This is a widely grown grape which is used to produce dry white, semi dry or sweet white wines. The best dry whites come from Alsace in France and different areas in Germany like Nahe, Rheingau, Pfalz and Mosel. Wachau in Austria also produce some excellent Riesling. In addition one can find good Riesling from South Africa, California and Australia (Clare and Eden Valley). Riesling is normally unoaked.
What to expect from the colour
Normally a pale lemon green colour for young dry whites (as they are unoaked) which develops more towards yellow and even orange with age.
What to expect from the smell
Riesling is an aromatic grape which develops a smell of petroleum with age. When younger and from cool climates the bouquet is dominated by fresh grape and apples. From warmer climates and with increasing sugar, the wines could develop aromas towards lime and peach fruit.
What to expect from the taste
Dry riesling is a fruity wine with medium plus to high acidity (depending on the climate, warm or cool). Normally it has a very clean fruity taste that can seem sweet without being so. In the best areas and qualities you can expect a nice minerality as well. There is always (or should be) a great balance between acidity, fruit and sweetness.
Best regions
German Riesling has developed extremely well over the last decade and now produce some fantastic dry Riesling in the areas mentioned above. Alsace in France as well.
Food
Dry Riesling goes well with seafood, poultry and is perfect with sushi. Due to the acidity it can handle spicy food, aspargus and light meat as well.
Storage, serving and glasses
Riesling, both dry and sweet, can be stored for many years. Serve straight from the fridge and let it warm up in a tulip glass until it seems best. Young Riesling can benefit from being decanted or left open for a while before serving.
Links
Life is too short to drink bad wine: Riesling
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