Riesling
Aromatic. Precise. Beautifully balanced.
The Profile
What makes Riesling unique
Flavors
Green apple, lime, peach, apricot, honey, petrol, wet stone
Body
Light to Medium
Dryness
Ranges from Bone Dry to Sweet
Acidity
High
Tannin
Low
Regions
Anderson Valley, Monterey, Santa Barbara, Sierra Foothills
Perfect Pairings
Dry: sushi, Thai curry, pork schnitzel | Off-Dry: spicy food, fruit, soft cheeses
What it tastes like
Riesling is aromatics on overdrive. Green apple and lime zest hit first, followed by white peach, apricot, and sometimes a hint of honey or petrol (yes, really—it's a good thing). The acidity is electric, cutting through the fruit with precision. California Riesling tends toward dryness compared to German styles, with bright citrus and stone fruit rather than sweetness. The finish is clean, refreshing, and leaves you wanting another sip.
"Riesling is the sommelier's secret weapon—endlessly versatile, food-friendly, and absolutely delicious."
Why it matters
Riesling has an image problem. Many people associate it with cheap, sweet white wine. But great Riesling—whether dry or off-dry—is one of the world's most versatile, food-friendly wines. California producers are working to change perceptions, crafting bone-dry Rieslings that showcase the grape's incredible aromatics and acidity without residual sugar. It's the sommelier's secret weapon for pairing with difficult foods.
California Heritage
That "petrol" or "kerosene" aroma in aged Riesling? It's a compound called TDN that develops with age and is considered a hallmark of quality Riesling. Wine geeks love it.
Where it shines
Anderson Valley in Mendocino produces California's most acclaimed Rieslings—cool climate, fog influence, electric acidity, and complex aromatics. Monterey delivers crisp, citrus-driven styles with steely minerality. Santa Barbara crafts aromatic, slightly riper expressions. Sierra Foothills offers a different take—warmer climate produces fuller-bodied wines with stone fruit. Each region interprets Riesling differently, but all share that signature high acidity.
How to choose
Check the label for sweetness level. "Dry" or "Trocken" means bone dry. "Off-Dry" has a hint of sweetness that balances spicy food beautifully. Look for Anderson Valley for the most serious, age-worthy examples. Lower alcohol (under 12%) usually signals lighter, more delicate styles. And don't fear the petrol note—it's a sign of quality and age, not a flaw.
Pairs well with
Riesling is the ultimate food-pairing wine. Dry styles love sushi and sashimi—the acidity and minerality are perfect. Thai or Indian curry with a slightly off-dry Riesling is magic—the wine's sweetness tames the heat. Pork schnitzel with lemon finds its ideal match. Spicy food that would kill most wines comes alive with Riesling. Even fruit and soft cheeses work. It's the Swiss Army knife of wine pairing.
