glossary

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Trockenbeerenauslese (TBA): German classification based on the ripeness level and sugar content of the grapes. Trockenbeerenauslese means literally "dry berry selection." This very sweet dessert wine is made from individually selected shriveled grapes that have the highest sugar levels with flavors concentrated further by the fungus Botrytis cinerea, or noble rot. Trockenbeerenauslesen rank among the greatest sweet wines in the world.

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Botrytis Cinerea: Also known as "noble rot," it is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavors. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar. Botrytis contributes the unique, concentrated flavors in such wines as BA and TBA Rieslings from Germany, Sauternes from Bordeaux, Aszú from Hungary’s Tokay district and an assortment of late-harvest wines from other regions.

Noble Rot: Also known by its scientific name, Botrytis cinerea, noble rot is a beneficial mold that grows on ripe wine grapes in the vineyard under specific climatic conditions. The mold dehydrates the grapes, leaving them shriveled and raisinlike and concentrates the sugars and flavors. Wines made from these berries have a rich, complex, honeyed character and are often high in residual sugar. Noble rot contributes the unique, concentrated flavors in such wines as BA and TBA Riesling from Germany, Sauternes from Bordeaux, Aszu from Hungary’s Tokay district and an assortment of late-harvest wines from other regions.

Auslese: German classification based on the ripeness level and sugar content of the grapes. Auslesen are made from individually-selected bunches of very ripe grapes that have higher sugar concentrations than those selected for spätlesen, but lower than those selected for beerenauslesen. Auslesen are nearly always sweet wines but can be fermented in drier styles.

Beerenauslese (BA): German classification based on the ripeness level and sugar content of the grapes. Beerenauslesen are made from individually selected grapes that are very ripe. Usually these grapes have been affected by Botrytis cinerea, or noble rot, further concentrating their high sugars. These wines are rare and costly.

Kabinett: German classification based on the ripeness level and sugar content of the grapes. At the entry level of Prädikatswein, the highest group of quality German wines, kabinette are usually low in alcohol, with crisp acidity. The wines can be dry, halbtrocken (half-dry) or sweet.

Spätlese: German classification based on the ripeness level and sugar content of the grapes. Meaning "late harvest," spätlesen are usually richer than kabinette-level wines because the grapes contain a higher concentration of sugar at harvest. The wines can be dry or sweet.

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