Taste of Spring, Eden Valley Riesling Tasting, Australia, 16 September 2010
The annual tasting of new vintage, current release and back vintage Eden Valley Rieslings is held annually in Eden Valley, South Australia.  A group of media, as well as local and interstate trade and winemakers, are invited to attend the tasting, which makes it a fantastic opportunity to showcase new vintage and older Riesling wines. After the tasting a light lunch, and a cleansing ale is served to provide an opportunity for attendees to mix with trade and media to discuss the individual wines.

Clare Valley Regional and International Riesling Focus Tasting, Australia, 29 September 2010

In association with the Clare Valley Winemakers a joint regional and international Riesling Focus Tasting is held in Clare at the end of September.  Riesling winemakers are invited to attend the event.

International Riesling Symposium, 11-12 November 2010, Hotel Schloss Reinhartshausen, Rheingau, Germany
The two-day program includes lectures, wine tastings, and a “Walking Wine Dinner”.  Details are available at www.vdp-rheingau.de

2011 Riesling Experience, 9-10 June, 2011 Brock University, St. Catherines, Ontario, Canada

Famed Alsatian producer Pierre Trimbach will conduct a tutored tasting of wines wine, a “Great Lakes” panel will include Riesling producers from several states, and a Riesling-friendly luncheon is included.

www.rieslingexperience.com

Finger Lakes Riesling Festival
August 14-15

Canandaigua, New York, Lakefront

Riesling tastings and sales, food vendors, farmers’ markets, music and entertainment (for consumers, free admission).

www.rieslingfestival.com

Double Gold Medals

• Belhurst Winery 2009 Riesling, Finger Lakes, New York – Best of Show/Wine of the Year
• Belhurst Winery 2009 Dry Riesling, Finger Lakes, New York
• Chateau Lafayette Reneau 2009 Dry Riesling, Finger Lakes, New York
• Chateau Ste. Michelle 2009 Dry Riesling, Columbia Valley, Washington
• Dr. Frank 2008 Bunch Select Late Harvest Riesling, Finger Lakes
• Gehringer Brothers Estate Winery 2009 Dry Riesling, Canada
• Oliver Winery 2009 Riesling, Indiana
• Tabor Hill Winery 2009 Lake Michigan Shore Riesling, Michigan
• Tsillan Cellars 2007 Dry Riesling, Washington

Gold Medals

• Chateau Lafayette Reneau 2009 Semi-Dry Riesling, Finger Lakes, New York
• Ferrante Winery 2008 Golden Bunches Riesling, Ohio
• Gehringer Brothers Estate Winery, 2009 Private Riesling, Canada
• Gehringer Brothers Estate Winery, 2009 Signature Riesling, Canada
• Hazlitt 1852 Vineyards 2009 Riesling, Finger Lakes, New York
• Jefferson Vineyards 2009 Riesling, Virginia
• Lynfred Winery 2009 Riesling, Illinois
• Mission Mountain Winery 2009 Riesling, Montana
• River Bend Vineyards and Winery 2009 Half Trocken Riesling, Wisconson
• Thirsty Owl Vineyard 2009 Riesling, Finger Lakes, New York
• Tsillan Cellars 2008 Dry Riesling, Washington
• Turning Leaf 2009 Riesling, California
• V. Sattui Winery, 2009 Riesling, California
• Vertikal German Wines 2007 Auslese Vintage Select, Germany
• Vertikal German Wines 2007 Spatlese Vintage Select, Germany
• Wollershein Winery Riesling, Wisconsin

Both authors are pioneers of winegrowing in the Canberra district, and with years of
contact with Australia’s Riesling makers through their respective roles in the eleven years of the
Canberra International Riesling Challenge.

The book explores the history of the variety in all Australian wine regions together with
insights into twenty “Legends” of Riesling making, who give personal comments on their
careers, wine making, growing the variety and their favourite wines. Viticulture and the science
of flavours are explained by Louisa Rose, Senior Winemaker at Yalumba Wines, and by Dr
Leigh Francis from the Australian Wine Research Institute.

There is a look at Consumer Perceptions and Expectations, an explanation of the
Geographical Regions and an outline of Riesling events around the world. More than 550 current
Riesling producers are listed for easy reference, together with Wine Australia’s new colour maps
of the wine regions.

Riesling in Australia is available from the publisher, Winetitles, at www.winetitles.com.au
bookstore.

During the winter of 2009 we experienced drier conditions than normal, with lower than
normal winter rainfall and slightly warmer conditions resulting in earlier bud break in some
varietals. Spring was much cooler and also quite wet with more than average rainfall and lower
than average temperatures. This resulted in uneven growth especially in the early ripening
varietals; the vines started growing and then stopped due to the cooler conditions. Due to high
wind speed and rain in this period, especially during flowering, we had quite a deduction in crop,
and the wet windy conditions were not favourable for fruit set. In some varietals we have seen a
crop loss of up to 60 %.

Early summer conditions were quite moderate and cool, the result was healthy canopies
with a small crop due to the bad fruit set. This resulted in earlier than normal ripening of most of
the varietals.

Riesling was the opposite of most of the other varietals; Riesling being a late flowering
variety and also more wind resistant, we did not see a reduction in crop. The canopy was very
balanced and the crop ripened normally. The 2010 vintage showed a little more richness than in
2009 but still very elegant fruit with lots of citrus and floral tones. The wine is also developing
very well and should be a cracker.

Those findings came from two related market research projects undertaken by Wine Opinions of St. Helena, CA for the IRF, with results presented by John Gillespie at the Riesling Rendezvous conference in Seattle. The online trade survey involved wholesalers, restaurateurs, retailers, and others, while the two consumer segments were interviewed in online focus groups. The overall purpose of the studies was to determine current perceptions of Riesling in the United States, its potential for growth, opinions about Rieslings from different regions, and the potential value of the Riesling Taste Profile.

The Riesling Taste Profile was developed to create a standardized, consumer-friendly way of knowing what taste to expect in different bottles of Riesling, from dry to sweet and in between. This is determined not by natural residual sugar alone, but by its interplay with acid and pH. Working with wine makers from many countries, with leadership from California wine journalist Dan Berger the IRF developed technical guidelines for four categories (Dry, Medium Dry, Medium Sweet, and Sweet), as well as a simple graphic for consumers to reference on back labels and point of sale materials. Full information about the Riesling Taste Profile, including downloadable graphics, is available at the IRF web site (www.drinkriesling.com).

Although only a small portion of the trade respondents had seen it due to its newness, when shown the graphic more than three-quarters (76%) said it would be helpful to consumers when making a purchase decision, and over half (53%) see it as a useful tool for staff in recommending Rieslings to consumers. This is particularly relevant given the large staff turnover in restaurants especially, but also in retail settings.

Among regular Riesling consumers, the Riesling Taste Profile was well received and considered very helpful, especially for novices not familiar with wine in general and Riesling in particular. Riesling non-drinkers were on balance positive about the Riesling Taste Profile, but expressed some concerns about the accuracy of the system and the possibility it would cheapen the wine’s image. However, given that the major barrier to Riesling trial by non-drinkers remains the perception that Riesling is ONLY a sweet white wine, the Riesling Taste Profile was seen by most respondents as a positive contribution to consumer confidence in purchasing.

The IRF Riesling Taste Profile is appearing on more than 15 million bottles of 2009 vintage Riesling in the U.S. market in 2010, with that number expected to grow substantially in future years. Australia’s Barossa Grape and Wine Association has endorsed the Taste Profile, and many Australian producers are expected to include in on their 2010 vintage wines to be released in the near future. Winemakers in New Zealand and other countries have also adopted it.

In some countries like Germany, at present it cannot be used on wines sold domestically, but Schloss Johannisberg has added it to its wines exported to the U.S. In South Africa, where use on the actual label is also currently prohibited, Paul Cluver Winery is using it on its point-of-sale materials. Samples of the Riesling Taste Profile’s use are shown on the IRF web site, as is a listing of wineries using it.

Additional major findings of the trade study:

• Overall, the trade has great regard for Riesling, and understand its special attributes, versatility, and uniqueness.
• The continuing widespread consumer perception of Riesling as only “a sweet white wine” remains a major barrier which may be overcome by the Riesling Taste Profile and other forms of education.
• German and Alsatian Rieslings are most respected, with California and Australian wines viewed as the least expensive.
• Continuing growth is expected due to increased consumer interest in Riesling and greater awareness of dry Riesling.

Additional conclusions from the consumer focus groups:

• Riesling drinkers buy various styles of Riesling in all price ranges, and see Riesling at all price points as a good value.
• Riesling may benefit from the “ABC” movement (Anything But Chardonnay) spurred largely by the aversion to oaky wines.
• Riesling drinkers consume it for a variety of occasions and at various times of year, especially in warmer seasons; enjoy it with food or along; and appreciate Riesling’s versatility.
• Alsatian Riesling is highly regarded among Riesling drinkers.

The studies are available for free to “Friends of the Foundation”, and for $495 to others. Information about becoming a “Friend of the Foundation” is in the “About Us” section of the IRF web site.

The International Riesling Foundation is the only global organization focused around a single grape variety, and includes a distinguished Board of Directors of more than 30 top Riesling producers from Australia, Austria, Canada, France, Germany, New Zealand, South Africa, and the United States (several states). Its mission is “to increase awareness, trial, and sales of Riesling wines through a comprehensive, integrated system of industry cooperation, research, trade education, and consumer communication.”

Media Contact: Jim Trezise, jimtrezise@nywgf.org, 585-394-3620

The summary table is shown below and included as part of the more detailed guidelines
in the section.  Ultimately it is each wine maker’s decision where to place the arrow
along the continuum from Dry to Sweet, but these tools are intended to help.

Jekel Vineyards will begin adding the International Riesling Foundation Riesling Taste Profile scale to its Monterey Riesling back label, effective with the vintage change in 2008.

Brand Director Tom Dempsey has already placed the scale on tasting notes and other educational material used by distributors, wine educators and others who interact with wine consumers.  The label is also used on the IRF website as an example of how wineries might embrace the effort http://www.drinkriesling.com/home/tastescale/use-of-taste-profile .

Jekel’s Riesling, with residual sugar most vintages hovering right around the 1% level, has in the past been referred to as “off-dry” but will now be called”medium-dry” according to the language of the scale, which also features a pointer located along an axis that flows from Dry to Sweet.

“Jekel’s medium-dry Rieslings have always been the signature wine of the winery, popular with restaurants because it pairs so well with a wide array and styles of food, particularly enticing Pan Asian cuisine with a touch of spice,” said Dempsey.  ”Any consumer-friendly effort that helps explain that Rieslings come in a wide array of taste profiles, from dry to sweet, is a consumer benefit we can easily embrace.”

Jekel’s Riesling is frequently among the most highly acclaimed of the vintage, with the 2007 effort earning acclaim at the California State Fair as one of the two top Rieslings in the state.

To learn more about the work of the International Riesling Foundation, visit the IRF’s new website at www.drinkriesling.com .  Visit Jekel on the web at www.jekel.com .

Jekel Media Contact: Jim_Caudill@B-F.com
[707] 237-3461 or mobile [707] 799-0144

Mosel
The Mosel produces the best wines, and is portrayed as the benchmark of quality. Mosel wines tend to be delicate, lower in alcohol, higher in acid, floral and intensely mineral. They are usually made in an off-dry style, owing to their elevated acidity. This is THE Riesling region, with 66% of its total acreage being dedicated to Riesling. The Mosel is commonly planted on steep, south-facing hillsides of high planting density along the Mosel River. Soils are mostly composed of slate though volcanic rocks can be found. The best vineyards are often Erste Lage from VDP producers. Classic producers include Dr. Loosen, Markus Molitor, Selbach-Oster, J.J. Prûm, Dr. Thanisch and Von Schubert (Maximin Grünhaus), among many others.

Other German Riesling-producing regions include Baden, Württemberg and Franken.

ALSACE
Alsace is the only wine region in France allowed to grow Riesling grapes. The region, on the west side of the Rhine River, is very rich in diverse terroirs and consists of alluvial-based soils in the plain to calcareous, marl or sandstone on the hills. Fifty-one Grand Cru vineyards are scattered along the 90-mile-long region. Alsatian Riesling wines are often made in a dry style and they tend to be aromatic and powerful. Alsatian vignerons prefer to produce wines of higher alcohol content, normally around 12% (there’s a legal minimum of 11% alcohol for the Riesling wines in Alsace). Classic producers include Marcel Deiss, Hugel et Fils, Josmeyer, Albert Mann, Ostertag, Schlumberger, F.E. Trimbach, Weinbach and Zind Humbrecht.

Interestingly, the wine laws in Alsace are mostly German. Alsace has been French territory since 1648 (when the Treaty of Westphalia ended the Thirty Years’ War), though it reverted back to Germany from 1870 to 1918, and then again from 1939 to 1944. Riesling is on record as being planted in the Alsace region since 1477 when its quality was praised by the Duke of Lorraine. Today over a fifth of Alsace’s vineyards are covered with Riesling vines, mostly in the Haut-Rhin district.

NORTH AMERICA
Riesling is widely produced across the West Coast and in select areas of New York, Michigan and Canada. Because the climates, geographies and soils of these regions are so vastly diverse, North America produces a panoply of Riesling styles. In the late nineteenth century German immigrants brought with them Riesling vines, named Johannisberg Riesling. New York, particularly the Finger Lakes region, was one of the earliest U.S. producers of Riesling. Plantings first appeared in California by 1857 and followed by Washington in 1871.

Washington
In Washington, Riesling is experiencing nothing short of a boon. Most of the Riesling acreage is grown in the rain shadow of the Cascade Range on the east side of the state within the Columbia Valley appellation. One particularity of the viticulture in this region is the quasi absence of rootstocks. Washington is the largest Riesling producer in the United States. Classic soils of the Columbia Valley of Washington are wind-blown loess on the top of granitic deposits from the Missoula floods sitting above the basalt bedrock. The wines are usually ripe, often slightly sweet (though not necessarily so), with notes of peach and expressing excellent minerality. Classic producers are Chateau Ste. Michelle/Eroica, Pacific Rim, Hogue, Columbia Winery, Poet’s Leap, Owen Sullivan and Woodward Canyon.

Michigan
Michigan contains four AVAs known for the production of quality wines including Fennville, Lake Michigan Shore, Leelanau Peninsula, and Old Mission Peninsula. All four of these regions are located in proximity to Lake Michigan, and almost all of Michigan’s wine grapes are grown within 25 miles of the lake. The lake effect provides a favorable microclimate compared to interior regions of the state. Chateau Grand Traverse is a classic producer in this region.

AUSTRALIA/NEW ZEALAND
The warmer Australian climate produces thicker skinned grapes, sometimes seven times the thickness of German-grown grapes. Australian Rieslings are noted for their oily texture and lime fruit flavors in their youth and a smooth balance of freshness and acid as they age. Riesling producing regions are largely found in South Australia, Western Australia, Victoria and Tasmania.
In 1838, William Macarthur planted Riesling vines near Penrith in New South Wales. Riesling was the most planted white grape in Australia until the early 1990s when Chardonnay greatly increased in popularity. Riesling still flourishes in the Clare Valley, in particular the areas of Watervale and around the Polish Hill River, and the cooler Eden Valley where some sparkling Riesling is produced.

The Clare Valley is probably the finest Riesling producing region in Australia. The Clare Valley presents wide variation of soils (limestone, shale…). The wines are often very dry and highly aromatic. Most Rieslings throughout Australia are bottled under screwcap closure. Classic producers are Grosset, Jim Barry, Knappstein and Petaluma Clare Estate.

New Zealand Riesling wines tend to be lighter and more delicate than their Australian neighbors due to the cooler climate. They are made from dry to sweet with the best examples coming from Marlborough and Nelson.

AUSTRIA
Austria has relatively small plantings but Riesling is the second leading white grape variety after the indigenous Grüner Veltliner. Wines are mostly made in the dry style and known for being clean, direct, rich and palate-coating with a particularly strong mineral aspect. A particular Austrian Riesling trademark is a long finish that includes hints of white pepper. With alcohol levels normally around 13%, Austrian Riesling has a relatively high alcohol content and is generally at its peak after 5 years. Main Riesling producing regions include Wachau, Kamptal and Kremstal.

SACRAMENTO, CA, January 27, 2009—The International Riesling Foundation (IRF) today launched a new web site (www.drinkriesling.com) designed to provide consumers with broad-based information about Riesling wines from around the world, and how to best enjoy them.
The web site was designed by Jonathan Bailey of Ash Design in Portland, in cooperation with Pacific Rim Winemakers of Washington State and the New York Wine & Grape Foundation, with photographs provided by several trade associations and Riesling producers from around the world.  The site was created as a “portal” of information about Riesling, starting with basic information and providing links to other sites which provide more detail.
The HOME page includes a brief introduction to Riesling as well as direct links to the Riesling Taste Profile, Riesling Around the World, and News and Updates.
THE GRAPES section begins with photos depicting the versatility of Riesling as a table wine, botrysized late harvest wine, and ice wine made from grapes frozen on the vine.  The content describes the unique characteristics of Riesling as the world’s most noble white wine grape variety, including its reflection of “terroir” and the various flavors and aromas it can represent.
THE WINES section covers the variability and complexity or Riesling including the importance of balance, the effects of botrytis (the “noble rot”) in dessert wines, the flavors of petrol in some wines, tastes of minerality in many, Riesling’s aging potential, and the increasing use of screwcaps for Rieslings from various regions.
RIESLING TASTE PROFILE section, also linked directly from the HOME page, describes a unique system developed by the IRF for helping Riesling producers let consumers know what taste sensation to expect from a particular bottle of Riesling.  The actual taste is not a simple matter of natural residual sugar, but also involves its interplay with acid and pH in the finished wine.  With input from many Riesling wine makers, wine journalist Dan Berger developed technical guidelines which help define a simple graphic that may be added to a back label or point-of-sale materials to help consumers better predict the taste in the bottle.  The common misperception that Riesling is only “a sweet white wine” led to this important IRF project.
THE FOODS section includes information about why Riesling is such a great “food wine” due its versatility, and includes numerous recipes contributed by the New York Wine & Grape Foundation.
THE REGIONS section, drawn largely from Pacific Rim’s Riesling Rules Book, provides basic information about the many regions around the world where Riesling is produced.
THE RESOURCES section includes direct links to the web sites of trade associations, Riesling producers, and other entities which provide more detailed information.
ABOUT US contains information about the International Riesling Foundation, including the Board of Directors and an invitation to support the organization’s efforts through voluntary contributions.
The International Riesling Foundation is a non-profit, Washington-based corporation created in November 2007 which has operated entirely on volunteer efforts by members of the Board.  The IRF’s mission is: “To increase awareness, understanding, trial and sales of Riesling wines through a comprehensive, integrated system of industry cooperation, research, trade education, and consumer communication.”  The IRF includes a Board of Directors comprising top Riesling producers and trade associations from around the world which met on January 27 in Sacramento, CA in conjunction with the Unified Symposium.
For more information, contact the temporary president of the IRF, Jim Trezise, at jimtrezise@nywgf.org, 585-394-3620, ext. 203 (in the United States).