The Wine Gift Shop

Riesling has developed a reputation as “the other white wine.” While it fell out of favor in the 1980s and 1990s due to the rising popularity of Chardonnay, Riesling’s true flavors have held to their high standard. A true Riesling will have the perfect balance of acidity and sweetness. Originally grown in Germany beginning in the 15th century, Riesling became the dominant grape there until the early 20th century. Germany still makes some of the best Rieslings in the world. They have a system of noting which picking the wine is from. The first picking is dry and light-bodied, and is labeled Kabinett. The next picking is labeled Spatlese, which means “late harvest.” This wine is a little sweeter and richer. Auslese are even richer, made from grapes that are very ripe. The next two grades, Beerenauslese and Trockenbeerenauslese are very expensive, hand-picked and have a honeyed, sweet flavor.  When grown in more moderate climates like the United States and Australia, Riesling develops fuller, richer fruit flavors. Late pickings often are affected by a mold called Botrytis cinerea, or “noble rot.” This mold is harmless except for the fact that it helps shrivel the grape, concentrating the sugars.

Riesling is also made into a delectable ice wine in Germany and Canada. Ice wines are picked when the snow is on the vine, freezing the sugars in the grapes.

Riesling has a very distinctive floral, fruity aroma. Its natural acidity balances the high sugar content nicely, allowing it to fill the mouth with a pleasant, refreshing taste. Varietal flavors may include sweet woodruff, rose, violet, apricot, peach, apple, pear, lemon, honey, grapefruit, fresh grass and melon. Riesling’s delicate flavors are balanced with just the right amount of acidity. Processing and growing conditions sometimes add flavors of flint, steel or gunmetal. Wine made of the Riesling grape can be drank early when they are aromatic and fruity. It can also age well, creating a golden to amber colored wine with grace and charm. The oldest known Riesling that was still enjoyable was over 100 years of age.

Riesling, while remaining light and fruity, can hold up to spicy foods like those found in Asian or Indian cuisine. It also pairs well with something truly simple, like pan-fried trout. It also balances well with salty foods like ham and shoyu chicken. So, on a hot summer’s day, when you are thinking of a wine to go with salad, curry, salsa, ceviche, fish, or even mushrooms… think of a Riesling.

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