Riesling Trockenbeerenauslese (TBA)

Trockenbeerenauslese - the sweet of angels

A Riesling Trockenbeerenauslese is the absolute non plus ultra among the sweet wines of the world. The wines are full-bodied but of the highest elegance and characterized by a noble and intense acidity. The qualities of a Trockenbeerenauslese represent the absolute top for the vintage. The low yield of noble rotten and hand-picked berries make a Trockenbeerenauslese an exclusive rarity and one of the most sought-after and expensive wines worldwide.

The noble rot phenomenon

Among the predicate wines, TBA is the ripest and rarest quality. The grapes for a Trockenbeerenauslese remain on the vine the longest until the attack of noble rot occurs in the mild, warm and humid autumn. The phenomenon of noble rot ensures that the skin of the berries becomes permeable, the berries lose their water and thus dry up into raisins. The loss of water increases the natural concentration of sugar and acid. The prerequisite for this are wine-growing regions near rivers, where the damp morning mist is replaced by mild and warm autumn air. Thus the steep vine slopes on the Mosel, Saar and Ruwer are particularly suitable for the development of a high-quality Trockenbeerenauslese.

A lot of effort for a little quantity

A Trockenbeerenauslese may only be pressed from fully ripe, noble rotted berries. The grapes are harvested extremely late and the individual berries are painstakingly selected by hand in several stages. The berries affected by noble rot are separated from the rest of the grape by hand using fingers or tweezers. This high-grade selection of the berries takes place already in the vineyard. In comparison to the other grades of ripeness, the elaborately harvested berries yield only extremely small quantities of wine. The labour-intensive harvesting effort with the lowest must yield justifies a corresponding price. A Trockenbeerenauslese is the most valuable treasure of every winegrower.

Concert of aromas

Due to the attack of the noble rot, Botrytis cinerea, and the resulting water loss, the sugar concentration in the berries is very high. Since the fermentation yeasts cannot convert all the sugar into alcohol, the wine of a Trockenbeerenauslese is sweet, opulent and beguilingly aromatic with a particularly pronounced fruitiness. In its aroma, a Trockenbeerenauslese reminds one of passion fruit, raisins, figs, honey, caramel, nuts and herbs. The palate is surrounded by an intense and concentrated fruitiness. The full-bodied sweetness is beautifully embedded by a gripping acid structure, giving Trockenbeerenauslese its tenderness and elegance.

Recommended food

A Trockenbeerenauslese is best enjoyed without food. But if it is to be, a brown bread with roasted goose liver, a blue cheese or a variety of desserts goes very well with it.

Discovery of the noble rot

In 1775 the noble rot was discovered in Germany at Johannisburg Castle. The cause was the late arrival of a messenger who was to bring the permission for the grape harvest from the prince abbot of Fulda. Although the grapes were already showing mould when the messenger arrived, the grapes were harvested and pressed. The result was a delicious wine as it had never been drunk before.