Riesling
In Australia, Riesling is considered to be the fifth most popular wine grape variety among wine producers. According to the Australian Bureau of Statistics, a total of 125 hectares of vineyards were used for making Riesling wine grapes in 2005. That is more than the area allocated for Viognier (122 hectares), Muscat Gordo Blanco (84 hectares), Sultana (59 hectares) and Colombard (42 hectares) but considerably less than that allocated for Chardonnay (2,162 hectares), Sauvignon Blanc (472 hectares), Pinot Gris (228 hectares) and Semillon (199 hectares).
In terms of areas of grape vineyards (bearing and non-bearing), 4,326 hectares nationwide were allocated for the production and growth of Riesling in 2005, up by 1.7% compared to 4,255 hectares in 2004. These figures hint at the terrific growth potential of Riesling in Australia, where its total area of grape vineyards exceeds the allocations of the currently more popular wine varieties such as Sauvignon Blanc (4,152 hectares) and Pinot Gris (708 hectares). With careful planning and production processes, Riesling stands to make a big surge in production and popularity in the next few years.
In many circles, Riesling is already considered to be the most underrated white wine grape in the world. A broad and impressive array of wines can be produced from the Riesling wine grape variety, ranging from bone dry to decadently sweet.
Riesling flourishes under cool climates. The leading places where Riesling is produced include Germany (notably the Mosel and Rhine River valleys, which are the northernmost wine growing regions in Europe), Austria (notably in Alsace), the United States (California and Washington State), New Zealand and Australia.
Wine experts regard the greatest characteristic of Riesling to be its combination of high natural acidity and pure fruit concentration, which is notable in both flavour and aroma. It is this rare combination that allows many types of Riesling wine to be produced, including wines of low alcohol content but with great character, wines of varying levels of residual sweetness and wines with tremendous ability to age. Wine connoisseurs love late harvest Riesling dessert wines, the most expensive of all the Riesling varieties. The other great thing about Riesling is its wonderfully stimulating bouquet, usually in the form of flowers, green apples and honeysuckle blossoms.
On the downside, the biggest drawback of Riesling stems ironically from its greatest strength. Since it can be applied to a wide range of wine styles, consumers are often confused as to what Riesling really is and what it tastes like. They are often “bewildered” by Riesling, to quote a well-known wine expert. Some of the Riesling wine labels are difficult to comprehend with their myriad details about appellation, producer, vineyard and style. This has led to a limited appreciation of Riesling in many international markets around the world.
Nonetheless, Riesling has earned a well-deserved reputation as one of the truly noble wines of the world. In many circles, the general feeling is that its time has yet to come.
In terms of food compatibility, Riesling boasts of magnificent versatility and can go well with a broad range of delicacies, ranging from light seafood entrees, pork and sausage preparations and even spicy Asian cuisine.
