German for “selection,” used in the wine trade to describe specially selected, perfectly ripened bunches of grapes that are hand-picked and then pressed separately from other grapes. Auslese is one of the six subcategories of QmP (QUALITÄTSWEIN MIT PRÄDIKAT) and ranks above KABINETT and SPÄTLESE but below BEERENAUSLESE, EISWEIN, and TROCKENBEERENAUSLESE. To attain the Auslese category, the natural sugar content of the grapes must reach a certain minimum (83 to 105° OECHSLE, approximately 20 to 25 percent sugar by weight), depending on the region and the variety. The grapes are often subject to BOTRYTIS CINEREA (called Edelfäule in German), which can give them that extra push toward the high sugar levels. The superior wine made from these grapes is sweet and expensive and is generally categorized as a DESSERT WINE. AUSTRIA has an Auslese category that’s similar and requires a minimum 105° OECHSLE.