German Wine Primer - the pradikat system

I thought this might be useful to folks. It’s something I put together a while back. I’m happy to update, append, etc as requested…

I should also note that this was originally created in 2006, and is not fully up to date with changes in some of the minutia of how the law has changed since then. I will make an update, hopefully in the next few weeks.
I do not pretend that this is comprehensive, but it’s a start. It does not cover things like Grosses Gewachs or other more recent trends, but I could add stuff if requested.

A primer on the prädikat system of German Riesling.
Note 1: In the somewhat bizarre world of German wine there are separate ripeness requirements for every single approved grape variety. So what’s kabinett for Riesling is not necessarily kabinett for Scheurebe (in fact it is not if I recall correctly). The same goes for Muscat (each kind of Muscat…), Kerner, Spätburgunder, etc. So the numbers quoted below are for Riesling unless otherwise stated.

The prädikat system:
Developed as part of the 1971 wine law (which also rewrote the boundaries of a number of vineyard sites), the prädikat system was meant to codify and clarify (?) the ripeness requirements for various levels of German wine. Prior to 1971, terms such as Cabinet (generally meaning a wine meant for keeping) and Feinste Auselse (roughly translatable to today’s gold capsule auslese) were used with little or no regulation. Certainly 1971 was an auspicious year to start such a system, as the exceptional vintage meant a full usage of the system, from QbA to TBA in its first year out of the blocks. Since 1971 there have been some revisions to the system, most notably the addition of the Eiswein prädikat in the ‘80s, but the majority of the system remains as imposed in 1971. (As an aside, there have been some more recent additions with the advent of Grosses Gewächs, Erste Lage, Selection & Classic labeling rules, but that is another set of rules for another post.)

On to the system.

There are essentially three levels of wine in Germany. The first is tafelwein, equivalent to vin de table in France and actually controlled in its regulation through the European Union, not German wine law. With the exception of certain “experimental” lots (e.g. untraditional use of barrique) this category is not worth considering here.

The second category is Quälitatswein eines bestimmten Anbaugebeites, hereafter referred to as QbA. While not actually a prädikat, QbA (translatable as “quality wine from a specified region”) still has legal requirements on grape variety and ripeness. In that way it is frequently, and incorrectly, considered as a part of the prädikat system (even though the wines must pass the testing process and receive an AP number…more later). This does not mean that QbA is inferior wine. In fact many QbA wines are excellent and can represent remarkable value. QbA has also recently been used as the opening for the new styles of dry wines in Germany, with wines legally entitled to a prädikat instead being sold as QbA or with a new designation of Grosse Gewächs/Erstes Gewächs. This primer will not delve into the Grosse Gewächs discussion. That will have to come later.

The third category of wine is Quälitatswein mit Prädikat. This is the heart of the matter. “Quality wine with distinction” (or attributes) is the translation, and it opens up the world of fine German wine, and a whole lot of confusion for those who are first faced with a German wine label.

First off there are six levels of pradikat, though one (eiswein) is not really a separate level, just a specification of production tied to other levels. The levels are:

Kabinett: The first level of prädikat, and normally the lowest in alcohol

Spätlese: Literally meaning “late harvest”, and required to be harvested at least one week after the main harvest has started

Auslese: Meaning “selected harvest”, but with no requirement for late picking

Beerenauslese (BA): Meaning “berry selection”, and normally affected by botrytis. This is also the minimum level of ripeness required for a wine to be officially classified as an Eiswein.

Trockenbeerenauslese (TBA): Meaning “dried berry selection”, and normally affected by significant amounts of botrytis.

Each of these prädikats carries with it certain requirements for the “ripeness” of the grapes (actually the sugar content of the unfermented grape must) that vary by region and grape variety. This is specified by the öchsle scale (a measure of specific gravity of the must), and does not in any way indicate the amount of sugar in the finished wine.

Limiting this discussion to Riesling, and the six most famous wine regions of Germany, the minimum öchsle requirements are:

QbA: 51 (approx. 12.6 degrees Brix!!) for the Mosel-Saar-Ruwer and Mittelrhein; 57 for the Nahe and Rheingau; 60 for the Pfalz and Rheinhessen

Kabinett: 70 (approx. 17 degrees Brix) for the Mosel-Saar-Ruwer, Mittelrhein and Nahe; 73 for the Pfalz, Rheingau and Rheinhessen

Spätlese: 76 (approx. 18.4 degrees Brix) for the Mosel-Saar-Ruwer and Mittelrhein; 78 for the Nahe; 85 for the Pfalz, Rheingau and Rheinhessen

Auslese: 83 (approx. 20 degrees Brix) for the Mosel-Saar-Ruwer and Mittelrhein; 85 for the Nahe; 92 for the Pfalz and Rheinhessen; 95 for the Rheingau

Beerenauslese & Eiswein: 110 (approx. 25.8 degrees Brix) for the Mosel-Saar-Ruwer and Mittelrhein; 120 for the Nahe, Pfalz and Rheinhessen; 125 for the Rheingau

Trockenbeerenauslese: 150 (approx. 34 degrees Brix) for ALL SIX REGIONS

There are a couple of things to note here. First is that the ripeness requirements overlap. For instance an auslese in the Mosel may only legally be spätlese in the Pfalz. This is based on the climate in the various regions, and the likelihood (prior to the recent warmer years) of ripening grapes to the specified requirements. Second is that there are no requirements for the use of gold capsules, stars or any other special identifier. This is a loophole in the 1971 wine law that leaves everybody confused.

Again, the requirements listed above are for the unfermented grape must, and do not necessarily give an indication of the final residual sugar in the wine. The terms Trocken (dry) and Halbtrocken (“half-dry”) do have legal definitions, and when placed on the label indicate residual sugar content ranges. For trocken the range in 0-9 grams per liter of residual sugar, and for halbtrocken the range is 10-18 grams per liter. For about half of the trocken range the allowable residual sugar range is below the human detection threshold (commonly around 5 or 6 grams per liter), and given the acidity of most German Riesling, the average trocken wine will taste dry. Halbtrocken is completely within the detection threshold, but can end up tasting fairly dry due to the acidity. Even wines with higher residual sugars can taste dry if the acidity in the wine is high enough. (Tried any 1996 kabinetts folks?)

So it now seems perfectly clear. Right?

Heck, this is where it gets fun!

There are a whole bunch of things that can happen to totally confound the wine lover. Let’s take them one by one.

1. Why is my kabinett so sweet?
   Well probably because it’s not really kabinett. More than likely these days (2005 is perhaps the latest ultimate test case) the wine labeled kabinett is actually spätlese. It’s been declassified. So you’re getting a bargain right? Well yes, but if you’ve come to expect the light, fruity, just off-dry refreshing kabinett of yore (those of us who started drinking these wine prior to say 1998) then you are likely to be disappointed. Many of today’s kabinetts are monsters sold as kabinett because people buy kabinett. The $15.99 kabinett is a staple of the wine trade (at least the niche that is German wine), and without it the genre might actually flounder. So producers are “forced” to make something called kabinett. If they pick the grapes earlier (lower sugars but unripe skins/seeds) the wines can be green and nasty. So some take their lightest spätlese (or even auslese) and call it kabinett, while others do a careful selection in the vineyard to try to craft something that resembles kabinett.

Don’t get me wrong. I love some of these “declassified” (there’s a loaded word for you) bargains. As an example, the 2005 Selbach-Oster Bernkasteler Badstube Riesling Kabinett is legally an auslese. It was harvested at 99 öchsle (remember 83 is the minimum for auslese in the Mosel). Now it does not taste like an auslese, but it certainly does not taste quite like kabinett. I’m cellaring it with anticipation that it will react in much the same way as a good spätlese. If I want a kabinett I grab a bottle of 1997 Willi Schaefer Graacher Domprobst or a Merkelbach wine. (Both of them are likely legal spätlese, but at least they taste like kabinett.)

So with a series of very hot years the genre of kabinett is a somewhat endangered species. What is a wine lover to do? You can drink QbA, but the alcohol content is likely to be higher. Most QbAs I run across are around 10% alcohol by volume, where kabinett hovers around 8-9 percent. I guess until (if?) we have a cooler year we will be drinking a lot of spätlese and auslese but not knowing it from the label

2. What do the stars/capsules mean?
   Oh another one of my favorites. This is widely discussed on the wine bulletin boards every time a new vintage of Christoffel (stars), Selbach-Oster (stars), J. J. Prum (capsules) or Dönnhoff (capsules) is released. All the stars or capsules are is a way for a producer to designate selections of a certain pradikat. Unfortunately they don’t use them consistently. They have no legal requirement to do so.

And please let me stress that the “no star” wine is not a bad wine. It’s just a different wine, usually priced lower and thus a lovely bargain for the discerning wine geek. For what it’s worth, my favorite 2005 Selbach-Oster Zeltinger Schlossberg Riesling Auslese is the no star, and I have tasted them all multiple times.

This gets even more complicated because some producers (e.g. Dönnhoff) use gold capsules for all of their auslesen. It is only by knowing the AP number (that cryptic code number on the bottom of the label) that one can determine if the bottling in hand is the regular or gold capsule release. I have two versions of the 2001 Dönnhoff Niederhäuser Hermannshöhle Riesling Auslese. They have two different AP numbers. One is the “regular” bottling (my wife’s favorite wine in the world by the way), and the other is the “gold cap.” Of course now even Helmut Donnhoff has caught on, and he even refers to the wines as gold capsule.

Stars can represent a stylistic choice as well. J.u.H.A. Strub has released several Niersteiner Paterberg Riesling Spätlese wines with stars. The 1998, 2001 & 2005 have three stars, while the 2002 version has two stars. They basically denote an auslese level wine with no botrytis. So we have another variation on the theme, with the number of stars being some indicator of the overall concentration of the particular wine.

Stars and capsules can be discussed till the proverbial cows come home.

There’s a whole lot more to talk about, but this is probably long enough for one post. I’ll do more based on comments/questions.

Cheers!

David: That’s one long-winded primer on the 1971 German Wine Law’s Prädikat system. I only glanced over it, but you might want to double-check the minimum must weights on the Mosel. For example, Kabinett might be 73° Oechsle now. If you refer to Mosel Wine Merchant’s website and click on the glossary, you’ll find definitions of the predicates as well as the two quality wine categories (not Tafelwein, however), which are now simply called Qualitäts- and Prädikatswein (i.e., ex-QbA and -QmP, respectively). http://moselwinemerchant.com/glossary.html

As you well know, Mosel-Saar-Ruwer has been shortened to “Mosel” since August 2007. (This was a marketing decision that didn’t go well with growers on the Ruwer and Saar, but prior to the 1920s, most old books, maps, and price lists just had either Mosel or Mosel and Saar.) The 1971 Wine Law has a lot of issues and one of the main ones, besides the Grosslagen, is the outdated Prädikat system based on minimum ripeness levels (i.e., the potential alcoholic strength).

Indeed there might be some items that are out of date. If i get a few minutes I will make changes some time. I know about the chnages (and disagree with many of them), but haven’t had time for a major update.

What a wonderfully educational piece. Thanks David.

Just a follow up on Lars’ comment re: must weight for kabinett in the Mosel. The German Wine Institute still lists 70 öchsle as the minimum for kabinett. I jokingly suggest that if the GErmans can’t keep their own web site up to date then I won’t update my primer.

As I wasn’t sure myself, I double-checked with someone. Mosel Wine Merchant’s glossary is indeed correct. The minimum must weights were slightly raised several years ago. Kabinett is 73°, Spätlese 80°, and Auslese 88° Oechsle. In the past vintages most grapes, however, are harvested above 88° Oechsle. In other words, the Prädikat system makes even less sense with today’s ripeness levels. It should be noted, too, that the official system and how many of the terms were defined didn’t even exist pre-1971 Wine Law.

By the way, 10 g/l RS with the corresponding acidity is tolerated as trocken now, ditto 19 g/l RS for halbtrocken.

Where are they publishing this stuff? If I can get my hands on updated materials I can make a wholesale update to the article. My original info came from the German Wine Institute (they sent me a large envelope with lots of technical data).

I’d highly recommend readers interested in understanding more about German wines to read David Schildknecht’s intro on Germany, including the subheading “Living Within the Law,” in Parker’s Wine Buyer’s Guide N°7.

David, your primer is excellent. Thanks for posting.

Wow, incredibly direct and informative. I posted a summary on my Facebook feed. My previous understanding of German Riesling was this pyramid:

Now, I feel like I understand the Pradikat system much more accurately. I had been looking for an explanation for a few days after reading the Dry Riesling guide in the latest Wine Enthusiast (All that Gewachs stuff), and knowing that I seem to prefer the Pradikat wines with higher ripeness levels.

Thanks for pulling this together for us novices. How about a guide on building/buying an inventory of German Rieslings in the USA? What producer’s are known for what, best online stores to pull it all together, etc?

Cheers

Good overview, you’ve covered a lot. Thanks for posting.

Well done, David! If I would have seen this thread years ago, I would have had a lot of MSR wines in the cave already.