Green Apple Riesling Island Mist 7.5L Wine Kit

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Green Apple Riesling Island Mist Premium 7.5L Wine Kit

Riesling is a white grape variety which originates in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world's 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend)[1], but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon Blanc. Riesling is a variety which is highly "terroir-expressive", meaning that the character of Riesling wines is clearly influenced by the wine's place of origin.

In 2006, Riesling was the most grown variety in Germany with 20.8% and 21,197 hectares (52,380 acres),[2] and in the French region of Alsace with 21.9% and 3,350 hectares (8,300 acres)[3]. There are also significant plantings of Riesling in Austria, Luxembourg, northern Italy, Australia, New Zealand, United States, Canada, China and Ukraine. In the countries where it is cultivated, Riesling is most commonly grown in colder regions and locations.

History

Riesling has a long history, and there are several written references to the variety dating from the 15th century, although with varying orthography.[4] The earliest of these references dates from March 13, 1435, when the storage inventory of the high noble Count John IV. of Katzenelnbogen in Rüsselsheim (a small principality on the Rhine, close to today's Rheingau) lists "22 ß umb seczreben Rießlingen in die wingarten" ("22 shillings for Riesling vine cuttings for the vineyard").[5][6] The spelling Rießlingen is repeated in many other documents of the time. The modern spelling Riesling was first documented in 1552 when it was mentioned in Hieronymus Bock's Latin herbal.[7]

A map of Kintzheim in Alsace from 1348 contains the text zu dem Russelinge, but it is not certain that this reference is to the grape variety.[4] However, in 1477, Riesling was documented in Alsace under the spelling Rissling.[8] In Wachau in Austria, there is a small stream and a small vineyard both called Ritzling, which are claimed locally to have given Riesling its name. However, there seem to be no documentary evidence to back this up, so this claim is not widely believed to be correct.[9]

Parentage

Earlier, Riesling was sometimes claimed to have originated from wild vines of the Rhine region, without much support to back up that claim. More recently, DNA fingerprinting by Ferdinand Regner indicated that one parent of Riesling is Gouais Blanc, known to the Germans as Weißer Heunisch, which was brought to Burgundy from Croatia by the Romans. The other parent is a cross between a wild vine and Traminer. It is presumed that the Riesling was born somewhere in the valley of the Rhine, since both Heunisch and Traminer have a long documented history in Germany, but with parents from either side of the Adriatic the cross could have happened anywhere on the way.

It has also been suggested, but not proved, that the red-skinned version of Riesling is the forerunner of the common, "white" Riesling.[10] Most likely, the genetic differences between white and red Riesling are minuscule, as is the case for the difference between Pinot noir and Pinot gris. Longevity

A German Riesling from the 1975 vintage, an Erbacher Siegelsberg Kabinett from Schloss Reinhartshausen in Rheingau, uncorked at 32 years of age in 2007. It shows the typical golden to amber colour of aged Riesling, which is shared by many other aged white wines. The high acidity of most 1975 vintage German Rieslings has acted as a preservative that has allowed supposedly "simpler" wines, such as this rather lightweight and semi-sweet Kabinett, to be quite enjoyable at a high age.Riesling wines are often consumed when young, when they make a fruity and aromatic wine which may have aromas of green or other apples, grapefruit, peach, honey, rose blossom or cut green grass, and usually a crisp taste due to the high acidity.[11] However, Riesling's naturally high acidity and range of flavours make it suitable for extended aging. International wine expert Michael Broadbent rates aged German Rieslings, some hundreds of years old, extremely highly.[12] Sweet Riesling wines, such as German Trockenbeerenauslese are especially suited for cellaring since the high sugar content provides for additional preservation. However, high quality dry or off-dry Riesling wine is also known to have not just survived but also been enjoyable at an age exceeding 100 years.[13]

The townhall of Bremen, Germany, stores various German wines, including Riesling based wines, in barrel back to the 1653 vintage.[14]

More common aging periods for Riesling wines would be 5-15 years for dry, 10-20 years for semi-sweet and 10-30+ for sweet versions.[15]

Petroleum notes in aged Riesling wines

With time, Riesling wines tend to acquire a petrol note[16] (goût petrol in French) which is sometimes described with associations to kerosene, lubricant or rubber. While an integral part of the aroma profile of mature Riesling and sought after by many experienced drinkers, it may be off-putting to those unaccustomed to it, and those who primarily seek young and fruity aromas in their wine. The negative attitude to aromas of mature Riesling, and the preference for young wines of this variety, seem more common in Germany than in Alsace or on the export market, and some German producers, especially the volume-oriented ones, have even gone so far as to consider the petrol notes a defect which they try to avoid. In that vein, the German Wine Institute has gone so far as to omit the mentioning of "petrol" as a possible aroma on their German-language Wine Aroma Wheel, which is supposed to be specially adapted to German wines, and despite the fact that professor Ann C. Noble had included petrol in her original version of the wheel.

The petrol note is considered to be caused by the compound 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN),[17] which during the aging process is created from carotenoid precursors by acid hydrolysis. The initial concentration of precursors in the wine determines the wine's potential to develop TDN and petrol notes over time. From what is known of the production of carotenoids in grapes, factors that are likely to increase the TDN potential are:[16]

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