The range of riesling … and how to enjoy every one

  • white wine at sunset lucagavagna—Getty Images/iStockphoto

Published: 3/1/2019 4:48:51 PM

Winemaker Helmut Donnhoff once said: “Great riesling is like a very large orchestra playing very quietly.”

Chardonnay, whether boom box blasting or chamber music, has become synonymous with “a glass of white wine.” But riesling, versatile and vibrant, subtle and seductive, is the richest competitor and earns the description, too. Start tasting.

Riesling brings you the flinty, minerally, beauties of Alsace and a broad range of classifications from Germany. The cliche that attaches to riesling is that it’s just a sweet wine. And, at its apex, riesling does yield majestic dessert wines. Yet, it’s often associated with Blue Nun and Black Tower.

Alsatian riesling, from northwestern France, uncorks full, dry, refreshing and is ideal from aperitif throughout dinner. Try the multifaceted wine with cured meats, sausages and sauerkraut, smoked fish, crabcakes even game. It’s less floral that most German rieslings. Top Alsatian producers include Zind-Humbrecht, Trimbach, Josmeyer, Albert Mann, Leon Beyer, Weinbach, Schlumberger, Kreydenweiss and Hugel.

German wines are classified according to quality and degree of ripeness. The progression from dry to sweet is Kabinett, Spatlese, Auslese, Beerenauslese and Trockenbeerenauslese. And then there’s Eiswein.

Kabinett wines are comparatively light and dry to off-dry. Kabinett wines complement everything from Thai cuisine to Chinese, chicken to pork, sushi to garlicky fare.

Spatlese wines, richer and often sweeter than Kabinett, pair well with spicy and smoked fare, shellfish and poultry.

Auslese refers to hand-picked grapes that are sweeter, with some botrytis cinerea, or “noble rot.” They go with tropical fruit, caramel, and, yes, blue cheese.

Beerenauslese takes in raisiny grapes with botrytis cinerea and goes with shellfish, lush cheeses, light meats.

Trockenbeerenauslese means overripe, very concentrated grapes, on the vine and almost dry. It’s a match for pies, peaches, apples and caramel.

Eiswein complements desserts; it comes from grapes that have been frozen on the vine. They’re pressed before they thaw.

Look for the wines of Donnhoff, Joh. Jos. Prum, Egon Muller, Dr. Loosen, Selbach-Oster, Schloss Vollrads, and Van Volxem.

Austria, Australia, South Africa and the United States also produce some standout rieslings. Domestically, sample rieslings from Washington state and the Finger Lakes wineries.

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