Background
Until the invention of sterile filtration, most German wines were dry. Fermentation continued until all the sugar was consumed, leaving only miscellaneous unfermentable sugars. Only the occasional sweet rarity, made from extremely ripe grapes, kept any residual sugar. For most of the twentieth century, the style was typically sweeter low alcohol wines. Only since about 1990 has dry, trocken wine become popular, partly because many prefer it with food. Most exported German wine is still of the sweeter styles. While it appears in the term trockenbeerenauslese, trocken in that case refers to the dried grapes, not the dryness of the resulting wine.
Read more about this topic: Trocken
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