Riesling is a grape variety internationally known for its amazing versatility — and flourishes in wine regions around the world. It is certainly the variety upon which the Germans built their stellar reputation for fine wines. Some very interesting rieslings are produced in Switzerland, but are seldom available beyond the continent. It is widely planted and appreciated in South Africa, New Zealand, Australia, Russia and in several eastern European countries. In the Northwest United States, winemakers produce flinty, dry and fruity, off-dry styles. Northern California boasts dozens of wineries that vinify this popular varietal.

Chateau Ste. Michelle in Washington state — whose winemaker is an Ohio native — produces more riesling than any winery in the country. The Canadian province of Ontario is well known for its elegant table wines as well as for dessert wines with luscious, sweet finishes.

Some of the finest rieslings in the world are produced in the eastern United States — in the Finger Lakes Region of New York and right here in Northeast Ohio.

Riesling is a ‘cool-climate’ varietal. Among the numerous Germanic varieties, many experts believe riesling most closely reflects the soils, microclimates and other elements unique to the vineyards in which it is grown. While Rieslings grow nearly everywhere in the state, most are grown within the influence of Lake Erie. Soils and climate produce fruit with excellent natural acids and sugars. Over the years, researchers from the Ohio State University have identified certain ‘clones’ that will best adapt to the elements found here, including our harsh winters with their erratic temperature swings.

Most regional rieslings are made in an off-dry or slightly sweet style with a fresh, light finish. The Riesling ‘nose’ produced in this part of Ohio is described as fruity, with hints of melon or citrus or honey. They are noted for their ‘backbone’ and ‘balance.’

Because it can be produced in so many styles, riesling appeals to a whole range of palates. It is also an incredibly versatile wine when it comes to food pairings. With their crisp acidity and fruity aromas, the semi-sweet versions pair well with a myriad of dishes that include some fruit components like a fruit chutney over pork chops and a dessert like apple pie. Many chefs use a drier version for the salad course. Spicy Asian cuisine will not overwhelm Rieslings and because of a strong acid backbone, it is great with mac and cheese and most seafoods, especially creamy ones. When a charcuterie board greets guests before a meal or during a gathering to watch a game, Riesling works well with nearly every component of what the hostess puts on the table.

Local winemakers’ efforts have not gone unnoticed nationally. Several Grand River Valley labels have won gold medals and best of shows in world renowned wine competitions. Ohio is proud to produce many riesling wines that appeal to sophisticated connoisseurs as well as the most casual tasters.

For additional information on all things wine, email Donniella at

dwinchell@ohiowines.org