Riesling

Along with Chardonnay, Riesling is one of the top white grapes in the world. It is an aromatic grape that can produce dry to very sweet dessert wines. It is most popular in Germany, Alsace and Austria, but excellent varietal wines can be found throughout the world including in Australia and New York. Riesling-based wines typically express notes of apple, citrus, honey and petrol. You can use Wine Enthusiast’s online Buying Guide to find the top-rated Riesling among our extensive Riesling wine reviews and easy-to-use database. Our Riesling reviews will give you a general idea what to expect from wines made from Riesling, and will help you find one that best suits your needs.

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97
points

Robert Weil 2009 Kiedrich Gräfenberg Trockenbeerenauslese Riesling (Rheingau)

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  1. $612
Hugely sweet yet reasonably balanced given its enormous concentration, this is a tremendous example of the quality heights sweet Riesling can achieve. Golden raisin, dried apricots and candied pineapple all swirl together in a delicious haze of sugar-coma-inducing syrup that nevertheless goes down easily. Will age easily for decades.  — J.C.  (3/1/2012)
97
points

Schloss Johannisberger 2009 Trockenbeerenauslese Riesling (Rheingau)

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  1. $445
Even in a flight of top BAs and TBAs, this one stood out. It’s hugely sweet and viscous, yet also has amazingly fresh acids that really prolong the finish and promise decades—if not centuries—of cellaring. Golden raisin and dried apricot notes are true to type, and the wine’s balance is impeccable.  — J.C.  (3/1/2012)
97
points

Franz Hirtzberger 2010 Singerriedel Smaragd Riesling (Wachau)

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  1. $144
A supreme wine, the embodiment of Wachau Riesling. The steely character with its parallel acidity is beautifully integrated into grapefruit and perfumed white fruits. A taut, nervy texture adds tension to a wine that will age 10 years or more.  — R.V.  (10/1/2011)
97
points

Geh. Rat Dr. von Bassermann-Jordan 2008 Deidesheimer Hohenmorgen Trockenbeerenauslese - 375 ml Riesling (Pfalz)

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  1. $245
Exceeds even this producer’s stunning beerenauslese, featuring an even more intoxicating perfume of honey, dried apricots and candied pineapple, with slightly more acidity to provide balance to the extra level of sweetness, so much so that this wine comes across as refreshing on the finish, despite the incredibly high levels of sugar. Drink now–2050, possibly longer.  — J.C.  (3/1/2011)
97
points

Dr. Pauly Bergweiler 2007 Bernkasteler Badstube Trockenbeerenauslese Riesling (Mosel-Saar-Ruwer)

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  1. $250
While sometimes the Pauly-Bergweiler wines come across as too simply sweet, this one hits all the right notes, from an outrageously exotic bouquet of dried apricots, orange marmalade and faintly sweaty socks that add a kinky edge to the rich, layered texture in the mouth and virtually endless finish. Should age effortlessly for decades, but it's pretty spectacular now.  — J.C.  (4/1/2010)
97
points

Müller-Catoir 2007 Breumel in den Mauren Trockenbeerenauslese Riesling (Pfalz)

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The smoky, minerally aspects of the site show through even a thick veil of botrytis. This is intensely honeyed, filled with dried apricot and candied pineapple flavors, yet not without nuance. Incredibly sweet, but as balanced as a wine this unctuous can be, with a long, mouthwatering finish.  — J.C.  (6/1/2009)
97
points

Schloss Johannisberger 2006 Trockenbeerenauslese Goldlack Riesling (Rheingau)

  • Cellar Selection
  1. $486
So incredibly thick and sweet it's almost chewy in texture, with aromas and flavors that feature a fascinating interplay of fresh and dried apricots, peach and citrus, kept lively by healthy acidity. The finish lasts for minutes; the wine should age well for decades.  — J.C.  (12/15/2007)
97
points

Joh. Jos. Prüm 2005 Graacher Himmelreich Riesling Auslese Gold Cap (Mosel-Saar-Ruwer)

  • Cellar Selection
Prüm has hit a grand slam in 2005, with every bottling we’ve tasted coming in at 90-plus points. This offering has the house’s trademark yeasty, leesy scents, but also layer after layer of dense, slaty fruit balanced by crisp acidity. It’s a bit sweet for most dishes, but pairing it with foie gras or mild cheeses will allow it to shine. Should evolve gracefully for…  — J.C.  (6/1/2007)
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