In general one can say that in Alsace the style of wine making is to the dry side. That goes for example with Muscat and also with Riesling. Having said that, one should add the fact that Riesling in Alsace comes in a great variety. So also sweeter and more full bodied Riesling wines can be found.
As always the terroir (the soil) is important.
A sandy, clay like soil produces "granny smith like" round Rieslings with a acidity but also some sugar.
Granite soil produces a more vertical clear wine. It can bring a very mineral taste, dry and instead of the acidity of the green apple, an acidity more like a green lemon.
Vulcanic soil produces yet another very distinctive taste.
Very interesting is to taste a Riesling Vendange Tardive (late harvest). There is acidity on the one hand with lots of sugar and sweetness to follow.
Try one if you can find it. Not every Riesling winemaker in Alsace produces a VDT.
Some Rieslings have a flowery smell and some have a more chemical bouquet which makes you think of gasoline or petrol.
Of course it is all a matter of taste and last but not least, if you drink the Riesling just like that or combine it with food.
Suggested wine pairings
Riesling brings gastronomic excellence. It is incomparable on fish, shellfish, white meats and of course, sauerkraut.
But also pizza Hawai or Pepperoni pizza is a good combination and what to think of a chocolate dessert?
