1. Then the level of sweetness comes into play, starting with trocken (dry) or halb-trocken (off-dry) and then from kabinett (medium dry), spatlese (late-harvested grapes, usually medium sweet), auslese (medium to sweet, where some of the grapes may have been concentrated by the effect of "noble rot" or botyrtis), Beerenauslese (sweet, with more botrytis) and trockenBeerenauslese (intense and