Winemaking has gotten complicated with all the techniques and equipment flying around. As someone with extensive winemaking experience, I learned everything there is to know about crafting wine. Today, I will share it all with you.
Riesling: The Most Misunderstood Wine Out There
People hear “Riesling” and think “sweet.” And then they skip it because they only drink dry wines. This drives me nuts, because Riesling is probably the most versatile white wine on the planet, and some of the best Rieslings are bone dry.
I have made Riesling-style wines at home. I have had Rieslings that cost $200 and Rieslings that cost $12. The grape is capable of almost anything, and that is both its strength and the reason people get confused about it.
Riesling Runs The Full Spectrum
Here is what most people do not realize: Riesling can be completely dry, off-dry, noticeably sweet, or dessert-wine sweet. The grape does not determine sweetness – the winemaker does.
Dry Riesling: Crisp, mineral, zesty. Think lemon, green apple, wet stone. Alsace in France makes fantastic dry Rieslings. So does Clare Valley in Australia. These wines pair brilliantly with food – seafood, spicy cuisines, anything with good acidity.
I had a dry Riesling from Clare Valley with Thai curry once that changed my entire understanding of wine pairing. The acidity sliced through the coconut milk richness while the lime-like fruit complemented the lemongrass. Perfect combination.
Off-dry Riesling: Just a hint of sweetness balanced by acidity. German wines labeled “Kabinett” or “Spatlese” often fall here. These are crowd-pleasers – accessible without being cloying. Great for people who “do not drink white wine” but might change their mind if you pour them something good.
Sweet Riesling: Definitely dessert territory. Auslese, Beerenauslese, Trockenbeerenauslese (try saying that three times fast). These are honey-rich, intensely flavored wines made from ultra-ripe or noble rot-affected grapes. Some of the most expensive wines in the world are sweet German Rieslings.
Ice Wine Riesling: The extreme end. Grapes freeze on the vine, water crystallizes, you press out concentrated sweet juice. Canada and Germany specialize in these. They are rare, expensive, and ridiculously lush. Tiny pours for special occasions.
Reading German Wine Labels (It Is Not As Hard As It Looks)
German wine labels seem like a foreign language because they ARE a foreign language. But once you know the system, it makes sense.
Sweetness levels (from dry to sweet):
- Trocken = Dry
- Halbtrocken/Feinherb = Off-dry
- Kabinett = Usually off-dry, light
- Spatlese = Late harvest, can be dry or sweet
- Auslese = Select harvest, usually sweet
- Beerenauslese (BA) = Very sweet, noble rot affected
- Trockenbeerenauslese (TBA) = Intensely sweet, rare, expensive
- Eiswein = Ice wine, very sweet
The confusing part is that Kabinett and Spatlese can be made either dry or sweet depending on the producer. Look for “trocken” on the label if you want guaranteed dry.
Why Riesling Ages Better Than Almost Any White Wine
Most white wines should be drunk young. Not Riesling. Good Riesling can age for decades and actually improves. The high acidity and sugar act as natural preservatives.
Young Riesling tastes like fruit and flowers. Aged Riesling develops this fascinating petrol note – yes, like gasoline. Before you recoil: it sounds weird but tastes amazing. It is a marker of quality and age. I have had 20-year-old Rieslings with just a whisper of petrol mixed with honey and apricot, and they were transcendent.
I am currently aging a German Spatlese that I bought in 2018. Keep checking on it every year. By 2030 it should be hitting peak complexity. That kind of delayed gratification is what makes wine so interesting.
My Favorite Food Pairings For Riesling
Spicy food: This is Riesling superpower. Off-dry Riesling with Indian, Thai, Chinese, Mexican – the slight sweetness cools the heat while the acidity keeps things fresh. Best pairing advice I can give you.
Fatty pork dishes: Riesling and pork are a classic German combination for a reason. Schnitzel, pork chops, roasted pork belly. The acidity cuts through the fat beautifully.
Seafood: Dry Riesling with oysters, shrimp, lobster, crab. Clean flavors, no butter, just the pure taste of the sea matched with mineral-driven wine.
Desserts: Sweet Rieslings with fruit tarts, creme brulee, anything with stone fruits. Match sweetness levels – the wine should be at least as sweet as the dessert.
The Regions That Matter
Mosel, Germany: The OG Riesling region. Steep slate slopes, dramatic vineyard photos, wines with laser acidity and floral elegance. Often lower alcohol. This is where I would start if you are new to Riesling.
Rheingau, Germany: Slightly fuller, more body, still excellent acidity. More structured than Mosel.
Alsace, France: The dry Riesling capital. These are rich, aromatic, almost oily in texture while still dry. More food-friendly than many German styles. Often overlooked and underpriced.
Clare Valley, Australia: Bone-dry, lime-citrus driven, incredibly refreshing. Different character from European versions but equally valid. Great value here too.
Finger Lakes, New York: Seriously underrated American Riesling region. Similar climate to Germany, similar quality potential. Some producers there are world-class.
The Noble Rot Thing
Okay, so the sweetest Rieslings often involve Botrytis cinerea – a fungus that attacks the grapes and concentrates their sugars. Sounds disgusting. Creates some of the most expensive wines on earth.
The fungus only works under specific conditions – humid mornings, dry afternoons. It dehydrates the grape without rotting it. What is left is intensely concentrated sugar and flavor.
I tried to make a Botrytis-affected wine once with Semillon grapes. Watched them carefully, thought I had the conditions right. Turned out I had the wrong kind of rot. Lost the whole batch. That is winemaking – sometimes nature cooperates and sometimes it does not.
How To Get Into Riesling
Start with something reliable and not too expensive. Here is my recommendation path:
- Buy a dry Riesling from Alsace or Clare Valley ($15-20). Pair it with spicy food.
- Try a German Kabinett or Spatlese ($12-25). Notice the sweetness-acidity balance.
- If you like sweet wines, try a Beerenauslese ($40-80 for a half bottle). This is special occasion stuff.
- Once you have tried 4-5 different Rieslings, you will know what style you prefer.
My Strong Opinion About Riesling
Riesling is the most food-friendly wine in existence and the most unfairly stereotyped. Dismissing all Riesling because you once had a bad sweet German wine is like dismissing all red wine because you once had bad Merlot.
The grape expresses terroir more honestly than almost any other variety. It maintains acidity even at high sweetness. It ages longer than most reds. It pairs with foods that most wines cannot handle.
Give it a real chance. Try different styles. I promise there is a Riesling out there that will surprise you.
