Understanding Riesling

Many of BRIX customers every week are looking for DRY Rieslings and I don’t really understand why they’re asking to be dry and not to be sweet.
Probably it happened something similar like malbec (they think it’s jammy, oaky, full body… whaaat?), but if we’re talking about riesling around the world, probably we will find more dry than sweet.

Here in America the trend is to pour off-dry wines, probably because sugar hides many defects in the wine and probably beacuse the wine they pour in many restaurants and bars is shitty wine.

Below is a detailed overview of Riesling styles and the key regions where it is produced. Maybe it can help you next time searching for Riesling:

Riesling is one of the most versatile grape varieties, capable of producing a wide range of styles, from bone-dry to lusciously sweet, and even sparkling wines. Its flavor profile is deeply influenced by its growing region and winemaking techniques.

Riesling Styles

1. Dry (Trocken) Riesling

2. Off-Dry (Halbtrocken or Kabinett)

3. Medium Sweet (Spätlese)

4. Sweet (Auslese)

5. Very Sweet (Beerenauslese and Trockenbeerenauslese)

6. Ice Wine (Eiswein)

7. Sparkling Riesling (Sekt)

 

Major Riesling Regions

1. Germany

• Regions: Mosel, Rheingau, Pfalz, Rheinhessen, Nahe.

• Characteristics: Germany is Riesling’s spiritual home, producing styles across the entire spectrum. Mosel Rieslings are often lighter and more floral, with a signature slate minerality. Rheingau and Pfalz Rieslings are fuller-bodied with riper fruit flavors.

• Sweetness Levels: German Rieslings are categorized by the Prädikat system (e.g., Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein).

2. Alsace, France

• Characteristics: Typically dry, with pronounced acidity and intense fruit and floral aromas. Alsace Rieslings often have a fuller body and age gracefully, developing petrol and honeyed notes.

• Terroir Influence: Granite, limestone, and sandstone soils contribute to complex mineral flavors.

3. Austria

• Regions: Wachau, Kamptal, Kremstal.

• Characteristics: Rieslings here are mostly dry and highly aromatic, with flavors of ripe apricots, lime, and white flowers. High acidity makes them age-worthy.

4. Australia

• Regions: Clare Valley, Eden Valley.

• Characteristics: Dry, with pronounced acidity and intense lime and citrus flavors. With age, these wines develop complex notes of toast, honey, and petrol.

5. New Zealand

• Regions: Marlborough, Nelson.

• Characteristics: Typically off-dry to medium-sweet, with bright acidity and flavors of green apple, lime, and tropical fruits.

6. United States

• Regions: Washington State, Finger Lakes (New York).

• Characteristics: Washington Rieslings are fruit-forward, often with a touch of sweetness. Finger Lakes Rieslings are crisp, mineral-driven, and can range from dry to sweet.

7. Canada

• Specialty: Ice Wine (Eiswein).

• Characteristics: Intensely sweet and aromatic, with vibrant acidity that balances the luscious sweetness.

Riesling is renowned for its versatility, producing wines that range from bone-dry to lusciously sweet. The proportion of dry versus sweet Riesling varies globally, influenced by regional traditions, consumer preferences, and winemaking practices.

 

DRY vs. SWEET

Germany, the birthplace of Riesling, offers a spectrum of styles. Historically, sweeter Rieslings dominated the market. However, over the past few decades, there’s been a significant shift towards drier styles. Approximately 35 years ago, only 16% of German wines were dry. Today, that figure approaches 50%, with some producers exclusively crafting dry Rieslings.

In Alsace, France, Riesling is predominantly produced in a dry style, aligning with the region’s culinary traditions and consumer expectations.

In the United States, particularly in regions like Washington State and New York’s Finger Lakes, Riesling production spans from dry to sweet. The style often depends on the specific vineyard and producer, catering to a diverse consumer base.

Australia and New Zealand primarily focus on dry Riesling styles, emphasizing crisp acidity and vibrant fruit profiles.

Globally, while exact percentages are challenging to determine due to varying regional data, there’s a noticeable trend towards producing drier Riesling wines. This shift is driven by evolving consumer preferences favoring drier wines and the adaptability of Riesling to express terroir in a dry format.

It’s essential to note that Riesling’s inherent high acidity allows it to balance sweetness effectively, making both dry and sweet versions appealing in different contexts. When selecting a Riesling, checking the alcohol by volume (ABV) can provide clues: sweet Rieslings typically have lower ABV (around 8–10%), while dry Rieslings range from 12–14%.

In summary, while Riesling’s production styles vary worldwide, there’s a discernible movement towards drier expressions, especially in traditional regions like Germany, where dry Rieslings now constitute about half of the production.

I’ve made this selection of Rieslings for you if you want to try some:

https://www.brixsommculture.com/collections/rieslings

 Brian Atkinson
Your friendly neighborhood sommelier