Loved by wine critics but a stranger to broad commercial appeal, Riesling is a light-skinned, aromatic grape of German origin which is also responsible for some of Germany's greatest, and longest-lived, wines. Riesling is made in a range of styles but generally produces crystalline, aromatic white wines with notes of citrus, wax and lanolin, with a light to medium body and plenty of fresh acidity.
Although widely associated with the wines of the Mosel and Alsace, Riesling is planted all over the world and has established itself in the likes of Washington and Australia's Clare Valley.
Riesling has also been stereotyped as just a sweet grape, used only to make sticky wines. But while botrytized Rieslings are among the finest sweet wines in the world, the majority of global Riesling wines are either dry or off-dry.
Young dry Rieslings tend to be very light in colour, sometimes pushing into light gold hints, depending on the region and winemaking. Sweeter styles tend to be considerably more yellow/golden in hue.
With today guest we discuss the conundrum that is Riesling, Dr John Haeger is the author of the book Riesling Rediscovered - Bold, Bright, and dry.
Riesling come is many shapes and forms and each markets has is own preference to the style that is preferred, this makes it difficult to understand. With DR Haeger we speak about the key markets of Riesling and what is preferred and the regions that grow Riesling.
We than discuss the factors that come to play to the early showing of petrol in the development of the wine
And I question whether the German must weight is still relevant on a warming climate.
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About the book
https://www.ucpress.edu/book/9780520275454/riesling-rediscovered

About the author
https://wineeducationcouncil.org/teachers/john-w-haeger/

more about riesling
https://www.wine-searcher.com/grape-407-riesling

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