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Riesling

From Vinopedia

Riesling is a white grape variety of German origin, widely regarded for its expressive aromatics, high acidity, and capacity to produce a broad range of wine styles, from bone dry to lusciously sweet. Documented as early as the 15th century, Riesling has become a benchmark variety for terroir expression and is especially associated with cooler climates where it thrives in well-exposed vineyard sites[1]. It's wines are known for their ageing potential and ability to retain varietal character over time[2].

Origins and Historical Significance

The earliest known reference to Riesling dates to 1435 in the Rheingau region of Germany, where the variety was recorded in the inventory of a noble estate in Rüsselsheim[3]. By the 16th century, Riesling had spread along the Rhine and Mosel rivers, valued for its resistance to frost and ability to ripen slowly, preserving acidity in cool climates[4].

Throughout the 18th and 19th centuries, Riesling gained prestige across Europe, particularly in Germany and Austria, where it was cultivated in some of the most esteemed vineyards. Riesling wines from the Rheingau and Mosel commanded high prices and were frequently mentioned in European royal cellars[5]. The variety’s association with monastic viticulture, especially through the Cistercians and Benedictines, further contributed to its early development and spread.

Definition and Characteristics

Riesling is a white grape variety of the species Vitis vinifera, known for its pronounced aromatic profile and high natural acidity[6]. The berries are small and round, with thick skins and a greenish-yellow hue that can take on golden tones when fully ripe[7].

The variety is non-aromatic in the strict botanical sense, but it's wines often exhibit intense aromas of citrus, green apple, stone fruit, and floral notes such as jasmine and lime blossom. When grown in cooler climates or harvested earlier, Riesling tends to produce wines with vibrant acidity and lighter body, while warmer conditions or late harvests yield fuller, sometimes off-dry or sweet styles[8].

Riesling is particularly sensitive to terroir, with its expression varying considerably depending on soil composition, elevation, and climate. It thrives in well-drained, stony soils such as slate, which are believed to enhance its mineral character[9].

Geography and Occurrence

Riesling is primarily associated with Germany, where it is the most widely planted white grape variety and a key component of the country's quality wine production, particularly in the Mosel, Rheingau, and Pfalz regions[10]. The grape has been cultivated in German-speaking regions since at least the 15th century, with historical references to "Rießlingen" appearing in Rheingau documents dated 1435[11].

Outside Germany, Riesling plays a significant role in Alsace (France), where it is often vinified dry, and in Austria, particularly in regions such as Wachau and Kamptal. It is also widely planted in Australia’s Clare and Eden Valleys, where a distinct lime-accented style has developed[12].

In North America, Riesling is grown in cool-climate regions such as the Finger Lakes (New York) and parts of Canada, notably the Niagara Peninsula. The variety is also cultivated in smaller quantities across Central Europe, New Zealand, and parts of South Africa[13].

Production and Application

Riesling is considered a highly terroir-expressive grape, capable of reflecting variations in soil, slope, and climate with clarity[14]. Its natural high acidity makes it well suited for a broad stylistic range—from bone dry to lusciously sweet, including late-harvest and botrytised wines such as Trockenbeerenauslese and Eiswein[15].

Fermentation is typically carried out in stainless steel to preserve the grape’s delicate aromatics, although traditional oak casks are used in some regions, notably the Mosel and Rheingau. Due to its low phenolic content and delicate skin, Riesling is rarely blended and almost never subjected to oak ageing in the way fuller-bodied white grapes might be[16].

The variety is also notable for its capacity to age. Well-made Riesling, particularly those with some residual sugar and from top vineyard sites, can develop over decades, acquiring complex aromas of honey, toast, and petrol—an aroma compound linked to TDN (1,1,6-trimethyl-1,2-dihydronaphthalene) that can appear with bottle age[17].

Notable Examples and Key Figures

Riesling has long been associated with premium wine production, particularly in Germany, where top vineyards such as those classified as Grosse Lage by the Verband Deutscher Prädikatsweingüter (VDP) are primarily planted with this grape[18]. Historic sites like the Scharzhofberg in the Mosel and the Rüdesheimer Berg in the Rheingau are among the most renowned.

In Alsace, Riesling Grand Cru wines highlight the region's varied geology and dry style tradition, while in Austria’s Wachau, top-rated “Smaragd” wines are made almost exclusively from Riesling and Grüner Veltliner[19].

Although not directly tied to single individuals, Riesling’s quality revival and global reappraisal in the late 20th century owes much to producers committed to dry expressions, as well as to collaborative organisations like the International Riesling Foundation, which works to clarify labelling and promote the variety worldwide[20].

Perception and Evolution

Riesling has experienced notable shifts in global reputation over the centuries. In the 19th century, top Rieslings from Germany’s Rhine and Mosel regions were among the most esteemed and expensive wines in the world, often on par with fine Bordeaux or Champagne[21]. Their naturally balanced sweetness, low alcohol, and capacity for long ageing made them prized in royal courts and wine cellars alike.

However, the 20th century brought a decline in perception, especially in export markets. Post-war production in Germany saw an increase in mass-market, inexpensive semi-sweet wines made from high-yielding varieties such as Müller-Thurgau[22]. This diluted the reputation of quality Riesling, particularly in markets like the United Kingdom and the United States.

A renaissance began in the late 20th century as producers, especially in Germany and Alsace, returned to lower yields, precise site expression, and a greater focus on dry or off-dry styles[23]. The VDP (Verband Deutscher Prädikatsweingüter) classification reforms in Germany and a global movement toward terroir-driven winemaking contributed to this revival.

Today, Riesling is recognised for its ability to reflect origin with clarity, making it a benchmark grape for terroir expression. It is increasingly valued by sommeliers and wine professionals for its aromatic precision, versatility with food, and capacity to age, whether in dry, off-dry, or sweet styles[24].

See also

References

  1. ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, p. 899, ISBN 978-0062206367.
  2. ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 597, ISBN 978-0198705383.
  3. ↑ Dönnhoff, Der Riesling und seine Heimat, Verlag der Rheingauer Weinfreunde, 2008, p. 15.
  4. ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, p. 899.
  5. ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, p. 158.
  6. ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 599.
  7. ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, p. 676.
  8. ↑ Wine Folly, “Riesling Wine Guide”, winefolly.com.
  9. ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, p. 899.
  10. ↑ Deutsches Weininstitut, “Riesling – Die Königin der weißen Rebsorten”, www.deutscheweine.de.
  11. ↑ Dönnhoff, Der Riesling und seine Heimat, Verlag der Rheingauer Weinfreunde, 2008, p. 9.
  12. ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, p. 301.
  13. ↑ VIVC – Vitis International Variety Catalogue, “Riesling”, www.vivc.de.
  14. ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, p. 594.
  15. ↑ Wine Folly, “Riesling Wine Guide”, winefolly.com.
  16. ↑ Goode, The Science of Wine: From Vine to Glass, University of California Press, 2014, p. 126.
  17. ↑ Jackson, Wine Science: Principles and Applications, 5th ed., Academic Press, 2020, p. 401.
  18. ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, p. 161.
  19. ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, p. 899.
  20. ↑ Decanter, “Riesling Around the World: A Regional Guide”, decanter.com, 2021.
  21. ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
  22. ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
  23. ↑ Dönnhoff, Der Riesling und seine Heimat, Verlag der Rheingauer Weinfreunde, 2008.
  24. ↑ Wine Folly, “Riesling Wine Guide”, winefolly.com.
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