Wine lovers, let's help save a grape. It's not quite on its last legs, but it's misunderstood, and our obsession with ratings and blind tasting is partly to blame.
Beloved by the wine trade it might be, but many of us have a narrow vision of what a “good” and typical Riesling ought to be. For example, my preconceived idea of top Rieslings is razor sharp acidity, petrol aromas and residual sugar.
