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A change in the wine laws has allowed wines below certain levels of residual sugar to be labelled as "Halb-trocken: (medium-dry) and "Trocken" (dry). These styles have prospered with the increased emphasis on drinking German wine with food. A Trocken Riesling wine needs good natural sugar and acidity. It is possible to make a Spatlese Trocken or an Auslese Trocken, with the high must weight translated into alcohol rather than residual sweetness.