Best last


In this article I will tell you about the phenomenon of noble sweet wine.

These are German Beerenauslese & Trockenbeerenauslese in which only about 8% of alcohol and from 150-300 grams of sugar per liter of wine.

And this is the French Sauternes in which 14% alcohol and about the same amount of sugar.

Whereas in Germany they are Rieslings and Gewurztraminers, in Sauternes they are the Semillon and Sauvignon Blanc.

The sweetness in these wines is formed in a natural way. Grapes are harvested late, in late October / November, often the grape juice obtained for noble-sweet wines is called “later angels”.

Botrytis cinerea — this is the name of the noble rot, which develops on the skins of the berries and turns the grapes into raisins, concentrating the sugar.

And a special rarity among sweet wines is Eiswein (eiswein / icewine). A wine production method in which the grape harvest occurs in a frozen state at least at -7 degrees (usually the harvest month is November / December).

Eiswein is very rare in particularly hot years.

If we talk about taste:

  • Eiswein - more caramel flavor
  • BA, TBA, Sautern is more like honey and lychee

We are grateful to the randomness of 1775.

Every year a written permit was issued for the vintage. But in 1775 in Germany, the owners of the castle Johannisberg (the same name of the estate) for various reasons, this permission came with a delay of several weeks. The monks have already harvested "moldy" grapes, but since the harvest was not great that year, they decided to make wine from what they had. So it was discovered such a phenomenon as the wine noble sweet.

You can order wine Bassermann-Jordan Eiswein in the catalog.

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