A Guide to German Riesling Classification

The Classification System
German wine classification recently underwent an overhaul to regulate production on a national scale. The aim was to produce a system which was easier to understand and created a geographical labelling matrix while also classifying quality, style and typicity. This is theoretically easier as in practice it is still quite detailed and a little confusing, but you should know the idea was to harmonize the labelling with current EU wine laws. Below is a brief glossary of terms you should know. 

Verband Deustcher Prädikatsweingüter (VDP) - Think of this as the overarching organisation that determines quality and style.

Schutzgemeinschaft - This is like the different DOCG Consorzio’s in Italy, they operate as an oversight for each specific region and are a coalition of growers located in said regions

Qualitätswein - This is the classification rating for wines within each designated region. Similar to Villages, Premier or Grand Cru in Burgundy

Einzellage - Single vineyard wines with no dictation on quality

Erste Gewächs - Premier Cru classified vineyards, dry riesling designation

Grosses Gewächs - Grand Cru classified vineyards, dry riesling designation

Gewann - Akin to Burgundian lieu-dits, where producers can identify specific parcels from within named vineyards

Prädikat - A separate classification that refers to level of ripeness at time of harvest. This is the designation used for wines that are produced with residual sugar, most famously in Mosel. Given the prevalence in the market for these styles - there is further detail given below.

Trocken - A term often used on a bottle to determine when a riesling is bone-dry

Prädikatswein
The most misunderstood classification in German wine production is the Prädikat system. Generally speaking, the consensus opinion amongst drinkers is that this is a classification of the sweetness of the final wine - but this is inaccurate. Kabinett, Spätlese, Auslese, Beerenauslese and Eiswein refers to the level of sugar ripeness of the grapes at time of harvest - in fact, almost all dry Riesling in Germany is harvested at Spätlese level. Germany uses a measurement for ripeness at harvest called Oechsle, but we have translated this into the more common system of ‘baume’ or potential alcohol to try and give greater clarity. In order to achieve these different levels of sugar ripeness at harvest the grapes hang on the vine for longer and require more care in the vineyard to protect them from potential disease. 

Please Note: The potential alcohol level is not realised in the final wine for the off-dry to sweet styles as the winemakers do not ferment the fruit to full ripeness.

Kabinett - Harvested at 67-85 Oechsle (8%-10.5% potential alcohol). Results in lightest & finest wines that tend to be off-dry

Spätlese - Harvested at 76-95 Oechsle (9.5%-12% potential alcohol). In the new world it is often called ‘late harvest’ grapes and results in richer wines that sit in the off-dry to medium-dry category. This is the ripeness level where most dry riesling is harvested.    

Auslese - Harvested at 83-110 Oechsle (10.3%-13.5% potential alcohol). Due to the extended time on the vine, this classification sometimes has the beginning of Botrytis (Noble Rot) on the grapes. Produces a style that is more concentrated and richer at medium-sweet level and begins to exhibit dried/candied flavours. 

Beerenauslese - Harvested at 110-128 Oechsle (13.5%-16% potential alcohol). These wines are exclusively picked by hand to find grapes which are 70-80% influenced by Botrytis (think of them as mostly covered in the Noble Rot). These wines begin to tip into the dessert wine category and are very complex aromatically with huge longevity.

Trockenbeerenauslese (TBA) - Harvested at 150-154 Oechsle (18%-19% potential alcohol). Also exclusively picked by hand, TBA grapes are 100% influenced by Botrytis (Noble Rot) to the point of raisining and require fastidious attention to detail with multiple passes through the vineyard. The resulting wines are luscious and powerful, endlessly complex and represent the apex of sweet production in Germany. 

Eiswein - Technically not in the same category but included for posterity. Eiswein requires a minimum of 110 Oechsle from healthy (non-botrytized) grapes frozen naturally on the vine and harvested at or below -7°C. This is the technique used in the new world to produce Icewine. 

We hope this helps you understand the German Riesling Classification.