These different strains have historically been Riesling’s Achilles’ heel, not to mention the German and French nomenclature that one had to learn in order to understand what one was buying. Now it’s as easy as learning “dry,” “almost dry,” and “semi-sweet,” along with a few other no nonsense terms that producers are using.
The International Riesling Federation has even developed a rating scale to help take the guesswork out of choosing a bottle of Riesling. Now, we just have to figure out what sets Oregon’s Rieslings apart from New York’s, California’s, Michigan’s….
Check out the full article for a list of top-rated Rieslings that were recently tasted.
Photo courtesy maggiejane vua Flickr/CC