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Labelling Details The geographical and varietal descriptions above will, indeed must, be seen on a German wine label. Other details and terms which will be seen include: AP-Nr. - Both QbA and QmP wines have to be submitted for testing which involves both tasting and chemical analysis. The label will bear the reference number for that test, known as the AP number or Amtliche Prüfungsnummer. The lase two digits indicate the year of application which is usally the year of bottling. Producer´s name - Only a quarter of all the growers in German vineyards actually make wine themselves, many of them sending the grape to a co-operative cellar, Winzergenossenschaft. If the wine has been made and botteled by the grower, or the co-operative cellar, the label might state that it is Erzeugerabfüllung. Many estates are now using the term Gutsabfüllung. Vintage and grape variety - The 85 % rule applies in these cases. In order for a vintage to be shown a minimum of 85 % of the wine must be have been made from grapes harvested during that year. Similarly, if a single grape variety is shown that variety must comprise at least 85 % of the grapes used. If only two grape varieties are blended, they may be shown on the label; in which case the major constituent must be listed first. When more than two varieties are blended, no variety may be displayed. Dry wines - As has been seen, demand for dry wines from the German public is increasing, and some are finding their way into the British market. These are destinguished with the terms trocken, dry, with not more that nine grams of residual sugar per litre, and halbtrocken, off-dry, with a maximum 18 grams per litre. They are produced at all quality grades. ' . tep_image_button('button_continue.gif', IMAGE_BUTTON_CONTINUE) . ''; ?>

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Thursday 11 March, 2010

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