"Anders Tørneskog" > wrote:

>> True. And definitely on the very sweet side ("Ausbruch").

> I wasn't too sure whether that would be a sweet wine -
> interpreting Ausbruch as an expression of ripeness, equal to
> Auslese, and so possibly fermented to dryness...

No. Ausbruch must readings (according to Austrian wine law) would
mean an alcohol content of 20%, so Ausbruch can never be dry.

You might have confounded it with "Ausstich" - a term that, like
Auslese, means something like "choice of the best", but has no
legal definition. Auslese, otoh, in Austria has to have a minimum
must weight of 21°KMW = 21°babo = 105°Oe = 24.7°brix which
correspond to 13.5 to 14% of alcohol, so this latter can be dry.
Note that in Germany, Auslese minimum sugar contents are much
lower.

> Wouldn't the common Bordeaux grapes reach sugar levels equal to
> Ausbruch, by the way?

Absolutely not - except if you talk about Sauternes, Monbazillac
et. al. in very good years.

M.