 Riesling originated in Germany's Rhein and Mosel river valleys, and it has been cultivated since the 15th century. It is also considered Alsace's finest grape. In Germany it is possible to find more than 60 selected clones.
The name Riesling has commonly been used to indicate other unrelated varieties of grapes such as Grey Riesling or Italian Riesling. Genetically speaking, Riesling has some genetic relations with Sylvaner Riesling, Emerald Riesling and Muller-Thurgau. This varietal is often sold as Johannisberg Riesling or White Riesling in North American markets. The botanical name for true Riesling is White Riesling and Johannisberg is just a market-driven name.
In California Riesling is generally vinified dry; Oregon follows California's dry-style production and Washington is better known for late harvest Rieslings. Washington state has 2.291 acres cultivated with this grape varietal. Wine made with Riesling can range from dry and crisp to sweet and unctuous. The dry version is the one made especially in Alsace; the second version is often produced in Germany with Botrytis Cinerea affected grapes.
Riesling vines are very resistant to cold weather because of their hard wood. They are quite vigorous and their yield is generally between 3 and 6 tons per acre. This grape has small, round and moderately thin-skinned berries. Riesling can easily be affected by Botrytis Cinerea, the noble rot: according to the concentration of sugars in berries, in Germany are used different names to indicate the bunches: Spatlese (late-picked), Auslese (selectively-picked bunches), Beerenauslese (selectively-picked berries), and Trockenbeerenauslese (referring just to the most affected berries).
Some of the best Rieslings are certainly produced in Germany. They usually have low alcohol, very high acidity levels and rich and distinctive aromas. Riesling wines are mainly fruity with apple, pear, peach and apricot notes; flowers scents are secondary and mainly remind of rose and violet.
Riesling is one of the best wines to pair with spicy food, fish, poultry and hard-textured cheeses. |
