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Riesling. (Alsace, Germany, Austria, Australia, rest of the world).

Originating from Germany, where extremely finesse specimens come from with a long storage potential. Riesling is characterized by its high acidity. In cool climates it fully develops, while warmer areas (New World) can often already give off oily aromas when young, caused by drought stress. Riesling wines can be dry, semi-dry or sweet. The latter may or may not be under the influence of Edelfäule (botrytis cinerea). Rarely does Riesling undergo barrel aging or a second, malolactic fermentation. You will also find sparkling wines from Riesling

Recognizable aromas : green fruit (apple); citrus (lemon, lime, grapefruit, orange, mandarin), exotic fruits (pineapple, melon, mango, peach, apricot); blossom (blossoms, honey); chemical (petroleum); earthy (mineral, woodsy, smoky); herbs (mint, anise). Sweet versions often have an influence of botrytis (orange, honey) and nutty scents. Mature versions develop: 'Firne' (Riesling spiciness) and sometimes gôut de petrol (oily).

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