A practitioner of which profession might use the term "Trockenbeerenauslese"?

"Trockenbeerenauslese" is a word originally from the German and would be used by a viticulturalist as it refers to a particular type of grape and wine.

Although the word translates as "Selection of dry berries" ("Berries" in this instance is used as a synonym for grapes) the wine in question is, in fact, a sweet dessert wine. It requires grapes that have been affected by the so-called "noble rot" that are often shrivelled so as to appear more like raisins.

There is by no means a guarantee of a harvest of such grapes, as it is dependent on particular climatic conditions, and this is reflected in the wine being very expensive, and often only sold at selected auctions.

Although sweet, and golden in colour, "Trockenbeerenauslese" wines are not cloying, due to high acidic content.

More Info: en.wikipedia.org

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john duckett

Although Riesling is the the grape type most often used to make Trockenbeerenauslese the term is not specific to one grape type. As is the habit with Germans, the words to describe the sweetness in wine become increasingly longer. The different Prädikat (superior quality wine) designations used are as follows, in order of increasing sugar levels in the must: Kabinett, Spätlese, Auslese, Auslese, Beerenauslese, and finally Trockenbeerenauslese. And then there is Eiswein, made from naturally frozen berries.