May not carry a varietal designation on the label, and sold under a uniform logotype. (Producers of Sauvignon blanc and Pinot grigio often avoid malolactic fermentation for the same reason.) The sweeter the grape, the higher the potential alcohol and/or sweetness in the wine. Studies on the hydrolysis of 2,6,10,10-tetramethyl-1-oxaspiro[4.5]dec-6-ene-2,8-diol rationalizing the origin of TDN and related C13 norisoprenoids in Riesling wine", According to French regulations as of 2011, this variety may only be planted in. In Germany, Riesling normally ripens between late September and late November, and late harvest Riesling can be picked as late as January. Riesling – Dry: Riesling is often thought of as very sweet, but in fact, some of the top Riesling in the world from Germany and Alsace are bone dry. Riesling was first planted in New Zealand in the 1970s and has flourished in the relatively cool climate of the Marlborough area and for late harvests in the Nelson region. It is common for Australian Rieslings to be fermented at low temperatures in stainless steel tanks with no oxidation of the wine and followed by earlier bottling. The classification also has a category for ice wine (aka eiswein). Widest selection of authentic german, bavarian craft and independant products In Germany, approximately 60 clones are allowed, and the most famous of these have been propagated from vines in the vineyards of Schloss Johannisberg. The beneficial use of "noble rot" in Riesling grapes was discovered in the late 18th century at Schloss Johannisberg. Gewürztraminer), but not a dark-skinned clone, i.e., it is still a white wine grape. It can be paired with white fish or pork, and is one of the few wines that can stand up to the stronger flavours and spices of Thai and Chinese cuisine. Riesling is a deliciously refreshing aromatic white wine that is native to growing areas along the Rhine River in Germany. [10] In Wachau in Austria, there is a small stream and a small vineyard both called Ritzling, which are claimed locally to have given Riesling its name. The Riesling varietal originates from the Rhine river wine region in Germany, and you’ll find German Rieslings varying from sweeter to more dry, but they do tend to range on the sweeter end. Riesling is also widely grown in Hungary, Italy, particularly Friuli-Venezia Giulia, Croatia, South Africa, Chile and Central Europe, particularly Romania and Moldova, Serbia, Kazakhstan and Uzbekistan. The VIVC[48] lists the following crosses with Riesling as the first parent: Alb de Yaloven, Arnsburger, Augustriesling, Beutelriesling, Bouquetriesling, Dalkauer, Edelmuskat, Ehrenfelser, Feinriesling, Floricica, Frühriesling, Geisenheim 195, Geisenheim 643-10, Geisenheim 643-20, Geisenheim 649, Johanniter, Kocsis Zsuzsa, Manzoni bianco, Marienriesling, Müller Thurgau, Multaner, Muscat de la Republique, Naumburg 231-52, Oraniensteiner, Osiris, Osteiner, Quanyu B, Rabaner, Rieslina, Riesling Magaracha, Romeo, Weinsberg S186, Weinsberg S195, And as the second parent: A wine that is best at its "freshest" states, the grapes and juice may be chilled often throughout the vinification process. As the name suggests, this is a red-skinned clone of Riesling (a skin color commonly found for e.g. In addition to Muscat, Gewürztraminer and Pinot gris, Riesling is one of the acceptable varieties whose planting is allowed in Alsace grand cru sites. In 2006, the Rheingau winery Fritz Allendorf planted what has been claimed to be the first commercial amounts of Red Riesling. Today's wine shelves spotlight an impressive array of regional Rieslings, with a variety of sweet to dry options, light to full-bodied bottles and specific regional-based terroir influences. [14] Sweet Riesling wines, such as German Trockenbeerenauslese are especially suited for cellaring since the high sugar content provides for additional preservation. The petrol note is considered to be caused by the compound 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN),[19] which during the aging process is created from carotenoid precursors by acid hydrolysis. [29][30] This is partly from difference in the soil with the clay Alsatian soil being more dominately calcareous than the slate composition of Rheingau. Tenuta Gulfi, Sicliy Luigi Pira Barolo 2016 Domaine de la Mordorée 2018 - 2019 Tenuta di Trinoro Super-Tuscan Exclusive New Zealand's Finest Wines - The Official List 2019 Selbach-Oster German Riesling Legends Bodegas Contador - Rioja Clemens Busch - Great German Riesling 2016 Domaine Giraud Châteauneuf-du … Sweeter Rieslings are often served warmer. Most other countries have sourced their Riesling clones directly from Germany, but they are sometimes propagated under different designations. Michelle in Marketing Riesling (ppt download), https://en.wikipedia.org/w/index.php?title=Riesling&oldid=998276112, Articles with German-language sources (de), Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, Ripe grapes, i.e., low yields and late harvest, Water stress, which is most likely in regions which do not practice, This page was last edited on 4 January 2021, at 16:52. The benefit of VDP is there’s an additional level of classification based on where the wines are grown (a regional designation similar to Burgundy). Riesling wines from Germany cover a vast array of tastes from sweet to off-dry halbtrocken to dry trocken. This differs from red wines that normally ferment at 24 to 29 °C (75 to 84 °F). Dry Riesling wines with the VDP classification will be labeled as “Qualitätswein” and “Trocken” (“dry”) and can also be labeled with the ripeness terms from the Pradikat system (e.g. In contrast to German wine laws, Alsatian rieslings can be chaptalized, a process in which the alcoholic content is increased through the addition of sugar to the must.[31]. Riesling is also grown throughout all the regions in Ohio and is produced and sold at award-winning wineries across the state. The most basic levels of German wine are Deutscher Wein and Landwein (Germany’s simple “table wine” classification). Without this care, the broken skins could leak tannin into the juice, giving a markedly coarse taste and throwing off balance the Riesling's range of flavors and aromas. The wine can be dynamic though rarely robust, and ranges from dry to sweet. High-quality German Riesling, Alsace Riesling and Riesling wines from select U.S. regions are some of the world’s great wines. Because Riesling is rarely made with oak or blended with other grapes, its dry wines showcase the varietal’s pure green apple, citrus and peach flavors with bright and refreshing acidity; sweeter versions … On release, certain Riesling wines reveal a striking petrol note[18] (goût de pétrole in French) which is sometimes described with associations to kerosene, lubricant or rubber. Get the James Beard Award-winning book! To understand German Riesling it’s helpful to know the two primary facets that define this wine: the origin of the wine and the quality/sweetness level. Riesling (/ ˈ r iː z l ɪ ŋ /; German: [ˈʁiːslɪŋ] ()) is a white grape variety which originated in the Rhine region. Permission from the Abbey of Fulda (which owned the vineyard) to start picking Riesling grapes arrived too late and the grapes had begun to rot; yet it turned out that the wine made from them was still of excellent quality. For example: Coordinates: .mw-parser-output .geo-default,.mw-parser-output .geo-dms,.mw-parser-output .geo-dec{display:inline}.mw-parser-output .geo-nondefault,.mw-parser-output .geo-multi-punct{display:none}.mw-parser-output .longitude,.mw-parser-output .latitude{white-space:nowrap}51°58′54″N 4°04′50″E / 51.9817°N 4.0806°E / 51.9817; 4.0806, "Rossling" redirects here. Though Riesling is undoubtedly the queen of German wines, the country’s 13 wine-producing regions produce a host of other whites and reds as well, ranging from fruity to spicy, dry to sweet, after-dinner specialties to versatile ones. However, there seems to be no documentary evidence to back this up, so this claim is not widely believed to be correct.[11]. In cool climates (such as many German wine regions), Riesling wines tend to exhibit apple and tree fruit notes with noticeable levels of acidity that are sometimes balanced with residual sugar. The most notable is the Müller-Thurgau developed in the Geisenheim Grape Breeding Institute in 1882, which is a cross of Riesling and Madeleine Royale (although long believed to be Riesling x Silvaner). Riesling is a light-skinned, aromatic grape of German origin which is – if the majority of top wine critics are to be believed – the world's finest white wine grape variety.. For many, the claim above may seem at odds with the sea of chaptalized, low-quality wine exported from Germany in the late 20th Century. In Germany, cabbage is sometimes cooked with riesling to reduce the vegetable's smell. So, if you see “Prädikatswein” or “Qualitätswein” on the label, this is basic quality German juice! Fortunately, the Germans have done a great job organizing these 2 aspects and even have a labeling system that will help you identify the styles available. The other differences come in wine making styles, with the Alsatian preferring more French-oriented methods that produce wines of higher alcohol content (normally around 12%) and more roundness due to longer time spent in neutral oak barrels or steel tanks. Riesling is often put through a process of cold stabilization, where the wine is stored just above its freezing point. [34], Australian Rieslings are noted for their oily texture and citrus fruit flavors in their youth and a smooth balance of freshness and acid as they age. Qualitätswein-level wines commonly use terms on the label to indicate the wine’s level of sweetness: An example of “Landwein” quality vineyards on the left and “Qualitätswein” quality vineyards on the right. Riesling's naturally high acidity and pronounced fruit flavors give wines made from the grape exceptional aging potential, with well-made examples from favorable vintages often developing smokey, honey notes, and aged German Rieslings, in particular, taking on a "petrol" character. Everything you need to learn and taste the world's wines. In wine making, the delicate nature of the Riesling grape requires special handling during harvesting to avoid crushing or bruising the skin. Riesling (/ˈriːzlɪŋ/; German: [ˈʁiːslɪŋ] (listen)) is a white grape variety which originated in the Rhine region. This classification is determined by a minimum ripeness of grapes and it must be produced with grapes from only 1 of the 13 regions (aka “anbaugebieten”). Often there will be an easily detectable peach and mineral complex. How to Find a Sweet or Dry Riesling. Riesling is the second leading white grape varietal after the indigenous Grüner Veltliner. A notable exception is the growing development of high quality Late Harvest dessert wines. From what is known of the production of carotenoids in grapes, factors that are likely to increase the TDN potential are:[18]. Germany's great Rieslings are usually made … [15], The townhall of Bremen, Germany, stores various German wines, including Riesling based wines, in barrel back to the 1653 vintage. During fermentation, the wine is cooled in temperature controlled stainless steel fermentation tanks kept between 10 and 18 °C (50 and 64 °F). In the late nineteenth century German immigrants brought with them Riesling vines, named Johannisberg Riesling to qualify them as “legitimate” German Riesling. With levels normally around 13% it has a relatively high alcohol content for Riesling and is generally at its peak after 5 years. While an integral part of the aroma profile of mature Riesling and sought after by many experienced drinkers, it may be off-putting to those unaccustomed to it, and those who primarily seek young and fruity aromas in their wine. Riesling from this area ranges from dry to sweet, and has a crisp lightness that bodes well for easy drinking. Riesling is also the preferred grape in production of Deutscher Sekt, German sparkling wine. Spätlese, Auslese, etc). The word for region in German is anbaugebiet (“ahn-baw-jeh-beet”). Mission-Haut-Brion (Mees-yohng Oh-Bree-yohng) A Classified Growth in Graves (red) Mit Pradikat (Mitt Pray … [32], In 1838 William Macarthur planted Riesling vines near Penrith in New South Wales. This designation used to be called “Qualitätswein mit Pradikat” or “QmP” which you still may find on labels prior to 2007. Two common characteristics of German Riesling are that they are rarely blended with other varieties and usually never exposed to oak flavour (despite some vintners fermenting in "traditionel" old oak barrels already leached). As of 2004, Riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend),[1] but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon blanc. These concentrated wines have more sugar (in extreme cases hundreds of grams per litre), more acid (to give balance to the sugar), more flavour, and more complexity. Riesling wines are often consumed when young, when they make a fruity and aromatic wine which may have aromas of green or other apples, grapefruit, peach, gooseberry, honey, rose blossom or cut green grass, and usually a crisp taste due to the high acidity. When you think of German wine, it’s common to think of Riesling. International wine expert Michael Broadbent rates aged German Rieslings, some hundreds of years old, highly. If you get past the language barrier, the wines are quite organized…. Roter Riesling has nothing to do with Schwarzriesling. [37] Austrian Riesling is generally thick bodied, coating the palate and producing a strong clarity of flavour coupled with a mouthwatering aroma. [5] However, in 1477, Riesling was documented in Alsace under the spelling Rissling. A fifth of all of the wine grapes planted in Germany are riesling, so to talk about German wine, you have to start with this iconic grape. A particular Austrian Riesling trademark is a long finish that includes hints of white pepper. Other Riesling/Silvaner crosses include the Palatinate regional favorite Scheurebe and Rieslaner. Unlike Chardonnay, most Riesling do not undergo malolactic fermentation. In the late 19th century German horticulturalists devoted many efforts to develop new Riesling hybrids that would create a more flexible, less temperamental grape that could still retain some of the elegant characteristics of Riesling. The crispiness of a Riesling works very well with tuna and salmon while the acidity level intermingles with the slight smokiness of the eel and cuts through the layers of spicier Japanese foods. In Ontario, Riesling is commonly used for Icewine, where the wine is noted for its breadth and complexity. Riesling is a versatile wine for pairing with food, because of its balance of sugar and acidity. It's also incredibly aromatic, all jasmine and honeysuckle. A very rare version of Riesling which has recently received more attention is Red Riesling (Roter Riesling). Meursault (Merr-so) A white wine commune in the Cote de Beaune of Burgundy, Fance. As with other white wines, dry Riesling is generally served at a cool 11 °C (52 °F). The negative attitude to petrol aromas in young Riesling, and the preference for fruitier young wines of this variety, seem more common in Germany than in Alsace or on the export market, and some German producers, especially the volume-oriented ones, have even gone so far as to consider the petrol notes a defect which they try to avoid, even at the cost of producing wines that are less suited to extended cellar aging. In the Pacific Northwest there is a stark contrast in Riesling production. The higher quality wines of Qualitätswein and Prädikatswein. Riesling is a variety which is highly "terroir-expressive", meaning that the character of Riesling wines is greatly influenced by the wine's place of origin. The variety has also been particularly successful in Australia’s Clare and Eden Valleys, New Zealand, Washington, cooler regions of California, and the Finger Lakes region of New York. To this last item there is an exception with some vinters in the wine regions of Palatinate (Pfalz) and Baden using new oak aging. Fruit Production 2005, U.S. Department of Agriculture, National Agricultural Statistics Service, Michigan Field Office, January 25, 2006, German Wine Institute: German Wine Statistics 2015-2016, Winzerfreunde Rüsselsheim - facsimile and translation of the 1435 document. New York Riesling generally has a characteristic effervescent light body with a similarly light, mellow flavor. According to local tradition, in the Mosel region the wine would then be bottled in tall, tapered, and green hock bottles. A word of warning: these wines are sweet, much sweeter than conventional wines. In Nova Scotia, particularly in the Annapolis Valley region, Riesling is showing significant promise, being shaped by the warm summer days with cool nights and the extension of the growing season that is being observed. Drinking less and non-alcoholic options are on the rise, so we’ve delved into the world of booze-free wine to see what’s worth trying. Delivered direct to your door. Late harvest Rieslings can ripen to become very sweet dessert wines of the beerenauslese (BA) and trockenbeerenauslese (TBA) class. There's a lot to love: Riesling can taste like peach or apricot, with a bolt of lime-like tartness. There are also significant plantings of Riesling in Austria, Slovenia, Serbia, Czech Republic, Slovakia, Luxembourg, northern Italy, Australia, New Zealand, Canada, South Africa, China, Ukraine, and the United States (Washington, California, Michigan and New York). [29] Riesling is very suitable for the late harvest Vendange Tardive and the botrytized Sélection de Grains Nobles, with good acidity keeping up the sweetness of the wine. @WineFolly. [45] This means that Riesling tends to be lighter weight and therefore suitable to a wider range of foods. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. In cool years, some growers will wait until November to harvest in expectation of having a higher level of ripeness and subsequent tartaric acid. It has also been suggested, but not proved, that the red-skinned version of Riesling is the forerunner of the common, "white" Riesling. Rieslings d'Alsace tend to be mostly very dry with a cleansing acidity. In Germany, sugar levels at time of harvest are an important consideration in the wine's production with prädikat levels measuring the sweetness of the wine. 8-13: Roll out the riesling, German wines are making a comeback, Queensland Government Wine Development-Riesling, http://www.winesandvines.com/template.cfm?section=features&content=49688&ftitle=Michigan%20Ice%20Wine%20Rises%20When%20Mercury%20Falls, Wein-Plus Magazine September 6, 2006: Allendorf sees red, A Case Study of Chateau Ste. Second, after it has been processed through a bladder press and right before fermentation. Cooking Instructions German … It is used to make dry, semi-sweet, sweet, and sparkling white wines.Riesling wines are usually varietally pure and are … Traditionally, most Riesling wines are on the sweeter end of the spectrum, in order to balance the wine’s high acidity. In 2007 Pacific Rim Winemakers, another Pacific Northwest winery and owned by Randall Grahm of Bonny Doon, has built the first wine facility in Red Mountain AVA dedicated completely to Riesling production. [33] Riesling was the most planted white grape in Australia until the early 1990s when Chardonnay greatly increased in popularity. [2], In 2015, Riesling was the most grown variety in Germany with 23.0% and 23,596 hectares (58,310 acres),[3] and in the French region of Alsace with 21.9% and 3,350 hectares (8,300 acres). The Maritime climate combined with glacial soils contribute to the interesting expressions that are showing. [5] The earliest of these references ("Rüssling") is from 1402 in the city of Worms, Germany. [21] It is particularly well suited for slate and sandy clay soil.[22]. Kerner, a cross between Riesling and the red wine grape Trollinger is a high quality cross that has recently eclipsed Riesling in plantings.[47]. The founder of St. Urbanshoff in the Mosel, Herman Weiss, was an early pioneer in Niagara's modern viticulture, selling his strain of Mosel clone Riesling to many producers in west Niagara (these vines are well over 20 years old now). [12] Small amounts of Red Riesling are grown in Germany and Austria. The wine is kept at this temperature until much of the tartaric acid has crystallized and precipitated out of the wine. [9], A map of Kintzheim in Alsace from 1348 contains the text zu dem Russelinge, but it is not certain that this reference is to the grape variety. [7][8] The spelling Rießlingen is repeated in many other documents of the time. [6] Another early mention dates from March 13, 1435, when the storage inventory of Count John IV of Katzenelnbogen in Rüsselsheim (a small principality on the Rhine, close to today's Rheingau) lists "22 ß umb seczreben Rießlingen in die wingarten" ("22 shillings for Riesling vine cuttings for the vineyard"). [46] To confuse matters, "Red Riesling" has also been used as a synonym for red-skinned Traminer grapes (such as the Savagnin rose of Klevener de Heiligenstein) and the obscure variety Hanns, which is a seed plant of Roter Veltliner. Today Riesling is Germany’s leading grape variety, known for its characteristic “transparency” in flavour and presentation of terroir,[23][24] and its balance between fruit and mineral flavours. The easy-to-love white wine pairs well with a range of foods, offering a nice counterpoint to … Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. In that vein, the German Wine Institute has gone so far as to omit the mentioning of "petrol" as a possible aroma on their German-language Wine Aroma Wheel, which is supposed to be specially adapted to German wines, and despite the fact that professor Ann C. Noble had included petrol in her original version of the wheel. In comparison to Australian Riesling, New Zealand produces lighter and more delicate wines that range from sweet to dry. A red wine grape, originally used as a blending wine in Bordeaux winemaking, now a widely-produced standalone varietal as well. Why is Riesling so Food-Friendly? It is considered a mutation of White Riesling, but some experts have suggested the opposite relationship, i.e., that Red Riesling could be the forerunner of White Riesling.