Goldriesling

Goldriesling is a white grape variety that was obtained in 1893 by Christian Oberlin in the Institut Viticole Oberlin in Colmar in Alsace, north-eastern France by crossing Riesling with an as yet unidentified variety.

Goldriesling is a light-coloured grape variety, with pale yellow-green skins and an unmistakable spicy, floral aroma. The wines produced from Goldriesling have a characteristic aroma of peach and apricot, as well as notes of white pepper, honey, and lemon. The taste is light and acidic, with a hint of sweetness and a pleasant minerality.

Goldriesling is primarily grown in Germany and Austria. Goldriesling is a productive variety. It is early budding, therefore at risk from spring frosts, and early ripening. Not especially cold-hardy. Susceptible to downy mildew and botrytis bunch rot. Small bunches and berries. In Germany, the wines are usually light and dry, with a crisp acidity and notes of citrus and white flowers. In Austria, the wines can be richer and more full-bodied, with hints of honey and stone fruit. In other regions, the wines can be further influenced by the local climate and winemaking techniques. Goldriesling pairs well with a wide range of dishes, from fish and shellfish to roasted vegetables and salads. It is also a great match for spicy dishes, as its crisp acidity can cut through the heat.

Goldriesling was said by its breeder to be a cross between Riesling and Muscat Précoce de Saumur (or Courtiller Musqué Précoce), a French table grape, but this has been disproved by DNA profiling.