German wine classification
The german wine law distinguishes between 4 different quality classes of wine:
1. Prädikatswein
2. Qualitätswein
3. Landwein
4. Tafelwein
The most important distinctive feature is the fructose quantum of the grape must that is measured in oechsle, the equivalent to the brix scale.
Tafelwein
Tafelwein is the lowest quality scale of german wine. The grape must minimum is 44° Oechsle and 5% alcohol.
Tafelweine are not allowed to bear vineyard sites, village or wine-growing area/ region toponyms in its names.
Landwein
Landwein is the second lowest quality scale of german wine. The grape must minimum is 47° Oechsle and 5.5% alcohol. Landwein has to be made of grapes originating from the according region.
Qualitätswein (bestimmter Anbaugebiete)
Contrary to the highest quality scale, the second highest quality scale of german wine, Qualitätswein (bestimmter Anbaugebiete) or QBA (Q.B.A.), Chaptalization (adding sugar to increase alcohol content) is allowed. The grape must minimum is 51° Oechsle.
Prädikatswein
Prädikatswein is the highest quality scale of german wine. Prädikatsweine itself are scaled in different quality scales.
The grapes have to originate from one are (an area in german wine law is a part of a wine growing region; the Palatinate (Pfalz) wine growing region for example has two areas: Mittelhaardt Deutsche Weinstraße (Central Haardt) and Südliche Weinstraße (Southern wine route). Excluded are grapes for the Süßreserve. Süssreserve is sterilized grape most that is added after the fermentation. The maximum amount of added Süssreserve is 8 gr. per litre.
Chaptalization is not allowed
The wine can be sold from the 1. march of the following year
The different quality scales of Prädikatswein are distinguished by the fructose quantum, the Oechsle scale:
Kabinett: 73° Oechsle
Spätlese: 85° Oechsle
Auslese: 95° Oechsle
Beerenauslese: 125° Oechsle
Trockenbeerenauslese: 150° Oechsle
Eiswein: At least 125° Oechsle and harvested and pressed below -7° Celsius (19.4° Fahrenheit)