Riesling, as a grape, is quite delicate and can be made into various different styles of wine from light white wine to super sweet icewine. Unlike Chardonnay and Sauvignon Blanc, Reisling has an amazing potential for aging up to a couple hundred years.
Germany's QBA: fruity, refreshing, always a bit on the sweet side, light-bodied, and low in alchol. In fact, they rank their wine based on sweetness and write that on the label. The aroma and flavor characteristics varies depending on the ranking. German Rieslings rivals Alsace Riesling for the best, but German wine has better value, and you can get really good ones for pretty cheap.
Alsace: this Riesling is drier, medium body with green citrus and stone fruit note. If it is harvested late, it can be full bodied with intense flavor. The wine often has amazing complexity reflecting the soil type in Alsace. When the wine is aged, it develops smokey, honey, petrol like aroma.
Austria: If you can find it in Vancouver, its drier than German's with more body and alcohol.
Clare and Eden Valley in Australia has super dry, super acidic Riesling that smells like lime and burnt toast. It's a little sour for me, but it is also considered premium Riesling. New Zealand can also produce some good Rieslings, although their other whites can probably better. It's also dry, but the acidity is more balanced and crisp