Winemaking with Riesling
Riesling is one of the world's great white grapes—aromatic, versatile, and capable of producing wines from bone-dry to lusciously sweet. Native to Germany, Riesling has spread worldwide and is prized for its incredible longevity and balance.
Understanding Riesling
- Highly aromatic: Petrol, citrus, stone fruit
- High acidity: Natural balance for sweetness
- Versatile: Dry to sweet styles
- Long aging: Develops complexity over decades
Key Winemaking Decisions
Sweetness Level
Riesling can be made in any style:
- Kabinett: Light, off-dry
- Spätlese: Late harvest, richer
- Auslese: Selected late harvest
- Beerenauslese: Noble rot affected
Fermentation
- Cool fermentation: 50-55°F (10-13°C)
- Slow fermentation (weeks)
- Prevent MLF for crispness
Residual Sugar
To stop fermentation:
- Refrigerate (cold crash)
- Add sulfites
- Filter to remove yeast
Conclusion
Riesling rewards attention to detail. The high acidity makes it incredibly food-friendly.