Beerenauslese, abbreviated BA, is a German Prädikat wine category meaning “selected berries.” It is made from individually selected, very ripe grapes, often affected by noble rot (Botrytis cinerea) when conditions allow. The grapes have a high must weight and produce a concentrated wine that is commonly sweet, although style depends on producer and fermentation.
Harvesters select individual berries or small portions of bunches that have reached the required ripeness. Noble rot can concentrate sugar and flavour by reducing water in the berry, while preserving acidity in suitable conditions. Not every Beerenauslese must be uniformly botrytised; the exact character depends on the vintage, grape variety and applicable production rules.
Beerenauslese often shows rich aromas of honey, apricot, peach, citrus marmalade and dried fruit, supported by refreshing acidity. Riesling is a well-known variety for BA, but other permitted varieties may be used. Serve chilled in small portions with fruit desserts, blue cheese, foie gras or selected spicy dishes.
Example: a Riesling Beerenauslese from the Rheingau can pair with blue cheese, apricot tart or a carefully seasoned foie gras course.
Beerenauslese is made from selected very ripe berries. Trockenbeerenauslese uses more intensely shrivelled and concentrated berries and has a higher required must-weight category. Both are often sweet, but TBA is generally rarer and more concentrated.
Chef’s tip: check the producer’s residual-sugar information and tasting profile before pairing. Prädikat indicates grape ripeness at harvest, not a precise sweetness level in the finished wine.
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