The owner's guest is a Riesling drinker — a real one — and she has asked what you have. Riesling is the grape that most rewards a knowledgeable answer and most punishes a guess, because the single most important thing about any given bottle is one the label does not always say plainly: how sweet is it?
Riesling
Widely regarded among the finest white grapes in the world. It is aromatic, extremely high in acidity, almost never oaked, and it ages superbly. Crucially, it is made across the full dry-to-sweet spectrum.
| Region | Typical style |
|---|---|
| Mosel, Germany | Very cool; low alcohol (often 7.5–9%), delicate, floral, green apple, lime; frequently off-dry to sweet, balanced by piercing acid |
| Rheingau / Pfalz | Fuller; often dry ("trocken") |
| Alsace, France | Usually dry, more body, steely, citrus |
| Clare & Eden Valley, Australia | Bone dry, intense lime and grapefruit, high acid |
Riesling's high acidity is what makes even a sweet example taste refreshing rather than cloying — this balance of sugar against acid is the whole trick. With age, Riesling develops a distinctive petrol or kerosene note, which is a mark of maturity, not a fault.
Chenin Blanc
The most versatile white grape there is. High acidity, naturally, and it appears in every possible guise.
- Loire Valley, France — its heartland.
- Vouvray — dry through to lusciously sweet; apple, quince, honey, wet wool.
- Savennières — dry, powerful, age-worthy.
- Crémant de Loire — sparkling.
- South Africa — the largest plantings in the world (long known there as Steen). Ranges from simple, fruity and inexpensive to serious, oaked, concentrated bottlings from old vines.
Because Chenin's sweetness varies so widely, the same warning applies as with Riesling: check, do not assume.
Viognier
Low acid, full-bodied, richly aromatic — the opposite pole from Riesling.
- Condrieu, in the Northern Rhône, is the benchmark: intense apricot, peach, honeysuckle, blossom, oily texture, generous alcohol.
- Also grown in Languedoc, California and Australia.
- In Côte-Rôtie a small proportion of Viognier may legally be co-fermented with Syrah, lifting the aromatics of the red.
Viognier is dry despite smelling sweet — a distinction worth making to guests, because the perfumed nose fools people constantly.
Comparison
| Grape | Acidity | Body | Sweetness range | Aroma |
|---|---|---|---|---|
| Riesling | Very high | Light | Dry to very sweet | Lime, green apple, floral; petrol with age |
| Chenin Blanc | High | Light to full | Dry to very sweet | Apple, quince, honey, wool |
| Viognier | Low | Full | Nearly always dry | Apricot, peach, blossom |
Onboard Notes
- German Riesling labelling is genuinely complex. Do not improvise an explanation of Prädikat terms in front of a guest — describe the wine in the glass instead: "delicately sweet, but very fresh".
- Viognier's low acid means it fades quickly once open and does not suit long, hot afternoons on deck. Serve it in smaller pours, well chilled.
- A sweet Riesling or Vouvray is one of the great partners for spicy Asian dishes — remember this when the chef runs a Thai menu.