bottler or shipper who assumes the responsibility for the origin and quality of a wine
The process settling of solids (dead yeast cells, leftover grape skin fragments, etc.) to the bottom of a vat of wine or must.
A vineyard which is owned by only one owner (similar to a monopole in France).
commonly referred to as the AP#; a quality control number on all QbA and QmP wines. The number contains the Exam Board number, commune number, producers registered number, an application number and the year of the application. Some producers use the application number as a sequential indication of sweetness.
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.
A rotling from the Baden region. Made from Grauburgunder (min. 51%) and Spatburgunder grapes. Composition must be declared on label.
sparkling wine made by any method from grapes grown in Germany
A vine individually trained to a single stake . Used on very steep slopes such as the Mosel.
legal term used for dry wines in the Rheingau from the best vineyards
grown and produced by the same grower or cooperative
Unfiltered must containing CO2 and yeast that is still in the process of fermenting. An autumn specialty served with onion quiche or roasted chestnuts
half-dry, no legal definition
restructuring of German vineyards
1000-liter cask common in the Mosel
VDP classification of dry wines from the best vineyards, must be Spätlese ripeness
a collection of vineyards; misleading term for inexpensive wines
Mosel growers association
grown, produced and bottled by the same person/estate
half-dry, generally less than 18 g/L residual sugar
The main Harvest
wine cellar (or wholesaler)
Clay and slate soil.
Must weight which is the weight of sugar in the grapes at the time of the harvest
Pure culture yeasts. Used by growers afraid of risk, hence stuck fermentations
Rosé wine that is produced from a mixture of red and white varieties. A Rotling must have pale red or clear red color
1200 liter cask commonly used in the Rheingau
Snow wine; a term used to describe an ice wine made from grapes gathered when snow covered the vineyards.
A rotling from Sachsen
A rotling from Württemburg
German word for castle; on a wine label it is equivalent to the French word “Chateau.”
A sundial often very large on steep vineyard sites.
German tasting term for wines made by spontaneous fermentation versus wines inoculated by cultured yeasts. The former has an earthiness versus the cleaner fruit-forward smells of selected yeasts.
Literally: steep site. A vineyard with an inclination of more than 30%
German term for the taste sensation of a wine which contains just enough CO2 to be apparent on the tongue as a prickly sensation (but not enough to be obviously sparkling).
dry; generally 4 g/L or less but residual sugar but can be up to 9 g/l if total acidity is within 2 g/l of total residual sugar
A pre-harvest before the main harvest to eliminate rotten or defective bunches.
Wine cellar or winery.
German for vineyard
rosé from a single variety of red grape
A wine Grower.
A central cooperative that gets its wine or must from smaller cellars in the area and blends, produces and bottles the wines.