German wine,
which is primarily made from the Riesling grape, has a reputation for being
sweet, but in reality it ranges from fully dry to fully sweet. But if the bottles don’t tell you how sweet
they are (and they usually don’t), how do you find the one you want? A little background knowledge of the German
quality system, the fermentation process, and some simple math.
Sweetness Levels
Wine
sweetness levels in general are usually classified on the following scale:
- Dry – not sweet at all (most wine falls here)
- Off-dry – just a little sweet (a lot of Rieslings are here)
- Medium-sweet – pretty darn sweet (Moscato d’Asti is usually classified here)
- Sweet (or fully sweet) – very sweet, like dessert (non-sparkling Moscato is often here, along with Port and Ice Wine)
Germany and Wine
Germany is
the coldest wine region on Earth. It is
so cold that grapes sometimes have difficulty ripening. Consequently, the Germans label their wines
by how ripe the grapes get. Ripeness is
measured by “must weight,” which is just a fancy way of saying how much sugar
the grapes have in them at harvest time.
When the
wine is fermented, it’s the sugar in the grapes that turns into alcohol. So “must weight” can easily be translated to
potential alcohol. We say “potential”
alcohol, because here winemakers have a decision to make. They can let ALL the sugar in the grapes
ferment into alcohol and create a dry wine.
Or they can stop the fermentation at any point, leaving the remaining sugar
unfermented (called “residual sugar”), and creating a wine with some degree of
sweetness (and less alcohol).
Sugar/Alcohol Levels
Below are some
of the names you’ll see on the labels, listed with their potential alcohol
levels. Not every bottle will be labeled
with one of these names, but most of them will.
(Note: These numbers are
approximate, since each German wine region has its own unique requirements.
- Kabinett – 9.5% alcohol
- Spatlese – 11% alcohol
- Auslese – 13% alcohol
- Beerenauslese – don’t worry about potential alcohol – this one will always be sweet
- Eiswein – always very sweet
- Trokenbeerenauslese – always very sweet
The Formula!
( % Potential Alcohol - % Alcohol by Volume ) x 2 = %
Residual Sugar
You know
potential alcohol from the list above.
The winemaker is not required to tell you whether his wine is sweet or
not, but he IS required to tell you how much alcohol is in it! You can find the alcohol by volume (ABV) on
the bottle. By subtracting the numbers, you
can tell whether the winemaker has fermented all the sugar out of his grapes,
or has left some in the wine.
Sometimes
the winemaker will label the wine as sweet or dry, “troken” (dry) or “halbtroken”
(off-dry) in German. Then you don’t have
to calculate; you know about how much sugar the wine will have:
- Troken – dry, with a maximum of 1.8% residual sugar
- Half-Troken – off-dry, with a maximum of 3.6% residual sugar
But how much
sugar does it take to taste sweet?
Perception of Sweetness by Percent
Here is a chart
to show you about how sweet a certain percentage of sugar will taste. I’ve posted it before, but it’ll be useful
here. (Keep in mind that individual
perceptions vary.)
Let’s take
this formula for a test drive. You see a
Spatlese that says it has 8% ABV. You
know that if this wine is classified as a Spatlese, the grapes had a potential
alcohol level of around 11%. Therefore: 11% minus 8% equals 3%. 3% times 2 is 6%. 6% sugar puts this wine just into the
medium-sweet range.
Pick up a
bottle of German Riesling this week and let me know if this helped! Try it with spicy Asian food!
Some
Riesling producers around the world are starting to put a sweetness scale on
their labels to help with this issue, and I’m planning a post on that next
week.
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