Riesling is one of the natural‑wine world’s best friends. Thanks to its naturally high acidity and thick skins, the grapes stay healthy without much chemical help. Many growers let the juice ferment with the wild yeasts that live in the vineyard, then bottle with only a touch of (or sometimes zero) added sulfur. The result is bright, precise wines that speak clearly of where they come from—whether steep slate slopes along the Rhine, sunny schist terraces in Alsace, or granite pockets farther south.

In the glass, dry natural Riesling feels lean and lively, with flavors that can remind you of green apple, lime zest, and wet stones. Give the bottles a little time and you may notice the famous “petrol” tone, a sign of slow, careful aging rather than a fault. Some makers leave the skins in contact with the juice for a few days, creating a golden, lightly grippy orange style that still keeps Riesling’s refreshing lift. Others pick late or wait for noble rot to set in, crafting un‑fortified sweet wines where sugar and acidity stay in perfect balance.

Food pairing is easy: think of dishes that like a squeeze of lemon. Riesling cuts through creamy sauces, wakes up roast chicken, and can even cool down the spice in a Thai curry. If you enjoy natural sparkling wines, look out for Riesling‑based pét‑nats—zippy bubbles, low alcohol, and no heavy oak in sight.

Also known as: Weißer Riesling, Rhine Riesling, Riesling Renano, Rajnai rizling, Renski rizling, Rizling rýnsky, Johannisberg Riesling.