Although Germany’s sweet rieslings are singular and among the treasures of the wine world, its dry rieslings can be equally wonderful and are likewise unlike those from anywhere else. Rieslings from Austria generally feel firmer, denser and more penetrating, while those from Alsace are altogether bigger and more voluminous. If I can speak generally about dry German rieslings, which can vary considerably depending on which region they come from, they are often far more delicate in texture than the others, precise and jewel-like rather than rich. By many accounts, difficult weather made the 2016 vintage tough to manage for many growers, but it produced wines of exceptional balance that amplify many of the best traits of dry German rieslings. That’s an old complaint about dry German rieslings, and one I was surprised to find might still have legitimacy.

Source: New York Times May 03, 2018 15:11 UTC