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| Riesling |
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Distribution
Germany is with 23.009 ha of Riesling the worlds largest Riesling producer. The Riesling is also successful in France (Alsace), Austria (Wachau), USA, Australia and New Zealand.
The origin of the Riesling is unknown. Some believe it was already known to Plinius, others trace it back to king Ludwig the German (843 - 876) who allegedly had it planted at the Rhein, and some see it as stemming from the native German wild grape Vitis vinifera var. silvestris. It is first documented in 1430 and 1511, while one of the oldest vineyards of Weißenkirchen (Wachau) carried the name "Ritzling" since the 13th century.
Characteristics
The bunches are small to medium sized, with small to medium sized berries of green to yellow colour, turning brownish under the sun, with dark dots. The flowering is late to very late, and so is the ripening. It is always the last to ripen. Our harvest begins in late October, and usually the
best Rieslings are picked in early November. Yields are moderate. Of all
varieties the Riesling put the highest demands on the site where it is grown. It
needs enough heat to ripen fully. In our latitude it can only be cultivated in
south east to south west facing slopes. South west facing slopes are preferable,
as they provide more of the warm afternoon sun to the vines. Stony soils that
heat up easily, slate in particular, are best. A prime site is usually called a
"Riesling site" in Germany. The soil should be poor, rather unfertile for the
Riesling. The steep, slaty, south facing slopes along Mosel, Saar, and Ruwer are
perfect ground for Riesling. IN a good site the Riesling reaches 80 de! g.
oechsle on average with an acidity of 10-15 g/l. In top sites 90-95 oechsle can
be reached with healthy grapes. Noble rot, for Beerenauslesen and
Trockenbeerenauslesen, can produce over 200 oechsle.
The Wine
Riesling is the most remarkable variety, diverse like no other.
Typical is its racy elegance. Acidity is its backbone, giving it a sophisticated
filigree structure. Only a wine with good acidity has enough substance to age
for many years. A good riesling never tastes sour though. Sharp acidity is a
problem in lesser sites, where Riesling are often produced that taste of nothing
but a tongue biting acidity. Schoonemaker stressed that Riesling produces the
finest and fruitiest white wines. It reacts to its terroir more diverse than any
other variety. Good examples are highly sophisticated and demanding wines.
Unfortunately there is too much cheap Riesling being poured on the market, and
it is not easy to find wines of true class, which have their price. "White"
Riesling is the main variety nowadays, while "yellow" Riesling was also
cultivated until the turn of the century.
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