A wine classified as trocken cannot have more than 9 g/L of residual sugar and cannot have more than 7 g/L if the wine does not have at least enough acidity to be within 2 g/L of the residual sugar. How can one tell from a German label that it is a dry wine? If it doesn’t state ‘dry’ or ‘trocken’, then, in the words of Stuart Pigott, “just look at the alcoholic content printed on the label, if it is 12% or more, you almost certainly have a dry wine”.

The Rheingau numbers among the regions with the highest percentage of Riesling (nearly 80%). After the Mosel, it is the second oldest winegrowing region of Germany and with prestigious castles like Schloss Johannisberg, the most famous abroad. Here, the major wine style is trocken (dry). Juicy, fragrant and ripe with a saline character. Lovely fragrance and breadth.