese must have a minimum must weight of 83 to 100 degrees Oechsle, depending on the growing region. Apart from this, the wine must fulfil the criteria of the quality wine category. Auslese wines are usually semi-dry, sweet or sweet, but can also be made dry. The grapes can be at least partially noble rotten, i.e. infected by the noble fungus Botrytis cinerea.

In Austria, the fully ripe grapes must have a minimum must weight of 21 degrees KMW for wines with the predicate Auslese. Auslese wines are always vinified with residual or noble sweetness.

Question 12

What does Beerenauslese mean?

Accepted Answer

Beerenauslese is the fourth of six predicate levels within the quality system in Germany. The grapes for a Beerenauslese must have a minimum must weight of 110 to 128 degrees Oechsle, depending on the growing region. Apart from this, the wine must fulfil the criteria of the quality wine category. Beerenauslese wines are almost exclusively sweet or sweet. The grapes can be at least partially noble rotten, i.e. infected by the noble fungus Botrytis cinerea.

In Austria, the overripe and/or noble rot grapes must have a minimum must weight of 25 degrees KMW for wines with the predicate Beerenauslese. Beerenauslese wines are always vinified with residual or noble sweetness.

Question 13

What does Trockenbeerenauslese mean?

Accepted Answer

In Germany,Trockenbeerenauslese is the fifth of six predicate levels within the quality system. The grapes for a Trockenbeerenauslese must have a minimum must weight of 150 to 154 degrees Oechsle, depending on the growing region. Apart from this, the wine must fulfil the criteria of the quality wine category. Trockenbeerenauslese wines are exclusively sweet or sweet. The grapes must be overripe and noble rotten, i.e. infected by the noble fungus Botrytis cinerea, so that they have dried up like s ultanas.

In Austria, the noble rotten, shrivelled grapes must have a minimum must weight of 30 degrees KMW for wines with the predicate Trockenbeerenauslese. Trockenbeerenauslese wines here are also always noble sweet.

Question 14

What does ice wine mean?

Accepted Answer

In Germany,Eiswein is the sixth of six Prädikat levels within the quality system. The grapes for an Eiswein must have a minimum must weight of 110 to 128 degrees Oechsle, depending on the growing region. Apart from this, the wine must meet the criteria of the quality wine category. The special feature of ice wine is that the grapes are harvested and pressed in a frozen state. They must be healthy, i.e. not infected by the noble fungus Botrytis cinerea, and remain on the vine until the onset of frost. Only when the temperature has been minus seven degrees or less for at least five hours are they harvested and pressed immediately. Since the water in the berries is then still frozen, the ingredients are particularly concentrated. Ice wine is always made sweet.

In Austria, the healthy, frozen grapes must have a minimum must weight of 25 degrees KMW for wines with the predicate Eiswein. Ice wines here are also always sweet

Question 15

What does breakout mean?

Accepted Answer

In Austria, the predicate Ausbruch denotes a sweet wine that has been produced from noble rotten grapes (i.e. grapes affected by the noble fungus Botrytis cinerea ), overripe grapes and grapes that have dried like s ultanas. The grapes must have a minimum must weight of 27 degrees KMW. In terms of type, Ausbruch corresponds to a Trockenbeerenauslese.

Since 2016, the designation Ausbruch has been reserved exclusively for the noble sweet speciality Ruster Ausbruch, which bears the protected designation of origin of the wine village of Rust on Lake Neusiedl in Burgenland

Question 16

What does straw wine mean?

Accepted Answer

In Austria, the predicate Strohwein or Schilfwein denotes a sweet wine produced from fully ripe grapes with a minimum must weight of 25 degrees KMW. The grapes are dried for at least three months before pressing in order to concentrate the ingredients. This is usually done on straw or reed mats (hence the name). If the grapes have reached a must weight of at least 30 degrees KMW through drying, they can also be pressed after only two months.

The production of straw wine is also widespread in some other European countries

Question 17

What does DAC mean?

Accepted Answer

In Austria, the abbreviation DAC stands for the protected designation of origin "Districtus Austriae Controllatus". In addition to the criteria for the quality wine category, wines bearing this designation also fulfil specific requirements with regard to the permitted grape varieties, alcohol and residual sugar content, vinification and ageing, as well as the taste profile. DAC wines undergo an analytical and a sensory test and are distinguished by the fact that their stylistics are particularly typical of their region of origin.

There are currently 17 DAC regions:

Question 18

What does reserve mean?

Accepted Answer

Reserve is the name given to a wine of superior quality, usually characterised by a higher alcohol content and/or a longer ageing period. The term is used in numerous wine-growing countries, but has different(wine-law) status in each of them.

In Italy, Spain and Portugal the conditions for a Riserva (Italian) or Reserva (Spanish and Portuguese) are regulated by law. In France, a Réserve has no concrete wine-law basis, nor does a reserve in the English-speaking world. In South America(Chile, Argentina) there are again clear regulations for Reserva wines.

In Austria, reserve stands for a quality wine with year of vintage and at least 13 percent alcohol by volume, which is produced from prescribed grape varieties and is particularly typical of the variety and origin. Often Reserve is associated with the protected designation of origin DAC (Districtus Austriae Controllatus) and then means that the wine in question additionally fulfils certain requirements with regard to vinification and maturity. In principle, reserve white wines may not be marketed before 1 March, reserve red wines not before 1 November of the year following the harvest; other, stricter regulations sometimes apply to DAC reserve wines. Wines with the designation Grand Reserve or Grande Reserve may not be marketed as white wines before 1 November of the year following the harvest and as red wines not before 1 May of the second year following the harvest.

In Germany, the use of the terms Reserve, Grande Reserve and Privat-Reserve has also been permitted since 2008 following a legal dispute, if a higher quality is given.

Question 19

What does Riserva mean?

Accepted Answer

In Italy, Riserva is an additional designation for quality wines that correspond to the protected designations of origin DOC (Denominazione di Origine Controllata) or DOCG (Denominazione di Origine Controllata e Garantita) or DOP (Denominazione di Origine Protetta). Riserva wines have a longer maturation period behind them than the wines in question without the additional designation. The exact specifications vary from region to region; often it is also prescribed how long the wine must be matured in wooden barrels and how long in the bottle. Usually, the maturation period is at least between two and four years

Question 20

What does Reserva mean?

Accepted Answer

In Spain reserva is an additional designation for quality wines that correspond to the protected designations of origin DO (Denominación de Origen) or DOCa (Denominación de Origen Calificada) or DOP (Denominación de Origen Protegida). Reserva wines have matured longer than the wines in question without the additional designation: a total of at least 36 months, of which at least twelve months in wooden barrels.

In Portugal reserva is an additional designation for quality wines that correspond to the protected designation of origin DOC (Denominação de Origem Controlada) or DOP (Denominação de Origem Protegida). Here, too, Reserva wines have a longer maturation behind them than the wines in question without the additional designation: red wines at least three years, white wines at least one year.

In South America, too, there are regulations for wines with the designation Reserva. They also refer to the duration of the maturity or to the alcohol content. In Chile reserva stands for a wine that has at least 0.5 percent alcohol by volume more than the legally prescribed minimum. Other quality levels based on this are Reserva Especial (alcohol content at least 0.5 percent by volume above the legal minimum and aged in wooden barrels), Reserva Privada (alcohol content at least 1 percent by volume above the legal minimum) and Gran Reserva (alcohol content at least 1 percent by volume above the legal minimum and aged in wooden barrels). In Argentina the designation Reserva again depends on the length of ageing: Reserva red wines must mature in the cellar for at least twelve months, Reserva white and rosé wines for at least six months. As Gran Reserva, a red wine must mature in the cellar for at least two years, a white or rosé wine for at least one year. In addition, for Argentine Reservas and Gran Reservas, the ratio between the quantity of grapes and wine as well as the permitted grape varieties are specified.

Question 21

What does Gran Reserva mean?

Accepted Answer

At Spain gran Reserva is an additional name for quality wines entitled to the protected designations of origin DO (Denominación de Origen) or DOCa (Denominación de Origen Calificada) or DOP (Denominación de Origen Protegida). Gran Reserva wines have a longer ageing period than the wines in question without an additional designation or with the designation Reserva: a total of at least 60 months, of which at least 24 months in wooden barrels.

At Argentina a Gran Reserva must be aged in the cellar for at least 24 months as a red wine, and for at least 12 months as a white or rosé wine. In addition, the ratio between the quantity of grapes and wine (at least 140 kg of grapes for 100 l of wine) and the authorised grape varieties are specified.

At Chile gran Reserva stands for a wine that has at least 1% alcohol by volume more than the legal minimum and that has been aged in wooden barrels.

Question 22

What does IGP mean?

Accepted Answer

Since the EU wine market reform of 2009, the abbreviation IGP is the new designation for the quality level of local wine. It is used in four European wine-growing countries and means "protected geographical indication (PGI)" in the respective national language:

Within the quality system, the IGP level means that the wines in question must come from a clearly defined geographical area. This area often corresponds to a region or a federal state or a comparable geographical unit. In addition, IGP wines must comply with certain qualitative specifications regarding the permitted grape varieties, cultivation, yield, harvest and ageing. These are less restrictive than for quality wines.

Despite the change in designation law, the former designations of the category "Landwein" are still valid in many countries

Question 23

What does AOP mean?

Accepted Answer

The abbreviation AOP has been the new designation for the highest level of the quality system in France since the EU wine market reform of 2009 and means "Appellation d'Origine Protégée"(protected designation of origin ). It has officially replaced the former designation "Appellation d'Origine Contrôlée"(AOC - controlled designation of origin), which, however, is still valid.

AOP wines must come from a clearly defined geographical area in each case, which can range from a single vineyard to one or more wine-growing communes to an entire region. In addition, they must meet strict qualitative specifications with regard to the authorised grape varieties, cultivation, yield, harvesting and ageing.

Question 24

What does AOC mean?

Accepted Answer

Until the EU wine market reform of 2009, the abbreviation AOC was the designation for the highest level of the quality system in France and means "Appellation d'Origine Contrôlée" (controlled designation of origin). Although since then the new designation "Appellation d'Origine Protégée" (AOP - protected designation of origin ) has officially applied, AOC can also continue to be used.

AOC wines must originate from a clearly defined geographical area in each case, which can range from a single vineyard to one or more wine-growing communities to an entire region. In addition, they must meet strict qualitative specifications with regard to the permitted grape varieties, cultivation, yield, harvest and ageing.

Question 25

What does DOP mean?

Accepted Answer

The abbreviation DOP has been the new designation for the highest level of the quality system in Italy, Spain and Portugal since the EU wine market reform of 2009. It means "protected designation of origin "in the respective national language:

Denominazione di Origine Protetta - Italy
Denominación de Origen Protegida - Spain
Denominação de Origem Protegida - Portugal

The designation DOP has officially replaced the former "controlled designation of origin": "Denominazione di Origine Controllata(DOC)" in Italy, "Denominación de Origen(DO)" in Spain and "Denominação de Origem Controlada(DOC)" in Portugal. However, these designations are still valid, as are the designations "Denominazione di Origine Controllata e Garantita(DOCG)" in Italy and "Denominación de Origen Calificada(DOCa)" in Spain, which are still higher under the old system.

DOP wines must come from a clearly defined geographical area in each case, which can range from a single vineyard to one or more wine-growing communities to an entire region. In addition, they must meet strict qualitative specifications with regard to the authorised grape varieties, cultivation, yield, harvesting and ageing.

Question 26

What does DO mean?

Accepted Answer

Until the EU wine market reform of 2009, the abbreviation DO was the designation for the second highest level of the quality system in Spain and means "Denominación de Origen" (designation of origin). Although since then the new designation "Denominación de Origen Protegida"(DOP - protected designation of origin ) has officially applied, DO can also continue to be used, as can the highest quality level "Denominación de Origen Calificada(DOCG)".

DO wines must come from a clearly defined geographical area, which can range from a single vineyard to one or more wine-growing municipalities to an entire region. In addition, they must meet strict qualitative specifications with regard to the permitted grape varieties, cultivation, yield, harvest and ageing.

Question 27

What does DOC mean?

Accepted Answer

Until the EU wine market reform of 2009, the abbreviation DOC was the designation for the second highest level of the quality system in Italy and means "Denominazione di Origine Controllata" (controlled designation of origin). Although since then the new designation "Denominazione di Origine Protetta" (DOP - protected designation of origin ) has officially applied, DOC can also continue to be used.

The same applies to Portugal, where the abbreviation DOC means "Denominação de Origem Controlada".

DOC wines must come from a clearly defined geographical area, which can range from a single vineyard to one or more wine-growing communities to an entire region. In addition, they must comply with strict qualitative specifications with regard to the permitted grape varieties, cultivation, yield, harvesting and ageing.

Question 28

What does DOCG mean?

Accepted Answer

The abbreviation DOCG was the designation for the highest level of the quality system in Italy until the EU wine market reform of 2009 and means "Denominazione di Origine Controllata e Garantita" (controlled and guaranteed designation of origin). Although since then the new designation "Denominazione di Origine Protetta" (DOP - protected designation of origin ) has officially applied, DOCG can also continue to be used.

DOCG wines must come from a clearly defined geographical area, which can range from a single vineyard to one or more wine-growing communities to an entire region. In addition, they must meet strict qualitative specifications with regard to the permitted grape varieties, cultivation, yield, harvest and ageing.

Question 29

What does producer bottling mean?

Accepted Answer

Producer bottling indicates that the wine labelled in this way was produced entirely on the producer's own premises from the producer's own grapes. The producer (who can be a vineyard, a group of vineyards or also a winegrowers' cooperative ) has therefore grown, pressed and fermented the grapes used and matured and bottled the wine himself.

The equivalents for producer bottling in other languages are:

A producer bottling does not exist and is not permissible as a designation if the wine producer has purchased the grapes and has not grown them himself or if the bottler (e.g. a wine merchant) has purchased the wine and has not produced it himself

Question 30

What information does a wine label contain?

Accepted Answer

The wine label must contain all the information that identifies the wine as clearly as possible. There are wine law regulations for this. The following information is particularly important:

Producer
The producer is the one who produced the wine, i.e. who grew, pressed and fermented the grapes himself and vinified and bottled the wine himself.
Bottler
The bottler does not necessarily have to be the producer. He is the one who bottled the wine. If the producer and the bottler of the wine are identical, it is a producer bottling.
Country of cultivation
The country from which the wine comes.
Growing region
A more detailed regional classification of the origin of the wine. In Germany and Austria these are the wine-growing regions, in France, Italy, Spain and other countries the protected designations of origin(AOP, DOP etc.) define not only the wine-growing region but also a certain type of wine (grape varieties, ageing etc.).
Site
The narrowest delimitation of the origin of the grapes. A site is only common in a few countries, e.g. in Germany or Burgundy. A site is only a few hectares in size, but can have a great influence on the character of the wine through its terroir.
Grape variety(ies)
The grape varieties that make up the wine are mainly specified in Germany, Austria and also in the New World. In other countries such as France or Italy, the grape varieties are often implicitly defined by the designation of origin.
Vintage
The year in which the grapes were ripened.
Predicates/quality designations
In the various countries and regions of cultivation, there are different predicates and additional designations that can be used to specify the quality level of the wine. In Germany and Austria, the predicate (e.g. Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese) is based on the must weight and thus on the ripeness of the grapes. In other countries, there are classifications that depend on the producer (e.g. in Bordeaux) or on the location (e.g. in Burgundy). The additional designation Reserve or Riserva or Reserva usually means that the wine is stronger and has a somewhat higher alcohol content and a longer maturing period behind it.
Flavour/sweetness
An (indirect) information about the residual sugar content is mainly common in Germany and Austria. In the case of German wines, no indication usually means that it is a sweet wine, whereas in the case of Austrian wines it usually means that it is a dry wine.
Alcohol content
The indication of the alcohol content on the label is mandatory in all countries.
Bottle content
The bottle capacity (indicated in litres, centilitres or millilitres) is also mandatory in all countries

Question 31

What is the difference between dry and brut in sparkling wine?

Accepted Answer

The difference between the flavours dry and brut in sparkling wine lies in the residual sugar content. A "Sekt trocken" (dry sparkling wine) contains more residual sugar than a "Sekt brut" (brut sparkling wine); the latter therefore has a more tart taste and is, in a sense, drier than dry.

"Brut" comes from French (the T at the end is also pronounced, so the word sounds like "brütt") and there means, among other things, "raw". According to this understanding, a "raw" sparkling wine is one that is completely fermented and has not undergone any "processing" in the form of added sugar.

The residual sugar content for "Sekt brut" may be up to 12 grams per litre, for "Sekt trocken" between 17 and 32 grams per litre. The complete gradation of flavours for sparkling wine is as follows:

Question 32

What does sulphites mean?

Accepted Answer

Sulphites are the salts of sulphurous acid. They are formed when sulphur combines with water, which happens when the wine is sulphurised.

The addition of sulphur is a very effective method of preservation, stabilisation and sterilisation in winemaking. Sulphur is added to wine in the form of sulphur dioxide, sulphurous acid (sulphur dioxide dissolved in water) or potassium pyrosulphite (the potassium salt of sulphurous acid, abbreviated KPS)

Sulphurisation has three main functions:

Sulphur binds oxygen and thus protects against Oxidationwhich leads to taste impairments of the wine.
Sulphur inhibits Enzymeswhich can have a negative influence on the development of wine.
Sulphur removes Microorganisms(yeasts, bacteria, etc.) that can negatively influence wine development and spoil the wine.

Already in the vineyard, sulphur is used as the most effective remedy against fungal diseases such as powdery mildew - also in organic viticulture.

In the wine cellar, sulphur is used in various production steps. For example, the must or mash is already sulphurised to prevent uncontrolled fermentation or oxidation; after fermentation or pressing, the young wine is sulphurised to stabilise it; in the course of ageing, it is sulphurised again if necessary; and before bottling, it receives its final sulphurisation to preserve it.

How often and how much sulphur is added depends on a variety of factors - from the grape variety to the quality of the grapes, the production process, cellar hygiene and the desired ageing style. Through its reductive and antiseptic effect and its reaction with other chemical elements, sulphur also influences the smell and taste of the wine.

The indication "Contains sulphites" is required by law for wines that have been treated with sulphur. Sulphites are harmless to health in the quantities permitted by wine law. According to current scientific findings, they are not responsible for possible headaches after (excessive) wine consumption, but biogenic amines (e.g. histamine), which are also contained in wine.

Question 33

What does unsulphured mean?

Accepted Answer

Unsulphurised means that no sulphur was added to a wine during its production. This often applies to Natural wines true for

The addition of sulphur is the usual method for preservation, stabilisation and sterilisation in the context of winemaking. In this sense, sulphurisation has three essential functions:

Sulphur binds oxygen and thus prevents oxidation, which leads to changes in the taste of the wine.
Sulphur inhibits enzymes that can negatively influence wine formation.
Sulphur deprives microorganisms (yeasts, bacteria, etc.), which can negatively influence the development of wine, of their basis of life.

In the wine cellar, sulphur is usually used in various production steps. Thus, the must or the mash is already sulphurised to prevent uncontrolled fermentation or oxidation; after fermentation or pressing, the young wine is sulphurised to stabilise it; in the course of ageing, it is sulphurised again if necessary; and before bottling, it receives its final sulphurisation to make it durable.

If the winemaker does not add sulphur, the wine's taste changes under the influence of oxygen and microorganisms. It does not develop fruity notes, but becomes oxidative, i.e. the aroma is characterised by earthy and nutty tones. However, oxidation is also a way of preserving wine, and in this respect an alternative to sulphurisation. Through oxidative ageing, oxygen can no longer attack the wine afterwards, as it has already reacted with the ingredients.

Question 34

What does kosher wine mean?

Accepted Answer

A wine is kosher (from the Western Yiddish = pure, fit) if it complies with the traditional Jewish dietary laws (kashrut).

These distinguish between permitted (kosher) and non-permitted (treifen) animals as well as between meaty, milky and neutral foods, whereby meaty and milky foods may not be consumed together. In addition, the laws prohibit the consumption of blood and contain detailed regulations for the production of food and beverages - including wine.

For example, all activities in the vineyard and cellar may only be carried out by strictly believing, male Jews who observe the Sabbath. (There are exceptions, however.) Grapes may only be pressed from the fourth year after planting; all previous harvests are destroyed. All vineyards located in the biblical land must lie fallow every seventh year (Sabbatical year). (This is often circumvented by temporarily selling or leasing the vineyards in question to a non-believer during the Sabbatical year) Two months before the harvest, fertilising with organic products is forbidden, and all wine-making equipment(mash trolley, grape press, hoses, containers, etc.) must be cleaned according to special rites before use. The grapes must be fermented with natural yeasts (spontaneous fermentation), and kosher wines (just like vegan wines) may not be embellished with animal products; filtration is only permitted with paper filters

Compliance with the kashrut regulations - which are even more extensive in detail than outlined here - is watched over by a rabbi, who accompanies the entire winemaking process from harvesting to bottling and can finally issue a certificate identifying the wine as kosher

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Wine appellation

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Wine appellation

What do terms like feinherb, ice wine and others mean on the wine label? Finally understand the wine label.

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