🏷️ Qualitätswein

Qualitätswein is the German and Austrian designation for quality wine with a protected designation of origin (PDO). The German Weingesetz defines it as wine with a protected designation of origin that has passed an official analytical and sensory test and meets legally set minimum requirements for production method and grape ripeness. Prädikatswein, with higher requirements, is a separate group above it. In Austria the term is a traditional term under Regulation (EU) No 1308/2013 and replaces "Wein g.U." on the label.

Germany: Qualitätswein must come from one of 13 specified regions (Ahr, Baden, Franken, Hessische Bergstraße, Mittelrhein, Mosel, Nahe, Pfalz, Rheingau, Rheinhessen, Saale-Unstrut, Sachsen, Württemberg) and have at least 7% vol. actual alcohol. The natural minimum alcohol set by the federal states may not be lower than 7.0% vol. in wine-growing zone A and 8.0% vol. in zone B. A bottled wine may be called Qualitätswein only after it has received an official test number (amtliche Prüfungsnummer), shown on the container.

Austria (Weingesetz 2009, § 10): Qualitätswein is made only from grapes of a single wine-growing area and from authorised quality-wine varieties. The must weight must reach at least 15 °KMW, and the wine at least 9.0% vol. actual alcohol and 4 g/l total acidity (as tartaric acid), within the maximum yield. It carries a state test number (staatliche Prüfnummer). Enrichment is allowed up to 13.5% vol. total alcohol for white and 14.5% vol. for red.

Look at the AP number on the label: its first digit identifies the testing station that analysed and tasted the wine. Minimum must weights for Qualitätswein run from about 51 to 72 degrees Oechsle, depending on the region. And unlike Prädikatswein, Qualitätswein may be chaptalized: the winemaker is allowed to add sugar to the must before fermentation, which is exactly what the higher tier forbids.