Only a wine with good acidity has enough substance to age for many years. A good riesling never tastes sour though. Sharp acidity is a problem in lesser sites, where Riesling are often produced that taste of nothing but a tongue biting acidity. Schoonemaker stressed that Riesling produces the finest and fruitiest white wines. It reacts to its terroir more diverse than any other variety.
Good examples are highly sophisticated and demanding wines.
Unfortunately there is too much cheap Riesling being poured on the market, and it is not easy to find wines of true class, which have their price. We still own a plot of original, ungrafted vines of yellow Riesling, planted in the last century in the Wiltinger Gottesfuss .