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 the wine. Ripeness Classifications of German wines (any grape variety): In general, the ripeness classifications of German wines reflect minimum sugar content in the grape (also known as "potential alcohol" = the amount of alcohol resulting from fermenting all sugar in the juice) at the point of harvest of the grape. They have nothing to do with the sweetness of the wine after fermentation, which is one of the most common mis-perceptions about German wines. On wine labels, German wine may be classified according to the residual sugar of the wine. Trocken refers to dry wine. These wines have less