In the olfactory literature there is considerable debate about how differences in olfactory receptors across different species map onto variations in perceptual acuity and performance. Although humans have fewer functional olfactory receptors than ...
Even Trocken is still sweeter than I’d associate with a Sauvignon Blanc, and if they’re just calling it “Riesling” it’s probably a Spatlese or something.
Riesling can be anywhere in the sweetness scale, both can be equally dry.
Even Trocken is still sweeter than I’d associate with a Sauvignon Blanc, and if they’re just calling it “Riesling” it’s probably a Spatlese or something.