The last decision on the quality A wine is made by the consumer and, despite all scientifically sound analysis methods, is a mixture of not only objective, but to a large extent subjective impressions. Whether a wine "tastes" depends on physiological preferences or dislikes (someone does not like red wine, because he may even have bad experiences due to high histamine levels made), the cultural background of the consumer and the personal experiences. Although experiences are strictly subjective, but on the other hand an objective criterion (in acid-stressed Crying someone gets heartburn, so that a wine has poor quality).
The chemist describes by objective analyzes how the wine is made, the consumer or wine critic Subjectively describes how it tastes. Ultimately, the saying must be accepted: De gustibus non est disputandum (You can not argue about taste) . A qualitative wine review in the form of a grading and textual description is determined by professional tastings. There are already attempts to use the "tastable" quality Glycosyl-glucose assay determine.
The wine quality is through ancestry (Origin), methods of Weingarten Care (Vineyard), as well as kind of winemaking (Cellar) influenced. The habit of classifying wines into quality classes already existed in the antiquity, where the origin of the grapes has always played a major role in the assessment. Beginning in the 1970s, a source-based system was introduced in many countries. In the 1990s, the EU became a multi-level quality system with stages table wine (but see there), table wine. country wine and quality wine (or QbA = quality wine of specific production areas), which was valid until July 2009. In some countries there were also intermediate stages or special designations such as in Germany and Austria Prädikatswein, In the states of European Union and partly in the New world was or is still a mostly multi-leveled one Quality Wine Scheme valid with different names.
In August 2009, an extensively amended EU wine market regulation came into force which, among other things, brought about major changes in the quality levels and designations. The origin protection system of the common food law was also adopted for the wine and the criterion ancestry (Origin) given great importance. The new system now distinguishes between "wine without geographical indication" and "wine with geographical indication". Thus, the model of the French appellation system The existing quality philosophy of the "Roman wine law" is taken over, which is based on wine, but also with food and agricultural products always on the origin. In this way, the quality hierarchies, which in many countries are partly defined by the state and partly incompatible with each other, are to be replaced, the new levels associated with clear profiles and made intelligible to the consumer.
Under a transitional period, wines marketed under the 'old system' before 31 December 2010 may continue to be marketed until stocks are exhausted. However, this should not confuse the Member States' obligation to send the technical specifications for all protected names of origin to the Commission by the end of 2011 at the latest, since otherwise international protection for such origin would have expired. The new terms:
A special feature is the possible processing of grapes from one EU member state into another EU member state. For example, this could be "wine obtained in Austria from grapes harvested in Italy". Wines from third countries are labeled with the name of the third country, for example "wine from Chile". A blend of wines from several third countries, such as a Chilean wine blended with an Australian wine, is called "blending of wines outside the...