How should a Good Reisling taste

[Thomas]

I would only ad to IK's rendering that it is virtually impossible to get all the sugar in juice to ferment out--just a law of nature.

Luckily, humans don't generally detect sugar at levels lower than .5 % by volume, which is where most dry wines are at (under .5% sugar by vfolume). Also, the word "dry" is not a good descriptor on its own, because the higher the acidity, the less easy it is to detect how much sugar remains; hence, a dry Riesling can sometimes contain as much as 1 % residual sugar, but with high acidity, it doesn't taste as sweet as, say, that KJ KC posted about.

Also, a properly trained taster can detect sugar exclusive of the acidity--but it takes work.

[This message has been edited by foodie (edited 02-10-2006).]