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Riesling

white · Pale intensity · Light body

Sensory Profile

Appearance

Pale·
pale strawgreen-golddeep gold when aged

Nose · Pronounced

Primarylimelemongreen applewhite peachjasmineblossom
Secondarymineralwet stoneflintslate
Tertiarypetrolkerosenehoneydried apricotmarmalade

Palate

limegreen applepeachmineralpetrolslate

Structure

Light

Body

High

Acidity

Dry

Sweetness

Low

Alcohol

Long

Finish

Regions & Climate

Old World

MoselRheingauAlsaceWachau

New World

Clare ValleyEden ValleyFinger LakesNiagara Peninsula
Climatecoolmoderate

Winemaking

Fermentation

Cool-fermented in stainless steel or large neutral oak casks (Fuder/Stück) at 10-15°C. Long, slow fermentation preserves delicate aromatics and can be arrested to retain residual sugar

Oak

Almost never sees new oak. Traditional German/Alsatian producers use large old oak casks (1,200-2,400L) that are flavor-neutral but allow gentle micro-oxygenation

arrested fermentation (chilling to stop yeast, retaining natural grape sugar for off-dry/sweet styles)no malolactic fermentation (preserving crisp malic acidity is essential)extended lees contact for complexity (especially Alsace Grand Cru)botrytis selection for BA/TBA dessert wines

Key Tells

  • •Petrol/kerosene note on aged examples is unmistakable
  • •Low alcohol (often 8-11%) with piercing acidity — lighter than Sauvignon Blanc
  • •Floral (blossom, jasmine) component absent in Sauvignon Blanc
  • •Can be dry to very sweet — always with high acidity
  • •Mineral/slate character from specific terroir (Mosel)

Often Confused With

Sauvignon BlancGewurztraminerChenin Blanc

Food Pairings

Spicy Thai or Sichuan cuisine — residual sugar tames capsaicin heat while acidity cleanses

Pork schnitzel with lemon — the German classic; acidity cuts through fried coating

Foie gras (with sweet Riesling) — acid and sugar balance richness

Sushi and sashimi — delicacy, acidity, and low alcohol complement raw fish

Modern

Korean fried chicken with gochujang — off-dry Riesling is the sommelier's go-to for spicy-sweet-umamiPeking duck with hoisin — sweetness bridges to sauce, acid cuts duck fat

Serving

Temp8-10°C (46-50°F); sweeter styles slightly colder at 6-8°C
GlassTall, narrow white wine glass (classic Riesling flute in Germany) to preserve aromatics and direct to palate tip for sweetness perception
DecantNever for young. Aged Riesling (15+ years) benefits from 10-15 minutes in glass. Grand Cru Alsace can open up with 20 minutes