As an expert sommelier and brewer, I can confidently say that Mosel Riesling is not exclusively a sweet wine. While it is true that Mosel Riesling can range from bone-dry to sweet, it is important to note that the primary aromas and taste profile of this wine are distinct and easy to identify.
When it comes to Mosel Riesling, the sweetness level is often indicated on the label using the Prädikatswein system. This system categorizes German wines based on the ripeness of the grapes at the time of harvest, which directly impacts the sugar levels in the wine. The categories, from driest to sweetest, are Kabinett, Spätlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese.
Kabinett wines are typically the driest, with lower sugar levels and higher acidity. They showcase crisp, refreshing flavors of green apple, citrus, and sometimes a hint of minerality. Spätlese wines are slightly sweeter, with riper fruit flavors and a touch more richness. They can exhibit notes of stone fruits like peach and apricot, as well as floral aromas.
Moving up the sweetness scale, Auslese wines are even sweeter, with concentrated flavors of ripe fruit and honey. These wines can be incredibly complex and age-worthy. Beerenauslese wines are made from individually hand-picked grapes affected by noble rot, resulting in an intense sweetness and flavors of dried fruits, honey, and botrytis.
Eiswein, or ice wine, is made from grapes that have frozen on the vine, concentrating sugars and flavors. These wines are incredibly sweet, with flavors of tropical fruits, honey, and a balancing acidity. Lastly, Trockenbeerenauslese is the sweetest category, made from individually selected grapes affected by noble rot. These wines are incredibly rich, with flavors of candied fruits, honey, and a luscious mouthfeel.
It's important to keep in mind that even within these categories, there can be variation in sweetness levels based on the producer's style and the specific vineyard site. However, the characteristic Mosel Riesling profile with its high acidity, vibrant fruit flavors, and pronounced minerality remains consistent across the sweetness spectrum.
In my personal experiences, I have found Mosel Riesling to be an incredibly versatile wine that pairs well with a variety of foods. The acidity in drier styles can cut through rich dishes like fatty fish or creamy sauces, while the sweetness in sweeter styles can complement spicy cuisine or be enjoyed on its own as a dessert wine.
If you're interested in blind tasting, Mosel Riesling is a fantastic choice. Its distinctive aromas of green apple, citrus, peach, and apricot, coupled with its high acidity, can make it relatively easy to identify. However, the varying levels of sweetness can add an extra layer of complexity and challenge to the blind tasting experience.
To summarize, Mosel Riesling is not solely a sweet wine. It encompasses a wide range of sweetness levels, from bone-dry to lusciously sweet, while maintaining its characteristic aromas, flavors, and high acidity. Exploring the different styles of Mosel Riesling can be a delightful and educational journey for wine enthusiasts.