Riesling 101: How to taste the Finger Lakes' signature grape

If you only have one weekend in the Finger Lakes and you only want to drink one thing, drink Riesling. It's the variety that put the region on the world map, and the lake-effect climate produces wines that range from bone-dry and steely to lush off-dry and finally to honeyed late-harvest and ice wines.

Start here

For an anchor visit, pair Hermann J. Wiemer (estate-grown single vineyards, often cited as the country's best Riesling producer) with Dr. Konstantin Frank on Keuka — the historical pioneer of vinifera in the Eastern US. Then add Ravines and Forge Cellars for two very different takes on bone-dry style.

Sweetness scale

Most Finger Lakes wineries use the IRF Riesling Taste Profile on their back labels — Dry, Medium-Dry, Medium-Sweet, Sweet — which makes side-by-side flights surprisingly easy to navigate. Don't skip the off-dry styles; they pair famously with the region's spicy and Asian-influenced food scene around Ithaca.