- Ausbruch
Ausbruch (literal meaning: "broken-out") or sometimes Ausbruchwein is an Austrian
wine term for a quality level in the "Prädikatswein " category. [http://www.winesfromaustria.com/data/law1.html Wines from Austria: Quality Designations in Detail] , accessed on May 21, 2008] It is situated betweenBeerenauslese andTrockenbeerenauslese in requirements, which makes it a sweetdessert wine typically made from grapes affected bynoble rot . The minimummust weight requirements for Ausbruch is 27degrees KMW . The Ausbruch Prädikat exists only in Austria, not in Germany. The category was introduced into Austrian wine legislation in 1970, as a legalization of the production method allegedly already used in the area of Rust. "Ruster Ausbruch" are still the most common Ausbruch wines to encounter; in many other Austrian regions, producers classify their wines as Beerenauslese if they fall short of the Trockenbeerenauslese requirements.Wine production
The term Ausbruch initially designated a wine made from mixing grapes strongly affected by noble rot with
must from less concentrated grapes, in theSpätlese to Beerenauslese range. This filled the purpose of dissolving crystallizedsugar s in the grapes in order to speed up the fermentation and make it more efficient. This has also been called to "break out" the sugar, which is how the term was coined. [http://www.wein-plus.de/glossar/index.html?Suchwort=Ausbruch Wein-Plus Glossar: Ausbruch] , accessed on May 21, 2008] This is the same as "Aszú" method of theTokaji Aszú wines are produced in Austria's neighbouring country Hungary, although a classification system with several levels is used there. However, in difference from the "Aszú" method, Ausbruch wines are not required to be made by mixing the two components, and in reality almost all present-day Austrian Ausbruch wines are produced in the same way as a Trockenbeerenauslese, but subject to a 27 ºKMW rather than 30 ºKMW requirement.Grape varieties
Historically the Hungarian grape
Furmint was used in Ausbruch production but today it is rarely found in Austria. Most producers use a mix of grape varieties withChardonnay ,Pinot blanc ,Traminer andWelschriesling being the most popular. J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 41 Oxford University Press 2006 ISBN 0198609906 ]References
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