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| Auslese Wines |
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The third category and next highest predicate is "Auslese" wine.
The term Auslese means "selected harvest". German Auslese is made from very ripe grapes, which come from individually selected bunches that are harvested by hand. Auslese wines are usually made from these selected late-harvested grapes, but this is also not a must. Auslese wines sometimes can be also made in good wine years from grapes affected by botrytis (so-called "noble rot"), a beneficial mould that causes concentration of the flavors in the grapes. Minimum must weights are higher for Auslese wines than for Spätlese wines and the Auslese wines seem sweeter due to increased residual sugar and higher glycerine levels. It marks the beginning of the dessert wine category, although some Auslese still pairs very well with rich dishes such as foie gras and spicy foods.
The aroma of the German Auslese wine is now more reminiscent of tropical fruit, honey and caramel. The acidity creates tension and a good German Auslese will never be sugary sweet. Rather, its complex flavors unfold slowly, continuously exposing new facets of taste and revealing a wine of singular character. An Auslese can be aged for 5-25 years and will greatly increase in complexity as it matures.
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