Taste indication (wine)

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The taste information , even taste degrees or levels of sweetness called, are in the European Union in the Regulation (EU) 2019/33 uniformly regulated, are referred to but different in the countries. When wine the indication is not required on the label. In Germany, it is common for dry wines, while the information about semi-dry , sweet and sweet can rarely be found on the labels, as they can have a negative impact on marketing. In the case of sparkling wine , the taste information is mandatory on the label.

The sensory, subjective taste perception is subject to biological fluctuations and, in the case of wines and sparkling wines, depends on several factors. It is not identical to the measurable analysis values ​​of its ingredients. For example, wines with a relatively low residual sugar content and low acidity can be perceived as “sweet” and wines with a high acidity and high residual sugar content can taste “dry”. Also alcohol and glycerin can in wine lead to sweet taste perception, although the wine "dry" analysis is. The maturity of a wine also influences the perception of taste, since the molecules that influence taste (acids, total sugars ) are polymerized into molecular complexes and are perceived differently by the senses. For example, ripe, noble sweet wines (ice wines, Beerenauslese etc.) taste less sweet than when they were young. Conversely, old, dry red wines can be perceived as "sweet" due to their high extract values ​​and the maturity of their tannins .

Taste indications for wines

A deviation of 1 g / l is permissible.

terms and definitions
German international definition
dry

FranceFrance sec , secco , also: asciutto , dry
ItalyItaly
ItalyItaly
United KingdomUnited Kingdom

If its sugar content does not exceed the following values:
  • 4 g per liter or
  • 9 g per liter, provided that the total acid content expressed in g per liter of tartaric acid is no more than 2 g per liter lower than the residual sugar content.
semi-dry

FranceFrance demi sec , abboccato , medium dry
ItalyItaly
United KingdomUnited Kingdom

If its sugar content exceeds the aforementioned maximum value but does not exceed the following values:
  • 12 g per liter or
  • 18 g per liter, provided that the total acid content, expressed in g per liter of tartaric acid, is no more than 10 g per liter lower than the residual sugar content.
lovely FranceFrance moelleux ,

ItalyItaly amabile , medium sweet
United KingdomUnited Kingdom

If its sugar content exceeds the aforementioned maximum value but does not exceed 45 g per liter.
sweet

FranceFrance doux , dolce , sweet
ItalyItaly
United KingdomUnited Kingdom

If its sugar content is at least 45 g per liter.

Other terms used

  • Mild: Wines with a residual sugar content over 45 g / l. The term mild is used in the wine address for wines with a low acidity or also for sweet wines in which the acidity takes a back seat .
  • Fine dry : In Germany, semi-dry wines are also referred to as fine dry on the labels. The prohibition principle applied until a court decision sought by Moselle winemakers. It said that no information could be given on labels that was not provided for in the law. This was tipped with the designation fine dry. The court could not identify any violation of the prohibition of misleading in Article 48 of Regulation (EC) No. 1493/1999 and Article 6 of Regulation (EC) No. 753/2002, as the term fine dry, in contrast to the legally defined terms, does not secured consumer expectations.

Not to be confused term

Noble sweet: Wines made from particularly high quality grapes are known as predicate wines or "noble sweet wines" because the harvested grapes have a high sugar content (see also Oechsle degree ). The term "noble sweetness" thus refers to the grape must, while the taste information describes the finished wine.

Taste information for sparkling wines

In sparkling wines , the sweet taste is weakened by the carbon dioxide. Therefore, other limits on total sugar content are also applied. A deviation of 3 g / l is permissible.

terms and definitions
German international definition
naturally dry

FranceFrance brut nature , also: pas dosé , also: dosage zéro , dosaggio zero , brut natur
FranceFrance
FranceFrance
ItalyItaly
United KingdomUnited Kingdom

Variant of sparkling wine with a sugar content below 3 g / l. Only permitted if no sugar has been added after the second fermentation.
extra bitter

FranceFrance extra brut ; extra brutal
ItalyItaly

0–6 g / l sugar content
bitter FranceFrance brut ;

ItalyItaly brutal , brutal
United KingdomUnited Kingdom

Sparkling wine with less than 12 g / l sugar content
extra dry

FranceFrance extra dry , extra seco , extra dry
ItalyItaly
United KingdomUnited Kingdom

Sparkling wine with a sugar content between 12 and 17 g / l
dry

FranceFrance sec , secco , also: asciutto , dry
ItalyItaly
ItalyItaly
United KingdomUnited Kingdom

Sparkling wine with a sugar content between 17 and 32 g / l
semi-dry

FranceFrance demi-sec , abboccato , medium dry
ItalyItaly
United KingdomUnited Kingdom

Residual sugar content 32–50 g / l
mild

FranceFrance doux , dolce , sweet
ItalyItaly
United KingdomUnited Kingdom

Sugar content over 50 g / l

See also

Individual evidence

  1. Eva Derndorfer: Wine Sensory. From science to practice. Österreichischer Agrarverlag, Vienna 2009, ISBN 978-3-7040-2348-3 , pp. 26-28.
  2. Regulation (EU) 2019/33 of the Commission of 17 October 2018 supplementing Regulation (EU) No. 1308/2013 of the European Parliament and of the Council with regard to applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the opposition procedure, restrictions on use, changes to the product specifications, the cancellation of protection as well as the labeling and presentation , see Article 52 and Annex III Part B.
  3. ^ VG Trier, judgment of February 6, 2001 - 2 K 1453 / 00.TR, OVG Rheinland-Pfalz, judgment of January 29, 2002 - 7 A 10731 / 01.OVG, BVerwG 3rd Senate, decision of March 27, 2003 - 3 B 62/02
  4. Regulation (EC) No. 1493/99 of the Council of May 17, 1999 on the common organization of the market in wine . In: Official Journal. L 179 of July 14, 1999.
  5. Regulation (EC) No. 753/2002 of the Commission of April 29, 2002 with implementing provisions for Regulation (EC) No. 1493/1999 of the Council with regard to the description, designation, presentation and protection of certain viticulture products . In: Official Journal. No. L 118 of May 4, 2002.
  6. Regulation (EU) 2019/33 of the Commission of 17 October 2018 supplementing Regulation (EU) No. 1308/2013 of the European Parliament and of the Council with regard to applications for protection of designations of origin, geographical indications and traditional terms in the wine sector, the opposition procedure, restrictions on use, changes to the product specifications, the cancellation of protection as well as the labeling and presentation , see Article 47 and Annex III Part A.