Trockenbeerenauslese may be a mouthful to say, but it's nothing compared to the difficulty of making this rarest of German wines. Late-harvested grapes almost completely shriveled by noble rot are individually picked, berry by berry, and pressed into tiny amounts of what will become the most intense, nectar-like wine after fermentations that can take years. At best, a few cases of each wine appear on these shores, with prices to match.