Beerenauslese
Beerenauslese
Beerenauslese (pronunciation: BEER-en-OWS-lay-zuh) is a German term used in the wine industry. It is a classification of dessert wine produced from individually selected overripe grapes often affected by Botrytis cinerea, a fungus that shrivels the grapes and concentrates the sugar content.
Etymology
The term Beerenauslese is derived from the German words Beeren (berries), aus (out), and lese (picking). It literally translates to "berry selection", referring to the meticulous process of selecting the grapes used in the production of this wine.
Production
Beerenauslese wines are produced in Germany and Austria, particularly in the Rheingau, Mosel, and Burgenland regions. The production of Beerenauslese wine is labor-intensive and requires a great deal of skill and patience. The grapes are hand-picked and only those affected by Botrytis cinerea or noble rot are selected. This results in a wine with a high sugar content and a unique flavor profile.
Characteristics
Beerenauslese wines are characterized by their rich, sweet, and concentrated flavors. They often have notes of honey, dried fruit, and citrus. Despite their sweetness, these wines are balanced by a high level of acidity. Beerenauslese wines are typically enjoyed as a dessert wine and can be paired with a variety of sweet dishes.
Related Terms
- Trockenbeerenauslese: A higher classification of dessert wine, made from grapes that are even more shriveled and concentrated than those used in Beerenauslese wines.
- Eiswein: A type of dessert wine made from grapes that have been frozen while still on the vine.
- Spatlese: A German wine term for a late harvest wine.
- Auslese: A German wine term for a select harvest of especially ripe grapes.
External links
- Medical encyclopedia article on Beerenauslese
- Wikipedia's article - Beerenauslese
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