Ripeness Level

[rchhchan]

Hi wdonovan , wondersofwine, foodie
What you guys said, do make some sense but I suppose you people would not disagree to the following facts:
1) The riper the grapes the sweeter they
are. A very young apple for instance, has
much less sugar than a fully ripened one.
I don't see why it is wrong for the
Germans to link must weight {sugar level
in grape juice before fermentation) with
ripeness.
2) A wine that is made from very young or
baby berries (extreme but unlikely case),
cannot be as intense and flavourful as
one made from fully ripened grapes.
3) Natural sugar in grapes is one of the
most important elements in wine making,
without which, other forms of sugar has
to be addeed to reach the desired level
of alcohol, a method invented by the
French known as chaptalization.
I am not being cocky but rather I am trying to find out from u guys how ripe the grapes were when harvested to made that bottle of Alsace Riesling. It is immpossible even for the best master wine maker to craft a fine wine out of immature grapes.
Ray