>Well,, regardless of if you are a novice or not. Your comment made much
>>sense. The other scenario regarding the acidity is that the German
>>Rieslings never reach 26 brix,, If
>we agreed on this than this debate could
>>be ended.

>German or Austrian Riesling TBA is MINIMUM 36 Brix. Needs no added
>acid.
>
>Mike

What's the minimum brix for German Kabinett or Spatlesen? Are they 26 brix?

Are high alcohol (13%) and high brix together the destroyers of acid? I
thought it was ripening that reduced acid levels? The German wines seem to
have high brix, but low alcohol.

Tom Schellberg