Jaybert41 wrote:
> Simply put, it is curious to me how the same people that are
> toting the Kabinetts and Spatleses as lacking acidity are also
> saying that the BA's and TBA's are the real winners. If the
> vintage as a whole lacks acidity wouldn't that apply to all
> levels of ripeness? One would think that lower sugar levels (ie
> Kabinett) equals more acidity, and higher sugar levels equal
> lower acidity; thus confusing the novice like myself. Can
> anyone explain why the lesser QMP's would show lower acidiy
> levels and therefore be out of balance than the much riper (and
> presumably sweeter) Spatleses, Ausleses, BA's and TBA's?

Probably because different is also the expectation of acidity in a particular kind of wine?
I'm guessing, maybe someon can correct.

Vilco