What is Beerenauslese? The Prädikat between Auslese and TBA
Beerenauslese, usually shortened to BA, is one of the highest Prädikat levels in German and Austrian wine law. The name means "selected berries", and it is literal: pickers select overripe berries, usually affected by noble rot, often one by one by hand. The result is a naturally sweet wine with honey, dried fruit, candied citrus peel and a bright acidity that can keep it lively for decades.
The requirement is measured in must weight. In Germany the grapes must reach at least 110 to 128 degrees Oechsle depending on region and variety, and in Austria 25 degrees KMW, roughly 127 degrees Oechsle. Adding sugar is not allowed, so all the sweetness comes from the grape itself.
Beerenauslese compared with Auslese and Trockenbeerenauslese
One step below sits Auslese, made from fully ripe grapes. Noble rot may play a part but does not dominate, and Auslese also comes in a dry style. Beerenauslese, by contrast, is almost always sweet and marked by botrytis. Above it stands only Trockenbeerenauslese, which needs at least 150 degrees Oechsle and is pressed from berries shrivelled to raisins. Good producers often go well beyond the minimums, so a strong BA can come closer to a TBA than the label suggests.
Noble rot: how a Beerenauslese is made
Under the right conditions the fungus Botrytis cinerea pierces the skin of the berry. Damp, misty autumn mornings followed by dry, warm afternoons let water evaporate, sugar and acidity concentrate, and aromas appear that healthy grapes never develop. Because the rot spreads unevenly, pickers pass through the same vineyard several times. Yields are tiny, fermentation is slow because of the high sugar, and alcohol usually stays moderate.
The finest Beerenauslese come from Riesling, whose acidity gives the sweetness tension. You will also find Spätburgunder from Kloster Eberbach's Assmannshäuser Höllenberg, both red and as Weißherbst, Grauburgunder from Kupper and Austrian Beerenauslese.
Beerenauslese from the Mosel, Rheingau, Nahe and Burgenland
On the Mosel and Saar, Joh. Jos. Prüm, Willi Schaefer, Max Ferd. Richter, Markus Molitor, Dr. Loosen, Maximin Grünhaus, Van Volxem and Egon Müller Scharzhof stand for a weightless, filigree style. The Rheingau brings more body and spice, with Schloss Johannisberg, Schloss Reinhartshausen, Kloster Eberbach (Steinberger), Robert Weil, Peter Jakob Kühn, Schloss Schönborn and Langwerth von Simmern. From the Nahe comes Dönnhoff, and from the Pfalz Bassermann-Jordan and Reichsrat von Buhl.
From Austria there is Beerenauslese from Velich in the Seewinkel by Lake Neusiedl in Burgenland, where the moisture from the lake encourages noble rot, and from Steininger and Höllerer in the Kamptal.
Old vintages and old labels
Among the bottles are historic vintages from the Rheingau, Mosel and Rheinhessen, the oldest from the 1890s. Before the 1971 wine law, labels carried additions such as Cabinet, feinste or Edel-, as in Edelbeerenauslese, and until 1982 Eiswein was not a Prädikat in its own right. That is why Eiswein-Beerenauslese from the 1970s exists. Goldkapsel and Versteigerung still mark specially selected lots.
Food pairing with Beerenauslese
A classic match is blue cheese, where salt and sweetness lift each other, or foie gras. For dessert, try a fruit tart, apple or apricot cake, provided the dish is less sweet than the wine. A mature BA is best enjoyed on its own, cool but not ice cold, so the bouquet can open up. More sweet wines are in our dessert wine collection.
Beerenauslese FAQ
Is Beerenauslese always sweet?
Practically yes. At this must weight a lot of residual sugar remains after fermentation. Dry Beerenauslese is a rare exception.
Is there a red Beerenauslese?
Yes, though it is rare. Kloster Eberbach has made Spätburgunder Beerenauslese from the Assmannshäuser Höllenberg, partly as red wine and partly as Weißherbst.
How long can you age a Beerenauslese?
Good Riesling Beerenauslese often develops over decades. The acidity keeps it fresh while notes of honey and caramel deepen.
What is the difference between Beerenauslese and ice wine?
Both need a similar must weight. Beerenauslese is made from berries with noble rot, ice wine from healthy grapes picked and pressed while frozen. That is why Beerenauslese tastes of honey and dried fruit, while ice wine is cleaner and more focused on acidity.