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VDP.CLASSIFICATION – BACKGROUND VDP分级-背景

WINE LAW OF 1971 1971年酒法

      德国葡萄酒栽培历史悠久，成绩斐然。自1971年酒法颁布后，其繁杂的命名不仅弄晕了大多数葡萄酒爱好者，也使得人们很难辨识葡萄酒的真实品质。

    1971年酒法规定，来自德国法定产区任一酒庄的葡萄酒都可标记为quality wines-优质葡萄酒。人们对上千家酒园进行了合并（其数量由30000缩减至3000），合并后成立的新酒园包含了原来的酒园，然后冠以本地区最著名的葡萄园名。除了顶级葡萄酒外，其他各等级的葡萄酒也可以标注出产酒园。

Germany has a long and successful viticultural tradition. The German wine law of 1971 created an enormous number of designations that not only confuse the majority of wine lovers, but also make it very difficult to identify/recognize which wines truly offer exceptional quality.

The 1971 wine law enables quality wines to be produced from any vineyard site within the German wine-growing regions. Thousands of vineyards have been consolidated (from ca. 30,000 to ca. 3000) and often named after the best-known site now within the borders of the newly created site. Vineyard names that had been traditionally associated with high quality wines can now be used for wines of all qualities.

 The wine law established two types of vineyard sites: Einzellage (individual site) and Grosslage(collective vineyard site, i.e. made up of several individual sites – often including vineyards of many wine villages). There is no indication on the label as to whether a wine originates from an individual site that imparts site-specific characteristics (reflects its terroir) or from a collective site.

Traditional terms associated with wine quality have lost their significance. The use of the term “natur” or “natural” (not chaptalized) was forbidden. A quality wine category (QbA) was introduced and wines of this category can be chaptalized.

The overall volume of Prädikat wines on the market has been greatly inflated, because qualification for a Prädikat now depends exclusively on must weight.

        过去代表了优质酒的传统术语“Cabinet”现在为最简单和初级的Prädikat 酒—Kabinett所取代。 从此酒的品质分级和风格（风味)之间没有任何关联。
　    新的酿酒技术（例如糖度保留）让酿酒师在生产酒时随意的控制残留糖，而从前葡萄酒中的残余糖分都是靠自然发酵而成的。很长一段时间以来，人们很难在市场上买到真正的优质干型葡萄酒。

The traditional term “Cabinet” that once denoted particularly fine wines now denotes the simplest of the Prädikat wines, Kabinett. There is no correlation between a quality category and style (taste profile).

New methods of cellar technology (e.g. the use of sweet reserve) enable winemakers to produce wines with

residual sweetness at will, whereby this style was formerly achieved naturally.

For quite a period of time, it was difficult to find high-quality dry wines on the market.