Which of the following best matches the German dryness terms and their approximate RS ranges?

• A. Trocken up to ~9 g/L RS; Halbtrocken ~9–18 g/L RS; Feinherb ~12–25 g/L RS.
• B. Trocken up to ~15 g/L RS; Halbtrocken ~15–30 g/L RS; Feinherb ~30–50 g/L RS.
• C. Trocken up to ~5 g/L RS; Halbtrocken ~5–12 g/L RS; Feinherb ~6–18 g/L RS.
• D. Trocken up to ~25 g/L RS; Halbtrocken ~25–40 g/L RS; Feinherb ~40–60 g/L RS.

Answer: (A)

German dryness terms map to residual sugar (RS) in grams per liter. Trocken signals a dry wine with very little RS, Halbtrocken indicates a bit more sweetness, and Feinherb sits between dry and off-dry—slightly sweet.

The best fit is Trocken up to about 9 g/L RS; Halbtrocken roughly 9–18 g/L RS; Feinherb about 12–25 g/L RS. These ranges align with common, practical labeling: trocken stays at the low end, halbtrocken sits in the mid-range, and feinherb occupies a light, noticeable sweetness. The other options push trocken into higher RS values or place feinherb in ranges that don’t match how these terms are typically used, making them less accurate.