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white Germany VIVC #10077

Riesling

Also known as: Weisser Riesling, Johannisberg Riesling, Rhine Riesling, Riesling Renano, Rajnai Rizling

white-winenoble-varietyaromatichigh-acidityage-worthyterroir-expressive
Riesling vineyard on steep slate slopes, [Mosel Valley](/appellations/mosel)
Riesling vineyard on steep slate slopes, [Mosel Valley](/appellations/mosel)

Summary

Riesling is considered among the world’s finest white wine grape varieties, with approximately 51,000 hectares under cultivation globally (OIV 2017 data). Originating from the Rhine region of Germany, this ancient variety produces wines of exceptional terroir transparency across a stylistic spectrum from bone-dry to intensely sweet. Riesling is distinguished by its retention of high natural acidity even at elevated sugar levels, enabling production of balanced sweet wines without cloying character. The variety’s aromatic profile—characterized by terpenes (particularly monoterpenes such as linalool, geraniol, and α-terpineol) and TDN (1,1,6-trimethyl-1,2-dihydronaphthalene, the “petrol” compound)—provides varietal authentication markers. Climate change presents both challenges (loss of traditional cool-climate character) and opportunities (improved ripening consistency in marginal regions) for Riesling production globally.

Identity & Synonyms

Official Name: Riesling
VIVC Database: VIVC Entry #10077
Prime Name: RIESLING WEISS (VIVC)
Berry Color: BLANC (White/Green-yellow)

Synonyms:

  • Weisser Riesling (Germany - official name distinguishing from unrelated varieties)
  • Johannisberg Riesling (USA - historical name referencing Schloss Johannisberg)
  • Rhine Riesling (Australia - distinguishing from “Riesling” historically applied to other varieties)
  • Riesling Renano (Italy - “Rhine Riesling”)
  • Rajnai Rizling (Hungary - “Rhine Riesling”)
  • Klingelberger (Baden, Germany)

The variety must be distinguished from unrelated grapes historically called “Riesling”:

  • Welschriesling (Central Europe) - genetically distinct
  • Laški Rizling (Slovenia/Croatia) - Welschriesling synonym
  • Cape Riesling (South Africa) - actually Crouchen

Genetic Origin / Pedigree

Origin: Rhine Valley, Germany (likely Rheingau or Pfalz region)

Parentage:

  • GOUAIS BLANC × (VITIS VINIFERA SYLVESTRIS × TRAMINER) (DNA analysis suggests complex ancestry)
  • Parentage studies indicate Gouais Blanc as one parent (shared with Chardonnay, Gamay, and many other varieties)
  • The other parent likely involved wild vine (Vitis vinifera sylvestris) and Traminer ancestry
  • First documented references date to 1435 in Rheingau inventory records

DNA Verification: Partial - parentage remains under investigation; Gouais Blanc confirmed as likely parent through microsatellite analysis.

Clonal Diversity: 70+ officially recognized German clones; significant variation in aromatic intensity, yield, disease resistance, and acidity retention. Major clonal groups include:

  • High-aroma clones (e.g., Clone 110)
  • High-yield clones (e.g., Clone 239)
  • Virus-free selections

Global Distribution

Total Area Planted: ~51,000 hectares globally (OIV 2017), representing approximately 0.7% of global vineyard area.

Top Producing Countries (ha):

  1. Germany - ~23,500 ha (46% of global total; Mosel, Rheingau, Pfalz, Rheinhessen)
  2. Australia - ~3,800 ha (Clare Valley, Eden Valley, Great Southern)
  3. France - ~3,500 ha (Alsace accounts for >95%)
  4. USA - ~3,000 ha (Washington State, Finger Lakes, California)
  5. Austria - ~2,000 ha (Wachau, Kremstal, Kamptal)
  6. New Zealand - ~1,000 ha (Marlborough, Central Otago)
  7. Italy - ~800 ha (Alto Adige/Südtirol)
  8. Canada - ~500 ha (Ontario Niagara, British Columbia Okanagan)
  9. Hungary - ~400 ha
  10. South Africa - ~300 ha

Planting Trends:

  • Stable: Germany (largest area of any variety in the country)
  • Increasing: Australia (premium cool-climate regions), New Zealand
  • Declining: Some warm regions where acidity retention is challenging

Viticulture

Phenology:

  • Bud burst: Late (provides natural frost protection)
  • Flowering: Medium to late
  • Véraison: Medium to late
  • Harvest: Late (October-November in Northern Hemisphere; can extend to December for Eiswein)
  • Growing season: 180-200+ days from bud burst to harvest

Vigor: Medium - responds well to site selection and training system management.

Fertility: Medium to high - typically 1.5-2.0 clusters per shoot.

Typical Yield:

  • German Prädikatswein: 50-75 hl/ha (quality-focused estates: 30-50 hl/ha)
  • Alsace Grand Cru: 55 hl/ha maximum
  • Australian premium: 5-8 tons/ha (~35-56 hl/ha)
  • Commercial production: 80-120 hl/ha

Disease Sensitivities:

  • Botrytis cinerea: High susceptibility - can be beneficial for Beerenauslese/Trockenbeerenauslese production when conditions are controlled
  • Powdery mildew (Oidium): Medium susceptibility
  • Downy mildew (Peronospora): Medium susceptibility
  • Phomopsis: Susceptible
  • Winter frost: Hardy variety; tolerates cold better than most Vitis vinifera

Climate Fit:

  • Optimal: Cool continental climates with long, slow ripening seasons
  • Growing Degree Days: 1,400-2,000 GDD (base 10°C); among lowest requirements of commercial varieties
  • Late bud burst provides natural frost protection
  • Requires significant diurnal temperature variation for acidity retention
  • Benefits from long autumn ripening period for flavor development

Soil Preferences:

  • Slate (Mosel): Produces mineral, steely wines with pronounced acidity
  • Limestone (Alsace, Austria): Fuller body, broader texture
  • Sandstone/Loess (Pfalz): Aromatic intensity, approachable style
  • Volcanic (Kaiserstuhl): Rich, powerful expressions
  • Wide pH tolerance (5.5-8.0); adapts to diverse soil types

Training Systems: Single or double Guyot predominant; vertical canopy in Germany; pergola rare. Steep slope viticulture common in Mosel (up to 65° gradient).

Enology

Typical Must Parameters at Harvest (varies dramatically by style):

Style°BrixpHTA (g/L)Potential ABV
Trocken (dry)18-212.9-3.28-1211-13%
Halbtrocken20-233.0-3.37-1012-13.5%
Spätlese21-253.0-3.47-1012-14%
Auslese24-283.1-3.47-913-15%
Beerenauslese28-353.2-3.66-95-10% (residual sugar)
Trockenbeerenauslese35-50+3.3-3.85-85-8% (high RS)
Eiswein28-403.0-3.58-126-10%

Fermentation & Winemaking:

Temperature Management:

  • Cool fermentation (10-16°C) essential for aromatic preservation
  • Extended fermentation (4-8 weeks) common for premium wines
  • Temperature fluctuations can cause stuck fermentation in high-sugar musts

Residual Sugar Management:

  • German Prädikat system based on must weight, not finished wine sweetness
  • Fermentation arrest via: chilling, centrifugation, sterile filtration, sulfur dioxide
  • Balance between residual sugar and acidity is critical (sugar:acid ratio)

Malolactic Fermentation:

  • Typically BLOCKED to preserve natural acidity and varietal character
  • MLF would reduce characteristic tartness and alter flavor profile
  • Exception: Some Alsace producers allow partial MLF for Grand Cru wines

Oak Usage:

  • Traditionally fermented and aged in large neutral oak casks (Fuder, Stückfass)
  • Modern stainless steel predominant for aromatic preservation
  • New oak rarely used; would overwhelm delicate varietal character

Aging Potential:

  • Dry German Grosses Gewächs: 10-30+ years
  • Alsace Grand Cru: 10-25 years
  • Auslese/Spätlese (off-dry): 15-40+ years
  • BA/TBA: 50-100+ years (exceptional examples)
  • Commercial dry Riesling: 3-8 years

Sensory & Chemical Markers

Chemical Composition (from peer-reviewed research):

Monoterpenes (KEY VARIETAL MARKERS):

  • Linalool: 50-200 μg/L (floral, citrus)
  • Geraniol: 20-100 μg/L (rose, geranium)
  • α-Terpineol: 10-50 μg/L (floral, lilac)
  • Citronellol: 5-30 μg/L (citrus, rose)
  • Nerol: 5-25 μg/L (fresh, sweet floral)
  • Monoterpene concentration varies by clone, ripeness, and terroir

TDN (Petrol Character):

  • 1,1,6-Trimethyl-1,2-dihydronaphthalene: 0-50+ μg/L
  • Increases with bottle age, warm climate viticulture, and sun exposure
  • Sensory threshold: ~2 μg/L (kerosene, petrol aroma)
  • Formed from carotenoid degradation products

Acidity Profile:

  • Tartaric:malic acid ratio typically 1:1 to 2:1
  • High total acidity (7-12 g/L) retained even at elevated sugar levels
  • pH remains low (2.9-3.4) providing microbial stability and aging potential

Sensory Profile:

Young Dry Riesling (Mosel Style):

  • Visual: Pale lemon to light gold
  • Aromatic: Lime, lemon zest, green apple, white flowers, slate/mineral, sometimes petrol
  • Palate: Very high acidity, light-medium body, steely, dry, long mineral finish

Young Dry Riesling (Alsace Style):

  • Aromatic: Riper citrus (grapefruit, orange), stone fruit (peach, apricot), floral, mineral
  • Palate: Medium body, high acidity, broader texture, dry to off-dry, persistent finish

Off-Dry/Sweet Riesling:

  • Aromatic: Honey, apricot, peach, tropical fruit (mango, passion fruit), botrytis notes (honey, ginger) if affected
  • Palate: Balanced sweetness with acidity; not cloying due to acid structure

Aged Riesling (10+ years):

  • Aromatic: Developed petrol/kerosene, honey, dried apricot, lanolin, toast
  • Palate: Complex, integrated, tertiary character development

Common Enological Issues

Stuck and Sluggish Fermentations

  • Cause: High sugar musts (especially BA/TBA/Eiswein) create osmotic stress on yeast; low nutrient availability in very clean juice; cool fermentation temperatures slow yeast activity. See Stuck Fermentation Diagnosis and Intervention for detailed protocols.
  • Risk: Incomplete fermentation leaving unintended residual sugar; microbial instability; off-flavors from stressed yeast.
  • Decision point: YAN supplementation (150-250 mg/L); yeast selection for high-sugar tolerance; temperature management; sequential yeast inoculation for high-Brix musts.

Residual Sugar Stability

  • Cause: Wines with residual sugar and incomplete fermentation contain viable yeast cells; warm storage or inadequate sulfur dioxide allows refermentation.
  • Risk: Secondary fermentation in bottle; bottle explosions; carbonation in still wines.
  • Decision point: Sterile filtration (0.45 μm); adequate free SO₂ (30-50 mg/L for sweet wines); sorbic acid addition (200 mg/L) if permitted; cold storage.

TDN Development (Petrol Character)

  • Cause: Carotenoid degradation accelerated by: warm climate, sun exposure, low acidity, warm storage, bottle age. TDN precursors (norisoprenoids) convert to aromatic TDN over time.
  • Risk: Excessive petrol character considered faulty by some consumers; regional style expectations vary (acceptable in Australian Riesling, less expected in young Mosel).
  • Decision point: Canopy management for moderate sun exposure; earlier harvest; cool storage post-bottling; consumer education on aged Riesling character.

Sulfide Formation (Reduction)

  • Cause: Low YAN; fermentation stress; reductive winemaking; prolonged lees contact without stirring. See Reduction and Sulfide Management for detailed protocols.
  • Risk: H₂S, mercaptans creating struck match, rubber, onion off-odors masking delicate varietal aromatics.
  • Decision point: YAN supplementation; controlled aeration during fermentation; rack off gross lees; copper fining if mercaptans persist (max 0.5 mg/L Cu residual).

Botrytis Management (Dual Role)

  • Cause: Botrytis cinerea infection; conditions (humidity, rain, temperature) determine whether it develops as beneficial “noble rot” or destructive “grey rot.” See Botrytis Management for comprehensive protocols.
  • Risk: Grey rot produces laccase (oxidative enzyme), off-flavors, compromised fermentation; noble rot required for BA/TBA production.
  • Decision point: Selective hand-harvesting separates botrytized from clean fruit; laccase testing determines handling protocol; grey rot fruit may require enzyme treatment or exclusion.

Acidity Adjustment Challenges

  • Cause: Very high natural acidity (TA 10-14 g/L in cool vintages) may exceed consumer tolerance for dry wines; deacidification alters character.
  • Risk: Excessively tart dry wines; loss of varietal character if deacidified aggressively.
  • Decision point: Residual sugar as balance mechanism (off-dry style); malate precipitation via cold treatment; limited tartaric acid removal; blending with lower-acid lots.

Operational Considerations

Harvest timing:

  • Late ripening variety with extended harvest window (October-December in Northern Hemisphere)
  • Must weight determines Prädikat level in Germany (Spätlese, Auslese, etc.)
  • Balance between sugar accumulation and acidity retention critical
  • Selective harvesting (multiple passes) standard for quality-focused estates
  • Botrytis development monitoring for sweet wine production
  • Eiswein harvest requires temperatures below -7°C; unpredictable timing

Must handling:

  • Gentle pressing essential for aromatic preservation
  • Whole-cluster pressing preferred over destemming for premium wines
  • Settling at low temperature (10-12°C) for clean juice
  • Minimal skin contact (0-4 hours) for most styles

Fermentation management:

  • Cool fermentation (10-16°C) preserves terpenes and esters
  • Extended fermentation (4-8 weeks) acceptable and often beneficial
  • YAN management critical for high-sugar musts
  • Yeast selection: aromatic strains for dry wines; high-sugar-tolerant strains for sweet wines

Residual sugar decisions:

  • Dry (trocken): <9 g/L RS (Germany); <4 g/L (Alsace)
  • Off-dry (halbtrocken/feinherb): 9-18 g/L RS
  • Sweet: >45 g/L RS
  • Sugar:acid ratio determines perceived sweetness (30:1 = barely sweet; 50:1 = noticeably sweet)

Sulfur dioxide management:

  • Higher free SO₂ required for sweet wines (30-50 mg/L)
  • Molecular SO₂ must be maintained at 0.5-0.8 mg/L for microbial stability
  • Lower pH increases molecular SO₂ effectiveness (advantage for Riesling)

Bottling considerations:

  • Early bottling (spring following harvest) for fresh, aromatic styles
  • Sterile filtration essential for wines with residual sugar
  • Screw cap closures increasingly common; preserve freshness and prevent TDN acceleration
  • Cool storage recommended post-bottling

Recent Research Updates (2023-2025)

Climate Change Impacts

German Riesling Regions (2024-2025)

Research documents significant climate change effects on traditional German Riesling regions:

  • Advancing harvest dates: Harvest occurring 2-3 weeks earlier than historical norms
  • Increased sugar accumulation: Higher Oechsle levels at harvest challenging traditional style profiles
  • Acidity retention: Despite warming, Riesling maintains better acidity than most varieties due to late ripening and inherent acid structure
  • Northward expansion: English and Belgian Riesling plantings increasing as previously marginal sites become viable
  • Mosel challenges: Some low-elevation sites producing wines with reduced typicity

TDN and Aroma Chemistry (2023-2025)

Petrol Character Research

Studies on TDN formation and management:

  • Carotenoid composition in grapes directly influences TDN precursor levels
  • Viticultural practices (leaf removal timing, cluster thinning) affect carotenoid accumulation
  • Storage temperature post-bottling significantly impacts TDN development rate
  • Consumer perception studies show regional variation in TDN acceptance

Sweet Wine Production Innovations

Cryoextraction and Eiswein Alternatives (2024)

Given increasingly unreliable Eiswein production conditions:

  • Mechanical cryoextraction studied as alternative to natural Eiswein
  • Regulatory debates on authenticity and labeling requirements
  • Some producers investing in refrigeration technology for must freezing

Key Regions & Appellations

Mosel (Germany)

Official Regulation: German Wine Law (Weingesetz)

  • Varietal dominance: ~60% of plantings are Riesling
  • Area under vine: ~8,800 ha total; ~5,300 ha Riesling
  • Sub-regions: Saar, Ruwer (tributaries with distinct character)
  • Soil: Devonian slate (Blauschiefer, Grauschiefer, Rotschiefer)
  • Characteristics: Lightest body, highest acidity, lowest alcohol (7-12.5%), pronounced slate/mineral character; traditionally off-dry to sweet

Rheingau (Germany)

Official Regulation: German Wine Law

  • Varietal dominance: ~80% Riesling
  • Area under vine: ~3,100 ha
  • Classification: VDP Grosses Gewächs (dry Grand Cru equivalent)
  • Soil: Slate, quartzite, loess, phyllite
  • Characteristics: Fuller body than Mosel; often dry (trocken); structured, age-worthy; orchard fruit profile

Alsace (France)

Official Regulation: INAO

  • Grand Cru requirement: 100% Riesling permitted in all 51 Grand Cru vineyards
  • Area under vine: ~3,500 ha Riesling (~23% of Alsace white plantings)
  • Soil: Granite, schist, limestone, sandstone, volcanic (varies by Grand Cru)
  • Characteristics: Fuller body than German; typically dry; higher alcohol (12-14%); ripe stone fruit, mineral, age-worthy

Clare Valley & Eden Valley (Australia, South Australia)

Official Regulation: Geographical Indications (Wine Australia)

  • Combined area: ~1,500 ha Riesling
  • Soil: Terra rossa, slate, limestone
  • Characteristics: Dry style; lime/citrus dominant; develops petrol character early; excellent aging potential (10-20+ years)

Wachau (Austria)

Official Regulation: Vinea Wachau classification (Steinfeder, Federspiel, Smaragd)

  • Area under vine: ~1,400 ha total; ~30% Riesling
  • Soil: Primary rock (gneiss, granite), loess terraces
  • Characteristics: Powerful, dry Smaragd category (13%+ ABV); ripe stone fruit, mineral; distinct from German style

Notable Benchmark Producers

Reference Examples (not commercial endorsements):

  1. Egon Müller - Scharzhofberger - Wiltingen, Saar, Germany
    Produces world’s most expensive Riesling (Scharzhofberger TBA); benchmark for Saar elegance and Prädikat hierarchy excellence.

  2. Joh. Jos. Prüm - Wehlen, Mosel, Germany
    Wehlener Sonnenuhr vineyard; benchmark for Mosel Auslese/Spätlese balance and aging potential; traditional winemaking.

  3. Dönnhoff - Oberhausen, Nahe, Germany
    Hermannshöhle and Dellchen vineyards; demonstrates Nahe Riesling’s position between Mosel delicacy and Rheingau power.

  4. Trimbach - Ribeauvillé, Alsace, France
    Clos Sainte Hune (Grand Cru Rosacker); benchmark for dry Alsace Riesling; exceptional aging (30+ years).

  5. Grosset - Clare Valley, Australia
    Polish Hill and Springvale vineyards; pioneered Australian premium dry Riesling; screw cap advocate.

  6. F.X. Pichler - Loiben, Wachau, Austria
    M, Unendlich bottlings; benchmark for powerful Smaragd category; demonstrates Austrian Riesling’s distinct identity.

Research & References

  • OIV (2017). “Distribution of the World’s Grapevine Varieties.” International Organisation of Vine and Wine. PDF

  • VIVC (2025). “Riesling Weiss - Vitis International Variety Catalogue.” Julius Kühn Institute. Entry #10077

  • Rapp, A., & Mandery, H. (1986). “Wine aroma.” Experientia, 42, 873-884. DOI: 10.1007/BF01941764

  • Winterhalter, P., & Rouseff, R.L. (2002). “Carotenoid-Derived Aroma Compounds.” ACS Symposium Series, 802. American Chemical Society. ACS Link

  • Simpson, R.F. (1979). “Some important aroma components of white wine.” Food Technology in Australia, 31, 516-522. AWRI

  • Marais, J., Van Wyk, C.J., & Rapp, A. (1992). “Effect of storage time, temperature and region on the levels of 1,1,6-trimethyl-1,2-dihydronaphthalene and other volatiles, and on quality of Weisser Riesling wines.” South African Journal of Enology and Viticulture, 13, 33-44. SASEV Link

  • Sacks, G.L., Gates, M.J., Ferry, F.X., Lavin, E.H., Kurtz, A.J., & Acree, T.E. (2012). “Sensory threshold of 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN) and concentrations in young Riesling and non-Riesling wines.” Journal of Agricultural and Food Chemistry, 60, 2998-3004. DOI: 10.1021/jf205203b

  • German Wine Institute (2025). “Deutsches Weininstitut Statistics.” https://www.deutscheweine.de

  • VDP (2025). “Verband Deutscher Prädikatsweingüter Classification System.” https://www.vdp.de

  • INAO (2025). “Cahiers des Charges - Alsace Grand Cru AOC.” https://www.inao.gouv.fr

  • Wine Australia (2025). “Australian Geographical Indications - Clare Valley, Eden Valley.” https://www.wineaustralia.com

Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level