Trockenbeerenauslese

Trockenbeerenauslese (short: TBA) is a predicate for quality wines. It belongs to the wine - quality level of quality wines.

A dry Beerenauslese is made from grapes that were attacked on the vine of gray mold (Botrytis cinerea). The fungus gets in the autumn especially in fog and warm, humid weather, the so-called noble rot out. Due to the fungus the skin of the grapes is permeable so that they can dry out, causing the sugar is heavily concentrated in a natural way. The individual berries remain so long on the vine until they are almost dried into raisins.

Traditionally, the individual berries by hand are read out in Germany, but in practice is only a must weight of at least 150 ° Oechsle for the achievement of the predicate decisive. Particularly strong botrytis, long ripening time and favorable conditions can make the eponymous reading or breaking the berries superfluous. And derives the term " outbreak " for Trockenbeerenauslese.

The berries then deliver tiny amounts of a unique in Germany, rather low-alcohol elixir with often only 5-8% alcohol, and large amounts of unfermented grape own sugar and a brilliant acid. Good Trockenbeerenauslese are usually amber, their shelf life is 100 years and more.

In Austria Trockenbeerenauslese must meet the requirements for quality wines and come from grapes with noble rot, with a minimum requirement of 156 ° Oechsle/30 ° KMW. Particularly well known are Trockenbeerenauslese from Lake Neusiedl.

Legends

Perhaps the world's most famous dry berry selection is the Steinberger Riesling Trocken Beerenauslese 1920, Hessian State Kloster Eberbach. This wine is still drinkable and achieved at auction due to its desirability in very high prices.