German wine law represents one of the world's most complex classification systems, but understanding its basic structure is essential for navigating Germany's exceptional wines, which are primarily organized around ripeness levels at harvest rather than geography like French or Italian systems. The foundation rests on four quality levels: Tafelwein (basic table wine), Landwein (regional wine), Qualitätswein bestimmter Anbaugebiete or QbA (quality wine from designated regions), and Prädikatswein (formerly QmP), which represents the highest category and includes six ripeness-based designations in ascending order: Kabinett (lightest), Spätlese (late harvest), Auslese (select harvest), Beerenauslese (berry selection), Trockenbeerenauslese (dried berry selection), and Eiswein (ice wine). The system measures grape ripeness using the Öchsle scale, which determines minimum sugar levels required for each Prädikat level, though higher ripeness doesn't always mean sweeter wine since German producers can ferment these sugars to dryness, creating powerful dry wines from very ripe grapes. What makes German wine law particularly confusing for newcomers is that ripeness level doesn't indicate sweetness—a Spätlese can be bone dry (trocken) or lusciously sweet depending on how much residual sugar remains after fermentation, while terms like "trocken" (dry), "halbtrocken" (off-dry), and "lieblich" (medium-sweet) on labels indicate actual sweetness levels. Additionally, Germany's 13 designated wine regions (Anbaugebiete) like Mosel, Rheingau, and Pfalz each have distinct terroirs and microclimates that significantly influence wine styles, while individual vineyard sites (Einzellagen) and village appellations (Gemeinde) add further complexity to labeling, making German wines incredibly rewarding for those who invest time in understanding this intricate but logical system that prioritizes natural ripeness and terroir expression above all else.