Riesling

The Story of Riesling

Here is the most important thing to know about Riesling: it is not inherently sweet. The grape can produce wines at every point on the sweetness spectrum — from bone dry to lusciously sweet — and the best examples at every level are extraordinary.

The reputation for sweetness comes largely from the mass-market German wines of the 1970s and 1980s — Liebfraumilch being the most famous culprit — which were simple, cheap, and very sweet. These wines left an impression that has stubbornly persisted for decades, to the frustration of Riesling lovers everywhere.

A dry Alsatian Riesling, a dry German Riesling from the Mosel, or a dry Australian Clare Valley Riesling is one of the most electric, precise, and food-friendly wines you can drink. The high natural acidity balances even the sweetest styles, so even when Riesling is sweet, it never feels heavy or cloying.

Understanding the German Label

German Riesling labels use a ripeness classification: Kabinett (lightest, often off-dry), Spätlese (riper, can be dry or off-dry), Auslese (noticeably sweet), and beyond into dessert wine territory. The word Trocken means dry — that's your signal.

Important Regions

Riesling reaches its potential only in cool climates where it can ripen slowly and build complexity. These are the definitive addresses.

What to Look for on the Label

• Look for "Trocken" on German bottles for dry style — this is the most important label term to know.
• Alsace Rieslings are almost always dry — the grape name on the label is your guide.
• Riesling ages beautifully — don't be afraid of older vintages. That "petrol" note deepens with age and is completely normal and desirable.
• Australian Clare Valley and Eden Valley Rieslings offer exceptional quality at reasonable prices — reliably dry, aromatic, and age-worthy. One of the wine world's most underappreciated choices.
• The sweetness level is NOT always obvious from the label. When in doubt, ask — or look for Trocken.