german wine classification

Les domaines viticoles allemands / " châteaux " sont souvent appelés "Kloster", "Schloss", "Burg", "Domaine" ou "Weingut" suivi d'un autre nom. German wines (like most European wines) are in fact named after the places they come from — in the best wines, usually a combination of a village name and a vineyard name, such as Piesporter (town) Goldtröpfchen (vineyard). SNEAKPREVIEW VDP.GROSSES GEWÄCHS® WIESBADEN. La plupart de ces vignerons sont basés dans les régions de la Moselle , du Palatinat et de Franken . En voici quelques uns: Il existe deux classes pour les vins ayant un statut officiel dans les 13 Anbaugebiete et une classe régionale à Rheinhessen et au Rheingau, respectivement. Contrairement aux équivalents supposés de « Vin de Table » / « Vino da Tavola » et « Indicazione Geografica Tipica » / « Vin de Pays », les niveaux de production ne sont pas élevés et ces vins sont généralement exportés vers les États-Unis. Hand harvesting for grosse lage and erste lage sites, Obligatory use traditional winemaking techniques, Obligatory to practice ecologically friendly, sustainable viticulture, Vineyards and wine making facilities are visited and certified regularly, Grosse Lage (erstes gewachs in the Rheingau) =. The designation is not an official part of German wine law, but was conceived by a group of top producers in the early 2000s and refined as recently as 2012 as part of a plan to identify the best vineyard sites. )

The quality system of wines has been reorganized since 1 August 2009 by the EU wine market organization. A group of more than 200 wine producers in Germany, including some of the best estates in the country, has passed a resolution to adopt a new national wine-classification system. More than half of ‘GG’ vineyards are planted to Riesling, according to the Court of Master Sommeliers. Toute autre information spéciale sur le niveau de qualité. The equivalent of the French Vin de Pays. Comme le système allemand actuel ne classe pas les vignobles par qualité, la mesure de la «qualité» du vin est la maturité des raisins uniquement. Classification of German White Wines with Certified Brand of Origin by Multielement Quantitation and Pattern Recognition Techniques. Les noms de vignobles individuels ne sont pas utilisés pour Deutscher Wein ou Landwein. German wine labels are complex but highly informative - they provide more information as standard than those of any other nation. 4. 1999 | The quality map for the Rheingau sites is presented and Hessen’s "ERSTES GEWÄCHS" quality classification regulation is passed. Beerenauslese – from individually harvested grapes with noble rot, rich, sweet and expensive, medium (+) body; minimum potential alcohol 16.4%, Auslese – from selected extra ripe grape bunches, style dry to sweet, medium to full body; minimum potential alcohol 12%, Spätlase – late harvested, so more sugars, body, concentration and riper flavours (than kabinett), style dry to sweet, medium body; minimum potential alcohol 10%, Kabinett – from fully ripe grapes, light to medium body, low alcohol, crisp acidity, style dry to medium sweet; minimum potential alcohol 8.8%. 1998 | The VDP general meeting adopts uniform classification principles for classified wines of German origin: The wines should have a clear, high-class profile based on origin, grape variety and taste. Il existe également un certain nombre de vins de spécialité et régionaux, considérés comme une version spéciale d'une catégorie de qualité. The principle of the crus classés (“classified growths”) perfectly illustrates the synthesis of a terroir’s typical characteristics and dedicated human intervention over many generations to ensure quality. Il existe sept régions du Deutscher Wein: Rhein-Mosel, Bayern, Neckar, Oberrhein, Albrechtsburg, Stargarder Land et Niederlausitz. Germany now produces nearly 67% white wine and 33% red wine, in regions extending from the Elbe to Lake Constance. Cela ne détermine pas nécessairement la douceur du vin final, car le vigneron peut choisir de fermenter complètement le vin ou de laisser un peu de sucre résiduel.

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