The term "Feinherb" (literally "fine-bitter") originated in the Saar region about 20 years ago. At that time, when the weather was much more unpredictable and the wines consequently significantly more acidic than today, our winemakers complained that the legally prescribed 9-18 g/l residual sugar for semi-dry wines was insufficient to make them taste harmonious. However, if the wine was fermented with a slightly higher residual sugar content, it appeared significantly more balanced and better – but it could no longer be declared as semi-dry; instead, it had to be labeled as sweet/mild/delicate. Therefore, the trick was used at that time, and the imaginative term "Feinherb" was created, which is not regulated in German wine law and thus also allows a higher residual sugar content of > 18 g/l. Basically, there are three types of Feinherb Saar wines: Feinherb Qualitätsweine (where enrichment of the fermenting must with sugar is permitted), Feinherb Prädikatsweine (where enrichment is not permitted), and the so-called VDP.GROSSE LAGE WEINE (quality wines from VDP.ERSTEN LAGEN, whose base material corresponds to that of a VDP.GROSSEN GEWÄCHS, but where the must was not made dry, but Feinherb).

The difference between dry and semi-sweet wine lies in the residual sugar content and the associated flavor profile. Dry wine contains very little or no residual sugar, as it is completely fermented during the fermentation process. In contrast, semi-sweet wines are characterized by a slightly higher residual sugar content, resulting in a harmonious balance between acidity and sweetness. The term "semi-sweet" is often used for wines that have a pleasant residual sweetness, but are not as sweet as sweet or dessert wines. Unlike semi-dry wines, the residual sugar content of semi-sweet wines is not defined in German wine law. Therefore, the residual sugar usually lies between 9 and a maximum of 35 grams per liter.

The difference between dry and semi-dry wines lies in the residual sugar content. In the wine world, the term "dry" means that the wine has been completely fermented during the fermentation process, leaving little or no residual sugar. In contrast, semi-dry wines have a low residual sugar content of 9–18 grams per liter, which gives the wine a certain sweetness, but not as pronounced as in sweet or dessert wines. Semi-dry wines offer a balanced mix of acidity and sweetness and are therefore suitable for those who prefer a wine with a slightly sweeter profile without being overly sweet.

The sweetest wines are often made from overripe or dried grapes, which concentrates the natural sugar content. An example of this is the Italian Vin Santo, which is made from air-dried grapes. Ice wines, where the grapes freeze on the vine, also achieve an exceptional sweetness. Another sweet wine, often considered one of the sweetest, is Trockenbeerenauslese (TBA). Here, only individual berries affected by noble rot are used, leading to an extremely high concentration of sugar and aromas. The sweetest wines are often served as dessert wines and are perfect companions to strong cheeses or sweet desserts. Their intense flavor and high sweetness make them a special treat for lovers of fine wines with virtually unlimited shelf life.

The term "feinherb" (literally "fine-bitter") in relation to wine describes a taste profile characterized by a balanced ratio of acidity and sweetness. A "feinherb" wine contains slightly more residual sugar than a dry wine, but less than a sweet or luscious wine. This gives the wine a pleasant, slightly sweet note without being overly sweet. "Feinherb" wines are a popular choice for those who prefer a balanced taste where the sweetness harmoniously complements the acidity.

Yes, in the context of wine, the term "feinherb" (literally "fine-bitter") is often used as a synonym for "halbtrocken" (semi-dry). Therefore, loosely speaking, "feinherb" is the new "halbtrocken," which serves as a rule of thumb but isn't entirely accurate in detail. Both terms describe a wine with a slight sweetness, but not as sweet as sweet or dessert wines. Unlike "halbtrocken" (9–18 g/l residual sugar), the residual sugar content for "feinherb" is not defined, as "feinherb" is a fantasy designation not codified in German wine law.

The terms "feinherb" (slightly dry) and "halbtrocken" (semi-dry) are often used synonymously and refer to wines that fall between dry and sweet. However, "feinherb" wines can be sweeter than "halbtrocken" wines, as their residual sugar content can be up to 35 grams per liter, far exceeding the legally defined residual sugar content of 18 grams per liter for "halbtrocken" wines – but they don't have to be. Thus, "feinherb" wines can be just as sweet as "halbtrocken" wines if they fall within the same residual sugar range of 9 to 18 grams per liter.

A delicately sweet wine is characterized by its exciting interplay between sweetness and acidity. The taste of a delicately sweet wine varies depending on the grape variety, origin, and individual winemaking. Generally, a delicately sweet wine presents itself as fruity with aromas of ripe fruits such as peaches, apples, or citrus fruits. At the same time, the balanced acidity gives it a refreshing note, which lends the wine an invigorating and incredibly juicy character.

Basically, any wine from any grape variety can be made in a semi-sweet style. However, there are grape varieties and growing areas where semi-sweet wines are more commonly found. The Saar region has a long tradition of producing semi-sweet wines. White grape varieties are mostly made semi-sweet due to their higher acidity. Among white wines, Riesling is often found in the semi-sweet version. This grape variety brings fruity aromas, ranging from peach...
ranging from apple to exotic fruits. Fine, slightly tart rosé and red wines are rather rare, although they can be found occasionally.

The term "feinherb" (literally "fine-bitter") in reference to white wine refers to a wine with a harmonious balance between sweetness and acidity. "Feinherb" wines are slightly sweeter than dry wines in their flavor profile, but less sweet than "lieblich" (semi-sweet) varieties. These wines are characterized by a pleasant fruit sweetness, which is supported by a well-balanced acidity. The term "feinherb" is particularly common with German wines and is often used for white wines, especially Rieslings.