Katharina Prüm explains the Goldkapsel wines in this way: “Think of them as limited edition, small production lots of the best Auslese of a vintage. They are made from stronger, selected grapes containing higher concentrated juice, usually affected by a certain amount of botrytis, capable of aging even remarkably longer than ‘basic’ Auslesen, lasting for many decades. Over time, they lose some of their sweetness, gain more and more elegance and harmony, and the complex profile and depth come to the forefront.”

Goldkapsel wines can work with desserts—ideally fruit-based dishes or crème caramel, nothing too sweet. However, they are again better paired—especially with age—with robust, savoury food and hard cheeses. You can throw anything at them, even spicy dishes, red meat and the same flavours mentioned in the Auslese bracket above. These wines are far more versatile than most dry whites and certainly more so than all red wine styles.