What is a common feature of botrytized wines (BA/TBA) in Germany?

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Prepare for the CMS Advanced Sommelier Exam on Germany. Enhance your sommelier skills with multiple choice questions, flashcards, and detailed explanations. Ace your exam confidently!

Multiple Choice

What is a common feature of botrytized wines (BA/TBA) in Germany?

Explanation:
Botrytized German wines rely on Botrytis cinerea to dry the grapes, which concentrates sugars and aromas. That water loss and enzymatic change give very high sugar levels along with intense flavors and complexity, producing the characteristic dessert-style wines of Beerenauslese and Trockenbeerenauslese. These wines are typically late-harvest and made from white grapes, and they are not dry or early-harvest styles. The defining feature, therefore, is that noble rot concentrates sugars and flavors.

Botrytized German wines rely on Botrytis cinerea to dry the grapes, which concentrates sugars and aromas. That water loss and enzymatic change give very high sugar levels along with intense flavors and complexity, producing the characteristic dessert-style wines of Beerenauslese and Trockenbeerenauslese. These wines are typically late-harvest and made from white grapes, and they are not dry or early-harvest styles. The defining feature, therefore, is that noble rot concentrates sugars and flavors.

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