Please be patient as the cookeryonline home page loads. Mealexperience demo

Recipes & Cookerybooks

Eating Out
Sources - Links
Seafood Dictionary
Pots & Pans
Know How
Kitchen Tools
Our Mission: To provide free fun food information and cookery resources for all. .
Email cookeryonline

Grape Types and Wine Varieties

Back to Grapes Page
Sneer at SteveSteve's cooking for one! and his travels...
Abercrombie's Goat Pages
goat meat recipes, cookery and more!
Fine Foods from Spain available online Tienda Spanish Foods Serrano




Germany, France (mainly Alsace), Eastern Europe, Northern Italy and New World.

France's Alsace region—in the rain shadow of the Vosges Mountains, with long, sunny, dry summers—is ideal terroir for Riesling. The slopes of North West Germany, e.g., above the Mosel river, also provide excellent terroir.

Occasionally used in blending, but the vast majority of Riesling is used as a varietal.

Flavour & Character
Can produce powerful wines of excellent quality and elegance. Flavour hints include green apple, lime, apricot and honey.

German Riesling is much higher in alcohol as it is fermented until virtually dry. Sometimes a sweet unfermented must is added just before filtration and bottling.

Styles range from light and crisp to headily rich and sweet.

Body, Dry/Sweet
Ranges from delicate, dry, light bodied wines to ''noble rot'' infected dessert wines. Ages beautifully.

Riesling accounts for approximately 20% of Germany's wine output and produces some of the country's finest wines. Not to be confused with the inferior Laski Rizling.











Privacy: We use third-party advertising companies to serve ads when you visit our website. These companies may use information (not including your name, address, email address, or telephone number) about your visits to this and other websites in order to provide advertisements about goods and services of interest to you. If you would like more information about this practice and to know your choices about not having this information used by these companies, click here.

© 2011