Grape variety presentation

Riesling is a white grape variety whose cultivation dates back to the Roman Empire. It is a cross between white Gouais and white Traminer. The earliest records of its cultivation under the name Riesling date back to a vineyard in Frankfurt am Main. In France, its origins lie in the Rhine and Moselle valleys.

It can produce several types of wine in different regions. Mainly grown in Germany, it is also very present in Alsace vineyards in France. The AOC Riesling d’Alsace, recognized since 1971, now covers more than 3,300 hectares.

Highly aromatic, it ranks among Alsace’s “noble grape varieties” alongside Pinot Gris, Gewurztraminer and Muscat. It is the most widely planted noble grape variety in the vineyard. It thus benefits from the Alsace Grand Cru appellation.

Dry Riesling

Most Alsatian Rieslings are dry wines.

This variety is particularly tolerant of cold winters, and its late budding helps it avoid spring frosts. This allows it to ripen perfectly in cool climates. These terroirs produce wines with green fruit aromas and floral notes. Grown in warmer areas, it offers citrus and stone fruit aromas.

Dry Rieslings have rather high acidity and moderate alcohol content. Medium-bodied, they release intense fruity aromas and the famous flinty minerality.

Which Riesling winemaker to choose?

Food & wine pairing

The king of Alsatian grape varieties, Riesling goes perfectly with all local gastronomy, especially the region’s full-bodied cheeses. The products of Bernard Anthony, one of France’s greatest cheesemakers, for example, are enhanced by a good Riesling. Otherwise, a pan-fried foie gras from the region, Alsatian sauerkraut or baeckeoffe would be a fine match.

A dry Riesling can also be paired with seafood, such as salmon or sea bream. A fine seafood platter, combining shellfish and crustaceans, can also be accompanied by a chilled Riesling.