Quote:

---

Thanks for putting this together.

for new kids like me- makes life a bit easeier!

---

that's one of the primary reasons why i wanted to do this.

There is so much information "hidden" in these boards that it would take you quite some time to find them. Especially if you're knew and trying to learn something new on a wine region. Like I'm always trying to do.

• A walk-through of a sample German wine label.
  
• Understanding pre-1971 labels for when you buy mature Auslese, BA, etc. Remember, vintages as far back as the 1920s are still drinking.
  
• The "prädikat" classification system: kabinett, spätlese, auslese, etc.
  The great thing about his guide is that he gives the exact definitions, e.g. minimum öchsle requirement for a Kabinett is 70 for the Mosel-Saar-Ruwer and Nahe but 73 for the Pfalz, Rheingau and Rheinhessen, etc. Normally these are hard to find (as in any information about German wine definitions).
  
• The exact requirements for a wine to be "trocken" versus "halbtrocken" etc.
  
• What do those stars and long capsules mean?
  
• Some labelling tricks and exceptions, like calling a spätlese a kabinett and why this is done.