Sometimes referred to as White, Rhine, or Johannisberg, the Riesling name has been tarnished by the attachment of its name to other white varietals (Grey Riesling--aka Chaucé Gris--, Walschriesling--aka Italian Riesling--, and Missouri Riesling) that are of far lesser quality and genetically unrelated to the true Riesling. In Germany, there are more than 60 selected Riesling clones available to meet various flavor and growing condition criteria.

Riesling vines are particularly hard-wooded and tolerant of cold weather and they bud late, so are well-suited to the coldest wine-growing climes. Riesling is both moderately vigorous and productive, yielding from three to six tons per acre.

If dry conditions, however, follow a single day of wet, Riesling grapes left on the vine beyond normal ripeness can develop Edelfäule (Nobel Rot). The result of this ugly but non-toxic mold, is the shriveling of the grapes, the evaporation of much of the juice, and the concentration of the sugar. These wines have not only incredibly intense and concentrated flavors, but also remarkable life span.

Hillside microclimates which provide cool climates and at the same time plenty of sun exposure, yet protection from the winds are of paramount importance to quality Riesling. The best German vineyards with these conditions on the Mosel River produce wines that are unique in their low alcohol, powerful aroma, and high extract.

Riesling has a powerful and distinctive floral and apple-like aroma that frequently mixes in mineral elements from its vineyard source and is often described as "racy." Its high natural level of Tartaric acid enables it to balance even high levels of residual sugar. The light, delicately sweet flavor of simple pan-fried-in-butter trout is especially good with Riesling. On the other hand, grilled or sautéed sausage, with its range from savory to spicy, also works well with this varietal. As with most foods, spices and sauce should be the factors that determine the wine match, rather than the color of the meat.