德国葡萄酒质量等级制度
德国葡萄酒质量等级
质量等级划分如下:
日常餐酒(Tafelwein)必须产于德国葡萄产区指定的葡萄种植园和葡萄品种。相比于其他葡萄种植国,德国的日常餐酒的产量还是很小的。大多数情况下,生产日常餐酒是由于该产区的葡萄产量已经超过了规定生产优质酒(Qualit?tswein)所需的量。由于生产日常餐酒的质量要求较少,允许每公顷产出日常餐酒的量大于每公顷产出优质酒的量。日常餐酒的最小天然酒精含量在全德种植区为5%,而在巴登是6%。全部酒精含量最低为8.5%,最高不可超过15%。
地区餐酒(Landwein)是日常餐酒中高一级别的酒,在地区餐酒的酒标上,必须表明葡萄的产地。地区餐酒一般为干或半干,最小天然酒精含量在各个产区至少比一般日常餐酒每升高0.5个百分点。
特定产区优质酒(Q.b.A)是德国葡萄酒中最大的一类,此类酒必须100%来自德国指定的13个产区。对于每一款特定产区优质酒,都因为葡萄品种、种植区和天然酒精含量的下限不同而不同。发酵之前加入的糖分也是以法律形式规定的,加入糖分后允许另外产生20到
谓称特性品质酒(Q.m.P)是具有最高要求的酒,必须显得成熟、平衡和丰满。此类酒不能加入额外的糖分,根据不同的发酵重量、葡萄品种和种植地,共分为6个等级。在南方的种植区通常标准较高。
谓称特性由低到高排列如下:
珍藏 Kabinett:以成熟的葡萄酿造的精细、清淡、酒精含量低的葡萄酒。
晚摘 Spaetlese:以成熟、丰满的葡萄酿造,收获时间较之“珍藏”晚一些。
精选 Auslese:以成熟葡萄酿造的精美葡萄酒,未成熟的葡萄将被筛选掉。
逐粒精选Beerenauslese:以过度成熟的葡萄酿造的饱满馥郁的葡萄酒,其感染贵腐霉的程度将影响酒的质量。此类酒不是每年都产出,可以长期保存。
贵腐精选 Trockenbeerenauslese:以像葡萄干一样收缩的、受到贵腐霉感染的葡萄酿造的酒是葡萄酒质量金字塔的顶端,如蜂蜜一般甜,经得起几十年的陈酿。
冰酒 Eiswein:所用葡萄的最低发酵重量与逐粒精选一致,葡萄要在零下7度的冰冻状态下摘收,在冰冻状态下榨汁,是为了将果汁浓缩的部分全部榨出。
每瓶德国葡萄酒都必须写明所属的质量等级。
我的旧文:
German wine law is quite complicated with two generic levels: table wines and quality wines. The table wine level is quite simple, consisting two catergories:
1. Deutscher Tafelwein – the lowest classification and accounts for less than 5% of the total production in
2. Landwein – is equivalent to the Vin de Pay class in French wine law. Only about 5% of the total production in
Quality Wines also have two categories: Qualitatswein estimmter Anbaugebiet (QbA) and Qualitatswein mit Pradikat (QmP).
The QbA system is a geographical classification, with 5 categories:
1. Anbaugebiet – the lowest category of the five, it designated 13 quality regions in
2. Bereich – means a district within a quality region. This is equivalent to the Cote de Nuit of
3. Gemeinde – is a commune level classification. This is equivalent to the Vosne Romanee in
4. Grosslage – is a group of adjoining vineyards. It is equivalent to the wines from Burgendy with only ‘Grand Cru’ or ‘Premier Cru’ of a certain commune.
5. Einzellage – equivalent to single vineyard AC in
QmP, completely different to the QbA, is to categorize the wines from a particular QbA region by their initial must weight. 6 categories are listed:
1. Kabinett – means the wines are more delicate and great for aperitifs. Kabinett Riesling is normally light in body with very crisp acidity and green apple or citrus fruit flavour.
2. Spatlese – is equivelant to the ‘late harvest’ on the label. These will have more concentrated flavours. Riesling in this style will have a little more body and usually a little more sweetness due to the extra hanging time on the vines.
3. Auslese – wines are made from individually selected extra-ripe bunches of grapes. Some producer makes it a riper, richer and slightly sweeter Spatlese, whereas others will turn it to be very sweet wine with botrytis characters. This is the highest Pradikat (classification) of non-dessert white wines.
4. Beerenauslese – indicates a rare, expensive wine that will have been made from individually selected grapes, ideally those suffering from noble rot.
5. Eiswein – means ice wine in English. This class requires the grapes to have the equivalent sugar levels of a Beerenauslese but usually unaffected by noble rot. They are picked at the temperature below – 8 degrees, so the water in the grapes is frozen into ice. By this mean, the ice is removed from the grape juice, resulting hyper concentrated juice
6. Trockenbeerenauslese – is an extreme case for all QmP wines. It only happens in a very great year when individual grapes have undergone noble rot to such a degree that they have shriveled to tiny raisins. The minimal potential alcohol requirement is 21.5% abv.
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