Not All Rieslings Are Too Sweet

While most people in the wine industry have been fans for years, it has taken quite some time for Riesling to catch on with the general drinking public. We’ve all had bad experiences with this grape at one point or another, usually because we drank something lower end with cloying sweetness and little balance. Thankfully, the world of Riesling is much bigger than just that.

Dry Rieslings From All Over

There is no shortage of Riesling made in a dry style for those who like to avoid residual sugar in their wine. Rieslings from Austria and Australia are classically bone dry with high natural acidity and mineral finishes. Yes, even parts of Germany specialize in dry expressions, particularly regions like Pfalz and Rheingau. The United States has gotten into the act as well, with New York’s Finger Lakes region and the southern stretches of Oregon often leading the charge.

A Spoonful Of Sugar Helps The Medicine Go Down

Even though dry expressions are much more in fashion at the moment, don’t count out ones with sugar. Think of a wine’s sweetness as one aspect of its overall character and balance. Sugar can help moderate tooth-shredding acidity and lend viscosity (see: body) to an otherwise tart, lean wine. Rieslings with a bit of residual sugar are also some of the most age-worthy wines on the planet and I’ve tried bottles that are 40-50 years old that still taste fresh and vibrant.

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