"Raymond" > skrev i melding
...
> 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)
Given that they use to be bone-dry and have about 13+%abv they probably are
harvested at about 100-110 degrees Oechsle, which is Auslese level. (24-25
Brix for you in the U.S.)
> 2) Do French and Australian chaptalize or dose their wine to achieve that
> bone-dry-high alcohol style?
Probably not, i.e. I don't think they have to - it is not all that high.
> 3) Why is dry style more popular than the fruity version?
>
Fashion - a high sugar consumption is today seen as a characteristic of
uneducated people and who wants to be stigmatized like that?
:-) Anders