The German wine system is complicated and yet it is completely organized. Learn it once and you’ll always be able to figure it out. In fact, once you learn the German way of categorizing wine, you’ll consider it simple, compared to the likes of Bourgogne or Bordeaux. Germans name their wine according to the amount of sugar in the grapes when they’re picked. This usually equates to measures of longer hang time.

Germany, like many European countries, assigns quality in its wines by designating a table wine. Most wine available in the United States is either rated QbA or QmP. Qualitätswein bestimmter Anbaugebiete (QbA) means it is table wine. Qualitätswein mit Prädikat (QmP) means the wine has reached one of the six quality designations.

Ripeness is the determining factor when it comes to categorizing a wine. Since Germany does not receive as much sun as other growing regions, the grapes can sometimes be slightly under ripe. Vintners leave a touch of grape juice unfermented, to cut the strong acidity. This grape juice is called residual sugar. Lower alcohol content is often a clue the wine has residual sugar. The only reason German wines are sweet is because they are too acidic.

Good weather brings better grapes, and for Germany, this means delightful dry white wines. It is the QmP that defines these grapes. The first level, Kabinett (kah-bih-NEHT), is the big crop; they are the first grapes picked. Kabinett grapes must measure 17-21% sugar by weight before they are crushed. Once the grape sugar reaches 19-23%, the wine can be called Spätlese (SHPAYT-lay-zuh). Kabinett and Spätlese are fairly common and can be great values.

Grape juice from very ripe grapes ferments to about 15-16% alcohol and then the yeast becomes dormant. Once the yeast becomes dormant, any unfermented sugar will become residual sugar. Auslese (OWS-lay-zuh) is considered dessert wine and its grapes are 21-25% sugar by weight. Ausleses are rarely completely dry, but when they are they are stellar. Kabinett, Spätlese, and Auslese are usually bottled in 750ml sizes.

The next three ranks of QbP reach confectionary levels of sugar. While the wine is sweet, hopefully the acidity is cutting, the perfect pair of sensations in your mouth. Beyond the Auslese are Beerenauslese (beh-ruhn-OWS-lay-zuh), Trockenbeerenauslese (TBA-TRAWK-uhn-beh-ruhn-OWS-lay-zuh), and Eiswein (ICE-vine). Each of these has legendary stature. Beerenauslese is Auslese on steroids with a whopping 26-30% sugar by weight. Trockenbeerenauslese is made from grapes that have been left on the vine until they are nearly dry, with grape sugars measuring 35% or more. Eiswein is a jewel like elixir, produced from frozen grapes, the final clusters that have been left on the vine, the experiments in absolute ripeness. Eiswein grapes reach sugar levels of 26-30%. These three wines are usually bottled in 375ml sizes.

Germany wine labels frequently list a vineyard, often a long tumbling name. Unlike Spanish, French, and Italian wines, Germany lists the grape name on the bottle. Become familiar with a few large growing regions and the ripeness levels and you’ll be on your way to deciphering German wines with confidence. German wines offer a wide palate, from wines that go with hot Mexican food to wines that can top off an enchanted meal. Don’t be intimidated by all those syllables. German wines are easy to decipher, especially if you’re armed with a little lingo.

Related posts:

1. German Wines – Part II
2. French Wines