Reserve wine system, most DACs have an additional "Reserve" designation for a wine which has slightly more strict requirements. Before the 1971 German wine law, a term corresponding to reserve wine existed in "kabinett", sometimes written as "Kabinettwein". In 1971, the similar-sounding term "Kabinett" was instead introduced as the lowest level of the "Prädikatswein" category, i.e., with a completely different meaning. Therefore, in the present German wine classification no legally defined term corresponding to reserve wine exists. Reserve wine Reserve wine is wine of a higher quality than usual, or a wine that has been aged before being sold, or both. Traditionally,
German wine produce well-balanced wines of concentrated flavours rarely exceed 50 hl/ha. Many wines in Germany are produced using organic farming or biodynamic methods. Chaptalization is allowed only up to the QbA level, not for "Prädikatswein" and all wines must be fermented dry if chaptalised. To balance the wine, unfermented grape juice, called Süssreserve, may be added after fermentation. German wine classification is sometimes the source of confusion. However, to those familiar with the terms used, a German wine label reveals much information about the wine's origin, minimum ripeness of the grapes used for the wine as well as the dryness/sweetness of