The Traditional System
The traditional German wine classification system is primarily based on the ripeness of the grapes at harvest and secondarily on the sweetness of the finished wine.
This system, established by the German Wine Law of 1971, classifies wines into several categories, with the Prädikatswein (wines with distinction) being the most renowned. These are the different Levels of Classification:
1. Deutscher Wein
This is the most basic level and includes wines without a specific geographic designation. These wines are typically inexpensive and intended for everyday consumption.
2. Landwein
Landwein is the equivalent of a Protected Geographical Indication (PGI) wine. At least 85% of the grapes must originate from one of Germany’s 26 defined Landwein regions. These wines are usually labeled trocken (dry) or halbtrocken (off-dry).
3. Qualitätswein
Qualitätswein is a Protected Designation of Origin (PDO) category. The grapes must come exclusively from one of Germany’s 13 designated wine regions (Anbaugebiete). These wines must undergo quality testing and meet specific standards, including minimum must weight requirements. Enrichment is permitted within stated limits. This category accounts for the majority of German wine production.
4. Prädikatswein
Prädikatswein is a category within Qualitätswein but with stricter regulations, including higher must weight requirements and no enrichment allowed. It is subdivided into six levels based on the ripeness of the grapes at harvest:
- Kabinett: Light-bodied wines with delicate flavors and high acidity, often with residual sweetness. These wines can range from dry to medium-sweet.
- Spätlese: Wines made from fully ripe grapes harvested later than those for Kabinett. They are richer and more concentrated, with a fuller body.
- Auslese: Wines made from selectively harvested, overripe bunches of grapes. These wines can be dry but are often medium-sweet to sweet, with intense flavors.
- Beerenauslese (BA): Made from individually selected, overripe berries often affected by noble rot, leading to very sweet, luscious wines.
- Eiswein: Ice wine made from grapes naturally frozen on the vine, producing highly concentrated, sweet wines with high acidity.
- Trockenbeerenauslese (TBA): Made from individually selected, botrytized berries, these are the richest and sweetest wines in the classification.
The Modern (VDP) System
The Verband Deutscher Prädikatsweingüter (VDP) classification focuses on the quality of vineyard sites and is inspired by the classification systems used in Burgundy.
History and Structure
Founded in 1910: Initially a group of producers from Rheingau, Rheinhessen, Pfalz, and Mosel, aiming to promote wines made without must enrichment, then known as Naturweine. The VDP has since grown to include around 200 members across all major German wine regions.
Evolution: The association has undergone several changes, including a renaming in the 1970s and the establishment of new statutes to set higher standards for its members. Today, members are identified by the VDP logo, an eagle bearing a bunch of grapes, which appears on their wine capsules.
Membership and Standards
Membership Requirements: VDP members must adhere to stricter regulations than those imposed by German wine laws. These include much lower maximum yields, higher minimum must weights, and the cultivation of traditional grape varieties suited to their regions. Members are audited every five years, and non-compliance can lead to exclusion from the association.
Sustainability: The VDP encourages sustainable viticulture, with over one-fifth of Germany’s certified organic producers being VDP members.
The different VDP Tiers
- VDP Gutswein: Regional wines similar to generic or regional wines in Burgundy, originating from a member’s holdings within a particular region. Maximum yield is 75 hL/ha.
- VDP Ortswein: Equivalent to village wines in Burgundy, produced from grape varieties typical of their region. Maximum yield is 75 hL/ha.
- VDP Erste Lage: First-class vineyards with distinctive characteristics, similar to Burgundy’s Premier Cru. These wines have excellent quality and aging potential, with a maximum yield of 60 hL/ha.
- VDP Grosse Lage: The top classification, equivalent to Burgundy’s Grand Cru, representing the best parcels in the best vineyards. These wines should be of outstanding quality with long aging potential, and maximum yields are lower at 50 hL/ha.
Revised German Wine Law of 2021
This updated system aligns more closely with EU regulations and introduces a quality pyramid for Qualitätswein, emphasizing geographic origin and quality:
- Deutscher Wein: Basic wine without a geographic designation.
- Landwein: PGI wine from one of Germany's 26 defined Landwein areas.
- Qualitätswein: PDO wine from one of 13 defined wine regions, with minimum must weight requirements and allowed enrichment within limits.
- Prädikatswein: A category within Qualitätswein with higher must weight requirements and no enrichment allowed. This category includes the traditional Prädikat levels (Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, Trockenbeerenauslese) .
Sweetness Levels
German wines also indicate sweetness levels, which can vary within each classification:
- Trocken: Dry, with less than 9 grams per liter of residual sugar.
- Halbtrocken: Off-dry or half-dry, with up to 18 grams per liter of residual sugar.
- Feinherb: A term used for wines that fall within the halbtrocken category but with slightly higher levels of residual sugar.
- Lieblich/Mild: Medium sweet, with 18 to 45 grams per liter of residual sugar.
- Süss: Sweet, with more than 45 grams per liter of residual sugar .
Understanding these classifications helps in appreciating the complexity and variety of German wines, from dry and crisp whites to luscious, sweet dessert wines.
