Beerenauslese predicate
Beerenauslese (short: BA ) is a predicate for quality wines . It belongs to the wine quality level of the predicate wines . The predicate Beerenauslese describes naturally sweet wines that are made from noble rotten berries . Beerenauslese is a rare and flavorful, noble sweet wine specialty with concentrated natural sweetness and often a deep golden color. Good qualities usually have a long shelf life and can often mature in the bottle for decades if properly stored. Characteristic is the rich sweetness with low alcohol content and a fine honey tone. The annual production volume is very low.
Fully ripe grapes and favorable autumn weather (warm and humid, foggy ) are prerequisites for the sweet rotten berries to develop. They are selected individually by hand during the harvest and the yield is very low, which is why production is particularly cost-intensive. Fermentation is often very slow due to the high degree of sweetness. The finest Beerenauslese produce the Riesling and Scheurebe grape varieties . The vital acidity of these white wine varieties can create a delicate taste counterbalance to the concentrated sweetness of the Beerenauslese. Top quality comes from the Moselle , Nahe or Rheingau in Germany or from Lake Neusiedl in Austria. They are often traded as expensive rarities.
In the Federal Republic of Germany only rotten or overripe berries with a minimum requirement of 125 ° Oechsle are harvested , whereby the legal minimum requirements in the Baden wine-growing region are set at 127 or 128 ° Oechsle, depending on the grape variety .
In Austria , Beerenauslese must have at least 127 ° Oechsle / 30 ° KMW . The Rust eruption from Lake Neusiedl is known. The famous Tokaj erbruch is also similar to a berry selection. In France , wines that have certain similarities with Beerenauslese are referred to as Vin liquoreux ; such as the “Sélection de grains nobles” from Alsace .
literature
- Rudolf Knoll : Noble sweet wines. Heyne, Munich 2000, ISBN 3-453-15956-X
Individual evidence
- ↑ a b Jancis Robinson : The Oxford Wine Lexicon. Hallwag Verlag, Munich 2003, p. 71, ISBN 3774209146 .