German Rieslings taste best dry and aged, says wine columnist

On the Coast's wine expert Barbara Philip recently returned from a tour of Germany's vineyards, where she discovered — contrary to what many people might believe — the best Rieslings around to drink are dry, not sweet.

Dry Rieslings from Germany pair well with a wide variety of food

On The Coast wine columnist Barbara Philip tasted a lot of Rieslings when she visited Germany. (Barbara Philip)

On the Coast's wine expert Barbara Philip recently returned from a tour of Germany's vineyards, where she discovered — contrary to what many people might believe — the best Rieslings around to drink are dry, not sweet.

Rieslings are considered the signature grape variety in Germany, and dry Rieslings — especially those that have been aged — tend to pair well with a wide range of foods, Philip said. 

German wines: 4 recommendations

Mertes 'Landlust Organic' Riesling. 2013. Mosel. ($15.99)

This has just a touch of sweetness that is balanced by a bright lemon-lime acidity.

Bassermann Jordan 'Trocken' Riesling. 2012. Pfalz. ($28.99)

This complex wine, produced in a warmer growing-region in the south, has notes of dried peach, spices, and white flowers and pairs well with roast pork. Philip also recommends aging it for at least 10 years.

Selbach Oster Riesling Kabinett Zeltinger Himmelreich. 2012. Mosel.  ($29.95)

This classic wine has a touch of sweetness and is bright, fresh and juicy. This is another Riesling that would taste even better after it's been aged.

Heitlinger 'Smooth Leaf' Pinot Blanc. 2011. Baden. ($17.99)

Germany isn't just a one-trick pony. This Pinot Blanc is fresh and tastes like orchard fruit.

To hear the full interview with Barbara Philip, click on the audio labelled: Wines of Germany.

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