In the olfactory literature there is considerable debate about how differences in olfactory receptors across different species map onto variations in perceptual acuity and performance. Although humans have fewer functional olfactory receptors than ...
Even Trocken is still sweeter than I’d associate with a Sauvignon Blanc, and if they’re just calling it “Riesling” it’s probably a Spatlese or something.
They’re at opposite sides of the sweetness spectrum, they should be distinguishable by sugar content alone.
Riesling can be anywhere in the sweetness scale, both can be equally dry.
Even Trocken is still sweeter than I’d associate with a Sauvignon Blanc, and if they’re just calling it “Riesling” it’s probably a Spatlese or something.
Any Riesling from Alsace will be XD.