Originally Posted by Piobaire
Yes, yes, must weight and minimum ETOH, but as no chapitalization is allowed, that's all a function of grape sugar content, i.e. ripeness, at harvest. It is certainly not about RS which is what you said.
Sure, but that isn't what gets you pradikat level. The dry wines can start out with high sugar content. The sweet wines (outside of TBA, some BA and eiswein) result from stopping fermentation before the wine is completely dry. Name a producers who doesn't star or capsule their wines? I can't thing of any producer who would take must weight at auslese level, make an off dry wine and call it auslese. Feinherb auslese 20 years ago, but everyone I interact with sells at the level of the final product. Anything else would be misleading.
To put it another way: German dry wine = the ripeness level of German sweet wine + allowing fermentation of sugar to continue. Both the sweet and dry wine were picked at the same ripeness level. That is why the sweet wines are low alcohol: fermentation of sugar into alcohol is stopped. Ripeness level at harvest is the same.