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Riesling

Riesling is one of the highest quality grape varieties, owing its worldwide reputation to its lively acidity and diverse aromas shaped by the terroir.

  • 40 percent

    of global production in Germany

  • 24.233 ha

    Vineyard area 2024

  • 13 March

    Riesling-Birthday

Cultivation

The Riesling is a slowly ripening grape variety whose defining element is its fruity acidity. It is therefore predestined for the northern growing regions, where it completes its ripening in the late autumn sun. It makes the highest demands on the location (energy), but low demands on the soil. Depending on the location (soil type and microclimate), it produces very differently nuanced wines. Optimal conditions are offered by the heat-retaining stony steep slopes along the river valleys.

Significance

It is considered the flagship of German viticulture. Like no other grape variety, Riesling determines the worldwide image of the 13 German wine-growing regions. Germany is considered the home of Riesling - after all, with 24,233 hectares (2024), about 40% of all Rieslings in the world are grown in German vineyards.

In the Rheingau, Riesling accounts for around 2.412 ha (2024), almost 78% of the available vineyard area there. The largest German Riesling growing region is the Pfalz (approx. 5.926 ha), followed by Rheinhessen (approx. 5,438 ha) and the Mosel (approx. 5,266 ha). Larger Riesling growing areas can also be found in Württemberg, on the Nahe and in Baden.

Development and taste

Riesling wines are available in all quality levels and flavours. Some are matured in traditional wooden barrels. In addition to uncomplicated everyday wines, there is a rich selection of Prädikat wines. In the higher quality levels, residually sweet or noble sweet wines are more common, but many quality or Kabinett wines (especially in the northern growing regions) are also balanced with a subtle sweetness to compensate for the high acidity.

The "typical" Riesling is pale yellow in colour, tending towards greenish-yellow, with a predominantly peach or apple aroma and a racy acidity in the mouth. Rieslings from slate soils are said to have a mineral note, some wines smell of flint, age-ripened growths often have an interesting petrol tone.

The natural acidity offers good potential for sparkling. Thus, we find vintner's sparkling wines from Riesling in many wineries. Edelsüße Beerenauslesen or Eisweine are among the most highly traded German wines, also internationally. Rieslings should be drunk at the earliest one year after the harvest; many only reach their optimal drinking maturity after a few years. The shelf life of top wines is almost unlimited.

History

The early spread of Riesling, with first evidence dating back to the 15th century, the growth, the size of the grape berries, the long ripening period and frost resistance show its relationship to wild vines. The longest Riesling tradition is probably with the winegrowers in the Rheingau and on the Moselle; there are historical documents from there that can be dated to 1435 and 1465 respectively. On 13 March 1435, the word Riesling was mentioned in a document for the very first time. Evidence of its distribution in what is now Rheinhessen and the Palatinate dates from the end of the 15th century and the first half of the 16th century.

Riesling was one of the grape varieties recommended by the state not only today, but also in the 17th and 18th centuries. There is still some debate about the derivation of the name: is the word Riesling associated with trickling, with brisk acidity, with "noble rice" or with Rusling (dark wood)? Internationally it is known as "Rheinriesling", for Baden Riesling wines the synonym "Klingelberger" may be used. Our "Weißer Riesling" has nothing in common with Welschriesling, which is cultivated in Austria, Italy and Slovenia, among other countries.

The name researcher Prof. Dr. Jürgen Udolph has published a scientific article on the origin of the name "Riesling" under the title "Woher hat der Riesling seinen Namen".

Are Welschriesling and Schwarzriesling related to the classic Riesling?

Welschriesling is a white grape variety whose roots are still unclear today. In France, the red grape variety Schwarzriesling is part of the Champagne cuvée.

Tip from the Icelandic kitchen Salted cod, smoked lamb and cauliflower

Nordic cuisine and German wines - a harmonious combination. A young, crisp Riesling goes very well with salted cod with smoked lamb. It can be mild to medium-bodied and should have a little residual sugar, fresh acidity and pronounced minerality.

  • 25g Öl
  • 100g geräüchertes lamm
  • 200g Molke
  • 80g Zucker
  • 1 Zimtstange
  • 2 Nelken
  • 2 Junibeeren
  • 1 Zweig Rosmarin
  • 1 kleiner Blumenkohl
  • 50g Sahne
  • 50g Milch
  • 50g Butter
  • etwas Salz und Zucker
  • 100g Roggenbrot
  • 20g Butter
  • 3-4 Radieschen
  • etwas Kresse
  • ein paar wilde Kräuter
  • etwas Skyr

 

Place the cod in a vacuum bag, seal it and cook at 62°C for 8 minutes. Leave the bag at room temperature for 5 minutes before opening. If you do not have a thermostat, pour some oil on the salted cod and place it on a baking tray, seal with foil and bake in the oven at 80°C for about 10 minutes or until the fish flakes.

 

Cut the lamb into thin slices and roast in the oven until crispy. Place in a blender or cut into slices.

 

For the whey, place the whey, sugar, cinnamon stick, cloves, June berries and rosemary in a pan and boil for 5 minutes. Strain, reduce to 50 ppm and leave to cool.

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<p>Cauliflower: Cut away the stalk and place the remaining cauliflower in a vacuum bag and seal. Cook in a steamer at 85°C until soft. Cook until the purée is uniform. Remove the remaining stalk, cut into thin slices and place in an ice bath.

 

Dried rye bread: Cut the bread into pieces, melt the butter and pour over the bread. Season with salt. Bake in the oven at 120°C until crispy. Leave to cool and then chop in a blender.

  • Riesling (halbtrocken & feinherb)
  • Riesling (lieblich)

 

Dorsch

  • Varietal Pinot Blanc Elegant Pinot Blancs, vinified dry, with fresh acidity and fine fruit are ideal menu wines, but also light summer wines.

    Weißburgunder

  • Varietal Kerner The aromatic, fruity grape variety is offered in all quality levels up to Auslese and is vinified accordingly.

    Kerner

  • Varietal Lemberger The deep red Lemberger wines are convincing as light, fruity wines when young. Lemberger wines matured in barrels are characterised by their southern charm and warmth.

    Lemberger