California

Riesling

Study Guides > Varieties > Riesling

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 Off-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: 60 percent on a scale from Low to High of Alcohol (potential). Sparkling: 60 percent on the same scale.

  • Body (weight on palate)

    Dessert Style: 60 percent on a scale from Light to High of Body (weight on palate). Sparkling: 60 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.

Tannin: Not applicable. Resulting wines, however, can be slightly phenolic due to intentional skin contact (rare) and/or new oak (very rare)

Aromas/Flavors

Influenced by climate, terroir, clonal selection and winemaking

    Age
  • Np Fruit 3293668 000000

    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

    Floral

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

    Earth

    Petroleum, kerosene or fusel oil, asphalt, mineral, smoke, earth, flint, stone, slate, musk
  • Icon Wood

    Wood (Oak)

    Not applicable (as a rule)
  • Icon Other

    Sweet Styles/Other

    Honey/honeycomb, saffron, marzipan, white chocolate

Ageability

Two to 20 years, pedigree-dependent; the best bottles can live even longer. The best sweet dessert styles can last decades.