Riesling is one of the wine world's most misunderstood grapes. Many associate it with cheap, sweet German wine — but that's a crude simplification. Riesling produces wines that range from the sharpest, most mineral dry white wines in the world to the most beautiful and complex sweet wines ever made.
The grape is German in origin and thrives in cool climates — Mosel, Rheingau and Alsace are its classic homelands. But it is now grown all over the world, from Australia's Clare Valley to New Zealand's Marlborough.
Key facts: Riesling is always clearly labeled with sweetness level on German bottles — from Trocken (dry) through Spätlese (off-dry) to Auslese, Beerenauslese and Trockenbeerenauslese (very sweet). Always check the label.
How Riesling tastes
Riesling is one of the most aromatic grapes in the world. Typical flavor nuances include:
- Citrus and green apple — in dry, young versions
- Peach and apricot — in off-dry and mature versions
- Petroleum and wax — the characteristic petrol note in aged Rieslings
- Honey and candied citrus — in sweeter versions
- Minerality — slate and flint, especially from Mosel
Dry Riesling — the great underrated
A dry Riesling from Mosel or Alsace is one of the most exciting white wines in the world. Mosel-Riesling from the steep slate slopes by the Mosel river has a unique combination of high acidity, low alcohol (often only 8-9%) and intense minerality that is hard to find elsewhere.
Alsace in France produces more full-bodied, typically dry Rieslings with more tropical fruit and more body — an excellent alternative to Bourgogne's white wines at a lower price.
Riesling with food
Riesling's high acidity makes it a fantastic food wine:
- Asian food — Thai, Vietnamese and Chinese cuisine love Riesling
- Fish and shellfish — especially with cured salmon and shrimp. See guide to wine with fish.
- Spicy food — a semi-dry Riesling is perfect for Indian and Mexican food
- Pork — classic German combination
- Goat cheese — fresh chèvre and dry Riesling is an excellent match
Serving temperature: Serve dry Riesling at 8-10°C. Sweeter versions can be served slightly colder, 6-8°C. Riesling tolerates and loves cold — it doesn't lose its aromas at low temperature like many other white wines do.
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