Bone-dry meaning is completely lost. Major rant. Riesling. Again.

[Robert_Sand]

For me, the solution (albeit a difficult one) is drinking Riesling with 15+ years of age. All young Riesling tastes too sweet to me, and too similar to each other. A tasty grape beverage, but not, to me, enough of a wine experience.

You want bones, mineral, slate, maybe earth, with a modest layer of tart fruit on it, you need to wait until the Riesling gets older. That’s where the balance and the magic is, for my palate.

That all young Rieslings taste sweet and too similar is simply not true -
Aged R. is fine, but young R. too

[David_Bu3ker]

For me, the solution (albeit a difficult one) is drinking Riesling with 15+ years of age. All young Riesling tastes too sweet to me, and too similar to each other. A tasty grape beverage, but not, to me, enough of a wine experience.

You want bones, mineral, slate, maybe earth, with a modest layer of tart fruit on it, you need to wait until the Riesling gets older. That’s where the balance and the magic is, for my palate.

That all young Rieslings taste sweet and too similar is simply not true -
Aged R. is fine, but young R. too

He said it too similar to him.

[Marc_Hauser]

So what have we learned?

The importer and/or producer of the wine Adam drank may or may not have been misleading.

“bone dry” Riesling may or may not actually be as dry as bones.

Everyone’s perception of sweetness may or may not be different.

The producer/importer/taster/Illuminati may or may not be to blame.

Hyperbolic positions/headlines that don’t really have to do with the actual, more moderate and nuanced issue/question will never end.

[J_Rock]

Just go straight for the stickies and then you don’t need to be surprised when they’re sweet!

[Sean_S_y_d_n_e_y]

On the subject of surprising RS levels, I just opened a 2018 Carl von Schubert/Maximin Grünhaus Gutswein Riesling. Entry level bottling, apparently a blend of fruit from 3 grand cru vineyards and incredible value at less than $15 USD. LCBO says it has 10 g/L RS, their tech sheet says 8.1, but man, this is rattlingly acidic (8.4 g/L TA says same tech sheet), and during a hot year, too. Yowza! A wine I think even Adam could love.

[Otto_Forsberg]

a blend of fruit from 3 grand cru vineyards

Are they now sourcing grapes from France?

I’ll get me jacket.

[Sean_S_y_d_n_e_y]

a blend of fruit from 3 grand cru vineyards

Are they now sourcing grapes from France?

I’ll get me jacket.

Grand cru is a state of mind.

[wspohn]

Dryness IS about both RS and acidity. And it doesn’t need to be evidenced by a lack of fruit, either.

I’ve been drinking the 2012 Pewsey Vale The Contours Riesling (1.8 g/l) with great pleasure lately. Certainly very dry but with ample fruit for me.

[David_Bu3ker]

a blend of fruit from 3 grand cru vineyards

Are they now sourcing grapes from France?

I’ll get me jacket.

Grand cru is a state of mind.

That’s grosses.

[Paul_Fountain]

I’ve been drinking the 2012 Pewsey Vale The Contours Riesling (1.8 g/l) with great pleasure lately. Certainly very dry but with ample fruit for me.

It would be interesting to see how you find the 2013 and 2014 which are 0.8 and 0.7 g/L RS respectively.

[John_Morris]

On the subject of surprising RS levels, I just opened a 2018 Carl von Schubert/Maximin Grünhaus Gutswein Riesling. Entry level bottling, apparently a blend of fruit from 3 grand cru vineyards and incredible value at less than $15 USD. LCBO says it has 10 g/L RS, their tech sheet says 8.1, but man, this is rattlingly acidic (8.4 g/L TA says same tech sheet), and during a hot year, too. Yowza! A wine I think even Adam could love.

But he’d hate if it if the LCBO rated it dry.

Max. Grunhaus is in the Ruwer, which is cooler than the Middle Mosel and, like the Saar, the wines tend to have much more prominent acid.

[Robert_Sand]

On the subject of surprising RS levels, I just opened a 2018 Carl von Schubert/Maximin Grünhaus Gutswein Riesling. Entry level bottling, apparently a blend of fruit from 3 grand cru vineyards and incredible value at less than $15 USD. LCBO says it has 10 g/L RS, their tech sheet says 8.1, but man, this is rattlingly acidic (8.4 g/L TA says same tech sheet), and during a hot year, too. Yowza! A wine I think even Adam could love.

It is a mistake to think that high acidity can always balance high RS - indeed you easily may have both: sour-sweet.
With 8.1 g RS and 8.4 TA it wouly be legally ok to label it dry, but I doubt itwould taste really dry - but 10g RS would be too high.
I know Schubert/Grünhaus quite well, and the Gutsriesling is usually excellent, but rarely tasting really dry (not to speak of bone-dry)

[Sean_Corbett]

I’m repping a Niagara riesling right now in my Canadian monthly wine club, and I immediately thought of Adam’s rant.

The winemaker (Ryan Corrigan) told us he wanted to make a riesling that pairs with oysters. Bone dry.

Interesting style, in that it’s fermented in a combo of neutral puncheons and clay amphorae. Less than 2.0g/L RS.

Ryan says he gets a lot of weird looks when it’s poured among other Niagara rieslings. I’m not getting much of the tingling acidity… but more like the mid to end-palate salinity of a Muscadet.

The SKU is 2017 “Neptune” Riesling, by Rosewood Estates Winery.

[Greg_Gardner]

Another bone dry, minerally Riesling:
Agathe Bursin, 2016 Zinnkoepfle. Chablis-esque chalkiness. Great bottle.

[Rich_K0rz_nk0]

The genus of this… early on you new where this was all going.

Edit: OP had an attachment, page 1 #13