Riesling may be one of wine’s most misunderstood grapes, often receiving strong reactions—both positive and negative. Riesling has garnered a reputation for being sweet, and many people dismiss it as such. However, Riesling can also be bone-dry, and its naturally high acidity makes it possibly the most food-friendly wine and a fan favorite of foodies and sommeliers alike.

Despite there being many great Rieslings from Oregon, Canada, Chile, New Zealand, New York, and other areas of the world, the cream of the crop is produced in Alsace, Austria, and Germany. These regions set the stage for what Riesling could and should be; three different countries with three distinct styles, all made from one very special grape. Enjoy.

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