Welschriesling

Welschriesling is one of Central Europe’s great shape-shifters, known by different names depending on where you are. In Hungary it’s Olaszrizling, in Slovenia Laški Rizling, and in Croatia Graševina. Despite the name, it has nothing to do with German Riesling. “Welsch” basically means “foreign,” a clue that the grape likely came from farther south, possibly northern Italy, before spreading across the region centuries ago.

Today it’s firmly at home in Austria, Hungary, Slovenia, Croatia, the Czech Republic, and Slovakia, with smaller plantings elsewhere. It’s popular for good reason: the vine is hardy, productive, and adaptable to a wide range of climates and soils. It ripens early, which makes it especially useful in cooler areas where late-ripening grapes can struggle to reach full maturity. While it can produce large yields, better sites and careful farming tend to bring out much more character.

In the glass, Welschriesling is all about freshness. The wines are typically light-bodied, crisp, and driven by bright acidity. Flavors usually lean toward green apple, lemon, and other citrus notes, often with subtle floral or mineral hints. That high acidity gives the wine its refreshing edge and makes it a natural fit for warm weather and food at the table.

Most versions are made dry and meant to be enjoyed young, but the grape is more flexible than it sometimes gets credit for. It’s used for sparkling wines, and in some regions even sweet styles made from late-harvest or botrytized fruit. While it’s not usually about power or richness, well-made examples can age nicely, picking up extra depth while keeping that signature snap. Welschriesling may fly under the radar, but it’s a quiet workhorse with plenty to say.