What is a Beerenauslese? Discover the fourth Prädikat level – made from overripe, noble-rot berries. Everything about the production of this nobly sweet rarity.
Beerenauslese (abbreviated BA) is the fourth level of Prädikatsweine under German wine law and marks the entry into the world of highly concentrated, nobly sweet rarities. The name describes the laborious production process: individual, overripe and mostly noble-rot affected berries are selected by hand – an extremely time-intensive and risky process.
Beerenauslesen are among the great dessert wines of the world, celebrated for their extraordinary concentration, sweetness, and immense ageing potential.
Beerenauslesen must achieve very high minimum must weights, measured in degrees Oechsle:
Examples for Riesling:
For other grape varieties such as Scheurebe, Gewürztraminer, or Pinot Gris, values typically fall between 120–128° Oechsle.
These extremely high values are only achievable through noble rot (Botrytis cinerea) or extreme over-ripeness, which draws water out of the berries and concentrates their sugar, acidity, and aromas.
Beerenauslesen are almost always affected by Botrytis cinerea (noble rot):
Beerenauslesen are extraordinarily concentrated and complex:
The perfect balance between intense sweetness and lively acidity makes Beerenauslesen exceptional wines – sweet, but never too heavy or one-dimensional.
The production of Beerenauslesen is extremely demanding and risky:
That is why Beerenauslesen are rarities – and priced accordingly!
The absolute classic and global benchmark for nobly sweet wines. Aromas of dried apricot, honey, candied orange, peach compote. The high natural acidity of Riesling perfectly balances the sweetness, lending the wine freshness, elegance, and extreme longevity.
Famous origins: Mosel (elegant, mineral), Rheingau (powerful, structured), Pfalz (opulent, fruity).
Intensely aromatic, with grapefruit marmalade, blackcurrant jam, passion fruit, honey, exotic spices. Scheurebe's natural acidity makes it ideal for sweet wines. Often fascinatingly complex and deep.
Opulent, exotic, almost overwhelming – lychee jam, rose-petal marmalade, candied ginger, spices. Less acidity than Riesling, but intensely aromatic. Very rare, but spectacular.
Full-bodied, with honeydew melon jam, dried pear, quince, honey, nuts. Creamy texture and spicy notes. Less acidity-driven than Riesling, but with great depth.
Extremely rare in Germany, but exotic and interesting – tropical fruit, honey, butterscotch. Often aged in barrique for additional complexity.
Beerenauslesen are more versatile than you might expect, although they are often enjoyed on their own:
Important: The dish should be noticeably less sweet than the wine, otherwise the wine will taste sour and unbalanced.
| Auslese | Beerenauslese | Trockenbeerenauslese | |
|---|---|---|---|
| Oechsle | 83–105° | 110–128° | 150–154° |
| Selection | Finest grapes | Individual berries | Raisin berries |
| Botrytis | Often | Always | Always, extreme |
| Residual sugar | 50–120 g/l | 120–200 g/l | 200–300 g/l+ |
| Alcohol | 8–10% | 5.5–8% | 5.5–6% |
| Yields | Low | Minimal | Tiny |
| Price | €€€ | €€€€ | €€€€€ |
Beerenauslesen have extreme ageing potential:
Legendary vintages such as 1921, 1976, 1990, 2001, 2003 are still spectacularly drinkable today and highly sought after by collectors.
Beerenauslesen are significantly more expensive than Auslesen or Spätlesen:
Why so expensive?
Prices: Depending on producer, grape variety, and vintage, between €50 and €500+ per 0.375 l bottle (often sold in half-bottles)
Rarities and legendary sites (e.g. Egon Müller Scharzhofberger) can command thousands of euros
Beerenauslesen are often sold in 0.375 l bottles (half-bottles) because:
Some top estates also offer 0.75 l bottles or even larger formats for collectors.
Beerenauslesen are exceptional wines for special occasions. They unite extreme sweetness with lively acidity, intense aromas with elegance, and concentration with finesse. Anyone who has once tasted a great Riesling Beerenauslese from the Mosel or the Rheingau will understand why German sweet wines belong among the world's finest.
A luxury – but one that is well worth it!
Beerenauslese (BA) is the fourth level of the German Prädikat wines and the entry into the highly concentrated, noble-sweet rarities. To make it, individual overripe and usually noble-rotted berries are selected by hand. Beerenauslesen are among the great dessert wines of the world.
Beerenauslesen reach very high must weights: for Riesling at least 110° Oechsle on the Mosel and 120° Oechsle in the Rheingau and Pfalz. The residual sugar is 120-200 g/l or more, while the alcohol content is only 5.5-8% vol., because the yeasts cannot cope with the high sugar.
Trockenbeerenauslese (TBA) is one level higher: it is made from raisin-like dried berries with 150-154° Oechsle and 200-300 g/l residual sugar. Beerenauslese uses individual overripe berries with 110-128° Oechsle and 120-200 g/l residual sugar. Both are always affected by botrytis, but extremely so in the TBA.
Beerenauslesen are almost always affected by Botrytis cinerea (noble rot). The fungus perforates the berry skin, water evaporates and sugar, acidity and aromas concentrate extremely. This creates typical aromas of honey, dried apricot, orange marmalade and exotic spices.
Classic partners are foie gras, blue cheese such as Roquefort or Stilton, as well as fruity desserts. Important: the dish should be distinctly less sweet than the wine, otherwise it tastes sour. Many also enjoy Beerenauslesen on their own as a "meditation wine".
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