!!!Prädikatswein

Praedikatswein: The various categories of Praedikatswein are laid down 
in section 30 of the Austrian wine law. Praedikatswein is 
characterized by harmony of alcohol, residual sugar (which must not be 
chaptalised) and acidity. Controls of the vintage are very strict. The 
categories of Spaetlese (minimum density of wine 19 KMW = 
Klosterneuburger Must Scale (measure of the sugar content of 
grapemust; developed in1869 by August Wilhelm Freiherr von Babo, the 
first director of the wine institute in Klosterneuburg, the KMW 
measures the must sugar in percentages of weight. Conversion to 
Oechsle = KMW x 5)) and Auslese wines (21 KMW and more) may also 
be matured to become dry in character. Beerenauslese (25 KMW 
plus), Ausbruch (27 KMW plus) and Trockenbeerenauslese 
(30 KMW plus) are made from overripe grapes, grapes with noble 
rot, or naturally shrivelled grapes and are characterized by very fine 
residual sugar. Eiswein (25 KMW plus) is pressed from frozen 
grapes; Strohwein (25 KMW plus) is produced from overripe grapes 
which are stored and air-dried on straw or reeds for at least three 
months before pressing. Prime production areas: the regions around 
Gumpoldskirchen, Rust and Seewinkel Area (for noble rot products); 
Lower Austria, area north of the River Danube (for Eiswein).


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