Prädikat wines at a glance
Since then, a distinction has been made between six different Prädikat wines. From the base to the top, these are:
- Cabinet
- Spätlese
- Auslese
- Beerenauslese (BA)
- Trockenbeerenauslese (TBA)
- Ice wine (Eiswein)
But if you now think that the same rules apply to all German wine regions for Prädikat wines, we have to disappoint you straight away. Because the regulations actually differ from region to region. It starts with the permitted grape varieties, continues with the maximum alcohol limit and ends with the ageing of the Prädikat wine. Fortunately, however, there are a few points that are identical everywhere, so that German Prädikat wines can be classified very easily. Let's take a closer look.
The base: Cabinet
The cabinett, which forms the basis of the Prädikat wines, is also affectionately referred to as “Kabi”. Although we actually don't like to write about the “base”. Simply because Kabinett wines are very popular internationally. For a Kabinett, the grapes must have a minimum must weight of 70 degrees Oechsle. The preferred grape variety is Riesling. However, Silvaner, Pinot Blanc and Pinot Gris as well as numerous other grape varieties are also suitable.
A Kabinett can be vinified dry, semi-dry or sweet. Especially with a little more residual sweetness, it usually reveals a very charming interplay of sweetness and acidity. In addition, these wines have a moderate alcohol content of six to nine percent by volume. A dry Kabinett can reach 12 percent alcohol by volume.
Prädikat wine classics: Spätlese
The minimum must weight required for a Spätlese is 76 degrees Oechsle. The harvest of the grapes for this quality wine takes place, as the name suggests, at a later time than the main harvest. Some berries may already be affected by botrytis (noble rot), as this phase of autumn often brings morning fog, followed by sunshine on the vines from midday onward. Optimal conditions for botrytis!
The combination of healthy and botrytis-affected grapes in a Spätlese results in a more intense and mature flavor compared to a Kabinett. Furthermore, these quality wines have more body and a higher alcohol content. In Germany, Riesling is primarily used as the preferred grape variety for a Spätlese, but many other grape varieties can also be used. A Spätburgunder Spätlese (Pinot Noir Spätlese) is also quite typical as a red wine. A Spätlese is available in the flavors dry, off-dry, and sweet.
Ideal for spicy dishes: Auslese
A minimum of 83 degrees Oechsle is required for a wine to be called Auslese. The grapes are harvested exclusively by hand, as unripe or unhealthy berries must first be sorted out individually before the grapes are pressed. This explains the origin of the name for this quality wine. However, caution: botrytis-affected berries are often included in the production of an Auslese.
They add even more depth and complexity to the wine. The Auslese is also the first quality wine that can be made in a sweet style. The more residual sugar an Auslese has, the better it pairs with spicy and even hot dishes, such as a fiery curry or Thai food.
Irresistible sweetness: Beerenauslese
In an Auslese, individual berries are carefully removed from a bunch of grapes, whereas in a Beerenauslese (short BA), the exact opposite happens. The winemakers pick individual berries, specifically those affected by botrytis. There is a good reason for this. The minimum must weight required for the Beerenauslese quality wine category is 110 degrees Oechsle. This value cannot be achieved with healthy grapes alone. Therefore, a significant amount of botrytis-affected berries must be present.
Due to the high residual sugar, an Auslese can only be made in a sweet style. On the palate, the intense interplay of sweetness and acidity creates a true explosion of flavors. This is usually where you first encounter distinct honey notes, thanks to the botrytis.
The crown jewel: Trockenbeerenauslese
Once botrytis has affected a grape to the extent that all the berries have fully shriveled and dried, the era of Trockenbeerenauslese, also known as TBA, begins. For this quality wine, a must weight of at least 150 degrees Oechsle is required. However, many TBAs exceed this value by a considerable margin. With Trockenbeerenauslese, we have reached the pinnacle of quality wines. The nose and palate are dominated by candied fruits, honey, and a hint of raisins. These aromas become even more pronounced and gain complexity as the wine matures.
A Trockenbeerenauslese can age for a long time - twenty, thirty, or even more years is absolutely no problem. By the way, Trockenbeerenauslesen are rare. The conditions for the grapes and the botrytis fungus must be absolutely ideal. It is also necessary for a considerable amount of manual labor to be involved. The combination of these two factors makes Trockenbeerenauslese a rarity. Accordingly, it is quite expensive.
Special quality wine: Ice wine (Eiswein)
Since 1982, ice wine (Eiswein) has been officially classified alongside Auslese as a quality wine, as both require a minimum must weight of 110 degrees Oechsle. In practice, however, this value is usually far exceeded! To produce ice wine, grapes are left on the vine deep into winter. As soon as the temperature drops to at least -7°C (19°F) at night, the frozen grapes are harvested and then pressed while still frozen. This process concentrates the flavors and sugars.
In the case of ice wine, botrytis is completely unwanted. Only healthy grapes are used, as the characteristic flavors of the grape variety are meant to take center stage. The typical botrytis nuances would interfere with this. As a result, ice wine tastes completely different from a Trockenbeerenauslese, even though both quality wines can have the same amount of residual sugar.
Ice wines are very rare because a lot can happen in the vineyard before the grapes freeze. The risks are diverse, ranging from rot to animal damage. Not to mention that the winter can be mild enough that the grapes don't freeze. For a winemaker, producing an ice wine is therefore a highly risky endeavor.
Quality wines (Prädikatsweine): Is it a purely German system?
Admittedly, Germany has probably defined its quality wines (Prädikatsweine) better than any other nation. However, this does not change the fact that similar systems exist in other countries as well. For example, in Austria. Or in the French region of Alsace. And let's not forget that there is also Canadian Icewine.
However, different rules apply in each of these regions compared to the German Prädikatsweine system. You should keep this in mind when exploring quality wines outside of Germany.
