with a major simplification and always bowing before actual experts....

When ranking the ripeness and sweetness of German rieslings, kabinett is the lowest, or dryest ranking, with spatlese next up (a well-made spatlese isn't overly sweet either, but it is riper and more full-bodied), and then up to auslese (I may be spelling that wrong) which I normally can't drink. And then you get the really sweet wines that are best served in small glasses with blu cheeses and foie gras...

(damn. Now I'm hungry)

/wine geeking