Hi
I'd like to know the following:
1) Applying the German ripeness standard on French and Australian
riesling, which level are grapes harvested? a) before Kabinett,
b) Kabinett, c) Spatlese, d) Auslese, e) other. Dessert wine not
considered)
2) Do French and Australian chaptalize or dose their wine to achieve that
bone-dry-high alcohol style?
3) Why is dry style more popular than the fruity version?

Regards
Ray