Trockenbeerenauslese, commonly abbreviated TBA, is one of the highest Prädikat categories in Germany’s traditional wine classification. The name means “selected dried berries.” It is made from individually selected, very ripe, shrivelled grapes, usually affected by noble rot (Botrytis cinerea) under suitable conditions. The resulting must is highly concentrated in sugar and flavour.
Grapes are harvested berry by berry rather than as ordinary bunches. Noble rot causes water loss through the grape skins while concentrating sugar, acidity and flavour compounds. The berries yield very little juice, and fermentation can be slow because of the high sugar concentration. The finished wine is usually intensely sweet, with high acidity helping balance its richness.
TBA wines can show concentrated aromas of honey, dried apricot, marmalade, saffron and candied citrus, depending on grape variety, vintage and producer. Their sugar, acidity and concentration can support very long ageing, but no specific lifespan is guaranteed for every bottle. Storage conditions and the wine’s balance matter.
Example: serve a Riesling Trockenbeerenauslese in a small pour with blue cheese, fruit-based desserts or a carefully balanced foie gras course.
Beerenauslese (BA) is also made from selected very ripe berries, often affected by noble rot, but TBA uses more intensely shrivelled and concentrated berries and represents a higher must-weight category under German rules.
Chef’s tip: serve in small quantities and pair with a dish whose sweetness and intensity will not overwhelm the wine. TBA is a dessert wine, but its acidity can also work with selected savoury pairings.
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