Name (also TBA for short) for one sweet wine overripe, like raisins dried and mostly not exclusively botrytis Berries with a characteristic taste of nuts, honey and caramel and a golden yellow to Amber Hue. However, such wines cannot be produced according to schedule every year because certain climatic Conditions are an absolute requirement. The main criterion is that the grapes (usually only white wines) during the ripening of the mold Botrytis be infected and the noble rot develops. This creates tiny pores in the berry skin, causing the water to evaporate very slowly and the contents of the berries to be tremendously concentrated. It can be extremely high sugar content respectively. Mostgewicht up to 300 ° Oe (60 ° KMW) can be reached (see under total extract ).
The grapes are read extremely late, which of course is a risk. During the harvest, the berries are often laboriously picked individually by hand or selected from the grapes. The result is noble sweet Wines like this also (in part) at choice. outbreak and Beerenauslese the case is. However, these three differ in the condition of the berries used and the vinification. There are different wine law provisions in the individual countries in order to be able to describe a wine as a dry berry selection. 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 specific manufacturing conditions in detail are described under these country keywords.
Late ripening varieties are particularly suitable for this (see under Maturity date ). In Germany this is common Riesling and Scheurebe (in Austria seedling 88), Riesling but also cuvées, as well as in Hungary Furmint (for the Tokaj ) used. Drying berries is a type of wine sweet wine respectively. Dessert wine, A dry upgraded version would be theoretically possible, but a paradox. They usually contain a high proportion of non-fermented residual sugar; the alcohol content is therefore often below 10% vol and in extreme cases can only be 6% vol. Ideally, they are characterized by a high acidity and an extremely high one durability from up to several decades. They are mostly in small ones 0.375 liter bottles bottled.
The phenomenon of late harvest was recognized and used in southern countries even before our era. For example, by the Roman historian Tacitus (55-120) in his annals from a wine Carthage reports of dried grapes. And Pliny the Elder (23-79) writes that the Vocontier, a tribe living between Marseille and Lyon in what is now France, produced artificial dried berries. Grapes on a stem were turned over or the stem cut into the pulp so that the grapes dried up. The famous Opimian (see under Falernian ) was probably a wine made from dried grapes. In these cases, it does not necessarily have to be exclusively noble rot grapes. In Italy, wines made from dried grapes are considered Passito or Recioto ) designated.
There are several legendary variations on the "invention" of this type of wine, but it was probably a coincidence. At the Tokaj (see there) this goes back to an event in 1650. In the German growing area Rheingau this tells the story of the famous Spätlesereiter from 1775. And from the legendary French winery Château d'Yquem this is attested to in 1847. Another documentary mention comes from 1526 in Austria, where in the Burgenland municipality of Donnerskirchen Lutherwein was pressed, which was still edible over 300 years later. Documentary documented and, in today's sense, unambiguous dried berry selection come from the Rheingau from the outstanding vintage 1,921th
All tools, work and measures in the vineyard during the growth cycle can be found at Weingarten Care, Complete lists of the numerous cellar techniques, as well as a list of wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,