The History of German Riesling

While the exact origins of Riesling are clouded in history, it is widely believed to have originated in the Rhine region of Germany. The grape's first documented mention dates back to 1435 in the cellar log of Count John IV of Katzenelnbogen in the Rheingau.

The name "Riesling" likely derives from the German word "reißen" (to cut) or from "Rusling," an old term for a dark wood. By the 15th and 16th centuries, Riesling was already being cultivated in many of Germany's premier wine regions.

The grape thrived particularly well in the steep, slate-soil valleys of the Mosel, Rheingau, and Rhine regions, where its natural acidity balanced beautifully with residual sugar. Cistercian and Benedictine monasteries played a crucial role in developing viticulture in these regions, recognizing the potential of Riesling to produce exceptional wines.

In the 18th and 19th centuries, German Riesling rose to international prominence. A pivotal moment came in the 1720s when harvesters at Schloss Johannisberg in the Rheingau waited for permission from their absent owner to begin harvest. By the time approval arrived, the grapes had developed noble rot (Botrytis cinerea), which concentrated sugars and flavors, accidentally leading to the discovery of late-harvest sweet styles.

By the 19th century, German Rieslings, particularly those from the Mosel and Rheingau, were among the most prestigious and expensive wines in the world. They were favored by royalty and aristocrats across Europe and were often more highly prized than the finest wines of Bordeaux.

The classification of vineyard sites in the Mosel based on quality potential began during this period, laying the groundwork for the terroir-based understanding of Riesling that continues today.