Pairing Riesling

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Pairing Riesling I find it funny that Riesling is always hailed as one of the greatest (if the not the greatest) white wine varieties and yet so few people have it in their cellars or use it at the dinner table. Honestly, it’s a shame. The fact is, Riesling is one of the best food-combining wines. Not just because of its mouthwatering acidity or intense fruit, but because it comes in so many varying degrees of sweetness that you can almost always find a Riesling that will go with your meal.

However, I’ve often felt that the problem with Riesling is that it wears too many hats. When we look to Germany, we find an entire classification system with dry (Trocken) to off-dry (Feinherb) and a number of other designations beyond and in between. It’s worth knowing the differences, but don’t let yourself become too obsessed. There’s simply too much and too many variations. In my opinion, the designation Kabinett is one of the most enjoyable styles for a broad range of palates. They usually have a hint of sweetness often balanced perfectly by acidity. They are great with a broad range of foods and remain fresh and clean through the finish.

It’s also important to remember that Riesling doesn’t begin and end with Germany. In fact, Riesling is especially well-known for its ability to show a sense of place. In each region you’ll find a new expression that challenges you to dig deeper. Look beyond Germany to Alsace, Austria, Australia, New Zealand and the United States for a kaleidoscope of different expressions. I’ve tried to include a number of wines and styles from different regions and I found it hard not to keep going.

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Comments

tcadguy

209208 7

So glad to see our beautiful Finger Lakes region making the top Riesling lists. So well deserved. It is a fantastic wine lover's destination. Thanks GDP.

Jul 14, 2012 at 11:54 AM
tcadguy

209208 7

Sorry. Should have thanked Eric Guido

Jul 14, 2012 at 11:55 AM
Eric Guido

Hand of Snooth Voice of Snooth

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That's okay. I'm glad you enjoyed the article. That bottle was an especially fine Riesling and I plan to buy more for my own enjoyment.

Jul 14, 2012 at 12:08 PM
highflyer

971123 3

I can't seem to access the recipe for the Scallops (http://http//www.whatscook.in/seare...). Can you help?

Jul 14, 2012 at 10:38 PM
Tom Hawk

1119550 23

You should add Niagara, ON Canada to the list. Niagara produces a wide range of reislings by sweetness, acidity & minerality.

Jul 15, 2012 at 10:06 AM
highflyer

971123 3

Thank you. The link to the Finger Lakes food recipe still does not work, but I found the problem. This one works:

http://www.whatscook.in/seared-scal...

Jul 15, 2012 at 2:29 PM
courgette

124481 139

"lemon pith"? That's the white part of the lemon's rind. It's not the fragrant, flavorful part, which is the colorful exterior, with the oils. Any recipe which refers to the pith is talking about how to REMOVE it! I'm sure the description should say "lemon zest," or even "lemon rind," as the rind includes the zest. Something which supposedly smells of "pith" really smells of nothing, as the aromatic part is the zest.

Jul 18, 2012 at 2:48 PM
Eric Guido

Hand of Snooth Voice of Snooth

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I think there's a pretty big difference between the smell of lemon zest and lemon pith. Maybe that smell doesn't appeal to you, but it wasn't meant as a bad thing. The same way that smelling manure in an old school Chianti isn't a bad thing.

Jul 18, 2012 at 2:56 PM
williamsim-
pson

120201 212

Not sure why Alsace is under-represented here but it is a lovely region and testimony to your choice of smoked ham (with kiwi riesling), as so many of its smoked pork products find their way to the regional dish of choucroute.
Also winners with drier, limey rieslings like Alsace and Australia, which are quite high acid wines, are fish and chips - it seems to see off vinegar quite well, and turkey sandwiches, and chinese food/oriental takeouts!

Jul 20, 2012 at 5:40 AM
Eric Guido

Hand of Snooth Voice of Snooth

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Thanks for the comment William. I didn't purposely leave out Austria and Alsace, I just didn't have any new samples or anything in my collection from those regions. All the tasting notes I had were older bottles that might be hard to find at retail, which I try not to write about, because want people to be able to find the wines at retail.

Jul 20, 2012 at 6:31 AM
williamsim-
pson

120201 212

Understood and appreicated. Your choice of smoked ham brought back fond holiday memories of of riesling and choucroute, and seemed like a very good call to me. Also the kiwi rieslings - they just keep getting better.

Jul 20, 2012 at 8:45 AM
Kmartakos

1119595 33

This may not be very high brow, but with summer cookout season here, it's worth noting that medium dry Riesling pairs very well with hot dogs and relish. I always keep a bottle handy in the fridge (yes, *chilled* - Gasp all you want, wine snobs, but it's extra refreshing this way) during the summer.

Jul 20, 2012 at 11:14 AM
Eric Guido

Hand of Snooth Voice of Snooth

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KMARTAKOS: No worries about gasping here, one of my favorite meals is a Barbera paired with a cheese burger. And on a hot day, I want my white wine cold too.

Jul 20, 2012 at 9:01 PM
williamsim-
pson

120201 212

This is EXACTLY the type of insight, Kmartakos, that you should feel proud of.
Anyone snobby about this combo is up their own behind
We can afford hot dogs. Indeed, hot dogs and sauerkraut will love riesling.
And who likes warm riesling?

Jul 23, 2012 at 4:54 AM
dobbs5

1123024 14

what wine goes good with sesame-crusted abi with sweet potato chip

Jul 29, 2012 at 8:30 PM
williamsim-
pson

120201 212

Presume you mean Sesame crusted Ahi Tuna with sweet potato chip.

If so, my gamble - with your money - requests for refunds are politely declined (!)would be Bandol Rouge, which will always be fine the next day if the match doesnt work for you. It goes with barbecued fish.
Anyone else have good ideas for Dobbs5 ?

Jul 30, 2012 at 4:21 AM
williamsim-
pson

120201 212

Bandol Rose is also Mourvedre and should work well with the Ahi Tuna and sesame seeds.
Japanese tea like sencha might be a better option if served with wasabi, soy sauce dips etc

Jul 30, 2012 at 5:24 AM