Talk:Süssreserve

removed some POV as it gave the impression that German wines are cheap and sweet! --Symposiarch 10:35, 28 January 2007 (UTC)

Merge
The result was Do not merge -- Boson (talk) 16:22, 18 April 2008 (UTC) I think a merger with German wines probably makes sense, although there's an argument for merging it with must


 * While "oppose" is a tad harsh, I would be disincline to this merge because Süssreserve is a common winemaking term that is used apart from the context of German wine. In fact my wife often uses Süssreserve for her very Australian and French wines. I could possibly see a case for merging into an article about wine making terms but I see a potential for this subject to include some wine making history and details that would merit its own article.AgneCheese/Wine 01:59, 5 April 2007 (UTC)
 * What about a merger with must ? FlagSteward 13:15, 5 April 2007 (UTC)

I don't think a merger with either of the proposed articles really makes sense (the Germans may have developed the technique but it's used world wide - I use both "sussreserve" and "sweet reserve" pretty interchangeably - and it seems like it should be a seperate topic from must since that's more related to ferbmentation). I created the article after seeing a red link at Sweetness of wine. Although there's probably enough information out there on the history of the process to help this article out, if we're going to merge it for the time being, that's probably the best place for it. --- The Bethling (Talk) 17:06, 5 April 2007 (UTC)
 * If anything, I could support a merge to Sweetness of wine but I'm still partial to leaving this article as it is. AgneCheese/Wine 01:56, 6 April 2007 (UTC)
 * OK, we'll leave it for now - but could I be cheeky and ask Bethling to nudge it up to Start class? I guess it wouldn't take much, a bit of history and/or some examples of usage outside Germany (New Zealand perhaps?) FlagSteward 11:44, 13 April 2007 (UTC)

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