Food-friendly Riesling doesn’t have to be dry

Despite the VDP's best efforts to continue improving the (private) classification of its members’ vineyards, they will never be able to convince everybody that they have got it completely right. One major bone of contention, particularly with wine critics from abroad, appears to be the upper limit of 9 g/l of residual sugar for the Grosses Gewächs category of premium dry wines. The Wine Advocate’s former and Vinous’ present Germany expert David Schildknecht and our very own Jancis Robinson, most formidable proponents of German Riesling on the international wine scene, have been known to doubt whether it is a good...