Beerenauslese

What is a Beerenauslese?

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.

Requirements & Oechsle Levels

Beerenauslesen must achieve very high minimum must weights, measured in degrees Oechsle:

Examples for Riesling:

• Mosel: at least 110° Oechsle
• Rheingau: at least 120° Oechsle
• Pfalz: at least 120° Oechsle

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.

The Role of Noble Rot (Botrytis)

Beerenauslesen are almost always affected by Botrytis cinerea (noble rot):

How Botrytis works:

• The fungus attacks overripe grapes under specific conditions (misty mornings, sunny afternoons)
• It perforates the berry skin → water evaporates → extreme concentration
• The berries shrivel into raisin-like, wrinkled forms
• Sugar can rise above 30% (normal: 18–22%)
• Acidity is preserved → perfect balance against the sweetness

Typical Botrytis aromas:

• Honey and beeswax
• Dried apricot, orange marmalade
• Candied fruit, dried fruit
• Saffron, exotic spices
• Caramel, butterscotch

Characteristics & Flavour

Beerenauslesen are extraordinarily concentrated and complex:

• Alcohol: Typically 5.5–8% abv (low, as yeasts cannot withstand the high sugar content)
• Residual sugar: 120–200 g/l or more – distinctly sweet
• Acidity: High and vibrant (especially in Riesling) – perfectly balancing the sweetness
• Body: Full-bodied, almost syrupy, yet never heavy or cloying
• Aromas: Overripe fruit, honey, candied fruit, exotic spices
• Texture: Creamy, concentrated, with a long, sweet finish
• Colour: Golden yellow to amber, deeply hued

The perfect balance between intense sweetness and lively acidity makes Beerenauslesen exceptional wines – sweet, but never too heavy or one-dimensional.

Production & Hand Harvesting

The production of Beerenauslesen is extremely demanding and risky:

Harvest:

• Hand harvesting is mandatory – mechanical harvesting is impossible
• Multiple picking passes (selective picking) over weeks
• Only perfectly noble-rot affected, raisin-like berries are selected
• Healthy and excessively affected berries are sorted out
• Minimal yields: From 100 kg of grapes, often only 5–10 litres of wine are produced

Fermentation:

• Very slow and difficult due to the extreme sugar content
• Yeasts can only ferment to 5.5–8% alcohol before dying off
• Fermentation can take weeks or months
• Often carried out in small oak barrels or stainless-steel tanks

Risks:

• Weather: Rain can dilute the grapes or cause unwanted rot
• Timing: Too early = insufficient concentration; too late = excessive rot
• Crop failure: In some years, BA production is simply not possible
• Economics: High effort with minimal quantities

That is why Beerenauslesen are rarities – and priced accordingly!

Typical Wine Styles by Grape Variety

Riesling Beerenauslese

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).

Scheurebe Beerenauslese

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.

Gewürztraminer Beerenauslese

Opulent, exotic, almost overwhelming – lychee jam, rose-petal marmalade, candied ginger, spices. Less acidity than Riesling, but intensely aromatic. Very rare, but spectacular.

Grauburgunder (Pinot Gris) Beerenauslese

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.

Chardonnay Beerenauslese

Extremely rare in Germany, but exotic and interesting – tropical fruit, honey, butterscotch. Often aged in barrique for additional complexity.

Food Pairing

Beerenauslesen are more versatile than you might expect, although they are often enjoyed on their own:

Classic combinations:

• Foie gras – the ultimate luxury pairing
• Blue cheese (Roquefort, Stilton) – intense and perfectly balanced
• Fruity desserts: Apricot tart, Peach Melba, Tarte Tatin
• Chocolate desserts (not too dark; ideally white or milk chocolate)
• Crème brûlée, Panna Cotta with fruit
• Exotic fruits: Mango, pineapple, lychee

Creative pairings:

• Christmas pastries: Stollen, gingerbread, marzipan
• Nut desserts: Walnut tart, almond pastries
• Cheeseboard with intense, salty cheeses
• Simply solo as a "meditation wine" – no food required!

Important: The dish should be noticeably less sweet than the wine, otherwise the wine will taste sour and unbalanced.

Serving Temperature & Glassware

• Temperature: 8–10°C (too cold = aromas shut down; too warm = too heavy)
• Glass: Small white-wine glass or dessert-wine glass (100–150 ml) to concentrate the aromas
• Portion size: 50–75 ml per person – Beerenauslesen are so concentrated that a small amount is sufficient
• Aeration: Not necessary, although older BAs benefit from a little air contact

Difference from Other Prädikat Levels

| | 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 | €€€ | €€€€ | €€€€€ |

Cellaring & Development

Beerenauslesen have extreme ageing potential:

• Drinking window: Often enjoyable young (after 2–3 years), but…
• Peak maturity: 10–30 years; some Riesling BAs can last 50–100 years!
• The high acidity and high sugar preserve the wine almost indefinitely

Development with age:

• Young (0–5 years): Fresh overripe fruit, intense sweetness
• Mature (10–25 years): Honey, candied fruit, caramel, beeswax
• Old (30+ years): Dried fruit, nuts, coffee, extreme complexity

Legendary vintages such as 1921, 1976, 1990, 2001, 2003 are still spectacularly drinkable today and highly sought after by collectors.

Price & Availability

Beerenauslesen are significantly more expensive than Auslesen or Spätlesen:

• Why so expensive?

  • Minimal yields (5–10 litres per 100 kg of grapes)
  • Extremely labour-intensive hand harvesting over weeks
  • High risk (crop failure due to weather)
  • Only possible in certain years
  • Long storage before release

• 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

Bottle Format

Beerenauslesen are often sold in 0.375 l bottles (half-bottles) because:

• A small amount per person is sufficient (50–75 ml)
• The concentration is extreme
• It is more economical for both producers and buyers

Some top estates also offer 0.75 l bottles or even larger formats for collectors.

Conclusion

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!