Blind Tasting Cheatsheet: Master of Wine Guide to Riesling

Ages ago, while preparing for the Master of Wine Practical exam, I worked on creating profiles of each globally relevant major grape variety. I thought I’d share an example here for anyone looking to create their own notes or just start making sense of what grapes are popular where.

Riesling ripening in the sun. Source: The Internet

In blind tasting, Riesling is considered a banker. Identification should be immediate and confident. Nuances are in regional differences, in-depth quality discussions, and theoretical knowledge.

Killer Evidence

Riesling is an aromatic variety, with floral character across a variety of styles showing maturity, low alcohol, a marked level of acidity, varying degrees of residual sugar, lack of new oak influence or malolactic fermentation.

Considerations

• Winemaking: No new oak (usually stainless steel), no MLF; stainless steel, neutral oak, and MLF possible in Alsace.
• Cool/moderate climates
• Capable of botrytis
• Petillance or dissolved CO2
• International variety with a range of styles and qualities
• Terroir transparency

Regional Summary

• Germany
  • Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein
• Prädikatswein (QMP): Residual sugar, balanced acidity, and low to lower alcohol levels
• Verband Deutscher Prädikatsweingüter (VDP): Specifically, Grosse gewaches, Low yields, 12 months lees + Sometimes neutral oak = more weight, high dry extract, complexity, structure and intensity
• Mosel (Off Dry): Delicate, Lean, Ethereal. Slate, jasmine, green apple. SO2 common.
• Rheingau (Off Dry): Acid taut/firm, dense, powerful, robust fruit. Honey, red apple.
• Pfaltz (Usually Dry): Full broad texture, high abv, high conc. Round acid. Ripe- Peach fruit cup.
• France
• Alsace: Broad oily texture. Savory, baked apple, caraway, mineral (smoke).
• Austria
  • Combination of high dry extract, high acid, elevated abv makes abv feel warm
• Wachau: High dry extract, sherbert, warming spice, blood orange, orange blossom
• Kamptal/Kremstal: Like Wachau, looser knit/ripe, plush, fruity, hints of lime
• Australia
• Clare/Eden: Powerful, early bottled style. Sour green apple, marked acidity/ Softer, lower acid, more delicate and aromatic (floral)
• New Zealand
• Central Otago: Close to o/w styles, RS up to 60g/l, pure fruit, no mineral
• Marlborough: Floral & lime; some RS is typical
• United States of America
• Columbia Valley: Peach/stone flavors; like flat cider or overripe Prosecco; 12% w/20g/l
• Finger Lakes: Fruit driven; sharp and citrusy with juicy acid. Very primary.
• Cheap Stuff (<$10): SE Australia, Washington State, California, Germany, New Zealand
• Eg, Barefoot, Yellowtail, Kungfu Girl, CSM, Schmitt Stone, Wente, Giesen

Key Winemaking

• Botrytis
• Prized site/single vineyard?
• Picking level of ripeness
• Skin contact / direct to press
• Long cool ferment (13-15C)
• Arrest fermentation by chill or SO2
• Block MLF
• Aging in stainless steel, foudre; No new oak
• Lees aging
• Filtered

Often Confused For

• Chenin Blanc - CB has higher alcohol with fuller body; red apple, lanolin and woolly texture.
• Gruner Veltliner - GV often shows more dry extract.
• Chablis - (Esp stainless steel styles) Chardonnay is more broad with sour dairy from MLF
• Northern Italian Varieties - Pinot Grigio and arneis are floral but lack racy vibrant acidity of Riesling; Gavi shows the zippy acidity but doesnt have the florality or dry extract.