Based on the quality pyramid from Burgundy in France, Germany is moving towards the Estate, Village, and Singe-Vineyard classification. This is used among many producers including VDP members, for dry wines.
ESTATE WINES: These wines showcase the character of the grape variety paired with a high drinking flow. Wines to open on any occasion. Estate wines are called the producer’s “business card”, showing their philosophy and style. If you like the Estate wines, you most likely enjoy the higher-end wines as well.
VILLAGE WINES: These are single-varietal wines, with grapes from a specific village coming from several vineyard sites. A high quality standard that shows the typicality of each vintage and especially the terroir of the village from which the wine comes.
SINGLE VINEYARD: The grapes for these wines come from a designated vineyard site. These wines are a combination of finesse, elegance and deep complexity. The focus is to show the best of this vineyard and producing wines with longevity.
GROSSES GEWAECHS: GG stands for Grosses Gewaechs (Gran Cru). By law, there is only one GG per vineyard site per vintage. Creme de la creme/Sahnehäubchen.
The classic predicate system is still used for off-dry and sweet wines. In general, you are allowed to chaptalize in most wine-growing zones in Germany, but if you do, you lose the right to make a predicate wine. The Predicate system is based on the sugar level of the juice/grapes at harvest, so adding sugar defeats the purpose. It stems from the fact that Germany is a cool climate wine country and only the best vineyard sites would ripen fully. Between the two systems, there are a few more rules. For example, you can make an Estate Kabinett and a Single Vineyard Kabinett, but not a Village Kabinett.
KABINETT: Kabinett is the lightest of the Predicate Wines. With its relatively low alcohol content, it is a rather delicate, fine wine, suitable for many occasions with a great “drinking flow”. The alcohol content must be between 7.0 and 10.5% and the residual sugar must be between 18 and 60 g/l.
SPAETLESE: Only fully ripe grapes may be used for ageing. The residual sweetness content in the finished wine must be between 50 and 100g/l. Spätlese wines are only possible as single-vineyard wines.
AUSLESE: A selective manual harvest and fully ripe grapes are the basis of an Auslese. The selection of golden-yellow to purple-red grapes forms the basis of a wine with a high residual sweetness. This must be above 70 g/l. Auslese wines are only possible as single-vineyard wines.
BEERENAUSLESE: In Germany, a must weight of at least 28 brix for Beerenauslese and 36 Brix for Trockenbeerenauslese is required. Raisin-like, shriveled, noble rotten berries serve as the basis for the highest predicate level. With its intense sweetness and elegant acidity, it can be stored almost forever.
Deutscher Wein (German Wine)
- Deutscher Wein is the general table wine category.
- Grapes must be grown exclusively in Germany
- Including vintage year is optional
- Alcohol content has a minimum of 8.5%Vol and a maximum of 15%Vol
- Acidity must meet a minimum of 3.5 grams per liter
Landwein (Country Wine)
- This wine has a protected geographical indication.
- 85% or more of the grapes must be from the region it states on the label
- Oftentimes wine is trocken or halbtrocken (dry or off-dry)
Qualitätswein & Prädikatswein (Quality Wine & Wine with Predicate)
- This wine has a protected designation of origin.
- Grapes must originate 100% from one district within the 13 different wine-growing regions of Germany
- Region must be declared on the label
- Grapes must be legally recognized
- Every region has specific alcohol level regulations based on the variety and ripeness level
Prädikatswein (Wine with Predicate/Title)
- In addition to the Qualitätswein regulations, the use of oak chips are not allowed, nor is dealcoholizing the wine or any chaptalization (adding sugar to grape juice)
- Chaptalization is prohibited because a Prädikat indicates the ripeness of the grapes during harvest which means how much naturally occurring sugar is measured in the grapes/juice before fermentation. By adding sugar the quality of wine will automatically be declassified to Qualitätswein.
