Riesling

Germany is synonymous with the Riesling grape – a white grape variety that originated in the Rhine region. It is used to make dry, semi-sweet, sweet and sparkling white wines.

Riesling is celebrated for its aromatic qualities and is renowned for offering a great expression of the region in which it is grown, with different regions producing unique styles. It boasts floral, fruity, and mineral aromas, while its acidity ranges from vibrant in dry varieties to lusciously sweet in dessert wines.

Learn more in our Grape Guide to Riesling

Riesling vines can be found around the world, thriving in cool climates and on steep slopes with slate-rich soils that retain heat, helping grapes to ripen. Riesling’s homeland is the Rhine region of Germany, particularly the Mosel Valley, where it has been grown for centuries.

Here are the key areas for German Riesling production:

• Mosel: Arguably the most famous Riesling-producing region, it’s known for its steep vineyards along the Mosel River, producing wines of great finesse and minerality.
• Rheingau: Located along the Rhine River, it boasts some of Germany’s most historic estates and offers a slightly richer style of Riesling.
• Pfalz: Known for its warmer climate, it produces fuller-bodied Rieslings with a touch more fruit intensity.
• Nahe: A region of diverse soils that creates complex Rieslings ranging from steely and mineral-driven to lusciously sweet.

Riesling’s adaptability allows its vines to thrive in diverse climates and regions worldwide. Across the border in Alsace in France, Riesling vines produce wines that are aromatic, often with a touch more body and sometimes a hint of smokiness. It is also grown in parts of Austria, Australia’s Clare and Eden Valleys, New Zealand, Canada and New York’s Finger Lakes region in the US. Riesling’s global footprint is a testament to its greatness.

Few grapes can claim to produce wines ranging from bone-dry to syrupy sweet without losing their distinctive character. Riesling is considered a special grape variety among wine lovers because it can become a crisp, refreshing summer wine, a rich dessert wine, or even ice wine.

This grape naturally retains its acidity, which brings balance to sweeter styles and contributes to its ageing potential. Over time, the wine develops complex aromas and flavours – notably the distinctive petrol or kerosene note that can be detected in older bottles.

Thanks to its acidity and range of flavours, Riesling is one of the most versatile food-pairing wines. It can complement many dishes, from spicy Asian cuisine to rich, buttery pastries.

Yet, even with all its complexities, Riesling remains approachable. For someone new to wine, a glass of Riesling can be a delightful introduction – aromatic, flavourful and refreshing.

On the palate, a high-acid backbone supports flavours of blossom, lime and orchard fruits such as nectarine, apricot, apple and pear – making even the sweetest Rieslings feel vibrant and fresh. As Riesling ages, especially the German ones, they can develop unique petrol or diesel notes.

The winemaking process typically emphasises preserving the grape’s natural aromas and acidity, with fermentation in some styles often stopped early to retain some natural sugar, balancing the high acidity and making a sweeter wine.

Riesling is a versatile wine that’s suitable for a variety of dishes. Its crisp acidity and hint of sweetness make it an excellent match for spicy foods like Thai or Indian cuisine, while its citrusy notes often complement seafood.

Dry Riesling goes well with roast chicken or duck, but if you’re after a vegetarian option, you should consider a stir fry, a creamy risotto or a fruit salad.

Sweet Rieslings pair well with blue cheese, foie gras or fruit-based desserts, while sparkling Rieslings are a dream alongside salty appetisers.

Discover more tasty food and wine pairings. 

Like most white wines, Riesling should be served chilled. Dry Rieslings are typically best between 7–10°C, whereas sweeter styles benefit from colder temperatures – ideally around 4°C. You should store the bottle in a cool, dry place, and put it in the fridge a few hours before serving or in a bucket of ice and water for half an hour or so.

When it’s time to pour, a tulip-shaped glass helps concentrate the aromas, but a standard wine glass would also work well.

Learn more about the perfect wine serving temperatures.