White Riesling is the botanical name for Riesling but the "Johannisberg" designate seems to capture the public's fancy for whatever reason. In any event, White or Johannisberg Riesling is still further confused with Sylvaner, which is also called "Franken Riesling", and with "Grey Riesling", which is not a Riesling at all but is so called for supposedly sharing some of Riesling's Germanic qualities.

California Rieslings tend to be more delicate than their European cousins. Dry California Rieslings generally have the freshness of melon rather than the tartness and grapefruit flavors of German Rieslings, although a select few California vintners are making dry Rieslings more in the German tradition.

Oregon and Washington are also major producers. Oregon is more highly praised for drier-style Rieslings, while Washington's vintners are better known for late harvest Rieslings. In both cases, there are myriad good choices at reasonable prices.

Rieslings can range in style from very dry to sweet dessert wines with up to 25 percent residual sugar. Typically, they have a lively fragrant, fruity and floral bouquet. Young Rieslings can be fabulous with crab, shellfish and other fish, as well as spicy dishes. Riesling is rich ground for trying new pairings with your favorite foods.