Wine Classification
The Oechsle scale forms the basis of most of the German wine classification. In the highest quality category, Prädikatswein (formerly known as Qualitätswein mit Prädikat, QmP), the wine is assigned a Prädikat based on the Oechsle reading of the must. The regulations set out minimum Oechsle readings for each Prädikat, which depend on wine-growing regions and grape variety:
- Kabinett - 67-82 °Oe
- Spätlese - 76-90 °Oe
- Auslese - 83-100 °Oe
- Beerenauslese and Eiswein - 110-128° Oe (Eiswein is made by late harvesting grapes after they have frozen on the vine and not necessarily affected by noble rot, botrytis, which is the case with Beerenauslese)
- Trockenbeerenauslese - 150-154 °Oe (affected by botrytis)
The sugar content indicated by the Oechsle scale only refers to the unfermented grape must, never to the finished wine.
Read more about this topic: Oechsle Scale
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