Over the course of aging, Riesling often develops a chemical compound known as TDN. High concentrations of this compound impart an almost petrol-like aroma in the wine. While it might sound off-putting, wine enthusiasts view the petrol aroma as a hallmark of high-quality aged Riesling. In its younger form, Riesling is known for expressive fruity, floral notes.
Depending on where the grapes are grown, the fruit character can range from bright citrus to luscious stone fruits and pineapple. The assumption that all Rieslings are sweet comes from the various styles produced in Germany, where the grape was made famous. In actuality, most Rieslings produced around the world are dry or off-dry. Even in Germany, many producers now focus on making dryer-style Riesling wines.
European countries have their own sets of rules, or in this case laws, when it comes to grape growing and winemaking. In many cases, these laws help a wine region become famous for a certain style. Evidence of these laws can be found on bottle labels and gives an indication of what to expect from the wine.
German Rieslings are known for pairing well with Chinese food, Cajun cuisine, Tex-Mex with cilantro , roasted pork, roasted duck or goose, fresh seafood and Thai. Pair lighter, crisper and young Rieslings with delicate or raw fish.
More substantial or aged Riesling with Asian food, chicken, salmon and tuna. In Germany there are 13 wine growing regions with varying soil types and climates that produce a wide range of Riesling styles, both sweet and dry.
When you are looking to buy German Riesling you should use this rule of thumb. If Trocken is not on the label it is likely that they will be a little sweeter. Savage Vines stocks a great selection of dry Organic Riesling in our online store.
Shop our range below! The high acidity gives firmness, even austerity, to a bone dry riesling, a style that you either like or dislike. This aroma comes from an organic compound in the wine called TDN. I like it, but not everybody does. A Riesling is rarely aged, or fermented, in small oak barrels. The general opinion is that the oaky character from barriques would obscure the finesse and elegance of Riesling. This is good I think.
Dry Riesling, especially from Germany, has a remarkable, unique, crunchiness and liveliness that is hard to imitate. The acidity gives these sweet wines an unusual freshness and lightness. Beerenauslese and Trockenbeerenauslese made from noble rot grapes, and Eiswine ice wine are rare and magnificent wines.
Here you can, in exceptional cases, have up to grams of sugar per litre. Other countries and regions, such as Canada and Washington, also make superb sweet wines from Riesling. In France, curiously, only Alsace is allowed to make Riesling. The wines are often quite dry though many are off-dry and even sweeter and more full-bodied than the German ones. In Australia, it is warmer and drier than in most other Riesling regions, but crisp, dry Rieslings are made in the cooler Clare Valley and Eden Valley.
New Zealand has had great success with its Riesling, often made in an off-dry style. But the country produces some lovely Rieslings, always dry. Riesling evolved at the northern confines of viticulture, probably somewhere in Germany.
Its buds can withstand hard winter frosts, and its late-ripening nature is well suited to sunny, cool regions. Germany produces an array of dry Rieslings. Even at their simplest, trocken wines offer zest, minerality and are easily quaffable. As a particularly cool-climate wine region, the Mosel is better known for its sweet wines, but trocken wines have increased recently in consistency and quality.
Dry Rieslings from the Rheingau often stand a steady middle ground. They can be quite creamy in mouthfeel, balanced by fresh acidity and herbal notes. Southerly Pfalz is known for its opulent dry wines. Their intense ripeness can yield oiliness on the palate and a muscularity born of body and alcohol.
Dry but pentratingly fruity, it contrasts ripe peach and grapefruit flavors against laser-sharp edges of acidity and minerality. Drinks beautifully now but should continue to please well into the next decade. American B. Cellar Selection. Delicate whiffs of spice and pine lend depth to crisp-tart white peach and grapefruit flavors in this spry yet penetrating Riesling. It finishes with juicy, concentrated stone fruit flair.
Drinks well now but should meld beautifully through Mionetto USA. Intense aromas of tropical mango and melon scent this elegant, slightly cream-textured dry Riesling. Sprays of white grapefruit and lime juice brighten the midpalate, extending through a long finish marked by zesty acidity and chalky, dusty mineral tones.
Drink now through Loosen Bros. Truly dry Rieslings are rare. Rieslings in Australia are traditionally dry, particularly from the Clare and Eden Valleys. Most are linear and crisp, often with a youthful, zesty lime-sherbet edge to the flavors that works well with raw oysters. Western Australia also produces many fine dry Rieslings.
Based on this example and a few other informal tastings, will be a top vintage for Rieslings from Western Australia. Aromas of lime sherbet and wet stone lead into a crisply focused palate loaded with citrusy tartness that lingers on the mouthwatering finish. Drink now with shellfish, and consider holding some for up to 10 years.
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