Many people who are just getting into wine find that a bit of sweetness makes wine both more pleasurable, as well as easier to drink. Finding sweet wines, and being able to determine the sweetness level from the label can be a challenge. One of the best places to start can be with German wines, whose detailed labels offer you all the information you need. On the other hand all that information can also be very intimidating. It’s time to make it a bit easier.
German wine labels include the producer, the vintage, the region the wine is from, the village and if it’s from a specific vineyard that gets mentioned as well. Also included is the level of ripeness of the grapes at harvest. This does not necessarily indicate the sweetness of the finished wines but can certainly help you narrow down your search.
An easy rundown of the wine label details
Cut through the clutter and confusion
1. As a QmP wine, this label represents the highest potential level of winemaking for German wines. Each wine that receives QmP certification has been approved by a regional tasting panel and represents a wine consistent with the claims made on the label. The accompanying set of numbers, referred to as the AP number, serves as a serial number of sorts. Each group of numbers represents a specific bit of information and more than one AP# can be associated with a specific wine. In order the numbers stand for:
First set of digits – The village in which the wine was tasted
The second set represents the village where the wine was produced
The third set represents the producer
The fourth set represents the order in which the producer’s wines were submitted for approval by the tasting panel
The final set represents the year in which the samples were submitted for tasting.
2. The vintage
3. The region the wine comes from
4. The grape variety
5. The village where the vineyard is located
6. The vineyard the grapes came from
7. The ripeness level of the grapes at harvest
8. This wine is further labeled as Feinherb, a further indication of the sweetness of the finished wine
9. The volume of the bottle
10. The alcohol level of the finished wine
11. The producer