Und dann bin ich bei diesem Zitat hängen geblieben: "... I’ve steered clear of the knotty issue of German wine nomenclature here. Why? Because no matter how hard you try, it will not make sense. It doesn’t to me. As far as dry German riesling goes, the key word is “trocken.” Trocken means dry, and if the label says trocken, the wine will be dry.
Nonetheless (and here is what’s maddening), while all wines labeled trocken will be dry, not all dry rieslings are labeled trocken. Some wines that are among a producer’s best may be labeled “grosses gewächs,” that is, unless they come from the Rheingau region, in which case they may be labeled “erstes gewächs.” At least I think that’s the way it works.
One day in the distant future, German wine labeling rules will be easy to follow, and the dry and sweet styles will coexist in blissful harmony. Until then, we will muddle through and hope for the best. At least we can drink well. ..."
Ich sag's ja schon immer, das kann man keinem Ausländer erklären.
http://www.nytimes.com/2013/08/28/dinin ... wanted=all
Grüßchen
susa
