Alsace RIESLING Grape (English)

Fruit

Stone Fruit, Citrus Fruit, Tree Fruit, Green Fruit, Tropical Fruit

Cool Climate: Melon, Pear, Lemon Peel, Lime, Peach, Apricot

Moderate Climate: Nectarine, Mango, Pineapple, Grapefruit, Green Apple, Grape, Lemon Zest

RIESLING is usually pure and is very rarely oaked, resulting in natural flavor profiles of apple, apricot, peach, and pear. It is also highly aromatic with a distinctly floral aroma.

RIESLING is a white grape variety that originated in the Rhin Region.

RIESLING is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines.

RIESLING wines are usually varietally pure and are seldom oaked. As of 2004, RIESLING was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) - with an increasing trend - but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon blanc.

RIESLING is a variety that is highly "terroir-expressive", meaning that the character of RIESLING wines is greatly influenced by the wine's place of origin.

Both RIESLING and Gewurztraminer are aromatic, white wine grapes although they are remarkably distinct.

RIESLING aromas tend to be more mineral and citrus-based while "GEWURZ", as it is often called, shows more heady lychee, Turkish Delight (loukoum) and blossom notes.

On the palate, RIESLING generally has higher mouth-watering acidity. GEWURZTRAMINER is often more full-bodied and often shows a slightly phenolic (drying) texture on the palate.

These phenolics are often counterbalanced by a small amount of residual sugar, but both varieties are made with varying sweetness levels across a range of price points.  

    Given that many RIESLING wines are refreshingly acidic, your first thought should migrate towards citrus flavored dishes.

Pairing a somewhat acidic wine like RIESLING with an acidic style of food helps ensure that the refreshing part of Riesling is balanced by what you're eating. If you eat a non-acidic food with an acidic RIESLING, your palate will perceive the wine to be overly acidic. That being said, start with something moderately acidic.

The next step is to consider the sweetness level of the RIESLING. As we discussed above, RIESLING wines come in a variety of sweetness levels.

Look for foods along the lines of Shellfish or Fish filets that are braised in citrus-marmalade or are fried.

Fried Oyster with Avocado and Sliced Mango, or Pan-seared Red Snapper with Lemon-Zest are sure to be palate pleasers.

At the same time, don't be afraid to experiment with other light Seafood or Chicken dishes that incorporate invigorating spices such as jalapeno or cilantro, dependent upon the style of RIESLING you're putting back.

RIESLING is a versatile wine for pairing with food, because of its balance of sugar and acidity. It can be paired with white fish or pork, and is one of the few wines that can stand up to the stronger flavours and spices of Thai and Chinese cuisine.

A RIESLING’s typical aromas are of flowers, tropical fruits, and mineral stone (such as slate or quartz), although, with time, the wine acquires a petrol note as mentioned above.

RIESLING is almost never fermented or aged in new oak (although large old oak barrels are often used to store and stabilize Riesling-based wines in Germany and Alsace).

This means that RIESLING tends to be lighter weight and therefore suitable to a wider range of foods. The sharp acidity/sweetness in RIESLINGS can serve as a good balance to foods that have a high salt content. In Germany, cabbage is sometimes cooked with RIESLING to reduce the vegetable's smell.

As with other white wines, dry RIESLING is generally served at a cool 11 °C .

Sweeter RIESLINGS are often served warmer.