Many wine drinkers mistakenly believe that Riesling is always sweet, a misconception that frustrates wine professionals. While Riesling can produce fruity wines with residual sugar, it also excels in making bone-dry, high-acid wines. In Germany, its homeland, dry Rieslings are actually more popular today. However, distinguishing between sweet and dry Rieslings based on labeling can be challenging.
Riesling is a highly aromatic grape that thrives in cool climates, with flavors ranging from pear and green apple to stone fruits like peach and apricot, along with citrus notes. Its thin skins make it susceptible to noble rot, which results in sweet, luscious wines with dried fruit and honeyed qualities. When aged, Riesling can develop nutty or marmalade-like characteristics, sometimes accompanied by kerosene-like aromas.
Though Riesling originates in Germany, it is also widely cultivated in Austria, Australia, and France’s Alsace region, as well as in New York’s Finger Lakes. German Rieslings span the spectrum from very dry to intensely sweet, while those from other regions also vary in style. The lack of a standardized labeling system across all producers and regions adds to the confusion for consumers trying to select a bottle.
Deciphering Riesling Labels: The Role of Alcohol Percentage
One effective way to determine a Riesling’s sweetness is to check its alcohol content. Higher alcohol levels generally indicate drier wines, as yeast consumes more sugar during fermentation. Rieslings with an alcohol level of 11.5% ABV or above tend to be dry, while those under 11% are likely to have noticeable residual sugar. The timing of grape harvest also affects sweetness, with later-harvested grapes containing more sugar.
German Rieslings are classified by ripeness at harvest, which can indicate sweetness levels. The term “trocken” is a reliable marker for dry wines, as it denotes a legally defined maximum residual sugar content. Another common term, “feinherb,” is used for wines that are slightly off-dry, though it lacks an official legal definition.
For the highest-quality dry German Rieslings, look for the term “Grosses Gewächs” (GG) on the bottle. This designation is used by top producers in the VDP (Verbrand Deutscher Prädikatsweingüter) association and indicates a single-vineyard, dry wine. These wines are considered some of the best dry Rieslings available.
Dry Rieslings from Austria, Australia, and Alsace
Regions that start with the letter “A” – Austria, Australia, and Alsace – are well known for their dry Rieslings. Austrian Rieslings, particularly from Wachau, Kamptal, and Kremstal, are rich with peachy notes. Australian Rieslings, especially from cooler regions, often feature citrus flavors with a stony minerality. Alsace Rieslings tend to be fuller-bodied, with orchard fruit flavors and bright acidity, making them excellent for food pairing.
While many affordable Rieslings in the U.S. lean towards sweetness, top producers in the Finger Lakes and the Pacific Northwest craft excellent dry versions. Oregon is emerging as a strong producer of high-quality Riesling as well. These wines, like their European counterparts, often benefit from aging, developing complex notes of honey and toast over time.