One of the mysteries of the English language finally explained.
A sweet German white wine made from selected individual grapes picked later than the general harvest and affected by noble rot.
- ‘In the dessert wine category there is Beerenauslese and the even sweeter Trockenbeerenauslese.’
- ‘The fermentation of an Ausbruch may cease after three months, whereas a Trockenbeerenauslese can ferment for over a year.’
- ‘Both Beerenauslese and Trockenbeerenauslese have a thick honey-sweet quality through botrytis influence.’
- ‘Great sweetness and finesse combine in Auslese and Trockenbeerenauslese wines produced from grapes that have been attacked by Botrytis cinerea that has developed into noble rot.’
- ‘The botrytis mould contributes to the unique flavours of wines such as Sauternes from Bordeaux, Beerenauslese and Trockenbeerenauslese Riesling from Germany, and an array of late-harvest wines from other regions.’
German, from trocken ‘dry’ + Beerenauslese.
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