Austria’s sweet wines are perennial favourites at prestigious wine competitions, consistently earning top ratings and winning coveted titles. But where, exactly, do they come from, and what makes them so special?
The authorities in Alsace think Riesling should be dry. Australian experts - and Jancis Robinson MW - beg to differ. And so does Rolly Gassmann, one of Alsace's top producers, who even launched an online petition to fight the move.
In the new specifications of the AOC Alsace, it shall be stated that Riesling may only be vinified dry - below 4 grams of residual sugar/liter. At least, if the grape variety is to be mentioned on the label.
In Alsace, a wine may only bear the grape variety designation Riesling on the label if it consists of this variety and has also been vinified dry. Is this the right decision? A commentary by Vincent Messmer.
Chinese wine drinkers have, until now, been influenced by traditional European preferences for dry red and white wine. But, as in the US, sales of sweeter versions of both colours are growing, as Lin Liu MW reports.
Pink, in all its nuances, is the current colour du jour in the Austrian wine world. More and more winegrowers are exploring the potential of this once underestimated wine category –both still and sparkling.
