Riesling
whiteCool climate
Highly aromatic with naturally high acidity. Produced across a full sweetness spectrum from bone-dry to botrytis-affected dessert wines. Susceptible to noble rot.
Exceptional ageing potential; great Riesling can develop for 20-30 years.
Climate
Cool
Regions
13 regions
Color
white
Typical Structure & Aromas
Structure
Body
LeanSweetness
DryAcidity
ElectricOakNone
Where Riesling grows
Austria
Germany
New Zealand
Food Pairings
Thai green curry with jasmine rice
Pan-seared scallops with ginger and lime
Alsatian choucroute garnie with bratwurst and sauerkraut
Peking duck with hoisin sauce and scallion pancakes
Spicy Korean kimchi jjigae stew
German sauerbraten with red cabbage and spaetzle
Frequently Asked Questions
What does Riesling taste like?▼
Riesling is highly aromatic with bright acidity and flavors ranging from green apple, lime, and white peach when young to honey, petrol, and marmalade as it ages. It can be made in styles from bone-dry to lusciously sweet dessert wines.
Where does Riesling grow best?▼
Riesling thrives in cool climates where it can retain its signature high acidity and develop its complex aromatic profile. Famous regions include Germany's Rhine Valley, Alsace, Austria, and cool-climate areas of Australia and North America.
What food pairs with Riesling?▼
Dry Rieslings pair beautifully with seafood, Asian cuisine, and pork, while their high acidity cuts through rich dishes. Off-dry and sweet Rieslings complement spicy foods, foie gras, and fruit-based desserts.
How does Riesling age?▼
Riesling ages exceptionally well due to its high natural acidity, developing complex honeyed notes, distinctive petrol aromas, and marmalade-like richness over time. The best examples can cellar for decades, transforming from fresh and floral to deep and nuanced.
Is Riesling similar to Chenin Blanc?▼
Both Riesling and Chenin Blanc share high acidity and versatility across dry to sweet styles, but Riesling is more aromatic with distinctive petrol notes when aged. Chenin Blanc tends to be more neutral when young and develops different honeyed, waxy characteristics with time.