Leslie Massey
Riesling is a grape variety grown all over the world, from Germany to Australia, Oregon, and even New Jersey. However, despite sharing a border and a language, Austrian and German Rieslings have distinct characteristics. Austrian Riesling is known to be dry and clean, with a higher alcohol content, a fuller body, and a long finish. It is denser and softer than its German counterpart, with more tropical flavours.
| Characteristics | Values |
|---|---|
| Acidity | High |
| Alcohol content | Relatively higher than German Riesling |
| Aroma | Intense; citrus fruits, white flowers, jasmine, chamomile, honeycomb, lime peel, petrol or petroleum wax |
| Body | Fuller |
| Finish | Long |
| Flavour | Tropical, stone fruit (peaches, nectarines, apricots), citrus fruit (lemon, limes), orchard fruit (apples, pears), spice, honeyed notes, ginger, lemongrass |
| Sweetness | Dry |
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What You'll Learn
Austrian Riesling is dry and clean
Austrian Riesling is also known for its higher alcohol content, fuller body, and longer finish. It is more tropical and intense than German Riesling. The Wachau region in Austria is renowned for its Riesling production, with steep, terraced, south-facing slopes along the river valley. The wine produced in this region is often labelled "Federspiel" or "Smaragd", both of which indicate dryness. "Federspiel" is used for medium-bodied wines, while "Smaragd" indicates a fuller and richer style.
The unique characteristics of Austrian Riesling can be attributed to the terroir, or the influence of the soil and microclimate in which the grapes are grown. The climate in Austria is generally not as cold as in Germany, resulting in a less ripe grape with lower acidity and higher alcohol content.
Across the stylistic spectrum, Riesling generally exhibits stone fruit (peaches, nectarines, apricots), citrus fruit (lemon, limes) orchard fruit (apples, pears), and often a core of minerality. It also commonly presents hints of spice and honeyed notes, with ginger and lemongrass as common tasting notes. Aromas of petrol or gasoline are often discernible in high-quality Riesling and are sought after by experienced sommeliers.
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It has a higher alcohol content
Austrian Riesling is known to have a relatively higher alcohol content than its German counterpart. This is because the best wine regions in Germany have colder and harsher climates than those in Austria, which results in German Riesling not getting as ripe. Consequently, German Riesling has higher acidity and lower alcohol content.
The alcohol level in Riesling impacts its perceived sweetness, with lower alcohol Rieslings tasting sweeter and those with higher alcohol levels tasting drier. Austrian Riesling is predominantly dry, with the greatest examples lasting for years and sometimes decades. The dryness of Austrian Riesling is due to the fermentation process, which is typically carried out to completion, resulting in a completely dry wine.
The higher alcohol content of Austrian Riesling contributes to its fuller body and longer finish. It is also more tropical and intense in flavour compared to German Riesling. The unique characteristics of Austrian Riesling are influenced by the terroir, which refers to the soil and microclimate in which the grapes are grown. The best sites in Wachau, Austria's most renowned winemaking region, are the steep, terraced, south-facing slopes of the river valley.
While the higher alcohol content of Austrian Riesling contributes to its distinct taste profile, it is important to note that the wine still retains the inherent traits of Riesling. These include high acidity, intense aromas of citrus fruits and white flowers, and a distinct sense of minerality. The higher alcohol content enhances the overall flavour profile of Austrian Riesling, making it a unique and captivating wine variety.
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It has a fuller body and a long finish
Austrian Riesling is known to have a fuller body and a long finish. The wine is dry and clean, with a relatively higher alcohol content. It is more tropical and intense than its German counterpart. The best sites in the Wachau, Austria's most renowned winemaking region, are the steep, terraced, south-facing slopes of the river valley. Austrian Riesling is also produced in similarly steep riverbank locations in Kamptal and Kremstal.
The flavour profile of Austrian Riesling is influenced by the terroir, or the specific elements of the soil and microclimate in which the grapes are grown. The wine's fuller body and long finish can be attributed to the warmer climate of the region, which allows the grapes to ripen fully. This results in a wine with a higher alcohol content and a fuller, richer style.
The winemaking process also contributes to the fuller body and long finish of Austrian Riesling. The wine is typically fermented totally dry, with little to no residual sugar. This dryness enhances the wine's complexity and depth of flavour. Additionally, Austrian Riesling is often crafted with a focus on quality and uniqueness, reflecting the sensibilities of the individual vineyards.
The high acidity and intense aromas of Austrian Riesling also contribute to its long finish. The wine offers primary fruit aromas of orchard fruits like nectarine, apricot, honey-crisp apple, and pear. It also presents citrus fruit notes such as lemon and lime, along with a distinct sense of minerality. The interplay of these flavours and aromas creates a lasting impression on the palate, contributing to the long finish that Austrian Riesling is known for.
The ageing process further enhances the complexity of Austrian Riesling. With age, the wine can develop interesting petrol notes, a characteristic that is sought after by wine aficionados. The ability to age gracefully and develop new flavours over time contributes to the long finish that is characteristic of Austrian Riesling.
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It is more tropical and intense than German Riesling
Austrian Riesling is denser and softer than German Riesling. While German Riesling tends to be sweet, Austrian Riesling is known to be dry and clean, with a higher alcohol content and a fuller body. It is more tropical and intense than German Riesling.
The best sites in Austria's most renowned winemaking region, Wachau, are the steep, terraced, south-facing slopes of the river valley. Austrian Riesling is also produced in Kamptal and Kremstal. In contrast, the best German Riesling is produced in the colder and harsher climates of the Mosel, where the Riesling is delicate and intensely mineral, and in the Rheingau region, which is known for its fuller-bodied Riesling with structured acidity.
Riesling is a natural derivative of Gouais Blanc, a French grape. It is grown all over the world, from Germany and Austria to the Americas, Australia, and beyond. It is a versatile wine, with flavours ranging from citrus and tropical fruits to honeycomb, petrol, and stone. It pairs well with spicy food and desserts.
The flavour profile of Riesling differs depending on the region and the winemaking style. Austrian Riesling is fermented totally dry, while German winemakers often stop fermentation early to retain some degree of sweetness. The alcohol level also impacts the sweetness of the wine, with lower alcohol Rieslings tasting sweeter.
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It has a distinct sense of minerality
Austrian Riesling is known for its distinct sense of minerality. This is a characteristic that Riesling is renowned for, and it is often described as having a flavour profile that includes wet stones, slate, and even kerosene. This is due to the type of soil in which the grape is grown, which is often slate.
Riesling is a highly transparent wine, reflecting the place in which it was grown. The soil and microclimate impact the wine's taste profile, and this is known as its terroir or sense of place. The steep, terraced, south-facing slopes of the river valley in Wachau, Austria's most renowned winemaking region, are ideal for growing Riesling grapes. The wine produced here is often labelled "Federspiel" or "Smaragd", indicating dryness with the former used for medium-bodied wines and the latter for fuller and richer styles.
Austrian Riesling is also denser and softer than its German counterpart due to the warmer climate in Austria, which allows the grapes to ripen more. This leads to wines with lower acidity and higher alcohol content. The majority of Austrian Riesling is fermented totally dry, and the greatest examples can last for years and sometimes decades.
The sense of minerality in Austrian Riesling is a reflection of the unique terroir of the region and the variety of flavours that the grape can express. This characteristic is a defining feature of Austrian Riesling and sets it apart from other wines.
In addition to minerality, Austrian Riesling also presents citrus and tropical fruit flavours, as well as spice and honeyed notes. It pairs well with strong Indian and Asian spices, making it a versatile wine that can be enjoyed with a variety of cuisines.
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Frequently asked questions
Austrian Riesling is known to be dry and clean, with a fuller body, a long finish, and a more tropical and intense flavour than German Riesling. It is also characterised by a distinct sense of minerality.
German Riesling tends to be sweeter, whereas Austrian Riesling is denser and softer. German Riesling is generally produced in a colder and harsher climate, which results in higher acidity and lower alcohol content.
Riesling generally boasts stone fruit (peaches, nectarines, apricots), citrus fruit (lemon, limes) orchard fruit (apples, pears), and often a core of minerality. It also often has hints of spice and honeyed notes, with ginger and lemongrass being common tasting notes.
Riesling's origins trace back to Germany, with the first grapes grown along the Rhine River in 1435.
