It is one of the most forgotten varieties for wine consumers, but one of the most valued by wine critics, who even considers it as one of the queens of white varieties.
Talking about German wine is synonymous with talking, of course, about the Riesling grape variety. A very representative strain of the country, which occurs on the slopes of the Rhine River and in one of the most emblematic areas of German viticulture, the Moselle Valley, one of the tributaries of the Rhine. This grape emerged in Rheingau towards century XV, concretely in the locality of Hochheim. It has been verified that the origin of this variety is linked to other European varieties such as Chardonnay or Gamay, among others. The nexus that joins them is the rustic variety Heunis or Gouais, which currently is only produced in a small Swiss zone.
Although it is a variety with an unmistakable origin and Germanic character, it has already spread throughout Europe, highlighting its production in France (in the Alsace area) or Austria. It has even hosted large areas in the United States or Australia. The state of Washington and New York stand out for the production of sweet and dry Riesling wines.
Riesling wines stand out for their acidity, and for their aromas of lime, apple, orange or nectarine, depending on the climatic conditions in which the grape has been developed. They are fermented without wood and are made from very sweet wines, to very dry wines, passing through an intermediate range. The wines made from this grape variety have a peculiarity, which is that they are bottled in a special type of bottle called Rhin.
The variety is late ripening, with a small size and with a remarkable yellowish color. It is a grape that perfectly reflects the terroir. It is able to transfer the aromas of the vineyard and the characteristics of the soil to the glass. It is also a very resistant variety to the temperatures, for that reason, it produces an extensive range of wines, from the ice wines called eiswein, elaborated with frozen grapes, to the famous natural sweet wines, produced from the development of the fungus Botrytis cinerea.
More and more are those that highlight the link between the grape and the soil in which it is grown. A fundamental aspect because the microbial activity present in the soils transfers unique characteristics that give a genuine character to the wine. Don’t you still know the microbial community of the soil of your vineyard to your wines? Discover it with WineSeq!