Wine categories of different countries
France
The
French wine industry is one of the most closely monitored in any agricultural
sector any where. Each bottle is labeled according to law and each fits in to a
quality category. These are in descending importance.
Quality levels and appellation system
In 1935 numerous laws were passed to control the quality of French wine. They established the Appellation d’Origine Contrôlée system, which is governed by a powerful oversight board (Institut National des Appellations d’Origine, INAO). Consequently, France has one of the oldest systems for protected designation of origin for wine in the world, and strict laws concerning winemaking and production. Many other European systems are modelled after it. The word “appellation” has been put to use by other countries, sometimes in a much looser meaning. As European Union wine laws have been modelled after those of the French, this trend is likely to continue with further EU expansion.
French law divides wine into four categories, two falling under the European Union’s Table Wine category and two falling under the EU’s Quality Wine Produced in a Specific Region (QWPSR) designation. The categories and their shares of the total French production for the 2005 vintage, excluding wine destined for Cognac, Armagnac and other brandies, were:
Quality levels and appellation system
In 1935 numerous laws were passed to control the quality of French wine. They established the Appellation d’Origine Contrôlée system, which is governed by a powerful oversight board (Institut National des Appellations d’Origine, INAO). Consequently, France has one of the oldest systems for protected designation of origin for wine in the world, and strict laws concerning winemaking and production. Many other European systems are modelled after it. The word “appellation” has been put to use by other countries, sometimes in a much looser meaning. As European Union wine laws have been modelled after those of the French, this trend is likely to continue with further EU expansion.
French law divides wine into four categories, two falling under the European Union’s Table Wine category and two falling under the EU’s Quality Wine Produced in a Specific Region (QWPSR) designation. The categories and their shares of the total French production for the 2005 vintage, excluding wine destined for Cognac, Armagnac and other brandies, were:
Table
wine:
• Vin
de Table (11.7%) – Carries with it only the producer and the designation that
it is from France.
• Vin de Pays (33.9%) – Carries with it a specific region within France (for example Vin de Pays d’Oc from Languedoc-Roussillon or Vin de Pays de Côtes de Gascogne from Gascony), and subject to less restrictive regulations than AOC wines. For instance, it allows producers to distinguish wines that are made using grape varieties or procedures other than those required by the AOC rules, without having to use the simple and commercially non-viable table wine classification. In order to maintain a distinction from Vin de Table, the producers have to submit the wine for analysis and tasting, and the wines have to be made from certain varieties or blends.
• Vin de Pays (33.9%) – Carries with it a specific region within France (for example Vin de Pays d’Oc from Languedoc-Roussillon or Vin de Pays de Côtes de Gascogne from Gascony), and subject to less restrictive regulations than AOC wines. For instance, it allows producers to distinguish wines that are made using grape varieties or procedures other than those required by the AOC rules, without having to use the simple and commercially non-viable table wine classification. In order to maintain a distinction from Vin de Table, the producers have to submit the wine for analysis and tasting, and the wines have to be made from certain varieties or blends.
QWPSR:
• Vin
Délimité de Qualité Supérieure (VDQS, 0.9%) – Less strict than AOC, usually
used for smaller areas or as a “waiting room” for potential AOCs. This category
was abolished at the end of 2011.
• Appellation d’Origine Contrôlée (AOC, 53.4%) – Wine from a particular area with many other restrictions, including grape varieties and winemaking methods.
The total French production for the 2005 vintage was 43.9 million hl (plus an additional 9.4 million hl destined for various brandies), of which 28.3% was white and 71.7% was red or rosé. The proportion of white wine is slightly higher for the higher categories, with 34.3% of the AOC wine being white.
In years with less favourable vintage conditions than 2005, the proportion of AOC wine tends to be a little lower. The proportion of Vin de table has decreased considerably over the last decades, while the proportion of AOC has increased somewhat and Vin de Pays has increased considerably.
In 2005 there were 472 different wine AOCs in France.
• Appellation d’Origine Contrôlée (AOC, 53.4%) – Wine from a particular area with many other restrictions, including grape varieties and winemaking methods.
The total French production for the 2005 vintage was 43.9 million hl (plus an additional 9.4 million hl destined for various brandies), of which 28.3% was white and 71.7% was red or rosé. The proportion of white wine is slightly higher for the higher categories, with 34.3% of the AOC wine being white.
In years with less favourable vintage conditions than 2005, the proportion of AOC wine tends to be a little lower. The proportion of Vin de table has decreased considerably over the last decades, while the proportion of AOC has increased somewhat and Vin de Pays has increased considerably.
In 2005 there were 472 different wine AOCs in France.
Vin de
Table
Within
the category of table wines, a difference is made between “plain” table wines,
which are only allowed to display the country of origin, and table wines with
geographical indication, which may indicate a region of origin and are a form
of Protected Geographical Indication (PGI) applied to wine.
For the lowest vin de table level in France, the producers must use postal codes to prevent the name of an appellation from appearing even in fine print on the label or its vintage date (though “lot numbers” which can bear a striking resemblance to dates are permitted). The new appellation Vin de France permits a vintage date.
For the lowest vin de table level in France, the producers must use postal codes to prevent the name of an appellation from appearing even in fine print on the label or its vintage date (though “lot numbers” which can bear a striking resemblance to dates are permitted). The new appellation Vin de France permits a vintage date.
Vin de
pays
is a
French term meaning “country wine”. Vins de pays are a step in the French wine
classification that is above the table wine (Vin de table) classification, but
below the VDQS and Appellation d’origine contrôlée (AOC) classifications.
Legislation on the Vin de pays terminology was created in 1973 and passed in
1979, allowing producers to distinguish wines that were made using grape
varieties or procedures other than those required by the AOC rules, without
having to use the simple and commercially non-viable table wine classification.
Unlike table wines, which are only indicated as being from France, Vin de pays
carries a geographic designation of origin, the producers have to submit the
wine for analysis and tasting, and the wines have to be made from certain
varieties or blends. Regulations regarding varieties and labelling practices
are typically more lenient than the regulations for AOC wines. In 2009, the Vin
de pays classification was replaced by the new PGI – Indication Géographique
Protégée, or Protected Geographical Region – designation.
Production rules:
The conditions to respect to be allowed to use the classification Vin de pays are the following:
• The yield must be less than 90 hectoliters per hectare for white wines, and less than 85 hl for red and rosé wines.
• Only wine producers with a total yield of less than 100 hl/ha can qualify.
• The minimum alcoholic strength depends on the region and is 10% in Le Midi, 9.5% in South-west France area and the Centre East area, and 9% for the Loire Valley and the East area.
• The allowed amounts of sulfur dioxide allowed in the wines are 125 mg/l for red wines and 150 mg/l for white and rosé wines. For wines with sugar content of at least 5 g/l, the quantity of sulfur dioxide is slightly higher: 150 mg/l for red wines and 175 mg/l for white and rosé wines.
• The acidity in terms of pH values is also regulated, with some Vin de Pays areas having stricter rules than others.
• The wines must be kept and produced separately from other wines (e.g., production for table wines) and are subject to quality monitoring by an official regional committee.
Production rules:
The conditions to respect to be allowed to use the classification Vin de pays are the following:
• The yield must be less than 90 hectoliters per hectare for white wines, and less than 85 hl for red and rosé wines.
• Only wine producers with a total yield of less than 100 hl/ha can qualify.
• The minimum alcoholic strength depends on the region and is 10% in Le Midi, 9.5% in South-west France area and the Centre East area, and 9% for the Loire Valley and the East area.
• The allowed amounts of sulfur dioxide allowed in the wines are 125 mg/l for red wines and 150 mg/l for white and rosé wines. For wines with sugar content of at least 5 g/l, the quantity of sulfur dioxide is slightly higher: 150 mg/l for red wines and 175 mg/l for white and rosé wines.
• The acidity in terms of pH values is also regulated, with some Vin de Pays areas having stricter rules than others.
• The wines must be kept and produced separately from other wines (e.g., production for table wines) and are subject to quality monitoring by an official regional committee.
QWPSR:
• Vin
Délimité de Qualité Supérieure (VDQS, 0.9%) – Less strict than AOC, usually
used for smaller areas or as a “waiting room” for potential AOCs. This category
was abolished at the end of 2011.
• Appellation d’Origine Contrôlée (AOC, 53.4%) – Wine from a particular area with many other restrictions, including grape varieties and winemaking methods.
The total French production for the 2005 vintage was 43.9 million hl (plus an additional 9.4 million hl destined for various brandies), of which 28.3% was white and 71.7% was red or rosé. The proportion of white wine is slightly higher for the higher categories, with 34.3% of the AOC wine being white.
In years with less favourable vintage conditions than 2005, the proportion of AOC wine tends to be a little lower. The proportion of Vin de table has decreased considerably over the last decades, while the proportion of AOC has increased somewhat and Vin de Pays has increased considerably.
In 2005 there were 472 different wine AOCs in France.
• Appellation d’Origine Contrôlée (AOC, 53.4%) – Wine from a particular area with many other restrictions, including grape varieties and winemaking methods.
The total French production for the 2005 vintage was 43.9 million hl (plus an additional 9.4 million hl destined for various brandies), of which 28.3% was white and 71.7% was red or rosé. The proportion of white wine is slightly higher for the higher categories, with 34.3% of the AOC wine being white.
In years with less favourable vintage conditions than 2005, the proportion of AOC wine tends to be a little lower. The proportion of Vin de table has decreased considerably over the last decades, while the proportion of AOC has increased somewhat and Vin de Pays has increased considerably.
In 2005 there were 472 different wine AOCs in France.
Appellation
d’ Origine Controlee:
The
AOCs Are areas making wines according to local criteria. There are around450
AOCs in existence. Two aspects are important, one, that the rules are local
ones second, the AOCs exists in tiers or levels.. The local nature of the rules
is deliberate attempt to preserve the wine traditions and qualities , and to
emphasises the uniqueness of each region or locality.
The rules governed since 1935 by the INAO (Institut National des App0ellation di Origine) were drawn up by and amended in cooperation with each region’s wine producers and wine merchants. They thus reflect local usage. In Bordeaux the unit of wine is a chateau, but it is by no means a fixed patch of land. In Burgundy and elsewhere the by contrast the specific vineyard take priority over the person or persons who own it.
The AOC rules in the two regions differ accordingly. In Bordeaux there are fairly wide AOCs. Covering whole communes or even as in case of AOC Margaux, five communes. Specific vineyards are not graded, though everyone knows the some vineyards are better than others. Apart from excluding patently unsuitable land – low laying meadows – the AOC contents itself with establishing AOC Margaux or St Julien. Within these districts the chateaux have a pecking order expressed in the 1855 classification, the other later classification and the list of crus Bourseois. Non of these is the concern of the AOC.
In Burgundy a commune of the size of Gevery Chambertin, comparable in scale with one of the Medoc villages will have his own AOC but will be further divided into dozens of named vineyards . Some of these will be AOC Gevrey Chambertin, others will be entitled to AOC Gevrey Chambertin premier crus and a select few will posses their own AOC and the status of Grand Crus. A small amount of oytlying land will by contrast be thought unfit to be Gevrey at all and demoted to mere AOC Bourgoigne.
The rules governed since 1935 by the INAO (Institut National des App0ellation di Origine) were drawn up by and amended in cooperation with each region’s wine producers and wine merchants. They thus reflect local usage. In Bordeaux the unit of wine is a chateau, but it is by no means a fixed patch of land. In Burgundy and elsewhere the by contrast the specific vineyard take priority over the person or persons who own it.
The AOC rules in the two regions differ accordingly. In Bordeaux there are fairly wide AOCs. Covering whole communes or even as in case of AOC Margaux, five communes. Specific vineyards are not graded, though everyone knows the some vineyards are better than others. Apart from excluding patently unsuitable land – low laying meadows – the AOC contents itself with establishing AOC Margaux or St Julien. Within these districts the chateaux have a pecking order expressed in the 1855 classification, the other later classification and the list of crus Bourseois. Non of these is the concern of the AOC.
In Burgundy a commune of the size of Gevery Chambertin, comparable in scale with one of the Medoc villages will have his own AOC but will be further divided into dozens of named vineyards . Some of these will be AOC Gevrey Chambertin, others will be entitled to AOC Gevrey Chambertin premier crus and a select few will posses their own AOC and the status of Grand Crus. A small amount of oytlying land will by contrast be thought unfit to be Gevrey at all and demoted to mere AOC Bourgoigne.
Following
are the different criteria or parameters taken into consideration before
awarding the AOC status to a wine producing areas:
1. The
exact limit of the areas where the wine is going to be made. The unsuitable
land excluded.
2. The exact varieties of grapes that can be grown in the area. For example red Rhones from Cornas must be made from 100% Syrah, where as Chateaunuef de Pape allows no fewer than 13 different grape varieties to be used.
3. The exact quantity of wine that can be made.
4. What must the minimum alcoholic strength be in must attain and sometimes the maximum it can attain.
5. The maximum yield i.e. the maximum quantity of wine that can be made from an hectare of vineyard which is expressed in terms of hectoliters per hectare of vineyard. This is decided on an annual basis.
6. Wine production techniques, for example Champagne with detailed regulation about pressing the grapes and maturing the wines.
7. Detals regarding the density of vines planted per hectare, chaptalization, the use of fertilizers, pruning techniques and the paperwork necessary to regulate the movement of the wine.
8. The approval of the wine by a tasting panel.
2. The exact varieties of grapes that can be grown in the area. For example red Rhones from Cornas must be made from 100% Syrah, where as Chateaunuef de Pape allows no fewer than 13 different grape varieties to be used.
3. The exact quantity of wine that can be made.
4. What must the minimum alcoholic strength be in must attain and sometimes the maximum it can attain.
5. The maximum yield i.e. the maximum quantity of wine that can be made from an hectare of vineyard which is expressed in terms of hectoliters per hectare of vineyard. This is decided on an annual basis.
6. Wine production techniques, for example Champagne with detailed regulation about pressing the grapes and maturing the wines.
7. Detals regarding the density of vines planted per hectare, chaptalization, the use of fertilizers, pruning techniques and the paperwork necessary to regulate the movement of the wine.
8. The approval of the wine by a tasting panel.
Protecting
the appellation:
The AOC
system is controlled and nurtured by the INAO which rightly take a serious view
of it’s task. It speaks of the worldwide struggle to protect the appellation d’
origine from every possible external threat. These threats includes the misuse
of wine names on other wines.
Specific appellation work to protect their own name. The Champagne industry is particularly active through the CIVC (Comte´ Interprofessionel du Vin de Champagne) which has fought legal actions in several countries to protect the name “Champagne” whether appears on a wine label or any other product.
Specific appellation work to protect their own name. The Champagne industry is particularly active through the CIVC (Comte´ Interprofessionel du Vin de Champagne) which has fought legal actions in several countries to protect the name “Champagne” whether appears on a wine label or any other product.
Italian
appellation system
Italy’s
classification system has four classes of wine, with two falling under the EU
category Quality Wine Produced in a Specific Region (QWPSR) and two falling
under the category of ‘table wine’. The four classes are:
Table
Wine:
• Vino da Tavola (VDT) – Denotes simply that the wine is made in Italy. The label usually indicates a basic wine, made for local consumption.
• Indicazione Geografica Tipica (IGT) – Denotes wine from a more specific region within Italy. This appellation was created in 1992 for wines that were considered to be of higher quality than simple table wines, but which did not conform to the strict wine laws for their region. Before the IGT was created, “Super Tuscan” wines such as Tignanello were labeled Vino da Tavola.
• Vino da Tavola (VDT) – Denotes simply that the wine is made in Italy. The label usually indicates a basic wine, made for local consumption.
• Indicazione Geografica Tipica (IGT) – Denotes wine from a more specific region within Italy. This appellation was created in 1992 for wines that were considered to be of higher quality than simple table wines, but which did not conform to the strict wine laws for their region. Before the IGT was created, “Super Tuscan” wines such as Tignanello were labeled Vino da Tavola.
QWPSR:
• Denominazione di Origine Controllata (DOC)
• Denominazione di Origine Controllata e Garantita (DOCG)
Both DOC and DOCG wines refer to zones which are more specific than an IGT, and the permitted grapes are also more specifically defined. The DOC system began in 1963, seeking to establish a method of both recognizing quality product and maintaining the international and national reputation of that product. The main difference between a DOC and a DOCG is that the latter must pass a blind taste test for quality in addition to conforming to the strict legal requirements to be designated as a wine from the area in question. After the sweeping wine laws of 1992, transparent rules were made regarding requirements for DOCG entry, imposing new limits regarding the production of grapes per hectare and minimum natural alcohol levels, among others.
A notable difference for wines is that DOCG labelled wines are analysed and tasted by government–licensed personnel before being bottled. To prevent later manipulation, DOCG wine bottles then are sealed with a numbered governmental seal across the cap or cork.
• Denominazione di Origine Controllata (DOC)
• Denominazione di Origine Controllata e Garantita (DOCG)
Both DOC and DOCG wines refer to zones which are more specific than an IGT, and the permitted grapes are also more specifically defined. The DOC system began in 1963, seeking to establish a method of both recognizing quality product and maintaining the international and national reputation of that product. The main difference between a DOC and a DOCG is that the latter must pass a blind taste test for quality in addition to conforming to the strict legal requirements to be designated as a wine from the area in question. After the sweeping wine laws of 1992, transparent rules were made regarding requirements for DOCG entry, imposing new limits regarding the production of grapes per hectare and minimum natural alcohol levels, among others.
A notable difference for wines is that DOCG labelled wines are analysed and tasted by government–licensed personnel before being bottled. To prevent later manipulation, DOCG wine bottles then are sealed with a numbered governmental seal across the cap or cork.
Italian
legislation additionally regulates the use of the following qualifying terms
for wines:
• classico (classic): is reserved for wines produced in the region where a particular type of wine has been produced “traditionally”. For the Chianti Classico, this “traditional region” is defined by a decree from July 10, 1932.
• Riserva (reserve): may be used only for wines that have been aged at least two years longer than normal for a particular type of wine.
Wines labelled DOC or DOCG may only be sold in bottles holding 5 litres or less.
For wines produced in Bolzano, where German is an official language, DOC may alternatively be written as Kontrollierte Ursprungsbezeichnung and DOCG may be written as Kontrollierte und garantierte Ursprungsbezeichnung.
• classico (classic): is reserved for wines produced in the region where a particular type of wine has been produced “traditionally”. For the Chianti Classico, this “traditional region” is defined by a decree from July 10, 1932.
• Riserva (reserve): may be used only for wines that have been aged at least two years longer than normal for a particular type of wine.
Wines labelled DOC or DOCG may only be sold in bottles holding 5 litres or less.
For wines produced in Bolzano, where German is an official language, DOC may alternatively be written as Kontrollierte Ursprungsbezeichnung and DOCG may be written as Kontrollierte und garantierte Ursprungsbezeichnung.
The
overall goal of the system is to encourage producers to focus on quality wine
making.
Presently, there are 120 IGT zones. In February 2006, there were 311 DOC plus 32 DOCG appellations, according to the PDF document V.Q.P.R.D. Vini (DOCG – DOC): Elenco e Riferimenti Normativi al 07.02.2006, published by the Italian Ministry of Agriculture.
Presently, there are 120 IGT zones. In February 2006, there were 311 DOC plus 32 DOCG appellations, according to the PDF document V.Q.P.R.D. Vini (DOCG – DOC): Elenco e Riferimenti Normativi al 07.02.2006, published by the Italian Ministry of Agriculture.
German
wine classification
German
wine classification is sometimes the source of confusion. However, to those
familiar with the terms used, a German wine label reveals much information
about the wine’s origin, minimum ripeness of the grapes used for the wine as
well as the dryness/sweetness of the wine.
Ripeness Classifications of German wines (any grape varietal): In general, the ripeness classifications of German wines reflect minimum sugar content in the grape (also known as “potential alcohol” = the amount of alcohol resulting from fermenting all sugar in the juice) at the point of harvest of the grape. They have nothing to do with the sweetness of the wine after fermentation, which is one of the most common mis-perceptions about German wines.
• Deutscher Tafelwein (German table wine) is mostly consumed in the country and not exported. Generally used for blended wines that can not be Qualitätswein.
• Deutscher Landwein (German country wine) comes from a larger designation and again doesn’t play an important role in the export market.
• Qualitätswein bestimmter Anbaugebiete (QbA) wines from a defined appellation with the exception of Liebfraumilch, which can be blended from several regions and still be classified as Qualitätswein.
• Prädikatswein, recently (August 1, 2007) renamed from Qualitätswein mit Prädikat (QmP) wines made from grapes of higher ripeness. As ripeness increases, the fruit characteristics and price increase. Categories within Prädikatswein are Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein. Wines of these categories can not be chaptalized. All these categories within Prädikatswein are solely linked to minimum requirements of potential alcohol. While these may correlate with harvest time, there are no legally defined harvest time restrictions anymore.
o Kabinett wines are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape varietal. Essentially, Kabinett is the first level of reserve grape selection.
o Spätlese wines (“late harvest”) are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape varietal. Essentially, Spatlese is the second level of reserve grape selection.
o Auslese wines (“select harvest”) are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape varietal. Essentially, Auslese is the third level of reserve grape selection.
o Beerenauslese wines (“berry selection”) are made from grapes that have achieved minimum defined potential alcohol levels. The concentration of the grape juice may have been facilitated by a fungus Botrytis, which perforates the skin of the grape forcing water to drip out and all remaining elements to concentrate. Due to the high potential alcohol level required for this category of ripeness, these wines are generally made into sweet wines and can make good dessert wines.
o Trockenbeerenauslese wines (“dry berries selection”) are made from grapes of an even higher potential alcohol level, generally reachable only with the help of Botrytis. The grapes used for Trockenbeerenauslese have reached an even more raisin-like state than those used for Beerenauslese. Due to the high concentration of sugar in the raisin-like grape, these wines can only be made in a sweet style and make extremely sweet, concentrated and usually quite expensive wines.
o Eiswein (ice wine) wine is made grapes that freeze naturally on the vine and have to reach the same potential alcohol level as Beerenauslese. The grapes are harvested and pressed in the frozen state. The ice stays in the press during pressing and hence a concentrated juice flows off the press leading to higher potential alcohol levels which in turn generally result in sweet wines due to the high potential alcohol. The taste differs from the other high-level wines since Botrytis infection is usually lower, ideally completely absent.
On wine labels, German wine may be classified according to the residual sugar of the wine. Trocken refers to dry wine. These wines have less than 9 grams/liter of residual sugar. Halbtrocken wines are off-dry and have 9-18 grams/liter of residual sugar. Due to the high acidity (“crispness”) of many German wines, the taste profile of many halbtrocken wines fall within the “internationally dry” spectrum rather than being appreciably sweet. Feinherb wines are slightly more sweet than halbtrocken wines. Lieblich wines are noticeably sweet; except for the high category Prädikatsweine of type Beerenauslese and above, lieblich wines from Germany are usually of the low Tafelwein category. The amount of German wines produced in a lieblich style has dropped markedly since the style went out of fashion in the 1980s.
Spanish wine classification
Ripeness Classifications of German wines (any grape varietal): In general, the ripeness classifications of German wines reflect minimum sugar content in the grape (also known as “potential alcohol” = the amount of alcohol resulting from fermenting all sugar in the juice) at the point of harvest of the grape. They have nothing to do with the sweetness of the wine after fermentation, which is one of the most common mis-perceptions about German wines.
• Deutscher Tafelwein (German table wine) is mostly consumed in the country and not exported. Generally used for blended wines that can not be Qualitätswein.
• Deutscher Landwein (German country wine) comes from a larger designation and again doesn’t play an important role in the export market.
• Qualitätswein bestimmter Anbaugebiete (QbA) wines from a defined appellation with the exception of Liebfraumilch, which can be blended from several regions and still be classified as Qualitätswein.
• Prädikatswein, recently (August 1, 2007) renamed from Qualitätswein mit Prädikat (QmP) wines made from grapes of higher ripeness. As ripeness increases, the fruit characteristics and price increase. Categories within Prädikatswein are Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese and Eiswein. Wines of these categories can not be chaptalized. All these categories within Prädikatswein are solely linked to minimum requirements of potential alcohol. While these may correlate with harvest time, there are no legally defined harvest time restrictions anymore.
o Kabinett wines are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape varietal. Essentially, Kabinett is the first level of reserve grape selection.
o Spätlese wines (“late harvest”) are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape varietal. Essentially, Spatlese is the second level of reserve grape selection.
o Auslese wines (“select harvest”) are made from grapes that have achieved minimum defined potential alcohol levels. Those minimum requirements differ by region and grape varietal. Essentially, Auslese is the third level of reserve grape selection.
o Beerenauslese wines (“berry selection”) are made from grapes that have achieved minimum defined potential alcohol levels. The concentration of the grape juice may have been facilitated by a fungus Botrytis, which perforates the skin of the grape forcing water to drip out and all remaining elements to concentrate. Due to the high potential alcohol level required for this category of ripeness, these wines are generally made into sweet wines and can make good dessert wines.
o Trockenbeerenauslese wines (“dry berries selection”) are made from grapes of an even higher potential alcohol level, generally reachable only with the help of Botrytis. The grapes used for Trockenbeerenauslese have reached an even more raisin-like state than those used for Beerenauslese. Due to the high concentration of sugar in the raisin-like grape, these wines can only be made in a sweet style and make extremely sweet, concentrated and usually quite expensive wines.
o Eiswein (ice wine) wine is made grapes that freeze naturally on the vine and have to reach the same potential alcohol level as Beerenauslese. The grapes are harvested and pressed in the frozen state. The ice stays in the press during pressing and hence a concentrated juice flows off the press leading to higher potential alcohol levels which in turn generally result in sweet wines due to the high potential alcohol. The taste differs from the other high-level wines since Botrytis infection is usually lower, ideally completely absent.
On wine labels, German wine may be classified according to the residual sugar of the wine. Trocken refers to dry wine. These wines have less than 9 grams/liter of residual sugar. Halbtrocken wines are off-dry and have 9-18 grams/liter of residual sugar. Due to the high acidity (“crispness”) of many German wines, the taste profile of many halbtrocken wines fall within the “internationally dry” spectrum rather than being appreciably sweet. Feinherb wines are slightly more sweet than halbtrocken wines. Lieblich wines are noticeably sweet; except for the high category Prädikatsweine of type Beerenauslese and above, lieblich wines from Germany are usually of the low Tafelwein category. The amount of German wines produced in a lieblich style has dropped markedly since the style went out of fashion in the 1980s.
Spanish wine classification
Following
Spain’s acceptance into the European Union, Spanish wine laws were brought in
line to be more consistent with other European systems. One development was a
five-tier classification system that is administered by each autonomous region.
Non-autonomous areas or wine regions whose boundaries overlap with other
autonomous communities (such as Cava, Rioja and Jumilla) are administered by
the Instituto Nacional de Denominaciones de Origen (INDO) based in Madrid. The
five-tier classifications, starting from the bottom, include:
• Vino de Mesa (VdM) – These are wines that are the equivalent of most country’s table wines and are made from unclassified vineyards or grapes that have been declassified through “illegal” blending. Similar to the Italian Super Tuscans from the late 20th century, some Spanish winemakers will intentionally declassify their wines so that they have greater flexibility in blending and winemaking methods.[3]
• Vinos de la Tierra (VdlT) – This level is similar to France’s vin de pays system, normally corresponding to the larger comunidad autonóma geographical regions and will appear on the label with these broader geographical designations like Andalucia, Castilla La Mancha and Levante.
• Vino de Calidad Producido en Región Determinada (VCPRD) – This level is similar to France’s Vin Délimité de Qualité Supérieure (VDQS) system and is considered a stepping stone towards DO status.
• Denominación de Origen (Denominació d’Origen in Catalan – DO)- This level is for the mainstream quality-wine regions which are regulated by the Consejo Regulador who is also responsible for marketing the wines of that DO. In 2005, nearly two thirds of the total vineyard area in Spain was within the boundaries a DO region.[3]
• Denominación de Origen Calificada (DOCa/DOQ – Denominació d’Origen Qualificada in Catalan)- This designation, which is similar to Italy’s Denominazione di Origine Controllata e Garantita (DOCG) designation, is for regions with a track record of consistent quality and is meant to be a step above DO level. Rioja was the first region afforded this designation in 1991 and was followed by Priorat in 2003, and Ribera del Duero in 2008.[3]
Additionally there is the Denominación de Pago (DO de Pago) designation for individual single-estates with an international reputation. As of 2009, there were 9 estates with this status.
• Vino de Mesa (VdM) – These are wines that are the equivalent of most country’s table wines and are made from unclassified vineyards or grapes that have been declassified through “illegal” blending. Similar to the Italian Super Tuscans from the late 20th century, some Spanish winemakers will intentionally declassify their wines so that they have greater flexibility in blending and winemaking methods.[3]
• Vinos de la Tierra (VdlT) – This level is similar to France’s vin de pays system, normally corresponding to the larger comunidad autonóma geographical regions and will appear on the label with these broader geographical designations like Andalucia, Castilla La Mancha and Levante.
• Vino de Calidad Producido en Región Determinada (VCPRD) – This level is similar to France’s Vin Délimité de Qualité Supérieure (VDQS) system and is considered a stepping stone towards DO status.
• Denominación de Origen (Denominació d’Origen in Catalan – DO)- This level is for the mainstream quality-wine regions which are regulated by the Consejo Regulador who is also responsible for marketing the wines of that DO. In 2005, nearly two thirds of the total vineyard area in Spain was within the boundaries a DO region.[3]
• Denominación de Origen Calificada (DOCa/DOQ – Denominació d’Origen Qualificada in Catalan)- This designation, which is similar to Italy’s Denominazione di Origine Controllata e Garantita (DOCG) designation, is for regions with a track record of consistent quality and is meant to be a step above DO level. Rioja was the first region afforded this designation in 1991 and was followed by Priorat in 2003, and Ribera del Duero in 2008.[3]
Additionally there is the Denominación de Pago (DO de Pago) designation for individual single-estates with an international reputation. As of 2009, there were 9 estates with this status.
Portuguese
wine appellation system
The
appellation system of the Douro region was created nearly two hundred years
before that of France, in order to protect its superior wines from inferior
ones. The quality and great variety of wines in Portugal are due to noble
castas, microclimates, soils and proper technology.
Official designations:
• Quality Wine Produced in a Specific Region (QWPSR) or VQPRD – Vinho de Qualidade Produzido em Região Demarcada
o These are the most protected wine and indicates a specific vineyard, such as Port Wine, Vinhos Verdes, and Alentejo Wines. These wines are labeled D.O.C. (Denominação de Origem Controlada) which secures a superior quality.
• Wines that have more regulations placed upon them but are not in a DOC region fall under the category of Indicação de Proveniência Regulamentada (IPR, Indication of Regulated Provenance)
• Regional Wine – Vinho Regional Carries with it a specific region within Portugal.
• Table Wines – Vinho de Mesa carries with it only the producer and the designation that it’s from Portugal.
Official designations:
• Quality Wine Produced in a Specific Region (QWPSR) or VQPRD – Vinho de Qualidade Produzido em Região Demarcada
o These are the most protected wine and indicates a specific vineyard, such as Port Wine, Vinhos Verdes, and Alentejo Wines. These wines are labeled D.O.C. (Denominação de Origem Controlada) which secures a superior quality.
• Wines that have more regulations placed upon them but are not in a DOC region fall under the category of Indicação de Proveniência Regulamentada (IPR, Indication of Regulated Provenance)
• Regional Wine – Vinho Regional Carries with it a specific region within Portugal.
• Table Wines – Vinho de Mesa carries with it only the producer and the designation that it’s from Portugal.
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