Riesling is grown historically in Germany, The Alsace region of France, Austria, northern Italy, and now in Chile. Riesling can be produced into dessert wines by late harvest, through evaporation caused by the fungus Botrytis Cinerea or “noble rot”, or by freezing (ice wine). These wines have high sugar content, high acid, with great flavor. Rieslings are also made into non-dessert wines that range from dry to sweet. Some have crisp lightness with detectable peach aromas. Riesling’s naturally high acidity and range of flavors make it suitable for extended aging.