Riesling

Riesling, arguably the greatest white wine grape according to many experts, is celebrated for its vibrant acidity, expressive aromatics, and remarkable ability to reflect terroir. Originating in Germany’s Rhine valley in the 15th century, Riesling has a storied history, once commanding prices rivaling the world’s most prestigious wines. Its range is extraordinary: from dry, mineral-driven bottlings and sparkling Sekt to lusciously sweet styles like Eiswein, Beerenauslese, and Trockenbeerenauslese, often influenced by noble rot. Riesling’s aromatic spectrum encompasses floral, citrus, stone and tropical fruit, honey, and beeswax, with aged examples developing intriguing petrol notes, all shaped by diverse soils such as slate, limestone, and volcanic rock.Riesling stands out for its piercing acidity, which gives the wine its signature brightness and remarkable ability to age. The grape’s thin skins, small berries, and tightly packed clusters make it especially sensitive to noble rot, leading to some of the world’s most prized sweet wines when conditions are right. Riesling is a true chameleon, offering aromas from citrus, green apple, and stone fruits to jasmine, citrus blossom, rose, and, with age, honey and beeswax, all shaped by a complex interplay of soil types—including slate, limestone, sandstone, volcanic earth, loess, and loam—along with microclimate and slope. Over time, Riesling can develop a distinctive petrol aroma, a trait beloved in places like Australia but sometimes viewed as a fault in Europe, highlighting the grape’s complexity and sense of place.

Riesling expresses a remarkable spectrum of sweetness, from bone-dry ("Trocken") to lusciously sweet, with style influenced by both region and winemaking choices. In the German Mosel, expect green apple, pear, lime, and lemon zest with a distinctive slate-like minerality, while Australian Clare and Eden Valleys offer a bold punch of lime and zesty acidity. Alsace and Pfalz Rieslings tend toward nectarine, peach, apricot, pineapple, and complex floral notes like jasmine or citrus blossom, with spice especially typical of Alsace. Body and texture also vary: cooler climates yield lighter, crisp wines, while warmer regions and sweeter styles are fuller-bodied or even viscous, and the signature petrol (TDN) character is influenced by factors such as sun exposure, grape ripeness, and storage conditions.

Riesling’s remarkable versatility is best understood through the lens of its most influential regions, each shaping the grape’s expression through unique climates, soils, and winemaking traditions.

• Mosel, Germany: Iconic for its steep slate vineyards, Mosel produces ethereal, delicately sweet Rieslings with vibrant acidity and pronounced mineral notes.
• Rheingau, Germany: This historic region along the Rhine crafts structured, often dry Rieslings, celebrated for their elegant stone fruit flavors and refined minerality.
• Alsace, France: Known for dry, full-bodied Rieslings with floral and spicy aromas, Alsace highlights the varietal’s power and complexity across a mosaic of terroirs.
• Clare Valley, Australia: Renowned for bone-dry Rieslings bursting with lime and citrus, Clare Valley’s cool nights and warm days preserve the grape’s signature freshness and age-worthy character.

Riesling’s hallmark acidity and versatility make it a standout choice for a broad range of dishes, from the most delicate seafood to boldly spiced global cuisine.

• Seafood, White Meats, and Fresh Cheeses: Dry Riesling’s crisp, mineral-driven profile is a natural partner for oysters, sushi, ceviche, grilled fish with citrus, and lighter poultry or pork dishes; its lively acidity also complements salads with vinaigrette and pairs beautifully with tangy cheeses like feta or young goat cheese.
• Spicy and Aromatic Fare: Off-dry Rieslings excel alongside Thai, Indian, Vietnamese, or Mexican cuisine, where their gentle sweetness soothes spice and their vibrant acidity keeps flavors clear—making them equally adept with rich poultry, pork belly, or dishes featuring fruit-based sauces, as well as aromatic washed-rind cheeses.
• Desserts, Blue Cheeses, and Luxurious Pairings: Sweet Rieslings shine with fruit tarts, lemon desserts, and creamy custards, provided the wine is slightly sweeter than the dish, while also offering a classic counterpoint to salty blue cheeses and indulgent savory specialties like foie gras or Alsatian Choucroute Garnie.

• Serving Temperature: Serve sparkling Riesling at 40–45°F (5–7°C); dry and light-bodied styles at 45–50°F (7–10°C); off-dry at 48–53°F (9–12°C). Fuller-bodied dry and sweet Rieslings are best at 50–55°F (10–13°C), while aged Rieslings shine at 55–60°F (13–16°C) for ideal aroma and balance.
• Glassware: Use a tall, narrow white wine or Riesling glass—clear, uncolored, and stemmed—to highlight aromas and keep acidity fresh. Universal wine glasses also work if they meet these criteria.
• Decanting: Most young Rieslings don’t need decanting. Decant aged bottles gently to remove sediment, or briefly aerate if the wine shows reductive notes; orange or skin-contact styles benefit from decanting for more complexity.
• Aging Potential: Entry-level Rieslings are best young. Quality dry Rieslings age 3–10 years (longer for top examples), Kabinett 5–10 years (sometimes 20+), and Spätlese 10–30+ years; sweet and top-tier styles like Auslese, BA, TBA, and Eiswein can mature for decades.
• Storage: Store Riesling in a cool, dark place at 50–59°F (10–15°C) with moderate humidity. Lay bottles with corks on their side; screw cap or synthetic closures can be stored upright, and always keep bottles away from heat, light, and vibration.