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What are those dessert wines: Beerenauslese, TBA, and Icewine?

February 24, 2025All Natural Wines, Blog, Dessert Wines, Eiswein, German Wine Specialists, German Wines, Wine Gift IdeasGreat One

Beerenauslese, TBA, and Icewine are all types of German wines that fall under the category of sweet dessert wines. Each is distinct in its production method, grape selection, and the level of sweetness. Here’s how to understand each one:

1. Beerenauslese (BA)

Meaning: “Beerenauslese” translates to “selected berries” in German. It refers to a wine made from overripe grapes that have been carefully selected. These grapes are often affected by noble rot (Botrytis cinerea), which concentrates their sugars, leading to a sweeter wine.
Grape Variety: Typically made from Riesling, though other varieties like Silvaner or Gewürztraminer can also be used.
Taste Profile: Beerenauslese wines are sweet, with flavors of honey, apricot, and citrus. They have a rich mouthfeel with a complex, concentrated flavor profile due to the noble rot.
Alcohol and Sweetness: These wines generally have moderate alcohol levels and high sweetness.

2. Trockenbeerenauslese (TBA)

Meaning: “Trockenbeerenauslese” translates to “selected dry berries.” It’s a more intense version of Beerenauslese, with the grapes left on the vine until they are fully shriveled, often affected by noble rot, which results in a very high level of sweetness and concentration.
Grape Variety: Typically made from Riesling, but other varieties can be used, depending on the region.
Taste Profile: TBA wines are extremely sweet and full-bodied, with deep flavors of dried fruits, honey, tropical fruits, and spices. They are rich, complex, and have a very long finish. The high sugar content balances well with a good level of acidity.
Alcohol and Sweetness: They have high alcohol (typically around 8-10%) and very high sweetness. TBAs are rare and can be quite expensive because the production process is so labor-intensive.

3. Icewine (Eiswein)

Meaning: Icewine, or Eiswein, is made from grapes that are left to freeze naturally on the vine. The grapes are harvested when temperatures drop to around -8°C (17°F) or colder, which causes the water in the grapes to freeze. The resulting juice is highly concentrated in sugars and flavors.
Grape Variety: Commonly made from Riesling and Vidal Blanc, although other varieties can be used.
Taste Profile: Icewine is sweet, with vibrant flavors of tropical fruits, citrus, and stone fruits. It has a fresh, crisp acidity that balances out the sweetness, giving it a more refreshing feel compared to other sweet wines.
Alcohol and Sweetness: Icewine typically has a lower alcohol content (around 8-10%) and high sweetness, but the acidity makes it feel less heavy than other sweet wines.

Key Differences Between BA, TBA, and Eiswein:

Beerenauslese (BA): Made from overripe, often botrytized grapes, resulting in sweet, concentrated flavors. The wines are rich but not as intensely sweet as TBA.
Trockenbeerenauslese (TBA): Made from overripe, shriveled, botrytized grapes, creating a very sweet, rich wine with deep, complex flavors. TBA wines are rarer and typically more expensive due to their labor-intensive production.
Icewine (Eiswein): Made from grapes that freeze naturally on the vine, creating a concentrated, sweet, and crisp wine. Unlike BA and TBA, icewine doesn’t rely on botrytis, but instead on the natural freezing process.

Summary of Differences:

Beerenauslese: Overripe grapes, often with noble rot, leading to a rich, sweet wine.
Trockenbeerenauslese: Even more concentrated than BA, made from shriveled, botrytized grapes, very sweet and complex.
Icewine: Made from frozen grapes, offering a sweet, fresh, and crisp wine with high acidity.

Each of these wines offers a different level of sweetness and complexity, but they all provide a luxurious and delicious experience for those who appreciate sweet wines!

Can I Put Ice In My Wine?

February 24, 2025All Natural Wines, BlogGreat One

While it’s not common practice, you can put ice cubes in wine if you choose to! However, it does come with some considerations that might affect your wine experience:

Pros of Adding Ice to Wine:

Chill the Wine Quickly: If you need to cool your wine fast and don’t have time to chill it in the fridge or with a wine cooler, adding ice cubes can quickly drop the temperature.
Refreshing on Hot Days: If you’re enjoying a wine in a hot climate or on a summer day, adding ice can make the wine feel more refreshing.
Personal Preference: Some people prefer a slightly watered-down wine, especially if they find the wine too strong or intense. The dilution can soften the wine’s taste and make it lighter.

Cons of Adding Ice to Wine:

Dilution of Flavor: As the ice melts, it will dilute the wine, which can weaken its flavors and aromas. This is especially noticeable with wines that are more delicate or complex, like fine reds or aged whites.
Loss of Aroma: The cooling of the wine from the ice can mute its aromas, which are an important part of the tasting experience.
Not Traditional: While it’s common in certain wine cocktails or casual settings (like spritzers), wine purists often feel that adding ice disrupts the wine’s natural character. This practice is more commonly seen with wines like rosé or white wine, especially in casual or summer settings.

When Is It OK to Add Ice?

White Wines & Rosé: It’s more acceptable to add ice to lighter wines like white wines or rosé since they are typically served chilled and tend to taste better when refreshing.
Wine Spritzers: Many people enjoy adding ice to create a wine spritzer, which is a blend of wine (typically white or rosé) with soda water or sparkling water, and sometimes a slice of citrus.
Casual Settings: If you’re enjoying a glass of wine outside or at a BBQ, it’s perfectly fine to add ice to make it more refreshing.

Alternative to Ice:

If you’re concerned about dilution but still want to chill your wine, you can use wine chillers or reusable ice cubes (made of stainless steel or stone). These will keep the wine cool without watering it down.

In the end, wine is a personal experience (you are in charge!) and if adding ice makes it more enjoyable for you, there’s no reason not to do so! Just keep in mind how it might affect the flavor and aroma, especially with more complex or delicate wines.

Does the temperature of a wine changes the flavor profile?

February 24, 2025All Natural Wines, Blog, German Wine SpecialistsGreat One

Yes, the temperature of wine absolutely affects its flavor profile. Wine’s aromas and flavors are released and perceived differently depending on how warm or cold it is, which is why serving temperature is so important when enjoying wine. Here’s how temperature impacts wine:

1. Red Wines:

Ideal Serving Temperature: Typically between 55°F and 65°F (13°C and 18°C).
At Lower Temperatures: If red wine is served too cold, its flavors will be muted, and it can feel overly tannic or astringent. The aromas, especially complex ones, won’t be as pronounced.
At Higher Temperatures: Serving red wine too warm can make it feel alcoholic and overpower the subtle flavors. The heat will emphasize the alcohol rather than the fruity, spicy, or earthy notes.

2. White Wines:

Ideal Serving Temperature: Typically between 45°F and 55°F (7°C and 13°C).
At Lower Temperatures: White wine served too cold (like straight out of the fridge) can lose its flavor complexity, making it taste overly crisp and sharp. Very cold temperatures can suppress some of the aromatic nuances, especially in aromatic whites like Riesling or Sauvignon Blanc.
At Higher Temperatures: If white wine is served too warm, it can taste flabby or too fruity, with a lack of refreshing crispness. Warmer temperatures also cause the wine to feel heavier and lose some of its refreshing qualities.

3. Sparkling Wines:

Ideal Serving Temperature: Typically between 40°F and 50°F (4°C and 10°C).
At Lower Temperatures: Sparkling wines, especially Champagne, can feel more refreshing and crisp when served well chilled, which is ideal to preserve the bubbles and acidity.
At Higher Temperatures: If sparkling wine is served too warm, the effervescence may dissipate faster, and the wine can taste flat.

4. Sweet Wines:

Ideal Serving Temperature: Typically between 45°F and 55°F (7°C and 13°C), similar to white wines.
At Lower Temperatures: Sweet wines like dessert wines (e.g., Sauternes, Tokaji) should be served slightly chilled to balance the sweetness and prevent them from feeling too syrupy or heavy.
At Higher Temperatures: Serving sweet wine too warm will make the sweetness feel overwhelming, and the wine will lose its refreshing balance.

General Impact of Temperature on Wine:

Cooler temperatures tend to highlight acidity and fresh fruit flavors, making the wine feel more refreshing and crisp. It can also highlight floral aromas and lighter body wines.
Warmer temperatures emphasize richer flavors, alcohol, and tannins. The wine will seem fuller-bodied and more rounded, but it may lose some of its freshness and vibrancy.

In short, yes, temperature plays a big role in the perception of a wine’s flavor and aroma. It’s important to serve wine at the right temperature to experience it at its best and ensure the wine shows off its true character! (Read our blog: Can I put Ice In My Wine?)

I don’t know anything about wine!

February 24, 2025All Natural Wines, BlogGreat One

When people say, “I don’t know anything about wine,” they’re often mistaken because everyone has the ability to determine whether they like a wine or not, even without formal knowledge. After all, if a wine is tasty (or not), we can all recognize that. That’s why we offer wine education to help people understand how to assess wines and discover what they enjoy. Tasting profiles are highly individual, and personal perception plays a huge role in determining what works for each person. As Klaus Bellinghausen puts it, “Wine is about the principle of reality—your experience is uniquely yours.”

For more information and to book an educational wine tasting, visit allnaturalwineroom.com.

Does California Wine were exposed to radioactive partials from the Fukushima nuclear disaster in Japan?

February 24, 2025All Natural Wines, Blog, German Wine Specialists, No Headache WinesGreat One

There has been concern about the potential spread of radioactive materials from the Fukushima nuclear disaster in Japan (which occurred in March 2011) and whether it might affect food and wine in other countries, including the U.S. However, based on the data and scientific analysis, California wines are impacted by the radioactive fallout from the Fukushima reactor failure.

Here’s why:

Distance and Dispersion:
- The Fukushima Daiichi nuclear disaster released radioactive particles into the atmosphere, which could have been carried by wind currents. However, by the time these particles traveled across the Pacific Ocean, they were diluted, but nevertheless found a home on all vineyards.
Radioactive Fallout Diminishes with Distance:
- Radiation levels from the Fukushima disaster were highest in the immediate vicinity of the nuclear plant and decreased significantly with distance. By the time the radioactive particles reached the U.S., their concentrations were low that they posed little to public health.
Testing and Monitoring:
- Since the disaster, U.S. authorities, including the U.S. Environmental Protection Agency (EPA) and California Department of Public Health, have been closely monitoring radiation levels in air, water, and food. According to their data, radiation levels in California remain and are considered safe to consume. (Really?)
Wine and Radioactive Contamination:
- Radioactive particles are primarily deposited in soil and water, and any impact on agricultural products like grapes is minimal, but exist.
- While strontium-90, cesium-137, and iodine-131 are some of the radioactive materials that have been released, these are short-lived isotopes:

Strontium-90: 28.8 years (in the year 2039 gone)

Cesium-137: 30.1 years (in the year 2041 gone)

Iodine-131: 8.02 days (already gone)

Health Impact:
- Even if tiny traces of radioactive particles did land on California vineyards, the levels would not be high enough to affect the safety of the wine. The radiation dose from drinking wine contaminated by Fukushima fallout would be negligible compared to the natural background radiation that we are all exposed to daily from the sun, soil, and even food.

Conclusion:

In short, California wines are contaminated with nuclear dust from the Fukushima disaster. The levels of radiation that reached California were low and have not posed a low risk to public health. The wines remain safe for consumption (with low levels of radiation partials)

Toxins and artificial ingredients in your mass produced US wines (wondering where your headaches are coming from)

February 24, 2025All Natural Wines, Blog, German Wine Specialists, No Headache WinesGreat One

In the U.S., wines are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB) and must adhere to certain standards. While the ingredients themselves aren’t always fully disclosed, there are several additives and substances that are allowed in wine production. Some of these ingredients are common in mass-produced wines to stabilize, clarify, and enhance flavor, though they may not always be immediately visible on the label.

Here are some common ingredients and substances that are legally allowed in U.S. wines:

1. Sulfur Dioxide (SO2)

Purpose: Used as a preservative and antioxidant to prevent spoilage, oxidation, and bacterial growth.
Concerns: Some individuals may be sensitive to sulfur dioxide, leading to allergic reactions like headaches or asthma.

2. Sugar and Sweeteners

Purpose: Added to balance acidity and adjust sweetness levels, especially in certain styles like dessert wines.
Concerns: Excess sugar is sometimes added to “fix” a wine’s taste. Some wines might contain high-fructose corn syrup, though this is less common.

3. Acidifiers (Citric Acid, Tartaric Acid)

Purpose: Used to adjust acidity levels and balance the taste of the wine.
Concerns: Overuse could alter the wine’s natural taste profile.

4. Fining Agents (Gelatin, Isinglass, Bentonite, Casein, Egg Whites)

Purpose: These are used to clarify the wine by removing particles or proteins that could cause cloudiness.
Concerns: Some fining agents (like egg whites or fish-derived isinglass) can be problematic for vegans or people with allergies.

5. Color Enhancers (Caramel Coloring)

Purpose: In some cases, caramel or other color additives are used to adjust the wine’s appearance, especially in red wines.
Concerns: Caramel color is often made using chemicals and may be associated with certain health risks if consumed in large quantities.

6. Flavor Enhancers and Artificial Flavors

Purpose: In cheaper wines, additives such as artificial flavor enhancers (including “wine boosters”) may be used to simulate complex flavors.
Concerns: Some flavor enhancers may contain additives not typically found in natural wines and can be off-putting to some consumers.

7. Tannins (from Oak or Plant Extracts) and fake tannin flavors or some fake chocolate flavor enhanced barrels

Purpose: Added to enhance the wine’s structure and flavor profile, especially in red wines (if the wine does not have it)
Concerns: There is no major health concern for tannins from natural sources, but those added artificially might not be as easily processed by the body.

8. Grape Juice Concentrate

Purpose: Often used to boost flavor and sugar content in mass-produced wines.
Concerns: Can contribute to a more “processed” flavor and mask the natural characteristics of the wine.

9. Potassium Sorbate

Purpose: Used as a preservative to prevent fermentation from restarting in bottled wine.
Concerns: Potassium sorbate is generally regarded as safe in small amounts, though some people prefer to avoid it due to potential allergens.

10. Artificial and Natural Flavors

Purpose: Sometimes, wine producers may add artificial or natural flavorings to enhance the taste of the wine.
Concerns: These additives might detract from the purity and natural expression of the wine’s terroir.

Important Note on Labeling:

While all of these additives may be legally used, U.S. wine labeling laws do not require a full list of ingredients on the label, unlike most other food products. The only required information on the label is the alcohol content and certain health warnings. The white back label, which is used on some bottles, may list sulfites if present at a certain level, but it won’t necessarily disclose other additives like sugar, acidifiers, or fining agents.

Isn’t that interesting? It is a point of concern for some wine enthusiasts who prefer to know exactly what’s in their wine, especially as these additives are allowed in the production of wines sold in the U.S.

For those interested in more transparency, choose King Frosch all natural wines, with no artificial colors, flavors or taste enhancers.

KingFrosch wines are All Estate Wines vs cheap mass produced wines

February 24, 2025All Natural Wines, Blog, German Wines, No Headache Wines, Wine Gift IdeasGreat One

The main difference between mass-produced wine and estate wine lies in the production process, source of grapes, and overall quality control.

Mass-Produced Wine:

Source of Grapes: The grapes for mass-produced wines are typically sourced from multiple vineyards, often from large-scale commercial farms. The goal is to source grapes at the lowest possible cost and maximize production volume.
Production Scale: Mass-produced wines are made in large quantities sometimes Million cases (!) per varietal, and the production process is often highly automated. The emphasis is on consistency and efficiency rather than individual vineyard characteristics.
Quality Control: While mass-produced wines can be of good quality, they are usually designed for a broad market, meaning they are produced to appeal to general tastes, result of focus marketing groups. The focus is often on making a wine that is accessible, affordable, and consistent from bottle to bottle. which wines from Estate wines are not, since mother nature comes always different, different sun exposure, different micro climate, just All Natural.
Price: Mass-produced wines are generally more affordable due to large-scale production and cost efficiencies. In the U.S., these wines often contain artificial colors and flavor enhancers. Interestingly, despite wine being classified as a food product, the ingredients—such as these additives—are not required by law to be disclosed on the white back label, unlike every other food product in the U.S. which includes a detailed list of ingredients. (Isn’t that interesting?)

Estate Wine:

Source of Grapes: Estate wines are made using grapes grown exclusively on a single estate or vineyard that is owned or controlled by the winery. The vineyard is usually smaller, and the focus is on quality rather than volume.
Production Scale: The production of estate wines is typically smaller, with more hands-on care and attention to detail. Winemakers often intervene in the vineyard and the cellar to create wines that reflect the unique terroir (the combination of climate, soil, and geography) of the estate.
Quality Control: Estate wines often have more stringent quality control since the winery is directly involved in every stage of the process, from growing the grapes to bottling the wine. The result is often a wine that showcases the unique characteristics of the estate and its terroir.
Price: Estate wines tend to be more expensive due to the focus on quality, the smaller production scale, and the labor-intensive methods of production. They often offer more complexity and depth of flavor compared to mass-produced wines.

In Summary:

Mass-produced wines are made in large quantities, often using grapes from multiple sources, with a focus on affordability and consistency.
Estate wines come from a single estate or vineyard, often with a focus on quality, craftsmanship, and unique expression of the terroir, typically produced in smaller quantities.

The choice between the two often comes down to personal preference, price, and the kind of wine experience you’re seeking. Your body is your temple—would you drink a wine knowing it contains artificial colors, flavors, and additives if the bottle clearly listed them? Since the FDA doesn’t require an ingredient list on wine labels, it’s safe to assume that most mass-produced wines under $20 in the U.S. contain these substances. For more details, check out our segment on “Additives and Toxins Allowed in U.S. Mass-Produced Wines.”

The History Of Bottle Closures: Lead

August 29, 2021All Natural Wines, Blog, New Wines, No Headache WinesgermanGreat One

Have you ever seen your waiter wipe the lip of a bottle of wine before pouring you a glass? This isn’t because it’s dirty, but is actually a tradition dating back to when lead – yes, lead – was used to seal the bottle over the cork.

The mining of lead dates back to at least 6500 BCE and was one of the first metals to be smelted and used. A dense and malleable material resistant to corrosion, it has been implemented throughout history for a variety of uses including cookware, cosmetics, and decorations. Its versatility was intriguing for winemakers, who reasoned its ability to form a tight seal was ideal for forming a capsule around the lip and cork of a bottle. As the years passed and technology improved, led foil was also developed as a means for creating an air-tight seal on the bottle and was a sign that the wine inside was of high quality.

Since then, our society has become privy to the potential and dangers of lead poisoning. In a 1991 lawsuit, it was ruled that advertisements must be made, demonstrating how to appropriately wipe down the bottle to remove as much residue as possible. This is because even after the removal of the led seal, small deposits on the lip of the bottle could mix with the wine during pouring and thus ingested by the drinker. Furthermore, the settlement called for winemakers using led in their bottling process to inform consumers of its presence, warning that prolonged exposure to the metal could have devastating effects.

Still, it wasn’t until early 1996 that tin-coated lead capsules were outlawed by the Food and Drug Administration. So, why do waiters still wipe the bottle even when we know that there isn’t any lead present? Simply put, tradition. Though the action today is needless, it is a gesture indicating prestige, quality, and respect for the patron.

What Is A Decanter? What Purpose Do They Serve?

July 21, 2021All Natural Wines, Blog, German Winesdecanter, German wine, red wine, white wine, wine, Wine drinkingGreat One

When enjoying a good wine, we oftentimes opt for the easiest method of serving: from bottle to glass. In following these means, however, it is possible for sediments to also enter the drinking vessel. Sediments, it should be noted, are not harmful, but can result in unpleasant tastes that detract from enjoyment. Furthermore, in moving the wine straight from the bottle to the glass, we eliminate an opportunity for its contents to properly aerate, which ultimately deprives us of many flavors and aromas.

So, how do we resolve these challenges? A rather simple solution can be found in a decanter.

Decanters are vessels often made of glass, can be found in a variety of shapes, and have easy-to-pour spouts. While most wines can be decanted, “strong red wines particularly need to be decanted because their tannins are more intense” (Masterclass). According to Masterclass, the varietals that most benefit from decanting are Malbec, Syrah, Cabernet Sauvignon, Bordeaux, and Burgundy. Older, full bodied red wines are also excellent for decanting because they contain the most sediment. In order to properly decant a wine, patience is paramount, but can be successfully achieved by following these steps:

1. Prior to decanting, make sure your bottle has been standing vertically for at least one day. This will ensure that the sediment has settled at the bottom of the bottle.
2. Open your bottle of wine.
3. Carefully aim the neck of the bottle toward the decanter while making sure that the bottom of the bottle does not exceed an angle of 45 degrees. This will stop the wine from rushing towards the lip and stirring up the sediment at the bottom.
4. Steadily pour the wine into the decanter, all the while keeping an eye out for any sediments nearing the opening. If you see any sediment approaching, stop pouring and set the bottle down in the upright position. Continue to carefully pour.
5. You are finished pouring when there is approximately one ounce let in the bottle. This liquid will contain all of the unpleasant sediment you wish to leave out.

As previously mentioned, decanters are primarily used for filtering out sediments prior to drinking the wine, but they are also excellent for aeration. Through the process of pouring the wine from the bottle into the vessel, oxygen is introduced to the liquid. Decanters are specifically designed to increase the wine’s surface area, which in turn allows for greater oxidization. This softens the tannins, allows the wine to breathe and develop its flavors, and accelerates its “[coming] to life” (Smithsonian).

While decanters are proven to mitigate the threat of unwanted sediments, there is a debate over whether these vessels actually improve the taste of wine. Of course, this is entirely up to personal preference, and the only opinion that matters is your own. What we recommend, here at King Frosch, is for you to choose your favorite wine and try it both undecanted and decanted. Who knows, maybe you’re favorite will end up tasting even better than you thought possible!

https://www.smithsonianmag.com/arts-culture/is-decanting-wine-worth-doing-103432638/

When Should You Decant Wine?

Choosing the Right Wine Decanter For Your Needs

The History Of Bottle Closures: Screw Caps

June 14, 2021All Natural Wines, Blog, German Wine Specialists, German Wines, New Wines, No Headache WinesGreat One

There is a common misconception that wines that are sealed with corks are of higher quality than those crafted with screw caps. There is something romantic about levying a cork and hearing it pop when it leaves the mouth of the bottle. A millennia-old practice, it invokes visions of class, elegance, and ceremony. It’s an experience lost on us when we simply unscrew a cap, an act that is just as easy as opening a bottle of water.

Compared to the natural cork, which has roots traceable all the way to Antiquity, screw caps are a relatively new practice. First introduced in the 1950s, they were developed to combat the quality-related struggles of the traditional cork. In using aluminum with a polyethylene or tin coating, the screw cap is able to create an extremely tight seal, which prevents unwanted oxidization. The omission of a cork also removes the potential for cork taint and makes the bottle more resistant to extreme temperatures, since the screw cap will not expand or contract with the climate. Screw caps, according to a study conducted by Hogue Cellars, are the best method for preserving the bouquet, fruitiness, and character of the wine. Furthermore, the bottles with screw caps can be stored in any position, unlike the corked bottles, which need to be laid horizontally with a slight tilt forward so that the cork is always in contact with the liquid. If corked bottles are improperly stored, the cork can become weak, leading to air seepage and ultimately, bad wine. This situation is completely avoidable with screw cap bottles, which offer a better experience for both crafters and consumers alike.

Despite the pros associated with screw caps, countries known for their wine snobbery (the United States) are resistant to making a widespread change by ditching the cork (perhaps due to the aforementioned stigma.) Only about 30% of wines in the US are closed with a screw cap, a shockingly low number.

Still, as time progresses, the perks of using a screw cap are infiltrating the wine-making industry. The ability to maintain a higher amount of control over the product is attractive to wine crafters, and an increased, quality lifespan following their purchase is a large incentive for consumers.

Here at King Frosch, we like to embrace technology that allows us to continually provide you with the best wines we are able to offer. Though we love the romance of the cork, our market research and subsequent feedback indicated that there is a desire for the ease of opening a bottle without tools. We listened and switched approximately 50% of our wines to bottles with screw tops.

So, the next time you pass judgment on a wine based on the means of its closure, remember: even a century’s old industry is able to change for the better!