RIESLING
PLACE OF ORIGIN
Rheingau, Germany
(Probable)
GROWING CLIMATES
Cold
Moderate
COMMON SYNONYMS
Renski Rizling (Slovenia)
Rheinriesling (Austria)
Riesling Renano (Italy)
PARENTAGE
Gouais Blanc x ?
(Possible links to Traminer)
HALF SIBLINGS
Elbling
Furmint
Jacquère
OFFSPRING
Kerner
Muller Thurgau
Scheurebe
PREFERRED SOIL
Slate
IN THE VINEYARD
Late Budding
Mid to Late Ripening
High Yielding
SUSCEPTIBILITY
Botrytis
Powdery Mildew
Photo Courtesy of Wine Grapes Direct
RIESLING FLAVORS
Riesling fruit flavors vary depending on the time of harvest. Below is a fruit flavor spectrum from just ripe to late harvested berries along with common non-fruit aromas.
JUST RIPE
LATE HARVEST
LIME
GREEN APPLE
PEAR
APRICOT
PEACH
MELON
PINEAPPLE
RAISINS
BLOSSOM
SLATE
MARMALADE
PETROL
HONEY
GINGER
SAFFRON
RIESLING STYLES
Riesling is an aromatic grape variety, naturally high in acidity, that is produced in all styles, from still to sparkling and from dry to sweet. Riesling is typically fermented and/or aged in stainless steel or large neutral oak barrels, new oak usage is rare. Riesling is susceptible to noble rot which concentrates sugars, acidity, and imparts aromas and flavors of chamomile, ginger, honey, marmalade, and saffron. Riesling styles are more impacted by harvest times than climate, as such, our breakdown for this variety is by region.
CLICK HERE TO SEE WINE REGION MAPS
FRANCE
The majority of Riesling production in France occurs in the north eastern region of Alsace. Alsace is known for producing Rieslings that are dry in style. Wines from top rated vineyards are labeled as "Grand Cru".
SWEETNESS
Dry
BODY/TEXTURE
Moderate
Lean to Round
ALCOHOL
Moderate to Elevated
ACIDITY
High
GERMANY
Germany is known for producing Rieslings of all styles. Top regions include Mosel, Rheingau, Rheinhessen, Nahe, and Pfalz. German wines are commonly labeled by sweetness. Dry styles are labeled as "trocken" or "Grosses Gewachs (GG)" when sourced from top quality vineyards. Off-dry styles are labeled as "feinherb" or "halbtrocken". Sweet styles are labeled based on the must weight at harvest, typically corresponding to sweetness levels, according to the chart below.
SWEETNESS
Dry to Sweet
ALCOHOL
Low to Moderate
BODY/TEXTURE
Light to Full
Lean to Round
ACIDITY
High
AUSTRALIA
Australia is known for producing unique styles of dry Rieslings from top regions such as Clare Valley and Eden Valley.
LIME CANDY
BLOSSOM
GREEN APPLE
SLATE
PASSION FRUIT
PETROL
SWEETNESS
Dry
ALCOHOL
Moderate
BODY/TEXTURE
Light/Lean
ACIDITY
High
OTHER MAJOR REGIONS
Riesling is grown all over the world and produced in many styles. Other major regions producing top quality Riesling are:
Austria
California
New York
Washington
Canada
New Zealand
IMPORTANT RIESLING CLONES (A-Z)
CLONE 9:
Highly floral and known for winter hardiness and slightly looser clusters. Originated in Rheingau where it is known as Clone 110.
CLONE 10:
Originating from the Monte Rosso vineyard planted in 1885 in Sonoma where it is known as Martini Clone 107
CLONE 12:
Highly aromatic, cold tolerant, and resistant to many diseases. Commonly planted in the Finger Lakes, New York. Identified as a high quality clone in 1913 in Germany at Geisenheim. Originated in Pfalz where it is known as Clone 90.
CLONE 198:
Consistent high quality and hardy in cold temperatures identified at Geisenheim. Also known as FPS 17
CLONE 239:
A high yielding, floral Geisenheim clone that tends toward dry styles. Good disease resistance. Widely planted in Finger Lakes, New York and Oregon. Also known as FPS 23.
CLONE 356:
Originally from Pfalz. Also known as FPS 21.