Taste & Quality
Taste & Quality
Wine should taste good and be flawless in terms of quality. Unfortunately, as we've all experienced at one time or another, this is not always the case.
The ultimate taste and quality of a wine are influenced by a complex network of factors, starting with quality-oriented vineyard measures to produce ripe, healthy grapes. The natural sugar content of a grape's juice – or, must weight – is one measure of ripeness. Both the timing of the harvest and a wine's potential alcohol and hence, potentital quality classification - are directly (but not solely) related to must weights.
Prior to market release, all quality wines are required to undergo quality control testing, including a blind tasting by a neutral panel of experts. A wine's taste and quality are also "put to the test" every time it is entered into a competition. German wine labels not only indicate a wine's quality classification and specified region of origin - additional information about taste and quality may be mentioned, provided that certain criteria have been met.
Crystals in wine: how do they affect taste and quality? One word, two meanings: what is the difference between a "dry" still and a "dry" sparkling wine?
For answers to these questions and to learn more about the factors that affect the taste and quality of a wine, click on one of the subjects listed below.
Specialty & Regional wines
In addition to various types of wine whose names derive from their color and/or method of production, the wine law also permits a number of specialty and regional wines. read more
A wine label is more or less the calling card of a wine. It gives the consumer a wealth of information that's important when making a purchase: vintage, grape variety, origin, quality category, type and style of wine, alcohol content, name of the producer and the quality control test number. read more