Riesling comes from the selection of a German wild vine, native to the Rhine.
The Riesling grape is grown mainly in France (Alsace), Germany (20% of the vineyard), Switzerland, Austria, Russia, Slovenia, Croatia, Hungary, Romania, Northern Italy, Northern Spain, Australia and California in the USA.
Works very well in soils bit rich, rocky, light and well drained.
The Riesling grape is among what we could call “cult grapes” , not valued by the general public but very well positioned among the specialized public.
It is a variety very adapted to the cold , resistant to frost. adapts perfectly to cold weather. For this reason it is used to make “eiswein” or ice wines.
2- Description of the Riesling grape
It is also known as Riesler, Rieslinger.
4- Characteristics of Riesling grapes
Very small, compact, with a very short peduncle, with a very uniform distribution of grains that are difficult to detach.
Small in size, with pale green epidermis that becomes intense when overripe, with highly visible stomata and abundant bloom, with a flattened circular profile.
Its pulp is not pigmented, it is soft, succulent and of high yield when pressed, it has peculiar aromas.
Medium to high vigor and vertical bearing with a tendency to lie down due to its high production. Flowering and mid-season maturation.
5- Agronomic characteristics and adaptation to the viticulture of Riesling
– It adapts well to all types of soils and cropping systems, although it prefers poor soils.
– It is sensitive to gray rot and cluster moth.
– Very sensitive to powdery mildew and moderately sensitive to mildew.
– It is not very sensitive to cold in spring because its budding is from mid-season to late.
– Its grafting on Melangue standards 44-53 and on SO4 should be avoided.
– Pruning the Riesling: It requires intense pruning to have very airy bunches.
It is a very sensitive variety to the drying of the rachis so it requires important contributions of magnesium .
It should not be fertilized with excess nitrogen , as in this case the suckers and sprouts are very numerous.
6- Oenological potential of the variety
The young wines are very fruity , recalling the green apple, the quince, the citrus and especially the lime, it also recalls the guava. All with mineral touches.
Its dry wines age very well and take on aromas that, without losing their fruity, remind of honey and, if they are ripe enough, freshly baked bread and cookies.
It is one of the few varieties that exhibits a characteristic primary aroma with which high quality white wines are made, very aromatic, structured and elegant with little acidity.
Liquor wines are also obtained by overripening or attack of gray rot. As it is sensitive to botrytis, if it is handled properly it can be used to obtain very aromatic special sweet wines such as Sautermes while maintaining adequate acidity.
7- Cata of riesling wine
Riesling wines have a marked acidity, even overripe the grapes.
Straw yellow color with bright green reflections that highlight its freshness.
Fruity aromas of lemon, grapefruit, citrus in general, green apple, peach.
Floral aromas of white flowers, anise, linden, cumin, fennel.
- Very fresh wine from start to finish.
- Its fat roundness stands out . It can be fatty and glyceric, with a good body …
- Riesling wine can evolve positively in the bottle.
- Wines from late vintages give wines with class.
- It is a very expressive variety of the “terroir”. Riesling develops mineral aromas depending on the type of soil in which it is established.
8- Riesling wine pairing.
Riesling is a good broth to pair with fish, shellfish and crustaceans.
It is very pleasant with poultry, white meat or even strong cheeses.
In the version made with late harvests, which is a bit sweet, it goes very well with desserts with citrus fruits or it can even be used as a dessert.
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