Château LA TOUR BLANCHE – Sauternes

Château LAFAURIE-PEYRAGUEY – Sauternes

Clos HAUT-PEYRAGUEY – Sauternes

Château de RAYNE VIGNEAU – Sauternes

Château SUDUIRAUT – Sauternes

Château COUTET – Barsac

Château CLIMENS – Barsac

Château GUIRAUD – Sauternes

Château RIEUSSEC – Sauternes

Château RABAUD-PROMIS – Sauternes

Château SIGALAS RABAUD – Sauternes

1. Château Haut-Brion (AOC Pessac-Léognan)

2. Château Lafite-Rothschild AOC (Pauillac)

3. Château Latour AOC (Pauillac)

4. Château Margaux (Margaux AOC)

5. Château Mouton Rothschild (AOC Pauillac)

"Oltalom alatt álló Eredetmegjelölés" (OEM) translates to "Protected Designation of Origin" (PDO) in English. It is a key component of the European Union's system for protecting and promoting foods, wines, and agricultural products that have a specific geographical origin and possess qualities or characteristics that are essentially or exclusively due to that geographical environment, including natural and human factors.

Geographical Specificity

For a product to qualify for OEM status, it must come from a specific area, region, or, in some cases, a country. The geographical boundaries for OEM products are precisely defined, underscoring the intimate link between the product and its place of origin.

Quality and Characteristics

The qualities, characteristics, or reputation of a product protected under the OEM designation must be due exclusively or essentially to its geographical environment. This includes both natural factors (climate, geographical location, etc.) and human factors (artisanal methods of production, traditional practices, etc.).

Production, Processing, and Preparation

Every stage of the production, processing, and preparation process must take place within the specified geographical area. This ensures that the product's qualities and characteristics are consistently attributable to its origin.

Protection

The OEM status offers a high level of protection for the names of products in all EU Member States and non-EU countries that recognize the system. This prevents unauthorized use of the product name, protecting consumers from imitations and ensuring the authenticity of the product.

Market Value and Recognition

Products bearing the OEM label are recognized for their quality and authenticity, which can enhance their market value. This recognition supports local economies, preserves traditional practices, and promotes agricultural and food tourism.

Quality Assurance

The strict criteria for OEM designation ensure that products meet high standards of quality and authenticity. Producers must adhere to a defined production method and are subject to monitoring to maintain the characteristics that justify the product's protected status.

Prädikatswein is a classification for high-quality wines in Germany and Austria, which was formerly known as "Qualitätswein mit Prädikat" (QmP). This category is part of the official wine classification system in these countries, situated above the basic level of "Qualitätswein" (quality wine). The Prädikatswein category is unique because it focuses not just on the geographic origin of the wines but also on the ripeness of the grapes at the time of harvest, without the addition of sugar to the must (unlike in some other categories).

**Key Features of Prädikatswein:**

1. **Natural Sweetness:** Wines in this category must be made from naturally sweet grape juice, with no chaptalization (addition of sugar to the grape must before fermentation to increase alcohol content after fermentation).

2. **Levels of Ripeness:** Prädikatswein is categorized according to specific levels of grape ripeness at harvest. Each level has German terms that indicate the minimum must weight (sugar content in the grape juice) required and generally suggest the style and potential sweetness of the wine. These levels include:

- **Kabinett** - Typically light wines made from grapes that have reached a decent level of ripeness. They can be dry or slightly sweet.

- **Spätlese** - Meaning "late harvest", these wines are made from grapes that are riper and typically produce richer, often sweeter wines.

- **Auslese** - Made from very ripe, selected bunches of grapes, often including some that are affected by noble rot (Botrytis cinerea), leading to even sweeter, more concentrated wines.

- **Beerenauslese (BA)** - Produced from individually selected, overripe berries, often with noble rot, yielding sweet, concentrated wines.

- **Trockenbeerenauslese (TBA)** - Made from dried, shriveled grapes affected by noble rot, these are among the richest, sweetest wines available.

- **Eiswein** - Made from grapes that have frozen while still on the vine. The water in the grapes freezes, but the sugars do not, allowing a more concentrated must to be pressed from the frozen grapes, typically resulting in a very sweet wine.

3. **Regulations and Quality Control:** Wines must meet stringent production standards and are often subject to official tasting and analysis before they can be labeled as Prädikatswein.

4. **Labeling:** Labels must state the Prädikat level and usually include the varietal and the region of origin. Some labels also specify whether the wine is dry (trocken), off-dry (halbtrocken), or sweet.

**Purpose and Use:**

Prädikatswein represents some of the finest wines produced in Germany and Austria, showcasing the capability of vineyards to produce exceptionally high-quality wines based on the natural attributes of the grapes and the growing season. These wines range widely in style, from dry to intensely sweet, and are valued for their complexity and potential for aging. They are frequently enjoyed on their own, with dessert, or with meals that complement their sweetness and acidity levels.

An "alcohol beverage subclass" refers to a more specific categorization within the broader types of alcoholic beverages, such as beer, wine, and spirits (liquor). These subclasses further divide the main categories based on factors like ingredients, production methods, alcohol content, flavor profiles, and regional origins. Here are examples of alcohol beverage subclasses within the primary categories:

1. **Beer:**

   - **Ale:** Made with top-fermenting yeast at warmer temperatures, leading to a sweet, full-bodied, and fruity taste.

   - **Lager:** Brewed with bottom-fermenting yeast at cooler temperatures, resulting in a cleaner, crisper taste.

   - **Stout:** A dark, rich beer with a strong roasted flavor, often made with unmalted roasted barley.

2. **Wine:**

   - **Red Wine:** Made from the fermented juice of dark-colored grapes, and it includes varieties like Cabernet Sauvignon, Merlot, and Pinot Noir.

   - **White Wine:** Produced from the fermented juice of green or yellow grapes, with varieties such as Chardonnay, Sauvignon Blanc, and Riesling.

   - **Sparkling Wine:** Carbonated wine, with Champagne being a famous example from the Champagne region of France.

3. **Spirits (Liquor):**

   - **Whiskey (or Whisky):** Distilled from fermented grain mash (including barley, corn, rye, and wheat) and aged in wooden barrels. Subclasses include Bourbon, Scotch, and Irish whiskey.

   - **Vodka:** A clear spirit traditionally made from fermented grains or potatoes.

   - **Rum:** Made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, and then aged in barrels.

Each subclass represents a unique set of characteristics and traditions that influence the taste, aroma, and cultural significance of the beverages within it. These distinctions are important for regulatory labeling, consumer choice, and the appreciation of the diverse world of alcoholic drinks.

American Viticultural Area, or AVA, is a specific type of appellation of origin used on wine labels. An AVA is a delimited grape-growing region with specific geographic or climatic features that distinguish it from the surrounding regions and affect how grapes are grown. Using an AVA designation on a wine label allows vintners to describe more accurately the origin of their wines to consumers and helps consumers identify wines they may purchase. [By TTB]

This allows to distinguish quality production by highlighting the terroir-specific characteristics, and applying production standards even more stringent that for the Communal appellations. Wines from these localities express several nuances: the fruitiness of grape varieties blends with the distinct terroir minerality.

Château de MYRAT – Barsac

Château DOISY DAËNE – Barsac

Château DOISY-DUBROCA – Barsac

Château DOISY-VÉDRINES – Barsac

Château d’ARCHE – Sauternes

Château FILHOT – Sauternes

Château BROUSTET – Barsac

Château NAIRAC – Barsac

Château CAILLOU – Barsac

Château SUAU – Barsac

Château de MALLE – Sauternes

Château ROMER du HAYOT – Sauternes

Château ROMER – Sauternes

Château LAMOTHE – Sauternes . Château LAMOTHE-GUIGNARD – Sauternes

1. Château Rauzan-Ségla – Margaux
2. Château Rauzan-Gassies – Margaux
3. Château Léoville-Las Cases – Saint-Julien
4. Château Léoville-Poyferré – Saint-Julien
5. Château LÉOVILLE BARTON – Saint-Julien
6. Château DURFORT-VIVENS – Margaux
7. Château Gruaud-Larose – Saint-Julien
8. Château LASCOMBES – Margaux
9. Château Brane-Cantenac – Margaux
10. Château PICHON BARON – Pauillac
11. Château Pichon Longueville Comtesse de Lalande – Pauillac
12. Château Ducru-Beaucaillou – Saint-Julien
13. Château Cos d'Estournel – Saint-Estèphe
14. Château Montrose – Saint-Estèphe