What is the typical residual sugar level for Trockenbeerenauslese?

What is the typical residual sugar level for Trockenbeerenauslese?

• A. Very high; typically well above 100 g/L (extremely sweet).
• B. Very low; below 5 g/L
• C. Moderate; around 10-20 g/L
• D. Off-dry; 12-25 g/L

Answer: (A)

Trockenbeerenauslese yields an extremely sweet wine because it’s made from grapes that have shriveled and concentrated their sugars through prolonged botrytization. The must starts with a staggering amount of sugar, and during fermentation the yeast can’t convert all of it, so a large portion remains as residual sugar. That’s why the residual sugar level for this style is typically well over 100 g/L, often reaching well into the hundreds of g/L. This intense sweetness is the hallmark of TBA. The other options describe much drier or less sweet styles, which don’t match this wine.

Trockenbeerenauslese yields an extremely sweet wine because it’s made from grapes that have shriveled and concentrated their sugars through prolonged botrytization. The must starts with a staggering amount of sugar, and during fermentation the yeast can’t convert all of it, so a large portion remains as residual sugar. That’s why the residual sugar level for this style is typically well over 100 g/L, often reaching well into the hundreds of g/L. This intense sweetness is the hallmark of TBA. The other options describe much drier or less sweet styles, which don’t match this wine.