Auslese

Auslese is a German term used in the context of wine production, particularly in the regions that produce Riesling and other white wines in Germany and Austria. It denotes a late harvest wine made from grapes that are very ripe and often affected by noble rot, a condition that dehydrates the grapes, concentrating their sugars and flavors. The term is part of the Prädikatswein classification, which is the highest category in the German and Austrian wine quality systems.

Overview

Auslese, which translates to "selection" in English, refers to the selective picking of grapes at the time of harvest. This selection process ensures that only the ripest grapes, often with a certain degree of botrytization, are used to produce the wine. The resulting wines are rich in flavor, with a balance of sweetness and acidity that is highly prized among wine enthusiasts. Auslese wines can be enjoyed young but also have significant aging potential, developing complex flavors over time.

Classification

In the hierarchy of the Prädikatswein system, Auslese ranks above Kabinett and Spätlese but below Beerenauslese, Trockenbeerenauslese, and Eiswein. This classification is based on the ripeness and sugar content of the grapes at the time of harvest. Auslese wines are made from grapes that are significantly riper than those used for Kabinett and Spätlese, leading to a higher potential alcohol content or residual sugar in the wine, depending on the winemaker's preference for producing a dry or sweet Auslese.

Production

The production of Auslese wines requires meticulous vineyard management and harvest planning. Grapes are often hand-selected, with workers passing through the vineyards multiple times to pick only those grapes that have reached the optimal level of ripeness and botrytization. This labor-intensive process contributes to the higher cost of Auslese wines compared to those made from less selectively harvested grapes.

Tasting Profile

Auslese wines are known for their rich, concentrated flavors, with a balance of sweetness and acidity that makes them versatile in food pairing. They often exhibit aromas and flavors of tropical fruits, honey, and spices, with botrytized wines adding complex notes of dried fruits and earthiness. The high acidity in these wines helps balance the sweetness, making them refreshing despite their richness.

Food Pairing

Auslese wines are excellent partners for a wide range of dishes, from spicy Asian cuisine to rich, creamy desserts. They are particularly well-suited to pairing with foie gras, blue cheeses, and fruit-based desserts. The wine's sweetness and acidity can complement the richness and flavors of these foods, creating a harmonious dining experience.

Aging Potential

One of the remarkable features of Auslese wines is their aging potential. While they can be enjoyed young, these wines develop added complexity and depth with age. Over time, the intense fruit flavors can evolve into more nuanced notes of honey, nuts, and dried fruits, making older Auslese wines highly sought after by collectors and enthusiasts.