However, in the glass, I quickly rejected the wine, because of a slight sweetness in it. While I can like a sweet or off-dry wine with the right food or at the right occasion, this was the moment where I wanted a dry wine, so I was not pleased. I took the bottle to see what it was we had in our glass (guess, you do that before you drink?) and it said:
Feinherb. WTH (What the heck)?
I had to look up the term, must be fairly new? I did not recognize it, too long away from Germany and it's wines? I knew there was 'trocken', 'halbtrocken', 'lieblich', and 'süss'. Here is the definition, taken from the pfalz.de website:
'Feinherb is a new expression and relates to halbtrocken wines. Halbtrocken includes wines with up to 18 g/l residual sugar. But this is always to be put in perspective to the acidity. The formula: acidity + 10, but max. 18. A wine with 6 g/l acidity, can have 16 g/l residual sugar. A wine with 9 g/l acidity, can only have max 18 g/l res. sugar (not 9 + 10 = 19). The limit to dry (trocken) wine is acidity plus 2, max. 9 g/l residual sugar. A wine with more than 9 g/l sugar, but max 18 g/l is halbtrocken. Feinherb lies in this area, but is not defined as clearly. It is more of a marketing term, because halbtrocken has become a bit unfashionable.