Lars,
Thank you. My parameters are from memory, back to the 1970s. In particular I remember Ayler Kupp Riesling Kabinett from the Winzerverein Ayl as being in those ranges, it was a staple. When my finances permitted, Maximin Grunhaus (Abtsberg or Herrenberg) Kabinetts were on my table.
In those days, I had no access to accurate analyses. The alchohols could well have been 8 - 9%, the residual sugar over 1% and the pH and titratable acidity are only organoleptic guesses.
Dan Kravitz