How are wines classified in Germany?

In Germany, wines are primarily classified by must weight, which refers to the level of sugar present in the grape juice at harvest. This classification system is a key aspect of the German wine law and is intricately tied to the concept of ripeness and quality. The measurement of must weight, typically expressed in degrees Oechsle, indicates the potential alcohol content and sweetness of the wine, influencing both the flavor profile and classification of the wine.

Wines from different regions in Germany can vary in quality and style, and must weight helps determine these classifications. For instance, higher must weights generally correspond to sweeter and often more prestigious wines, such as Trockenbeerenauslese or Eiswein, compared to dry wines.

While grape variety, alcohol content, and color are important factors in winemaking and can influence consumer choices, they are not the primary basis for classification within the German wine system. Instead, must weight serves as a direct indicator of the grape juice's richness, which is a fundamental aspect in defining the character and classification of German wines.