When people perceive the word Riesling, they think of a German white wine. While that is factual, it is also incorrect to envision Riesling in such a restricted way. Riesling is a special grape varietal that is used to produce Riesling wines. Germany was the first to make a market for these wines going back to the 15th century. To be spot on, they make many different variations of the same varietal. Each type is based on the measurement of residual sugar left in the wine when fermentation is concluded. To the purchaser this marks the distinctness between dry, semi-dry, and sweet tasting Riesling wine. The Alsace region of northern German is well-known for a dry style of Riesling while the other styles are more accepted in the Rhine region. When favorably produced, Riesling wines have heightened normal acid level making them somewhat delicate and bright fruit flavors such as peach, apple, grapefruit, and pear.
For years it was understood that the cool climate and the slate and sandy clay soils of Germany were the best elements to make a award winning Riesling grape for award winning wines. So much so that it was not until the 20th century that Austrians and Australians decided to plant significant acreage in Riesling vines for wine production. In the late 19th century winegrowers in New York State became the first to favorably grow Riesling vines in the United States. Their wines were renouned in the United States but did not match favorably with their German the German wineries.
Not until the late 20th century did California wineries undertake any serious sowing of the Riesling grape. Unlike the German tradition of capitalization (adding sugar to the wine during fermentation in order to increase alcohol levels), the California wine code does not allow this so grapes are left on the vine until sugar levels and acid levels are at the correct level. This code added more developmental problems for California winemakers as the short window for gathering was problematic. While Californian winemakers have been testing in producing top ranked Riesling wines, few have been promising until recently.
In the small California appellation of Temecula Valley in the Southern part of the state, several Temecula wineries have been making Riesling since the 1980s. The most noticeable of late is Falkner Temecula Winery where Riesling has been yielding since their beginning in 2000. Their semi-dry, very delicious 2008 Riesling captured a gold medal, best of South Coast Region and Best of California wine awards at the recent 2009 California State Fair. Falkners Riesling is about 1.5% residual sugar with a hint of sweetness to bring out the bright ripe pear and apple flavors. The acids equalize this Temecula wine nicely and provide for a slight crispness that consumers find so pleasing. Falkner Temecula Winery only yields about 400 cases of their Riesling every year so bottles can be in limited quantities. Falkner wines sell in their Temecula wine tasting room, on their website of http://FalknerWinery.com and in major Southern California wine shops. This is a clear sign of where California is headed in the Riesling market and most wine lovers will be pleased with the result.
Ray Falkner bought Falkner Temecula Winery in 2000. Since then he has built a beautiful Temecula restaurant and Temecula Winery that overlooks the Temecula wine valley. You can see more at http://FalknerWinery.com .
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