not undergo chaptalisation. Austrian definition The minimum requirements, under current wine law, for a wine to be labelled Kabinett are as follows: The wine must have a minimum must density of 17 degrees KMW (equal to 85 °Oechsle). The alcohol content may not exceed 13% ABV. The residual sugar content may not exceed 9 grams per liter. The wine must not undergo chaptalisation - a notable exception from the rules which apply to other Qualitätsweine. Czech definition The minimum requirements, under current Czech wine law, for a wine to be labeled Kabinet are as follows: The wine must be produced from grapes grown within a single defined wine sub-region. The wine must have a minimum must density of 19 °NM (equal to 84 °Oechsle). The wine must not undergo chaptalisation. Style Since Kabinett wines may not be chaptalized, in contrast with other Qualitätswein (QbA), they tend to possess the lowest alcohol content of all German wines, despite the fact the requirements are more stringent than other QbA. Kabinett wines are often noted for having a pronounced light and elegant character when from the colder German wine regions, such as Mosel, and in wines made from the grape variety Riesling (which dominates much of the coldest German regions). Typically, a Riesling Kabinett from Mosel exhibits a high acidity, with floral aromas, and often hints of slate and minerality. In cooler regions, semi-sweet Kabinett wines have an alcohol content of around 7-8% ABV and dry Kabinett wines are usually around 10-11% ABV. When made in other regions, or from other grape varieties, this can vary. For example, a dry Kabinett made in Baden or the Palatinate made from a Pinot varietal may well have an alcohol content of 13% ABV. Typical German Kabinett wines are usually best enjoyed when aged for between one and five years. However, some better examples can be cellared for over a decade. References German wine Austrian wine Czech wine Wine classification German words and phrases