Riesling Harvest Categories
(Trocken) Classic European Kitchen Fish & white meat dishes
Residual Sugar Range is (0 % - .9 %) At .9 % RS minimum acid needed is .7 %
Dry
(Halb-Trocken) Vegetarian Foods Pasta's - Very food flexible
Residual Sugar Range is (.9 % - 1.8 %) At 1.8 % RS minimum acid needed is .8 %
Med-Dry
(Not Designated) Oriental Kitchen Spicy or Hot foods
Residual Sugar Range is (1.8 % +) No acid Constraints
Fruity
Must weights given in chsle & Brix
Kabinett
Minimum Must Weight 70 or 17.0 Bx 72 or 17.5 Bx 73 or 17.7 Bx 76 or 18.4 Bx by Region A, Msr, M, N, Su, S W H, P, Rg, Rh Ba, F
Kabinett Dry
Weight : Light Max alcohol 9 - 10.5% Average alcohol 8.5 - 10.2%
Kabinett Med-Dry
Weight : Light Max alcohol 9 - 10.5% Average alcohol 8 - 9.6%
Kabinett Fruity
Weight : Light Max alcohol 9 - 10.5% Average alcohol 7.2 - 8.5%
Estate Riesling
Minimum Must Weight 51 or 12.6 Bx 57 or 14.0 Bx 60 or 14.7 Bx by Region A, Msr, M, Su, S H, N, Rg, W Ba, F, P, Rh
Estate Riesling Dry
Weight : Light to Medium Max alcohol 11.5 - 13 % Average alcohol 11 - 12.7%
Estate Riesling Med-Dry
Weight : Light to Medium Max alcohol 11.5 - 13% Average alcohol 10.5 - 12.2%
Estate Riesling Fruity
Weight : Light to Medium Max alcohol 11.5 - 13% Average alcohol 9.2 - 10.8%
Can chaptalize up to 94 / 22.3 Bx
Sptlese
Minimum Must Weight 76 or 18.4 Bx 78 or 18.8 Bx 85 or 20.4 Bx 90 or 21.5 Bx by Region A, Msr, M, Su, S N Ba, H, Rg, Rh, P F
Sptlese Dry
Weight : Medium Max alcohol 10.5 - 12.5% Average alcohol 10 - 12.2%
Sptlese Med-Dry
Weight : Medium Max alcohol 10.5 - 12.5% Average alcohol 9.5 - 11.7%
Sptlese Fruity
Weight : Medium Max alcohol 10.5 - 12.5% Average alcohol 7.7 - 9.7 %
Auslese
Minimum Must Weight by Region 83 or 19.9 Bx - A, Msr, M, Su, S 85 or 20.4 Bx - N 92 or 21.9 Bx - P, Rh 95 or 22.6 Bx - H, Rg, W 98 or 23.2 Bx - Ba 100 or 23.6 Bx - F
Auslese Dry
Weight : Medium to Heavy Max alcohol 11.5 - 14% Average alcohol 10.7 - 13.7
Auslese Med-Dry
Weight : Medium to Heavy Max alcohol 11.5 - 14% Average alcohol 10.3 - 13.1%
Auslese Fruity
Weight : Medium to Heavy Max alcohol 11.5 - 14% Average alcohol 8 - 10.8%
German Dessert Wines
Legend of German wine regions with soil profiles
A - Ahr - weathered slate Ba - Baden - volcanic, loam-loess, clay, and limestone F - Franken - gypsum, marl, weathered shell-limestone H - Hessische Bergstrasse - weathered granite, loam-loess, limestone Msr - Mosel-Saar-Ruwer - weathered slate (light to heavy), clay, loam M - Mittel Rhein - weathered slate, various shades and weight N - Nahe - volcanic, melaphyr, porphyry, slate, sandy loam, quartzite, basalt, colored sandstone P - Pfalz - volcanic, porphyry, loess-loam, pebbles, colored sandstone, weathered basalt, gravel, marl Rg - Rheingau - quartzite, phylite, marl, limestone, loam-loess, slate Rh - Rheinhessen - red loam-loess, porphyry, read clay, slate, limestone, tertiary marl Su - Saale-Unstrut - clay, chalk, colored sandstone, shell-limestone S - Sachsen - granite, loam-loess, sand, loam W - Wrttemberg - heavy marl, gypsum, weathered sandstone
Beerenauslese (BA) & Eiswein
Minimum Must Weight by Region 110 or 25.8 Bx - A, M, Msr, Su, S 120 or 27.9 Bx - N, Rh, P 124 or 28.7 Bx - Ba, F, W 125 or 28.9 Bx - H, Rg
Wine Formulas chsle to Brix (2.6 x / 1000+) x 100 = Brix Brix to chsle (1000 x Brix / 260 - Brix) = chsle 1 Ton / Acre = 17.5 hl / ha 1 Hectare = 2.47 Acres
Trockenbeerenauslese (TBA)
150 or 33.9 Bx - All Regions
Each estate can bottle special selections as a Gold Cap (similar to a reserve bottling). The most popular is the Gold Cap Auslese (GKA). Gold Cap wines are primarily found at Auslese level, but can also be made at BA, TBA, and Eiswein levels.
This Sheet Developed By : Cellars International Inc. 760.753.4244 Internet Address www.germanwine.net
