Amtl. Prüfnummer	Quality control number that indicates the wine has passed the official analytical and sensory tests.
Anreicherung	Chaptalization, wherein the alcohol level of the wine is raised by adding natural sugar to the grape juice before fermentation.  Due to the recent rise in average temperatures, this technique is rarely employed today.
Bukett or Bouquet	is what you smell in your glass.  A great ‘bouquet’ is the introduction to a good wine.  Young wines have less bouquet, older wines more.
Wines for Diabetics	Consumers who suffer from diabetes should not consume wines with a high residual sugar content. They can, however, enjoy wines with a lower alcohol content and up to 10 to 12 grams per liter of natural sugar.
Dornfelder	is a German red grape variety named in honour of Imanuel Dornfelder.  It has a deep, almost violet color, an intense aroma (sour cherry, blackberry, black current) and can be consumed young.
Edelfäule/Botrytis	a fungus, caused by humidity, which makes grapes rot – normally a very undesirable state, but there is one significant exception.  Healthy, ripe grapes infested by botrytis yield highly prized white dessert wines, the Ausleses, B.A.’s and T.B.A.’s.  Botrytis is not good for red wines.
Eiswein/icewine	wine made by a process developed by German vintners whereby grapes are left on the vines until temperatures drop below – 8°C (17.6°F) before they are picked and pressed.  The frozen grapes yield only 1/3rd as much juice as normal, but produce a wine with a high concentration of sugar, acidity and extract.  Icewines can age for decades.  Icewine cannot be made by technical means, i.e. refrigeration.
Extrakt/extract	is the soul of the wine.  The term is used to describe the non-volatile substances in the wine, the sugars, glycerin, acids, minerals and tannins.  Top class wines with great extract have flavors that linger deliciously in the mouth.
Feinherb/off-dry	wines with 15 to 20 grams of residual sugar and solid acidity which, while not bone-dry, are pleasant dinner wines.
Firne	a term describing the effect of considerable age on wine, including darkening of color and noticeable oxidation; it denotes a wine past the highest point of development.
Fruchtig/fruity	a common wine description, referring to pronounced grapey flavor characteristics often reinforced by solid acidity.  A mature Riesling Kabinett or Spaetlese is a fruity wine.
Gärung/fermentation	is the process in which yeast, in combination with air, converts sugar into alcohol.
Grosslage	a combination of similar sites (Einzellage) within one region (Anbaugebiet).
Gutabsfüllung	means estate bottled.  These wines are produced entirely from the proprietor’s own vineyards and bottled by him.  Co-operatives use the word ‘Erzeugerabfullung’.
Handelskellereien	wine merchants who buy wine in bulk and blend it to achieve a continuity of taste, usually to produce brand denominated wines.
Hochgewächs	is the only special attribute of quality given to top class Riesling QbA wines from the Mosel and Nahe regions.
Kabinett Wein	elegant wine made from fully ripened grapes, the driest and lightest of the Pradikat wines.
Lage/Weinbergslage	a site or vineyard which has been recorded in the official vineyard register.  The smallest unit is an Einzellage.
Korken/ cork	made from the bark of cork trees and the official closure for higher quality wines.  Lesser wines often use screw caps due to the varying quality of cheaper corks.  A cork will shrink after some years and speed up the maturation process.
Maische	the pulp and juice of the grapes after they leave the crusher, but before being pressed.
Mindestalkohol	the required minimum level of natural sugar before fermentation measured in Oechsle degrees.  For example:  80° Oechsle for a Spätlese wine and 120° Oechsle for a Beerensauslese. (see Mostgewicht)
Mostgewicht	a scale of measuring grape sugar based on the density of the grape juice.  Oechsle degrees (similar to Brix, Beamé, etc.) are an indication of a grape’s ripeness and the resulting wine’s potential alcohol content.
Neuzüchtung	a newly bred grape varetal.  For example, Reichensteiner is a cross between Müller-Thurgau x (d’Angebine x Calabreser-Fröhlich).
Prädikat(e)	denotes higher quality wines such as Kabinett, Spatlese, Auslese, B.A., T.B.A. and Eiswein (see explanations at the end of the glossary section).
Perlwein	a light, refreshing semi-sparkling wine made with the addition of carbonic acid.  Once opened, it loses its sparkle quickly, unlike true sparkling wines such as Sekt and Champagne.
QbA	Qualitatswein is the mid-level of the three German quality classes: 1) Tafelwein; 2) Qualitatswein and 3) Qualitatswein mit Pradikat.
Raritäten/rarities	top wines, mostly of older vintages, of which only small quantities remain.
Rebsorte/varietal	grape varietals are known by their “family” names such as Riesling or Pinot Noir.
Reblaus/Phylloxera	a vine disease which first appeared in Germany in 1874.  It is caused by an aphid that attacks European vine roots which then rot the following winter.  To overcome this situation, vinifera (wine) vines are grafted onto phylloxera-resistant non-vinifera root stocks.
Reichensteiner	a new vine varietal (its origins described above) having a sugar reading higher than Muller-Thurgau, moderate acidity and a taste resembling that of Chardonnay.  It makes a very pleasant, dry dinner wine.
Restsuesse/Residual sugar	is the natural sugar remaining in the wine after fermentation has ended.  Matched ideally with mature acidity, it can produce great ‘fruit’ in the wine.
Riesling	the queen of white grape varietals.  No other grape is as versatile or matches a greater number of foods.  Riesling can be produced in dry, semi-dry (fein-herb), fruity, semi-sweet and noble sweet styles.
Rivaner	see ’Neuzuchtung’.
Säure/acidity	cool nights in the final ripening period raises the acid level of Gerrman wines to between 5 and 9 grams per liter, higher than most wines produced in warmer climates.  This gives them a special freshness and guarantees a long life to the top wines.  The taste, when acidity is balanced with the right amount of residual sugar, is unique.
Schiefer/slate	is the predominate stone in the hilly area between the Mosel and the Rhinegau.  Slate soils are rich in minerals and have a very positive influence on the taste of Mosel Riesling wines.
Schonung/fining	the process of stabilizing the finished wine before bottling.  If not done, a second fermentation can occur and push the cork from the bottle.
Schwefel/SO2	a minimal amount of sulfur dioxide must be added to the wine for it to remain stable and to age properly.
Schraubverschluss/screw cap	They are gradually replacing cork for wines which do not require aging.
Sekt	is German sparkling wine.  (The Spanish call theirs Cava).  There are two different ways of making it, one through tank pressure, the more noble by the ‘method champenoise’.  This latter process can create excellent products.
Temperatur	to produce good wines, controlling temperature throughout the fermentation stage and subsequent storage is an absolute necessity.
Terroir	a French expression for the tremendous influence the type of soil has on the character of a wine.  This is why Riesling produced in the Pfalz wine growing area differs from that grown in the Mosel or in Oregon state.
Wasser/water	is a natural constituent of wine (up to 80% by volume).  Since 1970, no addition of water to wine has been allowed in Germany as opposed to certain areas of the USA where water may be added to reduceexcessive alcohol content.
Weingut/Wine estate	in contrast to a winery, a wine estate is an agricultural property.  The proprietor owns the land and looks after all vineyard work, such as pruning the vines, tying the shoots, spraying, plowing and harvesting as well as the vinification and bottling of the finished wine.
Wine tasting	a human being has thousands of nerve sensors in the mouth and nose which send signals to the brain when exposed to food and drink and each of us has a unique combination of them.  Therefore, the appreciation of wine is very individual and differs from person to person and day to day.  Tasting expertise can only be achieved by tasting almost every day.
Wine color	differs from one grape varietal to another, whether we’re speaking of red or white.  For example, the red Dornfelder is a dark, deep violet while the Pinot Noir is much lighter, almost a rose brown.  Rieslings from the Mosel are a light greenish yellow while matureChardonnay is a deep yellow.
Verschnitt/blend	blending wines from different grape varietials is common with red wines, especially with brand wines in order to maintain consistency of taste from year to year.  Riesling wines from wine estates and single vineyards are seldom blended.
Zucker/sugar	The higher the natural sugar content of the grapes, the higher the alcohol content of the wine.  Residual sugar content does not cause headaches or have other negative effects except in those cases where the consumer is a diabetic.
Wines with a “Pradikat” nomination:
Kabinett wine	elegant wines made from fully ripened grapes -- generally, the lightest of the Pradikat wines.
Spätlese wine	literally means late harvest.  It is made from very ripe grapes and is deeper in aroma and flavor and usually fuller bodied than a Kabinett wine.
Auslese wine	noble wines with intense bouquet and taste which are made from selected individual bunches of even riper grapes.
B.A./ Beerenauslese	rare and exquisite wines with the unmistakable honey-like aroma of botrytis (noble rot).  Made from overripe grapes, individually hand-selected.
Eiswine/icewine	Made from grapes picked in the vineyards at temperatures below- 8C (17.6F) and pressed immediately.  Truly unique wines with a remarkable concentration of fruit acidity and elegant sweetness..
T.B.A./ Trockenbeerenauslese	the crowning achievement of German viticulture.  A luscious, sweet wine made from grapes that have shriveled almost to raisins.