Riesling

Portrait

Riesling originates in the Rhine region; genetically it descends from Gouais Blanc and a cross between Traminer and an unidentified variety. The variety is documented in the 15th century, and it has shaped wine culture on the Rhine and Moselle ever since. It is regarded as the leading variety of Germany's steep slopes and is equally well established in Alsace.

In the vineyard Riesling buds late, ripens late and needs a long growing season; it is frost-hardy and copes well with cool sites. Soils such as slate, quartzite, red sandstone, limestone or loess leave a clear mark on the wine. The variety is mainly susceptible to botrytis in tight bunches and to spring frost. Styles range from dry estate wines through Spätlese to Beerenauslese and ice wine, with high acidity balancing residual sugar.

Mature Rieslings develop the characteristic petrol note and can last for decades. At table Riesling suits fish, poultry, pork and Asian dishes; off-dry versions also accompany spicy food.