Sparkling Wine
The wine law defines parameters to express the degree of dryness or sweetness in sparkling wine as seen in the table below. This differs from the four basic styles stipulated for still wines.
Residual Sweetness Levels in Sparkling Wine
|
naturherb (brut nature) |
0 - < 3 g/l |
|
extra herb (extra brut) |
0 - < 6 g/l |
|
herb (brut) |
0 - < 12 g/l |
|
extra trocken (extra dry) |
12 - < 17 g/l |
| trocken (dry) |
17 - < 32 g/l |
|
halbtrocken (semi dry) |
32 - < 50 g/l |
|
mild (sweet) |
> 50 g/l plus |
"Trocken" (dry) denotes a wine in which all or nearly all of the natural sugar in the grape juice has been fermented, i.e. converted into alcohol and carbon dioxide. According to the wine law, this includes wines with up to 32 grams/liter of residual (leftover) sugar. The law also prescribes a ratio of residual sugar to total acidity in a dry wine: the maximum acidity permitted is 2 grams/liter less than the residual sugar (formula: acidity + 2 < maximum allowed residual sugar of 9 grams/liter). A dry wine should not be sour. However, high acidity is more perceptible in dry wines.
"Halbtrocken" (literally, "half dry" = off-dry) includes wines with 32-50 grams/liter of residual sugar. The ratio of residual sugar to total acidity in an off-dry wine: the maximum acidity permitted is 10 grams/liter less than the residual sugar (formula: acidity + 10 < maximum allowed residual sugar of 18 grams/liter.)
"Lieblich" (mild, sweeter) denotes wines with a residual sugar of 50 grams/liter or more.
"Süß" (sweet) includes wines with more than 50 grams/liter of residual sugar.
For more information about sparkling wine, Winzersekt, its history in Germany and how it is made and enjoyed click here