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German wine laws In 1971, the German wine legislation was reorganised to harmonise with those of other EC countries. As in the other countries, geographical location and grape variety are factors governing the classification of German wines. A third factor, however, distinguishes the German scheme from any other. The sugar content of the grapes when harvested, is the primary factor governing the classification of a German wine. So, whereas in France, for example, it is the geographical location of the vineyard that principally governs the classification of the wine, in Germany it is the degree of sugar of the grapes picked, which is expressed in degrees Oechsle (°Oe). As grape ripen so their sugar content increases which, in turn, is reflected in a higher °Oe reading. The various grades of quality stipulate minimum must-weights expressed in °Oe. Three important consequences flow from the German approach. First, and most significant, each vintage must be assessed for granting of quality status. Second, because of this annual assessment, no vineyard is guaranteed to produce QWPSR every year, almost by rote, which happens in other countries. Third, and conversely, any vineyard in Germany is potentially eligible to be awarded QWPSR for its wines if the grape are ripe enough. ' . tep_image_button('button_continue.gif', IMAGE_BUTTON_CONTINUE) . ''; ?>

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Thursday 11 March, 2010

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