Trockenbeerenauslese
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Trockenbeerenauslese (German:
The grapes for TBA are individually picked among shrivelled with noble rot, often to the point of appearing like a
The TBA wines are very rare.
- the onset of Botrytis is unpredictable, highly dependent on weather and location (down to an individual cluster of grapes);
- the pickers therefore have to go through the vineyards multiple times, cherry-picking clusters and sometimes individual grapes.
The very specific climatic conditions (which do not necessarily occur every year) are required to create botrytized grapes. Some of the best wines of this type are sold almost exclusively at the various German wine auctions.[citation needed] They are usually golden to deep golden in color, sometimes even dark caramel.[7] The body is viscous, very thick and concentrated, and arguably can be aged almost indefinitely due to the preservative powers of its high sugar content. Like other botrytized wines, the finest TBAs, despite very high sugar content, are far from being cloying due to a high level of acidity.[8]
The style[
The wines are much more acidic compared to Sauternes (and similar to Tokaji),[12] are considerably sweeter, have a lower alcoholic strength and are usually not matured in oak barrels.[7]
As with most other premium grade dessert wines, Trockenbeerenauslese is to a large extent sold in half bottles of 375 ml.[citation needed]
Requirements
The minimum must weight requirements for Trockenbeerenauslese is as follows:
- For Mosel-produced wine, at least 150 degrees on the Oechsle scale are required;[13][13]
- In Austrian wine, 30 degrees KMW[13](approximately the same value).
The requirements are part of the
See also
- Ausbruch
- Eiswein
References
- ^ a b c d Teissedre & Donèche 2013, p. 290.
- ^ ISBN 0-19-860990-6.
- ^ Teissedre & Donèche 2013, p. 294.
- ISBN 0-19-860990-6.
- ^ Teissedre & Donèche 2013, p. 285.
- ^ Teissedre & Donèche 2013, p. 296.
- ^ a b Magyar 2011, p. 157.
- ^ Magyar 2011, p. 148.
- ^ Brook 2019, p. 224.
- ISBN 978-0-19-870538-3. Retrieved 2023-11-23.
- ^ Brook 2019, p. 225.
- ^ Magyar 2011, p. 158.
- ^ a b c Magyar 2011, p. 150, Table 6.1.
Sources
- Teissedre, Pierre Louis; Donèche, Bernard (2013-04-14), "Botrytized Wines: Sauternes, German Wines", Sweet, Reinforced and Fortified Wines: Grape Biochemistry, Technology and Vinification, Wiley, ISBN 978-0-470-67224-2
- Brook, S. (2019). The wines of Austria. Infinite Ideas Limited. ISBN 978-1-910902-88-2. Retrieved 2023-11-23.
- Magyar, Ildikó (2011). "Botrytized Wines". Advances in Food and Nutrition Research. Vol. 63. Elsevier. pp. 147–206. PMID 21867895.