Variety

White

Rieslaner

A Silvaner × Riesling crossing (1921) – intensely acidic, exotic, predestined for Auslese and Beerenauslese. A Pfalz and Franken rarity with cult status.

Portrait

Rieslaner was bred in 1921 by August Ziegler in Veitshöchheim in Franconia as a cross of Silvaner and Riesling. The variety has remained rare; it is grown mainly in Franconia, Pfalz and Rheinhessen. It is a typical example of new crossings that survive as a specialty in small quantities.

The vine buds early, ripens very late and requires high-quality sites with good warmth; in cool years it stays unripe. Thanks to high acidity and late ripeness it is especially suited to Beerenauslese, Trockenbeerenauslese and ice wines, which are complex with apricot, honey and orange. Dry wines are rare.

Rieslaner goes with fruit desserts, blue cheese and foie gras.

Taste profile

Six axes — acidity, sweetness, body, tannin, aroma intensity and depth — on a 0–5 scale, based on typical style. Real wines vary by region and producer.

Passion fruitApricotGrapefruitHoneyHerbs
AcidityAromaDepthBodyTanninSweet

Typical aromas — Rieslaner

These 5 aromas typically define Rieslaner. Actual taste experience varies by region and style.

Passion fruit

Apricot

Grapefruit

Honey

Herbs

Rieslaner aroma families

These aroma categories are characteristic of Rieslaner. Other varieties have different focuses.

Fruit

Fruit aromas are the most common and come directly from the grape, ranging from citrus through stone fruit to black berries.

Floral

Floral aromas are especially marked in aromatic varieties like Riesling and Gewürztraminer.

Mineral

Mineral notes are considered terroir-typical, emerging from soil, acidity and pH.

Key regions

Rieslaner is grown in the following regions of our atlas. Click to see wineries.

Wineries with Rieslaner

3 curated profiles in our atlas grow Rieslaner.

3 wineries