On a German wine label, the terms listed below are referring to ripeness AT HARVEST! Not how sweet the final product is.
To somewhat gauge wine sweetness, wines closer to 12% or above are fairly low in residual sugar and therefore less "sugar sweet." Fruit sweet is a matter of the grapes, winery, and winemaker.
As the ripeness levels increase the yield decreases and that contributes to the higher cost. Also, at the higher levels, multiple passes are not uncommon and sometimes only one or two grapes are picked off a cluster. Also at higher levels, the risk of losing the entire harvest becomes great.
Since "heat takes sweet" these wines are all but mandatory for spicier and hotter dishes. Think bringing balance to unbalanced dishes.
KABINETT
Usually lighter wines, made from ripe grapes, relatively low alcohol
SPÄTLESE (Late Harvest)
Fuller-bodied wines, made from fully ripened grapes. Because complete ripeness usually requires additional time on the vine, these grapes are normally harvested later in the harvest.
AUSLESE
Made from fully ripened bunches; selectively harvested (unripe or diseased berries are discarded)
BEERENAUSLESE
Full-bodied, fruity wines made from overripe grapes that usually are affected by Botrytis cinerea (noble rot); selectively harvested (berry selection)
TROCKENBEERENAUSLESE (TBA)
Highly concentrated wine made from botrytized grapes dried up almost to raisins; selectively harvested (berry selection)
EISWEIN (ice wine)
Made from grapes harvested and pressed while frozen (-7°C or 19.4°F); only the naturally concentrated juice is pressed out
