German wine seal
The German Wine Seal is a quality mark for wines that was launched in 1950 by the German wine industry and has since been awarded by the German Agricultural Society (DLG). The wines are tested on a voluntary basis by DLG TestService GmbH. In addition to the classic wine seal, a variant has been awarded since 2016 that focuses on typical regional characteristics of wines.
The classic wine seal
With the classic German wine seal, the color of the seal is determined by the taste of the wine, which is defined according to residual sweetness and acidity . Lovely wines with a residual sugar content of over 18 g / l receive a red seal. Semi-dry wines with 9 to 18 g / l residual sugar receive a green seal, whereby the acid content may be a maximum of 10 g / l below the sugar content. Dry wines are defined with a maximum of 9 g / l residual sugar, whereby the acid content here may only be a maximum of 2 g / l lower, they receive a yellow seal. For all seal colors, the wine must achieve 2.5 out of 5 points in a sensory test of the criteria color, appearance, smell, taste and typicality.
The regional quality wine seal
Wines that bear this seal must achieve 3 out of 5 points in a sensory test of the criteria color, appearance, smell, taste and typicity. There are only wines with varietals statement admitted that the wine statutory requirements for Guts- or Erzeugerabfüllung meet. The seal can contain information about the growing region as well as special viticulture or viticulture methods.
Web link
The German wine seal. DLG, accessed on March 23, 2019 .