Editing Riesling (section)

===Germany===
Today Riesling is Germany's leading grape variety, known for its characteristic “transparency” in flavour and presentation of ''terroir'',<ref>Andrew Ellson, [https://www.thetimes.com/world/europe/article/roll-out-the-riesling-german-wines-are-making-a-comeback-5zxb25hwl Roll out the riesling, German wines are making a comeback], in: [[The Times]] dated 9 December 2019.</ref><ref>Wine Spectator Magazine, ''Wine in Northern Europe'' September 30th, 2006 p. 124.</ref> and its balance between fruit and mineral flavours. In Germany, Riesling normally [[ripens (wine)|ripens]] between late September and late November, and late harvest Riesling can be picked as late as January.

Two common characteristics of German Riesling are that they are rarely blended with other varieties and usually never exposed to oak flavour (despite some vintners fermenting in "traditionel" old oak barrels already leached). To this last item there is an exception with some winters in the wine regions of [[Palatinate (wine region)|Palatinate]] (Pfalz) and [[Baden]] using new oak aging<!-- old information 2001 -->. The warmer temperatures in those regions produce heavier wines with a higher alcohol content that can better contend with the new oak.<ref name="Encyclopedia_Grapes_195">[[Oz Clarke]], ''The Encyclopedia of Grapes'' Websters International Publishers 2001, p. 195 {{ISBN|0-15-100714-4}}.</ref> While clearer in individual flavours when it is young, a German Riesling will harmonize more as it ages, particularly around ten years of age.

In Germany, sugar levels at time of harvest are an important consideration in the wine's production with [[Qualitätswein mit Prädikat|prädikat]] levels measuring the sweetness of the wine. Equally important to winegrowers is the balance of acidity between the green tasting [[malic acid]] and the more citrus tasting [[tartaric acid]]. In cool years, some growers will wait until November to harvest in expectation of having a higher level of ripeness and subsequent tartaric acid.<ref>Oz Clarke, ''The Encyclopedia of Grapes'' Websters International Publishers 2001, p. 197 {{ISBN|0-15-100714-4}}.</ref>

Before technology in wineries could stabilize temperatures, the low temperatures in winter of the northern German regions would halt fermentation and leave the resulting wines with natural sugars and a low alcohol content. According to local tradition, in the [[Mosel wine|Mosel]] region the wine would then be bottled in tall, tapered, and green [[hock (wine)|hock]] bottles. Similar bottles, although brown, are used for Riesling produced in the Rhine region.<ref>[[Stuart Walton]], ''Understanding, Choosing and Enjoying Wine'' Hermes House 2006, p. 70 {{ISBN|1-84081-177-3}}.</ref>

Riesling is also the preferred grape in production of Deutscher [[Sekt]], German [[sparkling wine]].

Riesling wines from Germany cover a vast array of tastes from sweet to off-dry ''halbtrocken'' to dry ''trocken''. Late harvest Rieslings can ripen to become very sweet dessert wines of the [[beerenauslese]] (BA) and [[trockenbeerenauslese]] (TBA) class.