Feinherb

Feinherb is a term used in German wine terminology to describe a wine that is off-dry or semi-sweet. The term is not legally defined in the German wine law, but it is often used on wine labels to indicate a wine that is not as sweet as a lieblich (sweet) wine, but not as dry as a trocken (dry) wine.

History

The term "Feinherb" has been used in the German wine industry for many years, but it has gained popularity in recent years as a way to describe wines that have a balance of sweetness and acidity. These wines are often made from Riesling grapes, which are known for their ability to produce wines with high acidity and a range of sweetness levels.

Characteristics

Feinherb wines are characterized by their balance of sweetness and acidity. They are typically less sweet than lieblich wines, but they still have a noticeable amount of residual sugar. This sugar is balanced by the high acidity of the wine, which gives it a refreshing and crisp taste. Feinherb wines are often medium-bodied and have a moderate alcohol content.

Production

The production of Feinherb wines involves stopping the fermentation process before all of the sugar in the grape juice has been converted into alcohol. This is usually done by chilling the wine, which causes the yeast to become inactive and stop fermenting. The result is a wine that has a balance of sweetness and acidity.

Pairing

Feinherb wines are versatile when it comes to food pairing. They can be paired with a variety of dishes, including spicy foods, seafood, and poultry. The balance of sweetness and acidity in these wines makes them a good match for dishes with a balance of sweet and savory flavors.

See also

• German wine classification
• Riesling
• Wine tasting descriptors