Why should you choose Riesling?
For me, the answer is simple: food. A recent dinner-party dilemma proved the point.
A friend had his main course sorted - roast lamb with a Merlot from Napa - but was stuck on the starter: duck salad with a Thai dressing. What could handle that spice and zing? To me, it was a no-brainer. The chilli heat and bright, herby flavours were crying out for an off-dry white with slight sweetness and floral notes.
My pick was My Karp Riesling - a beautifully balanced, fresh Mosel white with just enough limey sweetness and crispness to bring the whole dish into focus.
That confidence comes from the wine itself, as well as the story behind it. Jobst-Julius Karp is the 13th generation to farm just six steep hectares by hand at Karp-Schreiber, a family estate in the Mosel dating back to 1664 - exactly the kind of place that reminds you why German Riesling has such a loyal following.
For me, it’s not just a smart match for spicy food; it’s an excellent place to start if you want to understand why Riesling inspires such devotion.
Riesling has always been a high-end wine
As Sunday Times Wine Club President Hugh Johnson once noted, “There was a time when all grand dinners began with a Hock or Mosel.”
In other words, Riesling has long belonged at the top table. While its exact origins are still debated, the grape has flourished in Germany for centuries, with the earliest written record dating back to March 13, 1435 - a date now celebrated globally as Riesling’s birthday.
Once the darling of German nobility, it was stockpiled in cellars where collectors quickly realised its incredible potential to age. Today it remains legendary for its longevity, with the highest-quality bottles capable of aging and improving for well over a century.
Why German Riesling still stands apart
Riesling may travel well, but it’s in Germany that Riesling shines with such kaleidoscopic brilliance.
It's cooler climate, steep slopes and slate-rich soils give the grape a precision and character that’s hard to replicate elsewhere.
German Rieslings are, generally speaking, identified by one of two categories.
Qualitätswein-level wines come from one of the country’s 13 specific wine-growing regions. They range from dry (Trocken) and off-dry (Halbtrocken) to sweet (Süss).
Prädikatswein is the higher tier, split into six levels based on grape ripeness at harvest. They range from Kabinett (made from fully ripened grapes) to Eiswein (made from grapes that have been picked while frozen on the vine).
Food pairings with Riesling
Few grapes are as versatile at the dinner table as Riesling, with styles to suit almost every kind of dish.
Dry and Sparkling Rieslings are superb with seafood and shellfish. The mineral notes in the wine blend seamlessly with salty, fishy flavours.
Half-dry styles match flawlessly with chicken and other white meats. Soft cow’s milk cheeses, truffle cream and goats cheese also complement half-dry Rieslings, making it a great wine to have with stuffed chicken, chicken Alfredo or risotto.
Sweet Riesling makes a stunning dessert wine, especially when enjoyed alongside a fruit-based dessert like strawberry shortcake or lemon tarts and cakes.
Late-harvest Rieslings that are particularly sweet also go well with sugary desserts like cookies and brownies.
