feinherb, a traditional term of approbation permitted on German wine labels since 2000 that is neither amenable to intelligible literal translation nor legally defined. Many growers use it successfully as it was envisioned by most of those who lobbied for its instatement, as a substitute for halbtrocken, a concept whose appeal to German consumers fell significantly towards the end of the last century. Others use it for wines of overt, albeit modest, sweetness.
© Jancis Robinson and Oxford University Press 1994, 1999, 2006, 2015
