The Rise and Fall of Cabernet

[Tastevin]

Yes Wow, you are confusing German winemaking with French. Also, your American contact must have been confusing Burgundian winemaking with Californian. French winemakers, with certain exceptions (my apologies, I should have mentioned Southern France in my earlier post), are definitely allowed to chaptalize in order to increase the eventual alcohol level. In Germany, chaptalization is allowed but only for wines lower in quality than Pradikat (Qmp). As far as sweetening wine is concerned, in Germany to achieve different styles unfermented grape juice, which is naturally sweet, can be/is added to completely dry wines just before bottling. Hence there is, trocken (dry), halbtrocken (semi-dry), or mild (slightly sweeter), depending on the amount (if any) used .The unfermented grape juice, called susse reserve (sweet reserve), must be of at least the same quality, the same grape variety, and the same origin. Foodie, not wishing to labour the point, but because labelling regulations here are so strict the %ABV shown on a label has to be pretty darn accurate. I'm sure if we can measure it as accurately as +/- .5% you can!

[This message has been edited by Tastevin (edited 03-02-2004).]