Good to Know
GOOD TO KNOW
VDP - The Germany Association Of Fines Wine Estates
Some 200+ wine-growers throughout German wine country share something in common: The sigh of the famous "VDP Eagle. lt appears on the capsules of their wines as a guarantee of pure wine of highest quality and pleasure.
Subject to the highest VDP quality standards, the VDP and its members are a bastion of quality in today's globalised world. They are an alliance of wine fanatics, opposing anything that makes wine artificial, working at any weather condition hard in stony soils and on steep slopes to harvest the best from their outstanding vineyard sites. Nearly all of their vineyards dating back several hundred of years. Committed to their tradition, they strongly believe that wine, and special Riesling, is a great cultural product, bringing joy and harmony to the people all over the world.
THE NEW VDP CLASSIFICATION
The goal of the new VDP is to assess the quality potential of German's best vineyard sites. For the VDP Praedikats wine-growers the vineyard site ( location, terroir, origin, etc. ) is the decisive mark of outstanding quality and performance. The VDP Pyramide visualise the ranking from the good-entrylevel wines to the top world class wines and locations.
VDP GUTSWEIN / VDP ESTATE WINE
The wines originate from an estate's holding within a region, but not a specific village or vineyard. They are good-entry-level wines and they meet also the stringent standards prescribed by the VDP organisation.
VDP ORTSWEIN / VDP VILLAGE WINE
The wines originate from a village's best vineyards that are planted with grape varieties typical of their region. A dry VDP Village Wine is labeled "Quality Wine Dry" / Qualitaetswein trocken A VDP Village Wine with natural, ripe sweetness is labeled with one of the traditional Praedikats, normally as Cabinet, Late Harvest, etc.
VDP ERSTE LAGE/ VDP FIRST CLASS SITE
This classification designates first-class vineyards within a village with distinctive characteristics.They provide optimal growing conditions, as evidenced over a long period of time.They are planted with traditional varieties as determined by each region.The dry wine ( max. residual sugar content of 13,0 g/I ) is labeled Qualitaetswein dry and the one with natural ripe sweetness is labeled with one of the traditional predicates as Cabinet, Late Harvest, Auslese, etc. Characteristic is the capsule on top of each wine bottle, mentioning "VDP ERSTE LAGE ".
VDP GROSSE LAGE / VDP GREATEST SITE
This category stand for the peak of the quality pyramid, designated the very best vineyards in Germany, within which the fines parcels have been narrowly demarcated.They are planted with traditional varieties best suited to a particular site, as determined by each region. With their site specific outstanding character. These wines are normall only in small quantities available, from a great collectors value and have exceptional aging potential. A dry wine ( max. residual sugar content 9f 13,0 g/I ) from the VDP GROSSE LAGE I designated VDP GROSSES GEWACHS "GG".
A wine with natural, ripe sweetness from a VDP GROSSE LAGE is labeled with the traditional predicates like Cabinet, Late Harvest, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein. Characteristic is the capsule on top of the wine bottle, mentioning VDP GROSSES GEWÄCHS or VDP GROSSES GEWÄCHS "GG".
Storage of Riesling
The best storage location is a cool, bit humid and dark place, like wine cellars are. But most of the people in Asia live in housings without these conditions. So the best alternative is to store the Riesling in a special wine refrigerator at a temperature around 10 degrees Celsius.
Riesling go best with Chinese Food
The one wine in the world that taste good with most Asian food: German Riesling!
lf you have spiee, there's no better foil than a little bit of sugar and acid in a perfect balance. Start with a Cabinet, enjoy the Late Harvest and get crazy with the Auslese. lf you have a sweet dessert - a sweeter wine like TBA ( Trockenbeerenauslese ) or ice wine will guide you to paradise. For Chinese food acidity in wine is the key for an outstanding pairing result. Especially the wines from the Moselle, Nahe and Rheingau. The sweetness and cold serving temperature of the Riesling will cool off your palate and the crispy acidity will cleans your mouth and get you ready to eat more and enjoy one more sip. Riesling from older vintages with complex fru itiness pairs nicely with heavy and spiced Chinese sauces. Try a lighter bodies Riesling like a Cabinet for Tofu dishes, steamed fish, prawns, Sashimi/Sushi and a richer Riesling Late Harvest or Auslese for fatty, deep fried and spicy dishes like Peking Duck, roasted pork belly, barbecued pork, crispy duck breast and dishes prepared with sweet and spicy chilli ( dips ). The Riesling with a higher grade of acidity "cut" through the fat and make a great pairing. Dishes which are plum sauces or soya based with general high sodium content, deserve a wine that is high in fru it focus like Riesling Late Harvest or Auslese with more than 80 g/litre of residual sugar.
The Quality Category and the Predicate Level of German Wine
QbA ( Quality wine from one of the 13 wine regions ) The most frequent category is abbreviated "QbA" . Every wine in this category has to undergo an analytic and sensory evaluation, and after passing the requirements the labe! bears the official quality control number. The grapes of a "QbA" wine must be 100% from the specified region. Another requirement is for it's certification is the minimum of must weight and the natural sugar content. Praedikatswein / Predicate Wine lf a wine meets ore stringent requirements than this applicable to the "QbA" category it can be offered as a Preadikatswein. The special attributes are defined by one of six of the following predicate levels, which must be identified on the labe! indicating the type of wine - for example Riesling Cabinet.
Predicate Wine Levels
Light and elegant wine with a low alcohol content
Elegant and powerful type of wine with pronounced fruit aromas.
Mostly sweet with a high level of residual sugar, delicately fruity wines made from fully ripe grapes, special hand selected, small volume.
Made from overripe grapes which, due to the noble rot ( Botrytis Cinema ) have a much higher concentration of residual sugar in the must comparable with the Auslese. Knowing for his long ageing potential. Very small volume, harvesting is not possible every year. Most of them provided in 37,5 cl bottles.
Trockenbeerenauslese / TBA
Very elegant sweet wine of extreme long ageing potential, made from shrivelled raisin-like berries, extreme high natural residual sugar content. The aromas are reminiscent of honey and exotic fruit, the consistency is often nectar like.
Harvested and pressed while frozen temperatures below minus 7 degrees Celsius. ldeally made from healthy grapes. Extreme high natural residual sugar content. Only in exceptional years is the harvest of lce Wine possible. Extreme long ageing potential over decades.
OUR INTERNAL RIESLING SWEETNESS CLASSIFICATION
DRY: Residual Sugar 0, 1 g/liter - 9,0
SEMI DRY: Residual Sugar 10, 1 g/liter - 18,0 g/liter
SEMI SWEET: Residual Sugar 18, 1 g/liter - 45,0 g/liter
SWEET: Residual Sugar 45, 1 g/liter - 69,9 g/liter
NOBEL SWEET: Residual Sugar 70,0 g/liter - 99,9 g/liter
EDEL SWEET: Residual Sugar 100,0 g/liter - 129 g/liter
ROYAL SWEET: Residual Sugar 130,0 g/liter and up
Remark: The terms "feinherb" or "halbtrocken" is often used as a synonym for semi dry.
Serving temperature for Riesling
The serving temperature of a wine is very important to unlocking the the flavour and aroma of a wine. lt is important to know that each wine - and specially Riesling - has an ideal serving temperature. Below are our recommendations:
For Riesling up to Cabinet quality level the best drinking temperature is 8 to 10 degrees Celsius.
For more sweet Riesling wines from Late Harvest up to Auslese we recommend a drinking temperature of 10 to12 degrees Celsius.
Sparkling wine should be served at 6 to 7 degrees Celsius.
Sweet dessert wines like ice wine or TBA ( Trockenbeeren Auslese ) can be served at 6 degrees Celsius.
The ideal serving temperature vor VDP Grosse Gewaechse ist 12 - 13 degrees Celsius.