Pairing Riesling

Pair some delicious Riesling with your favorite dishes


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German: Off-Dry

It’s important to remember that in Germany the classification Spätlese has more to do with the level of ripeness than it does with the level of residual sugar. In this case, you’ll find a balancing act of sweetness versus acidity that is truly stunning. However, you can’t think of this as a sweet wine because its balance continues to refresh the palate.

There’s nothing I like better with an off-dry Riesling than Thai foods and curries. In this case we get the best of both worlds. Orange Roughy on Rice with Thai-Spiced Coconut Sauce is an excellent complement. Don’t be afraid of either the wine or the food overpowering the other. This pairing works because of the hint of sweetness versus the hint of spice and the brisk acidity versus the rich textures of the coconut sauce. 

2009 Willi Schaefer Graacher Himmelreich Riesling Spätlese - The nose showed grapefruit, slate dust, floral stems and hints of coconut. On the palate, I found a gorgeous balance of sweetness versus acidity with honey, minerals and light yet mouth-filling lemon. The finish was long and mouthwatering with intense citrus on the mid-palate.

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Comments

  • Snooth User: 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


  • Snooth User: tcadguy
    209208 7

    Sorry. Should have thanked Eric Guido

    Jul 14, 2012 at 11:55 AM


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 157,262

    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


  • Snooth User: 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


  • Snooth User: 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


  • Snooth User: 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


  • Snooth User: courgette
    124481 148

    "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


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 157,262

    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


  • 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


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 157,262

    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


  • 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


  • Snooth User: 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


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 157,262

    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


  • 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


  • Snooth User: dobbs5
    1123024 14

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

    Jul 29, 2012 at 8:30 PM


  • 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


  • 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


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