Riesling is easily the most misunderstood varietal of the wine world.  In most people’s mind, Riesling equates to sweet wine, yet there exists this whole other world of dry Riesling.  It’s ability to produce such a variety of styles has made it the pet of the somm world.  The stylistic options coupled with its naturally high acid make it a natural choice for food and wine pairings.

Riesling also functions in the same capacity as the beloved Pinot Noir in its ability to demonstrate its terroir, the environmental and climactic conditions that define a wine.  Essentially, you know where that particular bottle of Riesling was produced due to the specific aroma and flavor profiles associated with that region.  For example, the Mosel region in Germany produce a style that has a distinct petrol characteristic, while Clare Vally in Australia is known for its limey character.

The best thing to happen to Riesling is the trend of producing more of it in a dry style, giving it broader appeal to the wine-consuming masses.  Hopefully, this movement will start to earn Riesling its place as the best white varietal in the world.

Recommendations for Dry Riesling:

Kuentz-Bas, Alsace, France, ’09

Albert Boxler, Réserve, Alsace, France, ’07

Alzinger, Federspiel, Dürnsteiner, Wachau, Austria, ’07

Robert Weil, Trocken, Rheingau, Germany, ’08

Pewsey Vale, Eden Vally, Australia, ’09