German Sweetness Categories

German wine law officially regulates three categories which measure the sweetness of a finished wine based on the amount of residual sugar (“restzucker”/rest-tzūk-ur/) and acid (“säure”/zoi-rǝ/) in the finished wine. The three regulated categories are “trocken” (/trō-ken/), “halbtrocken” (/hallp-trō-ken/), and “süss” (/zūs/) and an additional unregulated term, “feinherb,” is also common. When a German wine is either trocken or halbtrocken, it will be labelled as such. When it is sweet, however, usually the label will be blank in that regards.