Semidry mosel wine of our winery

Here you will find semi-dry wine from the Mosel. In general, it is often not easy to define taste exactly. With "dry" and "sweet" most people have a specific taste in their minds. But when is a wine called "semi-dry"?

According to the wine law, semi-dry wine may contain a maximum of 9 to 18 g/l of residual sugar. Specifically, this means that the wine still contains a certain proportion of unfermented sugar. During fermentation, the sugar is converted into alcohol. The later the fermentation process is stopped, the drier the wines become. For the wine to be described as "semi-dry", it must be in the range given above.

In addition to the residual sugar, the acid must also be taken into account. For semi-dry wine, the residual sugar content may not exceed 10 g/l above the acidity. Because in addition to the sugar, which gives these wines a slight residual sweetness, the acid has a decisive influence on the taste. If the acidity is high, the wine can also taste quite dry. Conversely, when the acidity is low, the wine gets a much sweeter character.

According to the German wine statistics 2016/2017, 1.673.000 hl wine were declared as semi-dry according to the quality wine test. That's a good 20% of the total amount. With regard to the Mosel area, the proportion is lower. Only 15% of the wines were classified as "semi-dry". This also applies almost exactly to our winery. Especially the grape variety Riesling we often develop semi-dry as well as some red wine. Have fun tasting the semi-dry Mosel wines. If you have any questions, do not hesitate to contact us!

Source:
http://kunstdirekt.net/weinrausch/weinkunde/weingesetz.htm
https://www.deutscheweine.de/wissen/wein-probieren/geschmacksrichtungen/