Considered Germany's greatest contribution to the wines of the world, the white Riesling grape is believed to be a descendent of wild grapes that grew along the Rhine River. The pale, thin-skinned grape is traditionally grown in Germany's Mosel and Rhine valleys, as well as France's Alsace region, Austria, and Northern Italy. The varietal—which requires a long, cool growing season—typically produces pale, light-bodied wines with a slight green tinge, high acidity, and fragrant, perfumed aromas. Rieslings produced in cool climates have a flavor profile that includes citrus, lemon, pear, green apple, and grapefruit. In warm climes, they turn to luscious peach, honey, and red grapefruit, and have a slightly heavier body. Rieslings—which are one of the most ageable white varietals—can even develop an overt petrol bouquet when aged in the bottle. The wine is vinified in a variety of styles, from bone- dry Alsace Rieslings to the rich, ripe, late-harvest eiswein. The best examples of Riesling have a certain minerality based on their terroir. Few New World regions have approached the quality of Germany and Alsace when it comes to Riesling, though those with potential hail from New Zealand, Australia, British Columbia, New York, California's Mendocino County, and the Pacific Northwest, to name a few regions. Riesling matches best with lighter meats (pork, veal, ham), seafood, shellfish, and Asian dishes. FYI, Johannisberg Riesling and White Riesling are both just synonyms for the noble Riesling grape. Riesling is one of the five white wines (the others are Chardonnay, Chenin Blanc, Sauvignon Blanc, and Sémillon) that make up the nine classical varietals (there are four red classical varietals: Cabernet Sauvignon, Merlot, Syrah, and Pinot Noir).