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Germany's Dry Revolution

Bruce Sanderson
Issue: November 15, 2003

Until recently, most of the German Rieslings found in the United States were light and fruity, their vibrant acidity balanced by a touch of sweetness. If you wanted full-bodied dry Rieslings, you had to turn to Alsace or Austria.

For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2003.

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