Designation (also short TBA) for one sweet wine from overripe, like raisins dried and mostly but not exclusively botrytis Berries with a characteristic taste of nuts, honey and caramel and a golden yellow to Amber Hue. But such wines can not be produced on a scheduled basis every year, as certain climatic Conditions are unconditional. The main criterion is that the grapes (usually only white wines) during ripening of the mold Botrytis are infested and the noble rot arises. This creates tiny pores in the berry skin, which evaporates the water very slowly and the ingredients of the berries are immensely concentrated. It can be an extremely high sugar content or. Mostgewicht up to 300 ° Oe (60 ° KMW) (see total extract ).
The grapes are read extremely late, which of course is a risk. During the harvest, the berries are often laboriously picked by hand or selected from the grapes. The result is noble sweet Wines, as well as (partly) at choice. outbreak and Beerenauslese the case is. These three differ however by the condition of the used berries and the vinification. There are different wine legislation in each country to designate a wine as Trockenbeerenauslese. The criteria are usually a minimum amount Mostgewicht as well as the condition of the grapes. Trockenbeerenauslese is in Germany and Austria a special type of wine within the quality wine category Prädikatsweine, The concrete manufacturing conditions in detail are described under these country keywords.
Particularly suitable for this are late maturing varieties (see below Maturity date ). In Germany this becomes common Riesling and Scheurebe (in Austria seedling 88), Riesling but also cuvées, as well as in Hungary Furmint (for the Tokaj ) used. Trockenbeerenauslese belong to the type of wine sweet wine or. Dessert wine, A dry developed version would be theoretically possible, but a paradox. They usually contain a high proportion of unwailed residual sugar; of the alcohol content is therefore often below 10% vol and can be in extreme cases only 6% vol. Ideally, they are characterized by a high acidity and an extremely high one durability from up to several decades. Mostly they are in small 0.375 liter bottles bottled.
The phenomenon of late harvest was recognized and applied in southern countries before our era. For example, is by the Roman historian Tacitus (55-120) in his annals of a wine Carthage reported by dried grapes. And Pliny the Elder (23-79) writes that the Vocontians, a tribe living between Marseille and Lyons in today's France, produced artificial Trockenbeerenauslese. Turned grapes on a stalk or cut the stems to the marrow, so that the grapes dried. Also the famous Opimianer (see Falernian ), was probably a wine made from dried grapes. In these cases, however, it has not necessarily always been exclusively noble rotten grapes. In Italy, wines are made from dried grapes as Passito or Recioto ) designated.
There are several legendary variations on the "invention" of this type of wine, but probably it was just a coincidence. At the Tokaj (see there) this goes back to an event in 1650. In the German growing area Rheingau this expresses the story of the famous Spätlesereiter from the year 1775. And from the legendary French winery Château d'Yquem this is attested by the year 1847. Another documentary mention dates from 1526 in Austria, where in the Burgenland community Donnerskirchen the Lutherwein was pressed, which was still edible over 300 years later. Documentary proven and clear in today's sense Trockenbeerenauslese come from the Rheingau from the towering vintage 1,921th
All aids, works and measures in the vineyard during the growth cycle one finds below Weingarten Care, Complete listings of the numerous cellar techniques, as well as a list of wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,