How sweet is that Riesling?
9 Mar 2012 by Jancis Robinson
The most interesting session I took part in at last month's International Cool Climate Symposium in Tasmania was a blind tasting of dozens of different Rieslings with residual sugar levels that varied from under one to over 200 g/l. Our job was to pinpoint where on the International Riesling Foundation's Riesling Taste Profile , from Dry through gradations of Medium Dry and Medium Sweet to Sweet, we thought each wine lay. The exercise was devised and led by Julian Alcorso, who makes a significant proportion of all of Tasmania's wine at his contract winery Winemaking Tasmania in the south of the island. Riesling is a relatively...

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