Most Riesling wines are classified as "not fully dry," which means they are mildly sweet. When it comes to acidity, Riesling is head and shoulders above the rest of the varietals. Riesling's freshness and delectability are due in large part to its high acidity. The misconception that all Rieslings are sweet stems from the variety of types created in Germany, where the grape first rose to prominence. Generally speaking, the majority of Rieslings made in the globe are either dry or off-dry. Relatively warm ripening temperatures are experienced by several Rieslings from the US, Australia, as well as New Zealand, resulting in a somewhat sweeter and less acidic finished product. Rieslings grown in colder European areas, on the other hand, have a drier tasting quality.