Riesling

Riesling comes in spectrum of styles from bone-dry to exorbitantly sweet, satisfying different tastes.

Not necessarily. Both Riesling and Moscato wines can have very differing sweetness levels, depending of the winemaking process and a particular style of each wine.

Sweeter wines always come from Riesling because it has a natural high acidity, which is necessary for the sweetness balance, where the Chardonnay can be either dry or slightly off-dry.

Riesling is sweeter than Pinot Grigio in general because of the different grapes varietal and winemaking style.

Riesling wine is famous for its aromatic personality, lively acidity, and strong sense of terroir. It presents a wide variety of flavors such as floral and fruity, mineral and petrol, which makes it extremely versatile for pairing with a number of cuisines.

Indeed Riesling is a popular wine because it is a versatile grape, comes in a variety of styles and is capable of expressing terroir. It provides a range of tastes from bone-dry to seductively sweet that attract different tastes.

Riesling is good with many different foods such as spicy Asian dishes, seafood, poultry, and cheeses such as blue and aged Gouda.

Hot foods and oriental meals.

Riesling wines are available in bone dry to lusciously sweet styles.

Aromas of flowers, citrus, and pitted fruits.

Cooler climates result in a higher acidity and fruitier flavors.

Matured Riesling wines may last for years.

Soil type and microclimate affect taste and style.

Control of fermentation temperature and quick bottling keep the freshness.

A strong acidity and minerality is typical of German Rieslings.

And the categories are Kabinett, Spätlese, Auslese, Beerenauslese, and Trockenbeerenauslese.

Bottle ageing could increase complexity and tertiary aromas.

The dry Rieslings have little residual sugar, while off-dry and sweet Rieslings show different sweetness levels.

Aging may cause Riesling wines to acquire golden colors.

Between 45-55°F (7-13°C).