Riesling is one of the most historically significant white grapes in the world, with documented plantings in Germany’s Rhine Valley dating back to at least the 15th century. It is considered indigenous to the Rhine region, where it evolved in cold continental climates along steep riverbanks. Over centuries, Riesling became the benchmark grape for expressing terroir through acidity, minerality, and site transparency.
Genetically, Riesling is an offspring of Gouais Blanc — the same ancient variety that parented Chardonnay — placing it within one of Europe’s most influential vine lineages. Despite this noble ancestry, Riesling maintains a uniquely aromatic and structural identity distinct from its relatives.
In the vineyard, Riesling is cold-hardy and late-ripening, making it ideal for cool climates but vulnerable to autumn rain. It thrives on steep slopes with slate or schist soils, which retain heat and promote ripening in marginal conditions. The grape’s small berries and loose clusters allow for both clean harvesting and botrytis development when desired.
Stylistically, Riesling is among the most versatile white grapes. It produces wines across the full sweetness spectrum:
Bone dry (Trocken)
Off-dry (Kabinett / Spätlese)
Sweet (Auslese and beyond)
Botrytized dessert wines
Ice wine
In the glass, Riesling shows pale straw coloration. Aromatically, lime, green apple, jasmine, and peach dominate in youth, evolving into petrol, honey, and dried apricot with age. The palate is driven by electric acidity, balancing sweetness when present. Body ranges from light to medium. The finish is long and mineral.
Benchmark regions include:
Mosel
Rheingau
Pfalz
Alsace
Clare Valley
Finger Lakes
Commercially, Riesling is a sommelier touchstone for acid structure and ageability, though underappreciated by the broader market.