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Germany (sommelier | wine) > Germany ~ General > Flashcards

Germany ~ General Flashcards

1
Q

Anbaugebiets of

Germany

[north-south]

A

Contiguous area
North of Alsace
(MAM-RN-RP)

Mittelrhein
Ahr
Mosel
Rheingau
Nahe
Rheinhessen
Pfalz

Semi-contiguous area
East & Northeast of Alsace
(FH-BW)

Franken
Hessische-Bergstrasse
Baden
Wurttemberg

East Germany
(SS)

Salle-Unstrut
Sachsen

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2
Q

German Wine Quality Levels

& Oeschle Range

A

Deutscher Wein - 44°-50°
~8.5% min ABV~

Landwein - 47°-55°
~8.5% min ABV~

QbA - 50°-72°
~7% min ABV~

QmP - 70°-154°+
~5.5% min ABV~

“Erstes Gewachs” - - 90°
*Rheingau Only!
- not really used much any more b/c all producers are using the VDP terms (GG)…
~Riesling = 12% min ABV~ ~9 g/l Max RS~ ~85°~
~Pinot Noir = 13% min ABV~ ~6 g/l Max RS~

Note:
These are ranges of minimums. The minimums are different in each Anbaugebeite. The ranges stated here represent the anbaugebieten with the lowest & highest minimum within each category.

Note 2:
Neither Wein, nor QgU exist anymore.

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3
Q

Oeschle & ABV of

Deutscher Wein

A

44° - 50°

==========

~8.5% min ABV~

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4
Q

Oeschle & ABV of

Landwein

A

47° - 55°

==========

~8.5% min ABV~

Note:
- Landwein must be Trocken* or *Halbtrocken

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5
Q

Oeschle & ABV of

Qualitatswein bestimmer Anbaugebiete

(QbA)

A

50° - 72°

==========

~7% min ABV~

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6
Q

Eiswein Oeschle

A

Eiswein ~ 110°-128°

==========

Kabinett ~ 70°-85°

Spatlese ~ 80°-95°

Auslese ~ 88°-105°

Beerenauslese ~ 110°-128°

Trockenbeerenauslese ~ 150°-154°+

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7
Q

Kabinett Oeschle

A

Kabinett ~ 70°-85°

==========

Spatlese ~ 80°-95°

Auslese ~ 88°-105°

Beerenauslese ~ 110°-128°

Eiswein ~ 110°-128°

Trockenbeerenauslese ~ 150°-154°+

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8
Q

Auslese Oeschle

A

Auslese ~ 88°-105°

==========

Kabinett ~ 70°-85°

Spatlese ~ 80°-95°

Beerenauslese ~ 110°-128°

Eiswein ~ 110°-128°

Trockenbeerenauslese ~ 150°-154°+

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9
Q

Beerenauslese Oeschle

A

Beerenauslese ~ 110°-128°

==========

Kabinett ~ 70°-85°

Spatlese ~ 80°-95°

Auslese ~ 88°-105°

Eiswein ~ 110°-128°

Trockenbeerenauslese ~ 150°-154°+

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10
Q

Spatlese Oeschle

A

Spatlese ~ 80°-95°

==========

Kabinett ~ 70°-85°

Auslese ~ 88°-105°

Beerenauslese ~ 110°-128°

Eiswein ~ 110°-128°

Trockenbeerenauslese ~ 150°-154°+

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11
Q

Trockenbeerenauslese Oeschle

A

Trockenbeerenauslese ~ 150°-154°+

==========

Kabinett ~ 70°-85°

Spatlese ~ 80°-95°

Auslese ~ 88°-105°

Beerenauslese ~ 110°-128°

Eiswein ~ 110°-128°

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12
Q

What is the definition for

Classic?

A
  • *Must be “Harmonious Dry”**
  • (max 15 g/l RS)
  • *~12% min ABV~**
  • (11.5% in Mosel)

Made from a single varietal of traditional grapes.

Potential Alcohol must be 1° higher than for that varietal in that region

Cannot list a vineyard name.

Cannot be released unitl 9/1 of the year following harvest.

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13
Q

What is the definition for

Selection?

A
  • *Must be “Superior Dry”**
  • (max 9 g/l RS)
  • (max 12 g/l RS for Riesling)
  • *~60 hl/ha max yield~**
  • This is the same for the VDP ‘Erste Lage’ designation

Min Auslese Oeschle (for that region?)

Must be from the maximum delineated area of an Einzellage

Hand harvested

Cannot be released unitl 9/1 of the year following harvest.

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14
Q

Qualitatswein mit Pradikat

Levels & Oeschle

(QmP)

A

Kabinett ~ 70°-85°

Spatlese ~ 80°-95°

Auslese ~ 88°-105°

Beerenauslese ~ 110°-128°

Eiswein ~ 110°-128°

Trockenbeerenauslese ~ 150°-154°+

Note:
~5.5% min ABV~

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15
Q

Abfüller

A

Guarantee of Origin

  • A shipper or bottler who takes responsibility for the wine
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16
Q

Trocken

A

9 g/l Max RS

17
Q

Halbtrocken

A

9 - 18 g/l Max RS

aka:
Semi-Dry

18
Q

Leiblich

19
Q

Süss

20
Q

Edelsüss

A

Noble sweet

Not sure of minimum RS…

21
Q

Weissherbst

A

A specific type of Rosé Wine
Popular in Baden & Wurttemberg

  • Made from a single variety
  • The variety must appear on the label.
  • Must be made in the saignee style.
  • Minimum QbA in quality level.
22
Q

Schillerwein

A

A *Rotling style of Rose wine made in Wurttemberg.

Can only be Qualitatswein or Pradikatswein.

Can be used in Sekt and Perlwein.

*made by co-fermenting red & white grapes together.

Note:
If this style is made in Sachsen it is called Schielerwein.

23
Q

Schielerwein

A

A *Rotling style of Rose wine made in Sachsen.

Can only be Qualitatswein or Pradikatswein.

Can be used in Sekt and Perlwein.

*made by co-fermenting red & white grapes together.

Note:
If this style is made in Wurttemberg it is called Schillerwein.

24
Q

Orsteil

A

A single cru vineyard that does not have to append the name of the Gemeiden to the label.

Vineyard is usually walled.
- Brahm Callahan

-Not necesarily a GL/GG-

25
Q

Liebfraumilch

A

Mother’s Milk

A low quality wine that became 60% of Germany’s export market post WWII.

Usually made of predominantly Muller-Thurgau.

Cannot label as a variety.

Can be blended across 4 Anbuagebiete:
Nahe
Pfalz
Rheingau
Rheinhessen

26
Q

Grosse Lage

A

!! Do not confuse with Grosslagen !!

This is the new VDP classification for ALL Great Growth vineyard sites in Germany. It encompasses what were formerly Grosses Gewachs, Erstes Gewachs, and Erste Lage.
-Erste Lage is now equivalent to 1er Cru.

Must be minimum Spätlese in must weight

This wine can made dry
-must be labeled as GG (or GC)

Or it can be sweet

  • must label with a pradikat
  • -producers can “declassify” to Kabinett, but it still must be min Spätlese must weight at harvest.

~50 hl/ha max yeild~

27
Q

Erste Lage

A

This is the new classification for 1er Cru sites.

Each Anbaugebeite will choose whether to pursue this designation on their own.

Can be dry to sweet.
-If dry it must say Trocken.

~60 hl/ha max yield~

28
Q

Orstwein

A

Village level wine.

Can be from multiple vineyards within a specific village.

~75 hl/ha max yield~

29
Q

Gutswein

A

Regional wine.

Can be made from vineyards across an Anbaugebeite.

~75 hl/ha max yield~

30
Q

VDP

A

Verband Deutscher Pradikatsweinguter

Association of top quality German wine producers.

Founded in 1910.

31
Q

Alleinbesitz

A

A monopole

32
Q

Perlwein

A

A Semi-Sparkling wine of Germany.

Is often marked as Secco. GWI says: “a take on Prosecco”.

Bubbles can be naturally occuring from fementation, or can be CO² injected.

33
Q

Please explain the

AP Number

A

Exam Board Number

Commune of Bottler

Bottler’s Code

Application Number

Year Application was submitted

34
Q

What is Freisamer in Germany?

A

A grape crossing between

Sylvaner
x
Pinot Gris

Germany (sommelier | wine) (17 decks)

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