German Reisling

[toddabod]

Kabinett and Spaetlase are the quality of the grape used and when it is picked, which has nothing to do with the sweetness of the wine. Sweetness of the wine has to do with the amount of sugar in the wine. 8 grams per litre or less is considered trocken, 8-18 or there abouts is halb trocken and anything above 18 is considered suss or lieblich. Auslese's are typically the grape picked from the top of the vine, but in some areas of the Mosel, the best grapes come from the bottom of the vine where the slate rocks warm the grapes the best. I enjoy halb trocken reislings because they are not too sweet or dry, and if I get a certain type of Bernkastler Doctor, I shoot for a spaetlase because the auslese is too sweet.
You can chill a reisling too much which makes the wine taste very fresh, but it masks the fruit. Slightly about room temperature is very nice for a spaetlase or auslese. The fruit comes out nicely.


[This message has been edited by toddabod (edited 09-13-2002).]