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Written by Master Sommelier Evan Goldstein

The white grape responsible for some of the greatest wines in the world has a devoted, but decidedly niche audience. Often a favorite in restaurants, Riesling (ˈrēz-liŋ) is arguably the most versatile white wine for pairing with food. It comes in many interpretations, from the driest of dry wines to unctuously sweet versions. Its intrinsic electric acidity showcases food and, despite a pervasive reluctance to try it (“Oh yeah, Riesling...I don't like sweet wines”), all it takes to convert most people is getting a delicious and representative glass into their hand. Watch their opinions change forever after the first sip. No matter which version you have in your glass, Riesling is elegant and timeless.

0.78%

Total vineyard/wine grape plantings in California
3,659 acres

Bearing and non-bearing area in California

0.78%

Total vineyard/wine grape plantings in California
1,480.74 hectares

Bearing and non-bearing area in California

(Year end 2020)

Introduction

Signature Styles & Characteristics

Although any grape can be interpreted in innovative and at times, outlying styles, the following chart/graphic represents the preponderance of what you will find California’s winemakers producing.

Dryness/Residual Sugar

Dessert Style: 60 percent on a scale from Dry to of Dryness/Residual Sugar. Sparkling: 60 percent on the same scale.
Acid (potential)

Dessert Style: 100 percent on a scale from Low to High of Acid (potential). Sparkling: 100 percent on the same scale.
Alcohol (potential)

Dessert Style: 75 percent on a scale from Low to High of Alcohol (potential). Sparkling: 75 percent on the same scale.
Body (weight on palate)

Dessert Style: 75 percent on a scale from Light to Full of Body (weight on palate). Sparkling: 75 percent on the same scale.
Texture (Still)

Sparkling: 100 percent on the same scale.
Texture (Dessert)

Dessert Style: 100 percent on a scale from Round, smooth and creamy to of Texture (Dessert).
Texture (Sparkling)

Sparkling: 100 percent on the same scale.

Aromas/Flavors

Influenced by climate, terroir, clonal selection and winemaking

Fruit and Vegetable

Apricot, peach, nectarine, green and yellow apple, pear, yellow plum, loquat, kiwi, golden raisin, lemon, tangerine, lime, passion fruit, lychee, guava, mango; *In dessert styles: Dried apricot, dried peach, raisin, caramel, quince, candied citrus, marmalade
Floral

Mint, honeysuckle, geranium, rose, pine, juniper, anise, clove, jasmine, lavender, green tea
Earth

Petroleum, kerosene or fusel oil, asphalt, mineral, smoke, earth, flint, stone, slate, musk
Wood (Oak)

Not applicable (as a rule)
Sweet Styles/Other

Honey/honeycomb, saffron, marzipan, white chocolate