Wine is a science in itself. For the less passionate wine connoisseur, here are a few general tips on the subject of wine.

 

1. a pretty label says nothing about the quality of the wine. Most people who only drink wine occasionally choose wine based on the appearance of the bottle label.

 

2. a distinction is made between four quality categories for German wines:

- Table wine. German table wine must come from one of 5 table wine regions and the grapes must have a minimum of 44 degrees Oechsle. Table wine must have an alcohol content of at least 8.5 per mille and an acidity of 4.5g per litre.

 

- Landwein. German country wine must come from one of 5 designated country wine regions and have 0.5 % more potential alcohol content than table wine. Landwein is dry or semi-dry.

 

- Quality wine from specified growing regions (QbA). Produced exclusively in one of 13 growing regions. The grapes must reach 51 to 72 degrees Oe. The wine must contain at least 7 per mille alcohol. Quality wine can be dry to semi-sweet.

 

- Prädikat wine. Prädikatswein is the highest quality wine in the categories and may not be sweetened. Prädikatswein can be dry to very sweet and is produced in one of 39 regions. Minimum alcohol content 7 per mille.

 

3. most wines are produced for consumption within one to two years. The year of harvest says more about the characteristics of the year if the wine was grown in a cooler climate and the changeable climate can affect the quality of the grapes.

 

4. wine does not automatically get better the longer it is stored. If the wine is stored in a damp, poorly insulated cellar, it will deteriorate over time.

 

5. the flavour of an inexpensive wine can be improved by opening the bottle 2 hours before drinking to allow it to breathe.

 

6. leftover wine can be poured into a small bottle and sealed so that it is not wasted and still tastes good later. Leftover wine can also be used in sauces.