Riesling

Question 1

What kind of climate does Riesling prefer?:* cool to moderate* warm to hot

Answer 1

Cool to moderate

Question 2

Riesling is naturally low or naturally high in acidity?

Answer 2

Naturally high

Question 3

Riesling’s susceptibility to Botrytis/noble rot is high or low?

Answer 3

Riesling is highly susceptible to Botrytis/noble rot.

Question 4

Describe Riesling’s general profile.

Answer 4

• Fruit-forward (apple, peach, citrus)* Pronounced floral notes (honeysuckle, blossom)* High acidity* Can be made dry to lusciously sweet* Can be light to full bodied

Question 5

What is the biggest benefit of Riesling’s high acidity?

Answer 5

It balances both ripeness and high levels of sweetness (residual sugar).

Question 6

Describe the different fruit profiles found in just-ripe Riesling vs. extra-ripe Riesling.

Answer 6

Just-ripe* Green apples* Green pears* Sour citrus (lemon, lime)Extra-ripe* Stone fruits (peach, apricot)* Tropical fruits (mango, pineapple)* Dried fruits (golden raisins)

Question 7

Name 2 ways that off-dry or medium style Rieslings get their sweetness.

Answer 7

1. Interrupting fermentation and filtering/removing yeast, leaving the wine with some residual sugar2. Adding sterile grape juice (Süssreserve) after fermentation

Question 8

What is Süssreserve?

Answer 8

Sterile, naturally sweet grape juice

Question 9

How do the sweetest styles of Riesling retain their sugar?

Answer 9

Fermentation stops naturally in the sweetest styles of Riesling.Bascially, there is too much sugar for the yeasts to eat.

Question 10

Why do winemakers typically ferment Riesling in stainless steel, or other inert vessels, rather than oak?

Answer 10

Oak imparts unwanted flavors that would obstruct Riesling’s delicate floral and fruity aromas.Stainless steel helps Riesling retain those hallmark fruit and floral aromas and flavors.

Question 11

What structural element helps Riesling age?

Answer 11

High acidity

Question 12

Name some tertiary flavors that aged Riesling can develop.

Answer 12

• Honey* Petrol (gasoline/Vasoline)

Question 13

How many wine regions are there in Germany?

Answer 13

13

Question 14

Name 3 regions in Germany known for making great Riesling.

Answer 14

1. Mosel2. Rheingau3. Pfalz (pronounced like “false”)

Question 15

Which region will have the lightest-bodied Rieslings and why?:* Mosel* Rheingau* Pfalz

Answer 15

Mosel because it is the most northerly and the grapes struggle to ripen.

Question 16

What helps Riesling grapes ripen in Mosel?

Answer 16

The stony soils – they reflect sunlight and retain warmth which help grapes ripen in this cool climate.

Question 17

Mosel Rieslings are likely to be which style:* full bodied and dry* medium bodied and dry* light bodied and off-dry/medium

Answer 17

Light bodied and off-dry/medium

Question 18

Rheingau’s vineyards are located on the north or south bank of the Rhine River?

Answer 18

North bank, facing south so they can be exposed to as much sun as possible.

Question 19

Rheingau Rieslings are typically drier or sweeter than Mosel Rieslings?

Answer 19

Drier

Question 20

Climate in Pfalz is:* sunny and dry with a long growing season* cloudy and wet with a short growing season

Answer 20

Sunny and dry with a long growing season## FootnotePfalz is in the rain shadow of the Vosges Mountains, which helps it produce medium-bodied, dry, and textural Rieslings.

Question 21

Which region in France is known for its dry, intensely-flavored Rieslings?

Answer 21

Alsace

Question 22

The Pfalz region in Germany is loosely known as an extension of which region in France?

Answer 22

Alsace## FootnoteBoth Alsace and Pfalz are in the rain shadow of the Vosges Mountains.

Question 23

Alsace is known to be one of the _____ and _____ regions in all of France.

Answer 23

sunniest and driest

Question 24

Which direction do most vineyards in Alsace face?

Answer 24

East and southeast## FootnoteBecause the grapes in Alsace see mostly morning sun, which is more gentle than hot afternoon sun, the growing season tends to be long and steady, which helps build the flavor intensity in the grapes.

Question 25

What are the top, individual vineyards in Alsace called?

Answer 25

Grand Cru

Question 26

Late-harvested grapes in Alsace carry what term on the label?

Answer 26

Vendanges Tardives (VT)

Question 27

When did Australia first start growing Riesling?

Answer 27

The early 1800s (another way to say it is the early [19th century](https://www.oxfordreference.com/view/10.1093/acref/9780191735622.timeline.0001))

Question 28

What 2 higher-elevation appellations in South Australia are known for their piercing, refreshing Rieslings?

Answer 28

1. Eden Valley2. Clare Valley

Question 29

Rieslings from Eden Valley and Clare Valley are known to be:* dry* off-dry/medium sweet

Answer 29

**Dry**## Footnote*Rieslings from Clare Valley and Eden Valley are also known to have pronounced lime notes.*

Question 30

Most consumers declare they "hate" Riesling because it's "too sweet."What are they misunderstanding about the grape and what can be done to change their understanding?

Answer 30

Most consumers think all Rieslings are sweet and don't know that Riesling can be made in a dry style (e.g. Alsace or Australia).Also, many consumers assume Rieslings are all the same despite huge differences in quality, ripeness and sweetness levels.Wine professionals need to demonstrate that high-quality Rieslings are versatile, age-worthy, and deliciously flavorful.

Question 31

Select the correct answer.Germany's labeling language usually reflects the:* ripeness* sweetness* acidityin the grapes?

Answer 31

**Ripeness** of the grapes at time of harvest

Question 32

What is the PGI equivalent in Germany?

Answer 32

Landwein## Footnote*Usually light bodied and made dry or off-dry.*

Question 33

What are Germany's PDO equivalents?

Answer 33

* Qualitätswein* Prädikatswein

Question 34

To be labelled Qualitätswein or Prädikatswein, what requirements must the grapes meet?

Answer 34

_To be labelled Qualitätswein:_* Must come from one of the 13 wine regions* Grapes must achieve higher level of *ripeness* than Landwein_To be labelled Prädikatswein:_* Must come from one of the 13 wine regions* Grapes must have higher level of *sugar* than Qualitätswein

Question 35

Name the 6 Prädikatswein categories from lowest sugar level to highest.

Answer 35

1. **K**abinett2. **S**pätlese3. **A**uslese4. **E**iswein5. **B**eerenauslese6. **T**rockenbeerenauslese

Question 36

Which 3 of the 6 Prädikatswein categories may be made dry in style?

Answer 36

1. Kabinett2. Spätlese3. Auslese

Question 37

What term is used on German wine labels indicating the wine is dry?

Answer 37

Trocken

Question 38

What does the term halbtrocken mean?

Answer 38

Slightly sweet

Question 39

Why would an Auslese Trocken Riesling be higher in alcohol than either a Kabinett Trocken or Spätlese Trocken Riesling?

Answer 39

Because Rieslings harvested at Auslese ripeness will have more sugar than Spätlese and Kabinett, the yeasts will eat all that extra sugar available in the Auslese giving the wine increased alcohol levels.

Question 40

Name one way that aids in sugar concentration in Beerenauslese, Trockenbeerenauslese, and Eiswein grapes.

Answer 40

By hanging on the vine after harvest is normally completed.

Question 41

Which category indicates the grapes were frozen on the vine?* Beerenauslese* Trockenbeerenauslese* Eiswein

Answer 41

**Eiswein**## Footnote*Due to changes in annual weather variation, Eisweins are not made every year.*

Question 42

Which 2 of the 6 Prädikatswein categories must have Botrytis-affected grapes?

Answer 42

1. Beerenauslese2. Trockenbeerenauslese