RIESLING

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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.