Vocabulary

Question 1

Abfüller

Answer 1

bottler or shipper who assumes the responsibility for the origin and quality of a wine

Question 2

Alleinbesitz

Answer 2

A vineyard which is owned by only one owner (similar to a monopole in France).

Question 3

Amtliche Prüfungsnummer

Answer 3

commonly referred to as the AP#;

A quality control number on all Qba and QMP wines.

Exam Board number

commune number,

producers registered number

application number

year of the application

Some producers use the application number as a sequential indication of sweetness

Question 4

Anreicherung

Answer 4

Broad term for sweetening must before or during fermentation. Whereas chaptalization means the addition of sugar only, enrichment also includes the addition of grape must, concentrated grape must, and RCGM.

Question 5

Badisch Rotgold

Answer 5

A rotling from the Baden region.

Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.

Question 6

Rotling

Answer 6

• Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color

Question 7

Deutscher Sekt

Answer 7

sparkling wine made by any method from grapes grown in Germany

Question 8

Edelfäule

Answer 8

German term for Noble Rot

Question 9

Einzellage

Answer 9

single vineyard

Question 10

Erste Gewächs

Answer 10

legal term used for dry wines in the Rheingau from the best vineyards

Question 11

Erzeugerabfüllung

Answer 11

grown and produced by the same grower or cooperative

Question 12

Federweisser

Answer 12

Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts

Question 13

Feinherb

Answer 13

half-dry, no legal definition

Question 14

Flaschengärung

Answer 14

bottle-fermented sekt