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Riesling can conjure up visions of sickly sweet, low quality wine, yet Riesling is a virtuous grape selection and has been making wine for centuries. It's certainly one of the only white wine brands that can make extremely age worthy wines, as well as several of the most highly preferred sweet wines. Quite possibly that's why sweet and Riesling are many times considered a pair. But, what many don't understand is that almost all Rieslings are quite frankly dry.

Riesling has abundant aromatics and high acidity - two perfect attributes for summertime drinking, not forgetting for food pairing. Which wines should you check out that will help and expose you to the delightful world of Rieslings? Here are some recommendations. At tescowinesonline you will discover many riesling wines and one to note is from the Tim Adams Protege range

If you prefer dry, mineral-driven wines, like New Zealand or Tesco Sauvignon Blanc and Pinot Grigio

Try Australian Rieslings - these wines show off lively aromas and flavours of lime and lemon, a firm crisp structure, bracing acidity and a well rounded soft long finish. We love the Tim Adams riesling (on the market for under £7 a bottle right now at tescowinesonline) which is outstanding value for a wine that displays all the above characteristics. Similar wines can be discovered by searching for the excellent Riesling examples from Clare Valley and Eden Valley.

If you would rather have fruity white wines and blends such as Conundrum or Evolution

Try Washington State Rieslings. These wines have exactly the same steely acidity, but with a little bit rounder, riper fruit and occasionally a touch of residual sugar, though usually with a very tangy finish.

If you like sweet wine

Just one of the reason's Riesling is so good as a sweet wine is mainly because of its wonderful acidity. German Rieslings are probably the way to go on the sweet side, while Austria and Alsace such as tesco alsace riseling cremant are other very good regions. Look for terms like Spatlese and Auslese on the label, which implies a little bit more residual sugar (usually). Maximin Grunhauser and JJ Prum are good producers. There are quite a lot others, so do some research.

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