101. Riesling for WSET Level 2 - Everything You Need to Know

Host: Joanne Close
Episode Length: 15 minutes 31 seconds
Release Date: Thursday, March 5, 2026

Riesling for WSET Level 2 - Everything You Need to Know Join the Wine Educate Newsletter

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Episode Description

This episode kicks off a new series on Germany, Alsace, and Austria by starting where it all begins: Riesling. Jancis Robinson calls it the world's most undervalued, often misspelled, and most often mispronounced grape. Joanne breaks down everything you need to know about this versatile variety, from its German origins to its ability to express terroir like few other grapes can.

You'll learn why Riesling's naturally high acidity is its superpower, allowing winemakers to create everything from bone-dry wines to lusciously sweet dessert styles. Joanne also tackles the petrol aroma (yes, that's a thing), explains why cool climates are essential for Riesling, and shares why serious wine collectors are turning to German Riesling as Burgundy prices them out of the market.

This is a straight-up lesson for Level 2 students, but anyone interested in understanding one of the world's greatest white grapes will find this episode valuable.

What You'll Learn in This Episode Riesling Basics

• Origins in Germany dating back to 1435
• Parent grape lineage (Gouais Blanc, related to Chardonnay and Gamay)
• Why Riesling thrives in cool to moderate climates
• The importance of being a late-ripening grape

Key Characteristics

• Naturally high acidity and why it matters
• Why Riesling is classified as an aromatic grape
• The role of old, neutral oak barrels in German winemaking
• Riesling's ability to express terroir

Styles and Winemaking

• Range of sweetness levels from dry to very sweet
• How winemakers create off-dry and medium-sweet styles
• Aging potential (decades, similar to Cabernet Sauvignon)
• Development of tertiary aromas like honey and petrol

Flavor Profiles

• Early harvest: green apple, pear, citrus
• Riper styles: stone fruit, tropical fruit
• Late harvest/botrytis: dried fruit, honey

Key Regions for Level 2 Students

• Germany: Mosel (lighter, ethereal, medium sweetness), Rheingau (drier, fuller bodied), Pfalz (reliably dry, fuller bodied)
• Alsace, France: Dry, full-bodied styles (up to 13.5% alcohol)
• Australia: Eden Valley and Clare Valley (dry, lime, peach blossom, petrol)

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