Guide to Wine: Riesling Wine is Not Just Sweet, There Are Dry Rieslings Also

If you are a Riesling drinker and you know who your are, please stand up and shout, "NOT ALL RIESLING ARE SWEET! Riesling poor Riesling is so misunderstood and people need to get the word out to change this. This bias opinion against this white grape needs to stop! Rieslings has a variety of excellent degrees and offers an excellent performance. What everyone needs to learn and understand is where and how Rieslings are made.

Riesling comes from a region between France and Germany called Alsace. They have been making wine for centuries. Did you know that the best Riesling is typically bone-dry? That's right bone-dry! The Alsatian Riesling in tightly acidic, with an unlawful taste of smells and flavors of citrus, steel and minerals like cold water racing down the mountainside. But the best Riesling, especially the dry Rieslings don't always come from Alsace. Do you know where? Bet you don't have any idea!

The best producer of Riesling is in the Finger Lakes of New York. That's right, New York. They produce the best Rieslings in the world. A gentleman by the name of Dr. Konstantine Frank's Vinifera Wine Cellars founded the cultivation of these grapes. He found that most other varieties of grapes couldn't survive the harsh cold and damp climate of New York but these white grapes grew with vigor and a quality of their own.

Dr. Frank produces Riesling Wine that is dry, semi-dry, and sweet but the dry leads them all; so powerful but frail, with a slight variation. It's Americans giant Riesling. But most people believe that Riesling is sweet, very sweet to the wine professionals. These sweet types of Rieslings don't come from America. They mainly come from Germany's Mosel-Saar-Ruwer and Pfalz regions.

Mosel wines usually have a slight foam that adds a surprise and complexity to the wine. This is what makes this region of the world most interesting with their wine making. Now we can move away from the sweet, into the truly pleasure goodies of the Rhineland.

In order to understand Rieslings that comes from Germany you have to know about the words on the labels. If you are looking for a dry wine, look for the word trocken on the bottle. Riesling that is sweet is classed by the time the grape was on the vine and the amount of sugars that accumulated in the wine and the alcohol that was added to the content.

Spatlese is wine that is classed from the grapes that are picked late in the harvest season. But in Auslese they classify this grape as being picked specifically from the Spatlese harvest for their high quality. Auslese wines are usually sweeter, richer, and more expensive than other wine that was produced in the same year and from the same vineyard.

Almost all Spatlese and all Auslese wines are designated Kabinett, meaning they are a superior grade.

Grapes that are picked late in the fall, which their sugar content has skyrocketed, are called Beerenauslese, which is a selection of berries, and Trockenbeerenauslese, which is a dry-berry selection.

Next we move on to the pleasures of the senses, if you want to call it that, Eiswein, which is referred to Ice Wine in English and in France they call it Vin de Galciere. These Rieslings are left on the vine in to winter until they are frozen, then they are picked and crushed while they are frozen with ice on them. This process is done were quickly; pick the grapes in the middle of the night, which is the coldest time, and crush right away before their flavor is lost and they thaw. If they thaw out then the grapes are no good and the crop plus wine making is lost.

So the next time you are shopping for a Riesling wine; the main point to remember when you are dealing with Rieslings is that there are so many degrees, sweet, semi-sweet, and dry and that they have a natural high acidity, which makes them the best food-pairing white wines available today also remember to read the label.

They avoid the oakness and fullness of a Chardonnay, the woody-plant of Sauvignon Blanc, and the thinness of Pinot Griglo, and instead offer a person a balanced sensation of taste, touch, and sight.