Styles of German Riesling – the numbers

In the recent Members' forum discussion on Purple pages about the drinking window of Riesling, we were once again drawn to the issue of styles of Riesling that are produced in Germany today. The views of Jancis and David Schildknecht are concisely summed up in Jancis' report German 2009s – a third helping of 18 Aug:

'David Schildknecht, The Wine Advocate's German wine advocate, argues that nowadays German Rieslings tend to be made either dry (less than 9 g/l residual sugar, to qualify for the magic word trocken, which, he argues, German consumers demand) and at least 13%...