A grape that needs no introduction, yet is often misunderstood as a sweet, quaffing wine relegated to porch pounder status for those not enjoying dry wine. However, there was a time not too long ago that Riesling commanded higher prices than Bordeaux or Burgundy. Germany is the most notable country who produces the grape, having a wine range of styles and sweetness levels. The German wine laws are the most confusing thing in the world of wine, only adding to the general confusion about the quality and potential of the grape. The dry examples of German Riesling may be the most underrated white wines in the world. Austria makes great Riesling, tending to be more on the dry side of the spectrum. The Danube River valley is well suited to Riesling production, that thrives in cold, harsh condition where vintners must use their skill, ingenuity and historical guidelines to ripen the fruit properly. Countries such as Germany and Austria will utilize the sunshine that reflects off the rivers and tributaries to raise the ambient temperatures in the vineyard just enough to get more ripeness out of the hanging grapes. You can find both outstanding and historically significant examples in Alsace as well, the French outpost for the Riesling grape. New world areas making strides with the grape are Oregon, Washington State and California, along with New York State, which has a long history of growing Riesling in the Finger Lakes region. New Zealand, Australia and Chile all make great examples of the grape, with drier styles being the star performers of the new world examples.