What is the percentage of dry v. sweet wine production in Germany's
Mosel-Saar-Ruwer over the last three vintages?

Greetings,
I have been searching for a while on both German and English websites
and have not found the sort of statistics you want.  This could be
because a simple destinction between dry and sweet doesn't appeal to
German vintners and wine drinkers, although they delight at discussing
the merits of this or that wine and mentioning the percentages of
sugar, etc.

I offer these two sites for your information:
http://www.toptastes.com/wine/oct02/german.htm
http://www.vintageassessments.com/wa-germany-2001.html

Here is a site discussing the most recent vintages of German wines.
http://www.germanwineestates.com/vintage_reports.htm

You will find one box with numbers of the minimum Öchsle reading
(sugar content at harvesting) for "sweeter" wines  - which may not be
so for your taste.

In Germany, wines are labeled in many different categories according
to their sugar content and when they were harvested:
cabinett
Spätlese   (harvested after the main harvest)
Auslese    (harvested still later, selected bunches of grapes left from before)
Beerenauslese  (BA) (harvest of individual grapes, even later)
Trockenbeerenauslese (TBA) (still later, grapes that have started to dry on the 
                       vine, thus having an even higher sugar content)
Eiswein    (harvested after the first frost, not necessarily sweeter than the
                       preceding categories)

I hope this helps a little; it is only a free comment, not an "answer",
and perhaps someone else will correct my information or be able to
give you the statistics that you want.

Prost, Myoarin

myoarin,

I really appreciate your comment. Thanks.

I am aware that other regions - such as the Rheingau - are producing
more and more dry-style wines (trocken, halb trocken, etc) to match
their domestic demand for the product. But as far as I know, there is
resistance to this in the Mosel-Saar-Ruwer region.

There is an english translation of the Grosser Ring's resistance to a
new system of German wine classification which encourages dry wine
here:
http://www.jancisrobinson.com/articles/jr871/#meat

As you can see (and I know this from my personal knowledge) the
Mosel-Saar-Ruwer region acknowledges their ability to produce sweet
wines. The announcement was sort of old, so I am seeking statistics
that demonstrate the many winemakers in the Mosel-Saar-Ruwer are still
focused on sweet wines. After all, few places in the world can match
thier quality of wines of this type.

Odulsmin,
I am sure you are right, but that link and "der grosser Ring" seem to
require membership.  Maybe the producers are coy about mentioning
statistics.  It has occurred that the statistics on wine bottled
didn't gibe with those for the harvest  - not to be saying that this
occurred in the M-S-R region.

I'm sorry that I can't help you further.
Regards, Myoarin