How is the Prädikat level determined?

• A. By the sugar level in grapes at harvest, measured on the Öchsle scale
• B. By aging time in the bottle
• C. By acidity level in the must
• D. By the color of grape skins

Answer: (A)

The level is set by how ripe the grapes are at harvest, which is shown by the sugar content of the grape must. In German Prädikat wine, classification depends on the amount of sugar present in the must before fermentation, and this is measured on the Öchsle scale. Higher Öchsle values mean more sugar and lead to higher Prädikat categories (such as Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, and Eiswein). This pre-fermentation measurement reflects the potential sweetness and concentration of the wine, not the aging time, acidity, or skin color. So the sugar level at harvest on the Öchsle scale is the criterion that determines the Prädikat level.