Uncovering America's best kept wine secrets
Riesling
Riesling is expressive and versatile. Known for its high acidity and powerful aromatics, it can range from bone dry to lusciously sweet. It’s precise, balanced, and bound to win you over.
Riesling is Zesty, Crisp, and Floral. If you like Sauvignon Blanc, Chardonnay, or Pinot Gris (Pinot Grigio), you may enjoy Riesling for its similar profile.
Flavors
Fresh lime juice
Green apple candy
Honeysuckle
Lemon-Lime soda
The first bite of a perfectly ripe peach
Imagine biting into a Granny Smith apple while standing barefoot in a cold mountain stream. The moment is refreshing and full of energy.
Forget what you think you know about Riesling being sweet. Most American Rieslings (especially from Washington State, Michigan, and New York’s Finger Lakes) are made bone-dry or just off-dry. Instead of heavy sugar, you’ll find zingy lime, green apple, and white peach, often with that signature whiff of petrol that wine geeks obsess over. Compared to Chardonnay, which is rounder and richer, Riesling is sharper, racier, and way more aromatic. And no two Rieslings taste the same: a Finger Lakes bottle might lean lean and citrusy, while a Washington one shows ripe peach and melon. That spectrum of styles is what makes Riesling one of the most exciting white wines to explore.
Acid
Riesling is zippy and high in acid, which balances its fruity sweetness and makes it taste super refreshing.
Tannin
Riesling has almost no tannin, with a mouthfeel as smooth and soft as a satin sheet. Its focus is all on acidity and bright fruit.
Alcohol
Usually 8–12% ABV, with German and Finger Lakes styles often lower thanks to cooler climates and high acidity. California and Washington Rieslings can creep closer to 13% but the acidity keeps the alcohol feeling light and refreshing.
Serving Temp
40–45°F (fridge-cold but not frozen)
Chill for 2–3 hours in the fridge before serving, and keep in an ice bucket if drinking outdoors or over a long stretch.
Food Pairing
Takeout: Spicy pad Thai
Snack: Cheeseboard (Sweet Rieslings work with feta and blue cheese, Dry Rieslings are a match for brie and asiago)
From the Fridge: Cold sesame noodles
Elevated Pairing: Foie gras with apricot compote
Where you'll find it
Riesling hails from Germany, where it’s treated like royalty. It also thrives in Alsace (France) and Austria, producing everything from dry and mineral to sweet and unctuous.
New York (Finger Lakes)
Arguably the best U.S. Riesling. It ranges from dry to off-dry with killer acidity
Washington
Limey, peachy, and slightly rounder, often off-dry or medium-dry
Michigan
Crisp, citrusy styles with mouthwatering acid
Oregon
Small but growing: bright and floral
California (Monterey & Anderson Valley)
Tends toward richer, tropical styles
The Last Drop
That distinctive petrol or kerosene aroma in some Rieslings? It comes from a compound called TDN, and it shows up more in aged bottles. Some winemakers consider it a flaw or a sign of stressed vines, while others (including many Riesling fans) see it as a classic hallmark of the grape’s evolution. Whether you love it or not, it’s one of the most talked-about traits in the Riesling world.