Tasting & Chemistry

German Riesling Styles & Sweetness Guide

Explore the full spectrum of German Riesling from bone-dry Trocken to luscious, noble rot Trockenbeerenauslese.

Interactive Sommelier Tool

Interactive Sweetness & Pairing Explorer

4 g/L
Residual Sugar

Slide across the residual sugar scale ($0$ to $300+\text{ g/L}$) to explore wine classifications, flavor profiles, and perfect culinary pairings.

0 g/L (Bone Dry) 18 g/L (Feinherb) 45 g/L (Kabinett) 100 g/L (Auslese) 180 g/L (BA/Eiswein) 300+ g/L (TBA)
Trocken (Dry) 12.0% – 13.0% ABV

Bone Dry & Minerally Precise

Under German wine law, Trocken indicates under 9 g/L of residual sugar. Crisp slate acidity cuts with razor precision, delivering notes of green apple, lime zest, and wet river stone.

Benchmark Producers
Keller, Schäfer-Fröhlich, Dönnhoff GG, Wittmann
🍽️ Sommelier Food Pairings

Fresh Shellfish & Delicate Seafood

The crystalline acidity acts like a squeeze of fresh lemon, cutting through oysters, raw bar sashimi, grilled sea bass, and tangy goat cheeses.

Acidity Ratio: 7.5 – 9.0 g/L Acid Counterpart

Comprehensive Style Spectrum

Trocken (Dry)

< 9 g/L

Bone dry to crisply dry. The modern benchmark for German food-pairing Riesling, showcasing pure slate minerality and citrus freshness.

🍽️ Recommended Pairings: Seafood, sushi, roast poultry, pork tenderloin, goat cheese.

Halbtrocken / Feinherb (Off-Dry)

9 - 18 g/L (Feinherb up to 25 g/L)

Off-dry with subtle fruit sweetness perfectly counterbalancing razor-sharp acidity. Highly versatile and food-friendly.

🍽️ Recommended Pairings: Spicy Asian cuisine, Thai curries, charcuterie, Mexican street food.

Kabinett

Varies (Dry to Sweet)

The lightest, most delicate style made from fully ripe grapes. Low alcohol (7-10% in sweet styles) with thrilling agility.

🍽️ Recommended Pairings: Vietnamese pho, dim sum, summer salads, fresh seafood.

Spätlese (Late Harvest)

Varies (Often Sweet, 40-70 g/L)

Harvested at least a week after normal picking. Richer body, stone fruit aromas (peach, apricot), and exceptional aging potential.

🍽️ Recommended Pairings: Duck with orange glaze, spicy Sichuan dishes, aged Gouda, blue cheeses.

Auslese (Selected Harvest)

70 - 120+ g/L

Crafted from individually selected, very ripe bunches. Intense honey, tropical fruit, and Botrytis (noble rot) complexity.

🍽️ Recommended Pairings: Foie gras, blue cheese, fruit tarts, crème brûlée.

Beerenauslese & TBA

150 - 300+ g/L

Rare, unctuous nectar made from individually hand-picked noble rot berries. Capable of aging for over a century.

🍽️ Recommended Pairings: Roquefort, tarte tatin, rich desserts, or savored entirely on its own.

Eiswein (Ice Wine)

150 - 250 g/L

Harvested and pressed while frozen solid on the vine at -7°C (19°F) or below. Pure, crystalline fruit without Botrytis.

🍽️ Recommended Pairings: Fruit-based desserts, fresh berries, artisanal cheeses.